Weeknights are busy, but that doesn't mean dinner has to be boring. This creamy lemon dill chicken orzo skillet is my go-to when I want something that tastes like a restaurant meal but comes together in one pan with minimal cleanup. The combination of tender chicken, plump orzo, and a tangy, herby sauce is pure comfort.
The magic happens when the orzo cooks right in the same skillet as the chicken, soaking up all the savory juices and lemon-dill flavor. A splash of heavy cream at the end makes it luxuriously creamy without being heavy. It's the kind of dinner that feels special enough for guests but easy enough for a Tuesday.
Creamy Lemon Dill Chicken Orzo Skillet
Ingredients
Method
- Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Remove chicken to a plate.
- In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and toast for 1-2 minutes, until lightly golden. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
- Stir in the heavy cream, lemon juice, lemon zest, and half the dill. Return the chicken to the skillet along with any juices. If using spinach, add it now and stir until wilted.
- Cook for 2-3 minutes until everything is heated through and the sauce has thickened slightly. Stir in the Parmesan cheese until melted.
- Taste and adjust seasoning with salt and pepper. Garnish with remaining fresh dill and serve hot.
Nutrition
Tried this recipe?
Let us know how it was!Tips for Success
Use a large, deep skillet so the orzo has room to cook evenly. If you don't have one, a Dutch oven works great. Also, don't skip the lemon zest—it adds a bright, floral note that dried dill alone can't provide.
For a twist, swap the chicken for shrimp (add them at the end and cook until pink) or make it vegetarian by using vegetable broth and adding a can of drained chickpeas with the orzo. Fresh dill is lovely, but in a pinch, 1 teaspoon of dried dill works fine.
