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South Korea Part Two: Going for Gold.
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One Skillet Lemon Butter Chicken and Orzo, just what tonight needs.
You guys, I am not going to lie, at this point I really don’t even know what day it is. This entire time I’ve been in South Korea, I think I have asked what day it is and what the time is over and over again. South Korea is one day and sixteen hours ahead of MST, so the jet leg struggle was, and is, real. Because of work, I needed to be going back and forth between US time and Korean time and for me, it just got way too confusing.
By the time you all read this I should hopefully be home, as I am heading out in a couple of hours with a few family members along with me. I am currently writing this post while sitting in a hotel room in Seoul, trying to catch up on work…and scrolling through all the AMAZING comments, social media tags, and press from the last three days. It’s truly amazing. Thanks for the support you all are showing my brother. He’s living up this gold medal win (well sort of, the jet lag on this quick trip cannot be fun) and traveling around with my brother Malachi, doing a quick US press tour. However, they’ll both be back on a plane to South Korea in a couple of days, as Red needs to start practice for Men’s Snowboard Big Air.
Crazy, crazy ride those two are on…
I mean, did you catch Red on Jimmy Kimmel Live Tuesday night? Here’s the link if you’d like to watch.
And that’s your quick Red and Kai update for the day. Let’s talk food, because you know, that is what I do best.
While the food here in South Korea has been awesome…there’s been a lot of Korean Beef, ramen, and we had some amazing dumplings yesterday in Seoul…I must say, I’m looking forward to heading home and cooking up some of my favorite comfort meals, like this easy one skillet chicken dinner.
I made this before we left for Korea and it was the perfect easy, healthy, cozy dinner to eat the day before a long flight. Plus, it’s full of carbs, lemon, and veggies, so very much my kind of food.
The chicken is pan seared along with some fresh lemon slices and a little butter. The chicken becomes crispy, and the lemon slices caramelize, making them sweet enough to eat. I am aware that eating the whole lemon, peel and all, is still a little odd to many of you, but try it out this way. I promise, it’s so good.
The chicken and lemon alone could be an awesome recipe, classic and delicious, but me being me, I needed to add a little more to the recipe, so in came the orzo.
I mean, obviously, you have to have the carbs, you just do.
You could certainly use quinoa or another grain, but if I were you, I’d go with the orzo. It’s just fitting with this recipe and so delicious in the lemon butter sauce.
This recipe is not only delicious, it’s also super easy…one skillet, under an hour, and uses mostly pantry staple ingredients.
Cool. Cool.
It’s a crowd pleaser, and actually comes out of the oven looking relatively pretty. I threw on some fresh dill for color and served the chicken and orzo up right out of the skillet. Perfect for easy weeknight dinners or even entertaining.
Also, I get a lot of questions about what my favorite cast iron skillet is…I always, always use Staub. The ten and twelve inch are my favorites, I used the twelve inch for this recipe.
If I wasn’t getting home so late tonight, I’d for sure be making this for dinner. Instead, this will definitely be on my table as Friday night’s meal.
Can’t wait to start getting caught up on everything at home. Sorry for being MIA with comments this past week, I will be catching up soon. Thanks for all the messages!
Watch the How To Video Here:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chicken dinner for the win…or the GOLD?! I dunno, but clearly I am still way too excited that my brother is an Olympic Gold Medalist. No big deal or anything…
Not sure what I did wrong- but this was very very bitter… if anyone knows the issue (was it just bad lemons?) please let me know- I love the dish concept and it would be delicious if it wasn’t so bitter!
Hi there,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Definitely could have been the lemons! What kind did you use? xT
Wonderful dish with great flavor. I will definitely make agin.
Hey Lisa,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
I made this tonight with salmon instead of chicken, and it was amazing! I doubled the orzo, so I ended up baking it for about 20 minutes. Such great flavors!!
Hey Erin,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
Literally eating this right now and it’s soooo good!! Definitely will be in the rotation often. Thank you!
Hi Bridget,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
This was absolutely delicious! I didn’t change a thing and it came out perfectly. The best part was only having the skillet to clean after!
Hey Sarah,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
My orzo came out hard. Any recommendations?
Hi Jackie,
Thanks for trying this recipe! Sorry to hear about your orzo. Any chance it was not cooked thoroughly? Was there anything you may have adjusted? Let me know how I can help! xx
I LOVE this dish, but my husband doesn’t like orzo. Do you think it would turn out if I made this with another type of pasta, like penne or something?
Thanks so much!
Hey Sarah,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! I would use another mini pasta like shells:) xx
ack. oven broken and i didn’t read through the recipe. Can i do the whole thing on the stovetop?
Hey Bridget,
Yes, that will be just fine for you to do:) Let me know if you give this recipe a try, I hope you love it! xx
Days later, I am still daydreaming about how good this was. My picky 10 year old even loved it. So good!!
Hey Colleen,
Happy Friday!!❤️ LOL love it! I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
This was so flavourful and easy to make. My husband said double the recipe next time for leftovers! Will definitely make this again! Thank you for sharing!! Love all your re ipes.
Hey Anne,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Mine turned out really bitter – must be from the lemon slices. Anyone else experience this? Very disappointed.
I also agree with another comment about ads and pop-ups – very annoying but most recipe sites have the same thing.
Hi Michele,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear this was not enjoyed. As for the ads, it’s the only way I’m able to share FREE recipes rather than asking my readers to subscribe to our site:) xT
Hi! Can you use white cooking wine or does it have to be regular white wine?
Hi Anna,
You could use white cooking wine:) Please let me know if you have any other questions, I hope you love this recipe! xx
This was easy and delicious. I substituted Tri-color Pearl Couscous for the orzo because I did have any in the house. Cooked perfectly!
Hey Alex,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
I made this exactly as the recipe states. And when I took it out of the oven after 15 min none of the liquid was absorbed. The orzo was cooked but it was basically soup
Hi Kaylen,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear about all of the liquid, what kind of pan did you use? Let me know how I can help! xT
Same here, I used a Dutch oven
I’m currently having the same issue! Scrolling through to try and find a fix…I used a cast iron.
My only guess is the heat was not high enough, the orzo should have absorbed all of the liquid!
Hi, can I swap the white wine with apple cider vinegar or rice vinegar instead? If so, how much should I use?
Hi Heather,
I don’t think I would recommend that, you can use chicken broth in place of the wine:) Let me know if you have any other questions, I hope you love this recipe! xT
Such an enjoyable meal to eat, easy to make & it turned out fantastic.
Thank you so much. Will definitely make it again. Was impressed enough that I would call it guest worthy.
Hey Chandra,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
This is probably my family’s favorite meal- I make it about once a week! It’s a forgiving recipe, as I can add extra kale, or garlic, or orzo, because the leftovers are even better and we want MORE 🙂
Hey Miranda,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️
Love the recipe, love the content just HATE the site. I understand you need to make money and have ads but the three simultaneous ads make the site unusable. (Coming from someone who has purchased many of your cookbooks)
Sorry to hear this Joe, thanks for sharing your feedback. Happy Holidays! xx
Hi there!
I remember making an amazing recipe (I thought it was this one) where you drizzle a brown butter with herbs in it over the skillet before serving. It’s driving me nuts. Please let me know if you recall which recipe that is.
Hi Shandra,
Sorry, I need some more info….was it a chicken recipe, salmon, pasta? Let me know how I can help! xx
It was a chicken and orzo recipe with lemon slices on top. It was started on the stove and finished in the oven. I thought it HAS to be this one but I don’t see the step for making the parsley infused herb butter to drizzle on top.
Lol was it any of these?
https://www.halfbakedharvest.com/lemon-butter-dijon-chicken-and-orzo/
https://www.halfbakedharvest.com/roasted-garlic-butter-chicken/
https://www.halfbakedharvest.com/sheet-pan-lemon-rosemary-dijon-chicken/
Let me know!!
I FOUND IT!!!!!
“Skillet Louisiana Style Chicken and Rice”. Thanks!