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One Skillet Lemon Butter Chicken and Orzo, just what tonight needs.

One Skillet Lemon Butter Chicken and Orzo | #chicken #recipes #easy #skillet

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.

One Skillet Lemon Butter Chicken and Orzo | #chicken #recipes #easy #skillet

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.

One Skillet Lemon Butter Chicken and Orzo | #chicken #recipes #easy #skillet

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!

One Skillet Lemon Butter Chicken and Orzo | #chicken #recipes #easy #skillet

Watch the How To Video Here:

One Skillet Lemon Butter Chicken and Orzo

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories Per Serving: 337 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400 degrees F.
    2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
    3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken. 
    4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast, uncovered for 15 minutes or until the chicken is cooked through.
    4. Serve the chicken topped with fresh dill and lemon zest. EAT!
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One Skillet Lemon Butter Chicken and Orzo | #chicken #recipes #easy #skillet

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…

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  1. 5 stars
    I absolutely love this recipe, I go back to it all the time. I usually add mushrooms, parmesan, extra orzo, and mix in a bit of pesto and it’s soo perfect. always in rotation

    1. Hey Grace,
      Wonderful!! Thanks so much for making this dish so often and sharing your feedback, so glad it is always delish! xT

    1. Hey Anna,
      Amazing!! I’m so glad to hear this recipe turned out well for you, thanks so much for making it! Have a great weekend! xT

  2. 4 stars
    Recipe was absolutely delicious, though it had too much liquid and the portion sizes were small. With about 1/4th cup more orzo than specified it came to 3, what my family would consider dinner sized, servings. Our opinion was that the amount of chicken is fitting for 6 servings, but the amount of orzo wasn’t.
    After cooking the amount specified in the recipe I took out the cooked orzo and chicken with a slotted spoon and left the liquid, I added about 1/4th cup more and put it back in the oven to cook.

    I will definitely be making this again but I’ll increase some quantities and recalculate the amount of liquid.

    1. Hi Elena,
      Thanks so much for trying this recipe and sharing your detailed notes! So glad it was enjoyed:) xx

  3. 1 star
    This turned out really bad unfortunately. As other comments stated, it was extremely bitter because of the whole lemon slices. It was also overbearingly lemony and the liquid ratio was way off. I had to cook it for an extra 10 minutes to cook off the liquid which resulted in soggy orzo. Pretty disappointed as groceries are not cheap where I live and we had to throw it all out.

    1. Hi Mer,
      I’m so very sorry to hear this. If there is anything that I can help with please let me know. Again, my apologies that it was not enjoyed. xT

  4. 5 stars
    Made this tonight for supper, I added asparagus and shallots. It turned out great. My husband liked it a lot.

    1. Hey Kristine,
      Happy Sunday! I appreciate you trying this recipe, so glad to hear it turned out well for you! xT

  5. This was absolutely delish. I love a one pot recipe! We don’t do garlic, so I subbed in shallots, but otherwise made exactly as instructed. Thanks for a great recipe.

    1. Hey Julia,
      Perfect!! I appreciate you making this recipe and your comment, so glad to hear that it turned out nicely for you! Xx

  6. 1 star
    Bummer. No good. I followed the recipe but cooking the lemons that long made the whole dish so bitter. If I made it again I’d add in the lemon slices just at the end.

  7. 5 stars
    I am thrilled to see this recipe on your list today. I have made it several times but I am hopeless at taking photos of my food and/or posting on line. So….this gave me an opportunity to comment and say how much I LOVE this recipe.
    Keep up the good work, Tieghan!

  8. I have made this a few times and it is wonderful. I am wondering if I can prepare this in a Dutch oven several hours in advance just up until transferring it into the oven and then all I have left to do is pop it into the oven for 15 minutes after my guests arrive.

  9. 5 stars

    A little over a year ago, two of my cousins and I (who are also neighbours) decided to get together once a week to share a meal, with the intention of trying a new recipe each time. We were excited to expand our culinary repertoire but more importantly, enjoy good company and great food! Obviously the three of us think alike and have terrific taste, because 90% of the time, the meal ends up being a Half Baked Harvest recipe, and we are thrilled with the results, each and every time! Your recipes are easy to follow and full of flavour, and this one has become a familiar favourite that I make every few weeks! Thank you for letting us feel like we are right there in the kitchen with you and keep up the great work!

    1. Hey Erica,
      Thank you so much for your kind message and trying so many recipes! Love this story and I really appreciate all of your support:) Thanks for following along! Happy Friday! xT

  10. 5 stars
    Love this recipe especially if we are feeling under the weather. I like to finish it by stirring in some grated Parmesan.

    1. Hi!! I don’t eat grapes, so I sub with either diluted white vinegar or ACV— if you can’t use that withold some lemon juice and dilute it to deglaze!

        1. Hi Kim,
          So sorry to hear this! Was there anything you may have adjusted in the recipe? Did you fully bring the dish to a boil in step 4? Please let me know how I can help! xT