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

One Skillet Lemon Butter Chicken and Orzo | halfbakedharvest.com #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 | halfbakedharvest.com #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 | halfbakedharvest.com #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 | halfbakedharvest.com #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: 286 kcal

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

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Ingredients

Instructions

  • 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!

One Skillet Lemon Butter Chicken and Orzo | halfbakedharvest.com #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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Comments

    1. Hey Nicole,
      You could use spinach in place of the kale. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 5 stars
    This was insanely delicious! I loved how quickly it came together for a quick weeknight meal! Will definitely be adding this to my regular rotation. It’s like a much simpler chicken piccata but with all of the flavour! Can’t wait to make it again! Thanks for sharing such a great recipe!

    1. Hey Tamara,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  2. I love this recipe! Making it for some friends next week. Have you tried sub the orzo for pasta? Have a guest w a gluten allergy and cannot find gf orzo. Thanks!!

    1. Hey Christine,
      This recipe will work just fine with a short cut GF pasta. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Sarah,
      So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan

  3. 5 stars
    Is there a substitute for the wine? I have a toddler, and have read conflicting reports about how much alcohol cooks off during cooking. I just want to be on the safe side.

    1. Hey Christina,
      You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  4. 2 stars
    Great potential but recipe called for far too much liquid. Resulted in orzo/chicken soup. I will try again with half the stock.

    1. Hey there,
      So sorry you did not enjoy this recipe, please let me know if I can help in anyway! xTieghan

  5. This was the delicious meal it was so easy to make everything was all done in the oven the flavor with lemon really goes with it and and it also goes with quinoa I give this recipe a thumbs up 👍

    1. Hey Caroline,
      Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan

  6. Hey, this looks amazing as all of your recipes are!! Is it possible to make a creamy version of this? We just had the creamy sun-dried tomato with orzo of yours and loved it so much! Thank you!

    1. Hey Jody,
      Sure you could add some cream here if you wanted. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. Can’t wait to try this!! If I’m making this recipe for a smaller group, will it still work if I half all the ingredients?

  8. 5 stars
    This looks amazing! I’m planning to make it for my mom when I visit her in, FL. They have an electric skillet at their place (with lid). Could the last 15 minutes of cooking in the house oven be modified by turning down the heat & allowing to cooking with the lid on? Or do you think the oven is best to dry out the orzo & warm up the chicken?

    Thanks!

    1. Hey Roxane,
      Yes, that will work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Abbi,
      I am thrilled this recipe was enjoyed, thanks so much for giving it a try! 🌷xTieghan

  9. If I substitute dry pasta shells for the orzo would I need to adjust the recipe (cooking time/liquid,etc)? Or would it be better to use cooked pasta shells?

    1. Hey Natalie,
      As long as you are using a small noodle like macaroni, you should be fine to follow the recipe as is! I hope you love the dish! xTieghan

  10. 5 stars
    We made this last night and it was awesome! My 18 month old who doesn’t usually love meat, kept wanting more and more of the chicken. She loved all of this, even the kale! It was a proud mama moment. I even used the grain free risoni from Trader Joe’s. The whole family loved it! We’ll make it again. Thank you!

    1. Hey Christina,
      I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan

  11. 4 stars
    This was easy, quick and tasty. I gave it one less star because I didn’t like the texture of the orzo. Nothing against the recipe, I just realized I don’t like orzo. It was just kind of slippery, with no texture or ‘bite’. If I were to make this again I’d use rice. I didn’t have any kale so I used spinach and it was good. Next time I would add a lot of chopped broccoli instead of spinach, again to add some texture, and maybe throw in some toasted pignolia nuts. That might even be ok with orzo. Overall a nice weeknight dinner. Thank you!

  12. 5 stars
    Per usual this recipe was perfection. I was worried it would be too fatty but it was fresh and flavorful. I didn’t have a cast iron so I used a regular skillet and it was still great.

    1. Hey Madison,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

    1. Hey Sheila,
      You can skip the dill or use another herb that you do enjoy:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  13. Made this tonight and it was so easy and quick to put together. I didn’t have kale so I used some baby spinach and it was delicious!

    1. Hey Katy,
      Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan

  14. I’ve been dying to make this recipe and think this is finally the weekend! I think I recall seeing this on your IG stories a couple weeks back, but made with broccolini instead of kale! When would you suggest adding the broccolini in to cook properly? Thank you!

    1. Hey Meaghan,
      You could add the broccolini at the beginning of step 4. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Ashley,
      I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan

  15. 5 stars
    Just like all of your other recipes, this one was a knock out! It was light and tasty yet still satisfied my comfort food craving! Thank you for this recipe it really was so delicious!

  16. I’m making this dish for the second time in two weeks. I go to your site almost every night. Thank you, Tiegan, for giving me ideas while I am cooking every night here in our “lockdown”.

  17. 5 stars
    Excellent dish! My husband and I loved the flavors and it was a perfect meal for us. Thank you for the delicious recipe!

  18. I happen to have everything except orzo. How would you proceed with Basmati rice? I have an abundance of the stuff.

    1. Hey Dennis,
      You can go ahead and follow the recipe as is, you will just need about 10 extra minutes of cooking time for the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    The flavors I was able to get with only a few ingredients is just amazing. My family LOVES garlic so I used three cloves instead of one, but I followed the rest of the recipe exactly. With all the ingredients prepped ahead of time, this comes together pretty quickly and is an easy meal, especially with the final cooking time completed in the oven. Not a lot of cleanup either since it comes together in just one dish. Will definitely be making this again!

    1. Hey Maya,
      I like to use a Sauvignon Blanc or Pinot Grigio, you could also use chicken broth:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. This looks amazing.. just bought all the ingredients to make it tonight. I am worried that my cast iron is not large enough. Any suggestions if it does not all fit? Sear on cast iron then transfer to something larger tha you can put in the oven?

    1. Hey Sarah,
      Yes, that would work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  21. Hi Tieghan!
    I can’t wait to try this recipe for my parents tonight! One question – my mom is pescatarian so I was planning to substitute halibut for the chicken in her dish. Do you have any recommendations or advice for this recipe with fish instead of chicken breast? Thanks!

    1. Hey Anne,
      I hope you love the recipe, the fish won’t take quite as long as the chicken to cook, so I would just keep an eye on it! xTieghan

  22. 1 star
    We wouldn’t make this one again. It was very bland. It sure did look beautiful though in our skillet…but tasted boring. If we did it again we’d add a lot of sautéed onion and extra garlic. But overall, she has so many other recipes we have made that were way better so I don’t think we will make this again.

  23. Just made this tonight, Teighan. This was a huge hit, and very weight loss friendly. Just left out the wine and the butter. Thank you for all your hard work and can’t wait to make more of your dishes!

  24. 5 stars
    I LOVE this recipe- it’s become a go-to “seems kinda fancy but super easy” meal to make. My favorite part is the lemony buttery orzo. Question- how would you tweak this to be a vegetarian version? I was thinking chickpeas at the end.. I don’t want to change the flavors too much! Thanks for the beautiful yummy recipes- love your cookbooks as well!

    1. Hey there,
      Thanks so much for making the recipe, I am so glad it was enjoyed! I would just add some extra veggies in place of the chicken. Thanks! xTieghan

  25. 4 stars
    This was very good. Some brightness with the Meyer lemons. Easy to prep and cook.
    Verdict from the family was they preferred the chicken with sun dried tomatoes ove4 this one. Yet, this one has good flavor and is much lighter.

  26. Hello. I can’t wait to try this recipe. I just cooked the White Wine Braised Chicken with Artichokes and Orzo and I have a question. How long are you supposed to boil the liquids before adding the chicken and baking. My dish, while yummy, had a lot more liquid then your photos of the dish (in your cookbook). Any help or guidance would be greatly appreciated. Thanks!

    1. Hey Monica,
      Once everything is in the skillet, you just transfer to the oven and finish the dish there. I hope this helps! xTieghan

    1. Hey Sarah,
      Yes, that will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. added some onions with the garlic and orzo and was delicious. what a fabulous meal. not a big fan of dill but was surprised how much of a difference it made with the lemon zest. another winner winner chicken dinner 🙂

    1. Hey Ken,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  28. Hi! I made this last night with rice instead of orzo. And no kale since I didn’t think my kids would eat it if I did. We all really enjoyed and I’ll definitely make this again but for us, I would tone down the lemon flavor a bit. We love to cook with lemon and love lemon sauces but it was a little too powerful lemon flavor.

    1. Hey Kristy,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Sorry about the lemon. Happy Valentine’s Day❤️ xTieghan

  29. Your web site always makes me hungry! But also inspires me to try new things. Tried this one tonight and it was a hit. Even my teenager who exclaimed he wouldn’t like when he saw it, had seconds! Thanks for my weekly inspiration! I add one of your recipes to my menu each week and it’s helped me stay excited to cook dinner every night! Keep up the amazing work.

    1. Hey Lisa,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  30. 5 stars
    This was fantastic. I changed the cooking time for the chicken and used spinach instead of kale. My picky husband gave me a five stars. It’s now a repeat and I will pass the recipe onto my daughters. FYI – I give everyone your URL for recipes.

    1. Hey Kimberly,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  31. 5 stars
    Make this for the delicious, addicting orzo! You won’t be disappointed.

    I made with bone-in thighs and next time would cook the chicken for longer on the stove before putting in the oven. The thighs needed 10 more mins at 400 degrees. Also I cooked the kale separately while everything else was in the oven because my cast-iron pan isn’t that big.

    Yum, this will become a regular in the rotation.

  32. 5 stars
    This recipe is easy and soo delicious!! I am so happy that I made it because it was the perfect meal to end a long day! I highly recommend this recipe to anyone that wants a delicious & refreshing meal!

  33. 5 stars
    Yum!!! This couldn’t be tastier or easier. I added a little feta at the end and it was a perfect addition. This will be in our regular rotation without a doubt!

  34. 5 stars
    This was delicious! The whole family loved it, though one of my kids thought it was a little heavy on the lemon juice. Made it with whole wheat orzo and chicken breast tenderloins.

  35. My daughter made this recipe yesterday and loved it so much she immediately sent me the recipe. I made it tonight and my husband and I absolutely loved it. Swapped out the kale for spinach. Loved it so much i just made another dinner to take to my 85 year old mother tomorrow.

    1. Hey Stephanie,
      Yes, spinach would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. I made this tonight! One of the most detailed things I have ever cooked. (Cooking is a new venture for me!) I really enjoy it. However, I think I did the kale part wrong. The kale to orzo ratio is wayyyy more than yours shows. I should have done 1/4 the bunch , I suppose. I don’t mind the extra greens – but my boyfriend isn’t a kale fan.

    Thanks for inspiring me to bake and cook for the first time ever in a long long time!!

    1. Hey Samuel,
      I am so glad the recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

    1. Hey Amy,
      Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan

  37. Hey looks amazing! However, my oven isn’t very good – would I be able to keep this stove top to finish the cooking of the chicken? How long would you recommend? Thanks xx

    1. Hey there,
      Yes, I think that would work well, I would do 15-20 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. Love the fresh & light flavors! Re-watched your bro win Olympic gold and totally remember watching it when it happened, too!!

    1. Hey Cassandra,
      Sorry I really don’t know, it doesn’t have to be exact, just use the kale to your liking. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. 5 stars
    Delicious!!! Had to make a few substitutions but it still came out awesome. Added sugar snap peas. Subbed vegetable stock for chicken/wine. I can’t believe how tasty the lemon slices are after they’ve been cooked! Eating them is a first for me. Will definitely be cooking this again. Thanks!

    1. Hey Sydney,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan

  40. I’m cooking for someone who can’t eat any butter. Would olive oil work as a substitute, or should I try another recipe instead? I’ve made this with the butter and it’s delicious!

    1. Hey Annie,
      I would give ghee a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Angie,
      Nope, you are going to use uncooked orzo. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  41. 5 stars
    This recipe was super easy and very delicious. I used dry vermouth with veg stock and upped the lemon for preference but one pan meals are so satisfying! Thanks.

    1. Hey there,
      I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan

  42. I recently tried one of your other recipes with chicken, orzo and a cream sauce and it was amazing! The only problem was there wasn’t enough orzo to feed a family of 5. If I use a whole box of orzo instead of a cup, would I just add the equivalent of broth and wine? (Meaning if I double the orzo, would I double the broth and wine)? This look so good and a bit healthier than the cream sauce recipes. Thank you for sharing these with us!

    1. Hey Shannon,
      Yes, that is correct! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. Hi! Recipe looks amazing, I’m going to make it next week for dinner one night. Can you substitute spinach for kale? And to confirm, you put the skillet with all the food in to the oven to finish at the end? I wasn’t sure because it said “slide it from the pan back to the skillet.” Where does the pan come in to play here? Thanks so much!

    1. Hey Amy,
      Yes, you can use spinach in place of kale and yes you just add your skillet into the oven:) I hope you love the recipe! xTieghan

    1. Hey Ann,
      You can use chicken broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. Hi there ! I found my way to this recipe after trying and LOVING your sun dried tomato and orzo chicken recipe ! So fabulous! For this recipe , would it be possible to substitute the orzo with rice, and if yes , which type of rice would you recommend , and are there any liquid/ cooking time alterations to be made ? In addition can the dish be finished on the stove , or would oven still be recommended ? Thanks so much for this lovely blog and your amazing recipes !

    1. Hey Yan,
      Thanks so much for giving the recipe a try, yes rice would absolutely work here, it may take slightly longer to cook through. I hope you love it! Please let me know if you have any other questions:) xTieghan

  45. 5 stars
    The flavor in this dish was fantastic. Butter made it creamy and acid in wine was a nice balance. Don’t skimp on getting a nice dark sear on the chicken in the pan. Super easy otherwise. Can’t wait to eat it again. Only alteration was that I added another garlic clove and a big pinch of red pepper flakes. Yum.

    1. Hey Donna,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

    1. Hey Joanna,
      Yes, spinach will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  46. 5 stars
    VERY good! I definitely recommend. I served with oven roasted veggies.
    For me, it had about 1tbsp or so too much liquid the end of the 15 minutes in the oven, but the orzo was done. So, next time I’ll reduce chicken broth by that much and see.

    1. Hey Allan,
      Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan

  47. 5 stars
    I made this tonight and it was so good! My husband even took a picture of the end result haha. I’ll definitely make again, maybe with the addition of some artichoke hearts before I put it in the oven. 15 minute cooking time was perfect for 3 smallish chicken breasts. Thank you for the yummy recipe!

  48. 5 stars
    This recipe is absolutely delicious, AND amazingly versatile. I made it for Christmas this year, and instead of chicken + white wine I swapped in lamb + red wine,, and y’all… WOW. Absolutely incredible.

    1. Hey Sarah,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan

  49. This recipe has so much potential to be really awesome (which is why I cooked it yesterday, the smells were fantastic!). However, 1 thing completely ruined my dish and I was wondering if you have a solution for this/how you managed to avoid it. First I baked the slices of lemon in the butter (amazing), but then when you add them to the cooking of the orzo, the bitterness of the lemon (the white part I’m guessing) seeps into the dish, making mine barely edible (due to bitterness, it was def not too sour) 🙁 How to avoid this?

    1. Hey Anne,
      Thanks so much for giving the recipe a try, I am so sorry the dish was bitter for you. It is key to really caramelize the lemons to take the bitterness out of them. I hope this helps for next time! Happy Holidays! xTieghan

    1. Hey Siddhi,
      You can use broth in place of the white wine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  50. I just watched your brothers interview from a couple years ago, he’s cute and really funny. I hope poor Abigail didn’t get ruined again. Lol

  51. I have not made this yet, but it is definitely on the top of the saved recipes pile. I do have a question; the recipe says this serves six but 1 lb of chicken and 1 cup of orzo (I know it increases in volume once cooked) seems pretty skimpy. I would think this quantity for six would be a side dish size portion.

    Has anyone actually served six from this exact recipe?

  52. 5 stars
    Made this w/o white wine bc I did not have any handy. Still delicious! Mine needed more like 20-25 to be full done.

  53. 5 stars
    This recipe has quickly become a staple in my meal prep! I like to add a little extra salt and pepper to contrast the lemon but other than that I follow the recipe to a T and it turns out incredible every time! Now if only I could get a char that perfect on my chicken! Any tips for that? Thanks as always, Tieghan! xo

    1. Hey Leigha,
      I am so glad you have been enjoying this recipe! I find using a cast iron skillet really helps to get the char on the chicken! Please let me know if you have any other questions! xTieghan

  54. Hi!! I made this dish tonight (it’s actually from your new cookbook) so maybe a little different but i want to adapt this for fall/winter, do you have a substitute for the white wine? Or have you tried with red wine??

    1. Hey Vanessa,
      Thanks so much for giving the recipe a try! You can use chicken broth in place of the white wine, but I would not recommend using red wine:) Please let me know if you have any other questions! xTieghan

  55. This recipe is so yummy! I make it at least once a month. My family loves the orzo so much that I double it and the liquids. I also use half whole wheat orzo and half regular. I have passed this on to quite a few friends who also love this recipe. Sometimes if I don’t have kale, I use spinach instead but I put it in only during the last few minutes of cooking. Thanks so much for this recipe and all of your other yummy recipes!

  56. I just made this. SO GOOD and So EASY. I didn’t have a bottle of white open so I used apple cider vinegar, and it turned out well.

  57. 5 stars
    Hi Tieghan! This recipe is so phenomenal I’ve made it so many different times with chicken thighs and chicken breast and I’m such a big fan 💕

    I did have one question, I’m planning on making this for a larger group and I was wondering what kinds of sides you’d recommend? Thank you!

    1. Hey Leah,
      I haven’t tested this, but it should workout for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  58. Are the liquid proportions right? Mine ended up super soupy. I used asparagus instead of kale but I don’t think they give off that much liquid.

    1. Hey Lindsay,
      Yes the liquid measurements are correct, I am so sorry you had issues with the recipe. Next time I would recommend boiling for a bit longer until more of the liquid is cooked out. I hope this helps! xTieghan

  59. 5 stars
    This is a staple in my house, love that it is a true one pan dish and makes great leftovers. Teighan, I was hoping to make this for a friend who recently had a baby. Do you think I could just transfer to a disposable lasagna pan before baking for dropping off?

    1. Hey Jennifer,
      I am so glad your family enjoys this recipe! I think that sounds like a great idea! xTieghan

  60. The recipe looks super nice and easy. I have a question. If using quinoa, does the cook time change? Also, at any point should I use a lid on the pan?
    Thanks

    1. Hi Pat,
      I would keep everything the same, just add some more liquid at the end if the quinoa needs to be cooked longer. No need to use a lid. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Jen,
      Yes mushrooms would be a great addition! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Sadie,
      That is okay to do, just be sure to transfer to an oven safe pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. 5 stars
    So easy to make and unbelievably delicious. We’ve made this multiple times and are blown away ever time. Would recommend!

    1. Hi Angela,
      Yes that would work, I just prefer boneless skinless breasts for this recipe. I hope you love the recipe, please let me know if you have any other questions. xTieghan

  62. For some reason I made this and it was bitter. I used Meyer lemons. Where did I go wrong? I love the recipe and would like to try it again.

    1. Hi Heidi,
      So sorry this dish was bitter for you. Unless you adjusted the recipe at all it is hard to say. Next time try using less lemon. I hope this helps! xTieghan

  63. 5 stars
    The entire family loved this and it was very easy to make. Subbed spinach for kale otherwise followed the recipe exactly. Making it into the rotation!

    1. Thank you so much Alyssa! I am really glad this recipe turned out so well for you! xTieghan

    1. Hi Michael,
      You do not cook the orzo ahead of time, it will cook in the skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  64. 1 star
    This looked amazing. I let my teenage daughter choose what we would cook tonight. We followed the recipe to a tee with the finest ingredients and we’re extremely disappointed in how bitter, almost unpalatable this meal was…large waste of money. I don’t understand how it could turn out so bitter. Maybe too much lemon? One whole lemon sliced for the recipe and then the juice of another whole lemon was maybe too much. It wasn’t that it was overly lemony it was just lemon and bitter. These were fresh organic lemons so maybe you guys should recheck the recipe or if you have any hints on what would cause such bitterness I would love to know. Thank you.

    1. Hey Cali, I am sorry you found this to be bitter. It sounds like you might just want to use less lemon next time and instead use the lemon more to your personal taste. Start with only 1 lemon and then add more if you wish for a more lemony flavor. I think that should really help! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  65. Just found this recipe now, looks great and will try it tomorrow!! But just curious as to the brand of orzo you use, it’s shape is much different than the ones i have used and seen. Thank you!! Can’t wait to try it! Hope you and yours are staying healthy!

    1. Hi Michelle,
      I usually get my orzo from Whole Foods or Kroger. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  66. 5 stars
    I typically avoid simple, one pan meals because I’m a complicated person, but this is definitely a keeper! I pretty much doubled the recipe and followed along to a T and my family scarfed it down. Thank you for such an easy recipe. It’s what I need right now!

    1. I am so glad this one turned out so well for you Micall! Thank you for trying it! xTieghan

  67. This was ridiculously bitter. We did not even use all of the lemon juice recommenced and still came out ridiculously bitter.

    1. Hi! I am sorry to hear that! Please let me know if there is anything I can help with! xTieghan

    1. Hi Kelly,
      It is 1 cup of orzo. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  68. 5 stars
    Wow! What a spectacular recipe! So easy and so comforting! I’ve made it my goal during this period of self isolation to try 3 new recipes a week, providing I can get the ingredients. I’ve had this recipe saved for quite a while but it will now be included in our regular rotation! Those caramelized lemons? Yum. Even my 12 year old loved them and thought the lemons were the best part! The only completely embarrassing thing is that we basically had no leftovers (a wee bit of orzo) and there is only 3 of us. Meanwhile the recipe says it makes 6 servings. Clearly it was that good!! Thank you for creating this easy, quick and delicious recipe!

    1. Hi Caroline! I am so glad this turned out so well for you! Thank you so much for trying it! I hope you have an amazing week! xTieghan

  69. 5 stars
    Made this last night – it was so good! It was so easy, quick, and affordable to put together. It came out looking and tasting like a special dinner. I followed the instructions exactly but added artichokes. Thanks for this recipe!

  70. 3 stars
    I used regular lemons and cut up the chicken and it was pucker your lips sour. I also didn’t add the kale because no one but me will eat it, so possibly from the lack of that, I ended up having to thicken the sauce with cornstarch, which turned out fine. I really like the idea of it, but I think I’m going to have to do some tweaks, either making sure I have a Meyer lemon, or just omitting the slices and using zest instead. I ended up adding 1 tablespoon of honey to it in order to save the dish and that appears to have worked and now it tastes much better. The idea is great, but I think making sure to mention using Meyer lemons exclusively or telling people to use zest instead of slices if they use regular lemons would be a good idea. I’m wondering if the reason no one else appears to have mentioned the sourness is because they were only using Meyer lemons?

    1. Hi Necia! I am sorry this did not turn out as hoped! Please let me know if there are any questions I could answer to help you out for next time! xTieghan

  71. Found this recipe while digging back into your instagram (sorry for the stalking). Realized I had all the ingredients and decided to whip it up!! I never leave comments on recipes because its often not what i had hoped it to turn out. But let me tell you what… this was one of the best dishes i have ever cooked or eaten!! Thank you so much for developing it, my tastebuds thank you. From the caramelized lemon slices to the al dente orzo bites that got a little crispy on the edge of the cast iron… this was to DIE FOR. My new go-to-need-to-impress-someone meal. I threw in some broccoli, added 1/2 a sweet onion, and doubled the garlic and still… BOOM tons of flavor. Love love loved it. Next time im curious to throw in some parm and maybe sub the orzo with farro or quinoa?
    Thank you so much for sharing this wonderful treat with the world!

    1. YES! I am so glad this one turned out so well for you Amy! Thank you so much for trying this ( and stalking my instagram I guess haha)! I hope you continue to love recipes of mine! xTieghan

    1. Hey Andria! I would recommend chopped broccoli florets or fresh spinach. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  72. Someone mentioned substituting quinoa for the orzo, but I’m not a huge fan of quinoa and am pretty gluten sensitive. Do you think a gluten-free lentil or chickpea penne would work with this? I know those are quite a bit bigger; or maybe brown rice would be good? Thanks for any suggestion!

    1. Hey Laurie!1 I would recommend first using a gluten free orzo. DeLallo foods has a great one. If that does not work, then yes I would recommend your go-to GF pasta. I think any of those should work well. Brown rice however will take much, much longer to cook, so I would stick with the pasta. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  73. 5 stars
    made this with grape tomatoes and without kale, it was delicious. i put the garlic in with the lemon slices accidentally, which was fine but the garlic turned green! weird! i like the simplicity and comforting flavors of this dish.

  74. Hi, I was a little confused because you ingredients only call for lemon zest and juice, but then you mention lemon slices in the directions, but never the zest. It also sounds like you’re switching back and forth between and skillet and a pan? Recipe says to add the chicken to a plate, but then the final direction is to slide the chicken from the PAN to the skillet. Please clarify when you can on the lemon and plate/pan!

    1. Hi Carey, you need 1 Meyer lemon, sliced. Additionally you need the juice of 1 lemon. It’s listed out within the recipe. see below.

      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 and set aside.

      3. To the same skillet, add the butter and Meyer 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!

  75. New to your site and I am already in LOVE with it! I am GF and am thankful for the easy and naturally GF recipes!

    1. HI! I am sure either would be delicious. Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  76. 5 stars
    Loved this! Easy and delicious. A light dinner with lots of lemon flavor. I used 2 lbs boneless chicken breasts. There was enough liquid that I may use 1 1/2 – 2 cups orzo next time…and there will be a next time!

  77. 4 stars
    Would love to try this but my family absolutely hates kale and won’t touch spinach, asparagus, Brussels sprouts or broccoli. Can it be fixed with nothing green? Or is there something else you can suggest? Thanks!

    1. Hi! Yes, just make this minus the greens. It is still great.Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  78. 5 stars
    Loved this recipe- agree it is super pretty coming out of the oven. We are not a dill loving family so I used thyme instead – was so good! I’ve also made a vegetarian version eliminating the chicken and adding more kale and artichoke hearts was equally delicious –

  79. I just made this tonight after buying your new cookbook last week. However, I dont have an oven safe pot so I covered sbf simmered it all on the stove too. Perhaps that’s why my orzo was more risotto like? Anyways, I still brought it to a boil, then covered and reduced it to low for 15 mins (since my thighs seemed to be thinner than I realized and thus almost cooked), and then turned up the heat for few minutes uncovered to bake off some of the liquid. It was too lemony for me so I made note to half the lemon. I also added some slivered almonds for some crunch at the end, and a dash of red pepper. But I have to say this recipe was very simple. Simpler than the meals I’ve gotten from places like hello fresh and every plate, so it definitely followed the theme! I can’t wait to try more!

    1. I am so glad this turned out so well for you Ellen! I hope you love more recipes of mine and of course I have a whole section for under 30 minutes, just like hello fresh would be. Thank you! xTieghan

  80. 5 stars
    This was so good! I added some sun dried tomatoes because I wanted to use them up. I also used boneless skinless chicken thighs because that’s what I had! Love a one pot meal

  81. We’re going “car camping” with a tent. We won’t have an oven. Can the last step (cooking in the oven) be achieved if I just cover the cast iron skillet with the lid and cook?

    1. Hey Kate! Yes, I am sure covering the skillet will cook the chicken just fine. That will be great and so fun for camping! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  82. 4 stars
    You don’t indicate whether the pot should be covered when it goes into the oven. I covered it the first time and it was sort of soupy. Uncovered works better. I also replaced the kale with spinach but since it’s more delicate than kale I add it at the end with a dash of nutmeg. This dish is so lemony and buttery—yum!

    1. Hi Donna! I am really glad you loved this recipe! Thank you so much for trying it again! I usually just do not say anything when it is supposed to be uncovered, but I will try to be more clear in the future! Thank you! xTieghan

  83. THis recipe has become a staple at my house. I’m wondering if you have any tricks to get the chicken so dark/crispy as in your pictures? Thanks for a great recipe.

    1. Hi there! A cast iron skillet over high heat and deep pan sear really helps and is KEY! Don’t flip the chicken until it is deep golden brown. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan

  84. 5 stars
    I just made this and it came out sososoooo good! I didn’t have dill so I sprinkled thyme and rosemary on the chicken before cooking it. I also didn’t have kale so I just steamed some broccoli on the side. The orzo was the star, in my opinion. It was buttery and lemony and decadent, cooked perfectly. Definitely will make this again. Thanks for the amazing recipe!!

    1. HI! You can double the recipe, but I recommend using 2 skillets. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  85. Really good! I’m eating this for lunch at work right now, in fact. I made two minor changes that don’t change the overalI “sprit” of the dish: first, I used two packages (the small bricks, not a large bag), of frozen spinach instead of kale, since that’s what I had on hand. I thawed one box in the microwave and added it when the kale would have gone in. Later, I cooked the second box on the stove top and added it in to the finished pot, thinking a little more spinach wouldn’t hurt. Second, I didn’t feel like making a special trip for meyer lemons, so I very thinly sliced half a regular organic lemon, and sauteed it in the butter. I zested & juiced the other half, and added in in. I’ll definitely try this again as originally written, too.

  86. 5 stars
    Love this recipe! My son shared it with me. I added mushrooms and substituted spinch for Kale and Gnocchi for Orzo. So yummy!

  87. 5 stars
    As always her recipes do not disappoint. Loved the caramelized lemons. There were too many comments to read through but mine was a bit overcooked at 15 mins in the oven. I would check it sooner. I will make this again. The family asked to put it in the rotation.

  88. 5 stars
    I needed something quick for dinner tonight and this was perfect! Everyone loved it! It is going in the regular rotation!

  89. 5 stars
    Been wanting to try this for a while now – finally did it last night. Absolutely incredible flavours! Instead of kale I threw in some mushrooms & Italian herb seasoning. Loved the idea of toasting the orzo in butter & garlic – smelled amazing! Now I just need to get that char on my chicken right!

    1. That is so amazing! Its kind of the best when you wait to try something and you love it right? I am so glad you did! Thank you Navin! xTieghan

  90. 5 stars
    This is an amazing recipe! I marinated the chicken with a little bit of olive oil and fresh garlic along with salt and pepper for a few hours before hand.
    Love love love!!!!
    It will be a regular dinner at my house now!

  91. 5 stars
    Easy and Delicious! My husband and I were driving home to Connecticut from Baltimore and as I was wondering what we would do for dinner, I saw the Instagram post for this recipe. We stopped at the store on the way home and in short order we had a fantastic dinner! Thank you for solving my “what to do for dinner problem”!

  92. 5 stars
    Absolutely loved this recipe. One pan , easy , and delicious. It certainly is a keeper.
    Thank you for sharing. I did try to download a photo but didn’t know how?

  93. Can I substitute spinach for the kale? If so when do you suggest that I add it in and should I added more since it wilts down so much? Thank you !

    1. Spinach will be so delicious! No need to adjust the recipe, add the spinach when I direct you to add the kale. It will wilt, but it works well. I have done it! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Peggy! You can use an equal amount of chicken broth and spinach (or your favorite leafy green). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  94. 5 stars
    Hands down one of my favorite recipes I’ve ever pulled from the internet. It was a hit for both me and my husband, and the toddler even had some! Thank you for such an easy, quick and delicious recipe!!

  95. 5 stars
    Made this for dinner last night. Was so easy and delicious! Thank you so much. Will be adding it to my dinner recipes again.

  96. 5 stars
    Made this tonight. A family favorite! Especially easy when I did all the prep during the day, ran carpools, then threw it all together when I returned home.

  97. 5 stars
    A friend brought me some Meyer lemons so had to try this recipe. It was fabulous. Super easy for a weeknight dinner, yet so elegant would be perfect for a dinner party. Love so many of your recipes! Keep them coming!

    1. HI Gemma! I would just use a regular lemon! That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  98. 4 stars
    Everything about this recipe was perfect! Except it was bitter – I’m not sure if that’s from the Meyers lemon. The lemon juice I used was from another Meyers lemon. I’m not sure where I went wrong with the flavours.

    1. HI! Sounds like you maybe just had some not so sweet meyer lemons. About how much just did you use? You can add 1 tablespoon honey or just use a little less lemon juice. Either should solve the bitterness issue. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  99. 4 stars
    This recipe was delightful! The only reason I gave it a 4 star was because the chicken was a little dry… I would definitely use chicken thighs with skin and not chicken breast next time. The flavors of the lemon, chicken, wine and orzo together paired very nicely with the kale. So easy to make too!

    1. Hi Susan! I am so glad you enjoyed this recipe and I hope it turns out even better for you next time! Thank you! xTieghan

  100. 5 stars
    This is my 3rd recipe since finding finding you on IG a few weeks ago. Was uninterested in what I was planning for dinner tonight and say your IG story tonight and decided to make this dish. I LOVE one pan dishes! I subbed out the orzo for pearl couscous and brocolli for kale because I didn’t have them on hand. This dish was yummy! Thank you.

  101. 5 stars
    This is my second time making this recipe- tweaked it a little bit on the second time- used skinless/boneless thighs, quinoa instead of orzo and cut the lemon juice in half… it was a huge hit and a crowd pleaser! I love how your recipes are so easy to make and also easy to adjust to your own personal taste! (I’ve also made your crock pot butter chicken and adjust to be cooked in the Instant Pot and it turned out just as amazing! You are the best, girl!

  102. 4 stars
    This was what I expected! Cozy and fairly easy. I I find that there was a little too much liquid left after the baking so I might reduce broth. I think next time I also might do with a little less lemon and serve wedges on the side. I also added mushrooms because we love them in our house and extra kale! It’s a perfect meal to make when you’re not sure what time everyone will be home. Sat in the oven on warm for about 20 (while I waited for my husband to get home) and still tasted amazing. 🙂

  103. 5 stars
    This recipe is as delicious as it looks. I love how quick the prep was, that it is all in one pot, and gives some great freshness with the lemon and herbs. Thank you for sharing and making dinner and leftovers exciting! This is a recipe I will make again and again.

  104. Wow, this receipt is a gem. It’s a perfect quick weekday dinner with ingredients I usually have in my kitchen. Thank you for sharing!!

  105. 5 stars
    HI! I decided to make this for dinner after viewing your insta story. I did not read all the reviews prior to making and now that I have (well, read probably 1/4), I agree with everyone. So good!! My 13 year old had 3 servings! He loved!! The one thing I didn’t do was add the greens. Instead I served with arugula and roasted butternut squash on the side, oh! and no dill! Thank you once again!!

  106. 5 stars
    I made this tonight in a cast iron skillet, seriously so easy and delicious! Will definitely be making again and again.

  107. Hi Tiegen! First of all you are my only go to person for recipes! i have cooked so many and love them! what can we use as a substitute for white wine and red wine?

    1. HI! I would use chicken broth. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  108. 2 stars
    I thought I was going to love this, but the chicken skin didn’t stay crispy even though I used a convection oven, there was far too much liquid for the orzo and the sauce was bitter.

    1. Hi Debbie! I am so sorry to hear that! Are there any questions I could help you with? I hope you love some other recipes on my blog!

  109. 5 stars
    I made this tonight for my boyfriend and I was BLOWN AWAY! I love all of your recipes but the simplicity of this one is really what makes it so special. I will be making this a million more times I already know it!!

    1. HI! I use a dry white wine such as Sauvignon Blanc. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

    1. HI! I am sure whole wheat will work great. I dont think you need to adjust the cooking time. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  110. 5 stars
    One of my new favorite recipes! Thinking about modifying the recipe and replacing the chicken with turkey meatballs. Would that work?

    1. I am sure turkey meatballs will be great, but I have not tried it so I can’t say for sure how it will work. Let me know how it goes!

  111. 5 stars
    Made this recipe for dinner last night. Yum! Thank you for a tasty yet very easy one pan dinner. My small town grocery didn’t have orzo (what?, you have no idea the struggles of a really small town life and cooking) but they did have a box of tiny spaghetti noodles. It was the closest thing, so I tried it and it turned out great! As my hubby says, this is definitely a keeper. Thanks Tieghan for another great recipe.

    1. Hi! I recommend using spinach or roughly chopped broccoli or just omit the greens if you prefer. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  112. I’m excited to make this tonight but our oven safe dishes are out of commission as of late – could I use a nonstick and continue to cook on the stove?? xo

    1. Hi Elaine! Yes, that will be just fine, just be sure the chicken is cooked through before serving. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  113. 5 stars
    LOVED this recipe! This was my first time cooking with a cast-iron skillet and it was a huge success, thank you! Recipe was delicious and easy to follow. My husband was super impressed by the beautiful presentation as well 🙂

    1. I am so happy to hear that! Thank you so much Elisabeth! I am so glad both you and your husband loved this!

    1. HI! It’s just 1 pound, but you can use up to a 1 ad 1/2 pounds if you’d like more chicken in the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  114. 4 stars
    Made this tonight and it was very good! I think it was a bit too lemony (perhaps because we used large lemons). I also used 4 large bone in chicken thighs without skin, which totaled two pounds. I omitted the dill, because the grocery store ran out, but otherwise, I cooked this recipe to the tee. I did have to transfer the orzo mixture into a baking dish, as I do not own a cast iron skillet and have an induction cooktop. Lastly, I cooked for closer to 20 minutes and everything was cooked through just fine! I probably will omit the juice of the lemon next time and didn’t end up using the lemon zest because it had enough lemon flavor, but overall, a very easy dish to make, directions were thorough, and I will definitely make again!

    Oh, do you happen to have the nutrition facts on this dish? Thank you so much!!! :+D

    1. Hi Asha! I am so glad you loved this dish! Thank you! Unfortunately I do not have the nutritional information just yet, but am working on adding it to my blog! So sorry about that!

  115. 5 stars
    I made this for my family last night with chicken thighs and it was SO GOOD! Both my husband and son raved about it. My son even asked me to pack it for his lunch….he liked it so much.

    Thank you for such a great recipe.

  116. 5 stars
    I made this back when it was first posted! I have made it a few times since! Very delicious! The entire family loved it. Love how simple it is!

  117. 5 stars
    I have made this several times in only a few weeks and it is delicious. I don’t have access to meyer lemons but used half lemon and half tangerine and it turned out a lot better than when I only used lemon. Very tasty!

  118. You say that it seems odd to eat the lemon peel and all but it’s good, but there is an important caveat to go with that statement and this recipe that you have failed to add.

    You are using Meyer lemons, which are not actually lemons. They are a hybrid of lemons and mandarin oranges and are much much sweeter and taste quite different to ordinary lemons.
    If you make this dish with ordinary lemons and you try to eat the whole lemon skin and all, you are going to get a very sour shock.

    Also worth pointing out for the non Americans, Mayer lemons are extremely seasonal, and here in the UK, (unlike ordinary lemons that are available year round), Mayer lemons are pretty much only available in December.

    The recipe will still work with ordinary lemons, although it will taste different, but don’t eat them.

  119. 5 stars
    Delicious! I substituted the kale with green beans, but I suspect I would be able to substitute with pretty much any vegetable – bok choy, chard, etc. What a great weekday recipe, thanks!

  120. 5 stars
    I made this for dinner last night and my family LOVED it!!! My husband is excited to have the leftovers for lunch today. Delicious and very simple!

  121. 5 stars
    I made this rice (my husband tries to steer away from pasta during the week) – and WOW is this good. I have been telling everyone to make it! It’s so creamy and delicious without the guilt. Plus, one pot meals = the best weeknight meals there are!!

    1. I am SO glad you loved this! Thank you so much! Totally agree… one pot meals are the best!

    1. I use a 12 inch skillet. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  122. 4 stars
    I made this for the first time tonight and it was a hit. Since I don’t really like kale, and I can’t eat spinach, I substituted red, orange, and yellow peppers cut in 1″ lengths and it was outstanding! Oh, and I added twice the garlic as called for because my family can’t get enough of the stuff. Thanks for such a great and simple recipe.

  123. I was wondering if the white wine could be omitted. No one in my family is big on drinking wine, and I don’t want to open a bottle to only use a 1/3 of a cup of it. What would you recommend as a substitution?

    1. HI! You can use an equal amount of chicken broth in place of the wine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  124. made this the other day, & WOW! very easy to do, great presentation, and very kid friendly. All kids loved! very tasty. I made with an herb bread went great.
    in answer to a previous post, you don’t pre-cook the pasta, kinda saute it dry in the butter (like a rice a roni-ish type of thing), the pasta cooks in the oven with the liquid and the chicken. This works great.

    Thank you for another great recipe Tieghan!

    1. HI! I have not tested the recipe using GF orzo, but I do not think you need to change anything to the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?

  125. 5 stars
    Oh Lord, just made this for dinner and its to die for!!!! It was super easy to make especially after a long day of work, and more importantly minimal cleanup needed (lol) . Definitely going to be on our regular meal list…Thank you

    1. It does for the most part, but it is supposed to be on the soupy side. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. HI! The orzo get’s cooked with the chicken, so don’t cook it prior to browning the chicken. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  126. I really, really want to make this because… orzo and chicken and lemon!!! But does the orzo come out al dente or sort of soft? I was looking at the liquids and thinking I might have to hold back a half cup of stock. I’ve made baked chicken and rice before and the rice has been a bit too mushy. Just wanted to get your opinion. Thanks so much and GO RED!!!

    1. I have found the orzo to come out just right, but if I where you I would hold out some liquid, taste and add more as needed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  127. 5 stars
    Lemon chicken with Orzo – outstanding! Very easy, great flavors. I used boneless, skinless chicken thighs because we prefer thighs to breast meat. And sprinkled a little Parm at service. Oh, the lemons – my favorite part. Delicious!

  128. 5 stars
    Made this the other night, but substituted wild caught salmon instead of chicken. I added roasted asparagus as a side. My wife and I loved it! Thanks so much!

  129. Delicious! You know it’s good when your husband begins the meal by asking “what’s the green stuff” followed by “orzo is weird” and ends up serving himself not once or twice BUT 4 times! Thank you for developing a quick full flavored one skillet meal! Didn’t make any changes, used regular lemons and your run of the mill black cast iron skillet. The seared lemon slice bites with the chicken are heavenly! It’s a keeper!

  130. 5 stars
    I cooked this for family dinner on a Sunday and it was so good, I made it again the next night. It’s now one of my husband’s favorite dishes! Making it again tonight!!

  131. So delicious! We all loved it…I subbed breast for boneless skinless thighs and spinach for the kale…perfect for our family and so easy…thank you!

    1. Hi Kristin! Others have used quinoa and have enjoyed it that way, but rice should work as well! I hope you love this and please let me know if you have any other questions!

    2. Yes, rice will be delicious! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  132. 5 stars
    Omg I made this for dinner the other night and it was so good!!! I couldn’t get over the toasted peso! Such a great tasty and and easy recipe! Thank you!

    1. I used a mix of skinless and skin on, nut I do prefer skinless. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  133. 5 stars
    Made this last night with chicken thighs and quinoa in the dutch oven, it was so so so good!! Is it possible to get the skin of the chicken thighs crispy in a dutch oven, or would it be better for me to use a cast iron skillet? Thanks for sharing! Love that this is easy, healthy, and uses little clean up.

    1. HI! Using a dutch oven should work great an get the chicken crispy. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂

      1. 5 stars
        Hi! I realized I read the directions too fast and wasn’t cooking my chicken long enough on each side in the dutch oven (my mistake). I have made this 3x since then! This is absolutely delicious, thank you for sharing. I love yor insta and blog and love how interactive you are with everyone.

        Happy Friday and thanks again!

  134. 5 stars
    You saved me with this one today. Thunderstorms kept me from wanting to go to the grocery store with a toddler. I was raiding the pantry and freezer expecting it to be a bean and cheese taco kind of night. I found some frozen chicken breasts, a partial box of orzo, and a few lemons (including one last Meyer lemon) and remembered this post. The rain let up just long enough for me to cut some kale in the garden. I wasn’t sure I had enough chicken or kale, but I figured it was worth trying. The toddler walked in as it went in the oven and asked what smelled so yummy. The entirely family enjoyed it.

  135. 5 stars
    I made this tonight and it was so easy and full of flavor. I can’t wait for lunch tomorrow when I can enjoy leftovers.

    1. HI! You do not boil the orzo before using. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  136. 5 stars
    OMG! I am 62, so it’s rare I use that kind of response! I am old school when it comes to comments and always spell things out, no shortcuts! THIS dish though is just worthy of that universal response! I did use thighs of the boneless, skinless variety! confession rime— thighs just have that extra flavor and when cooked correctly just kind of melt in your mouth and make you go, what? Getting back to this dish…. just love orzo, thighs, substituted spinach Instead of kale… only change I made! This dish is good, hearty, and easy in preparation with ingredients most have on hand anyway! Put it this way, food is very important to my husband and myself, and after this meal he said he would definitely be keeping me around awhile longer, kind of an inside joke after 37 years! Thank you and I love your blog and am so grateful your brother was the first gold medalist in the 2018 Winter Olympics and CNN.com mentioned you in the article that featured his incredible feat! Blessing abound!! This is a must make dish!

    1. I am SO glad you loved this Karen! Thank you so much! My family and I are so proud of Red, still cannot believe he won gold!

  137. This is on the menu tonight for dinner! Can’t wait to try it. Loving your new cookbook too and that with your continued growth and success how down to earth you still seem to be and still taking time to reply to your readers. I’m from Cleveland and we are all so proud of Red. What a cool family!

  138. Hi there! I’d like be to try this with orzo, but my husband has trouble with gluten. Any major modifications that would need to be made if I substituted basmati rice? TIA and I can’t wait to try this! ?

    1. HI! I don’t think you need to modify anything. The rice the should cook up pretty similar to the orzo. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  139. 5 stars
    Loved this recipe. Very lemony which was awesome. Used dairy-free butter and served it with bread to soak up that deeeeelicious sauce. Loved the dill garnish. Seems like the perfect end of winter, waiting on spring meal. Definitely making it again.

  140. 5 stars
    Made it, loved it – and so did my 5-year-old. Mission accomplished. Thank you for all the great recipes. I’ve basically narrowed many of my food blogs down to yours – and I actually MAKE your recipes on a regular basis. So great!

  141. 5 stars
    I made this tonight. Followed recipe to a T. It is excellent. I can’t imagine anyone not loving this. Thank you for easy deliciousness!

  142. 5 stars
    Thanks Tieghan – this recipe was delightful! I used two Meyer lemons because they just looked so pretty and two garlic cloves because, well, garlic.

    1. Nope, it does not mess with it. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  143. How do I sign up to get your recipes delivered to my email? I found you on Instagram, and they all look so yummy. I’m making this tonight, but subbing in spinach, because that’s in my fridge, and I have everything thing else already!

    1. Hi Annika! I am so glad you have been enjoying my blog and hope you love this recipe! If you go to the home page on my blog and scroll down you should see a place you can insert your email and name. It is almost at the bottom right past the cookbook. I hope this helps, but let me know if you still have questions! Thank you!

  144. 5 stars
    Made this last night for dinner and not only was it super easy (i love one pan meals) but it was delicious!!! My son asked “is this from Red’s sister, it’s really good!”

  145. 5 stars
    Just made this for dinner tonight- it was DELICIOUS! We will definitely make this again! AND Many CONGRATS TO RED and your family

  146. Hi! Not recipe related at all and maybe you already answered this, but where did you get those plates that the lemons are shown on?! I am in love with that pattern. Made this for dinner the other night and it was fantastic. Just ordered your cookbook and am itching to get it. Congrats to Red, too!

    1. I recommend using a white wine you love to drink. Deglazing the pan is just adding the wine to the pan and scraping up the browned bits on the bottom of the pan. Does that make sense? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  147. Are you using bone in skin on chicken? Wondering how it would work with boneless skinless chicken. Have a safe trip. Home!

    1. I used boneless, skinless chicken. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. HI! Just use a skillet that you can use and then transfer everything to an oven safe baking dish before baking. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  148. 5 stars
    I love your recipes and follow your blog on Bloglovin. Watched your brother Red in the Olympics and was so impressed with his skill and humility at age 17! Small world……..I read your blog from South Korea on Bloglovin and realized Red was your brother. I got my son your cookbook and he lives in Evergreen, CO. So it sort of feels you’re part of our family. Love your recipes especially this recent lemon chicken with orzo. So tasty.

    1. That is so funny! It really is a small world. I hope your son is loving the cookbook and you are loving some recipes on my blog! Thank you so much Judie!

  149. 5 stars
    I made this dish a couple of nights ago and it will be a go to dish every month. It was awesome! I had to make a couple of changes because a few ingredients are hard to find in Mexico where we live. Actually, lemons are difficult to find unlike limes which are everywhere. And forget about finding Meyer lemons. Since I only had one lemon I just had to skip them. Kale is also hard to find so I used fresh asparagus as a substitute which I should have added just before putting the cast iron skillet in the oven. Do you have any suggestions for different vegetables to try? Congrats to Red and hope he wins another gold!

    1. HI! I think broccoli, artichokes, and bell peppers would all be awesome in this recipe. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  150. 4 stars
    Delicious recipe. A little too strong with the lemon for my taste, but I would definitely make it again with a little less lemon.

  151. 4 stars
    This looks so yummy! Could you also make this with a cod filet? If so, would you recommend searing it on both sides and then removing it until the last 15 minutes in the oven?

    Also, congrats to your bother on his Gold! What an exciting time for your family!

    1. Looks to me like you toast the uncooked orzo and then it cooks the rest of the way in the oven (it will soak up the chicken stock and wine). This looks amazing! Can’t wait to try it.

    2. The orzo is not cooked, it cooks in the pan. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. You can just omit it from the recipe or replace it with basil. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  152. Chickie and lemons are just a match made in heaven…let us carmelize those lemons and punch up the jam –
    winner winner, chicken dinner!
    OK, just watched Red on Jimmy Kimmel….what a scream…he is so chill and love that he is so hilariously honest
    about the day of competition. Best EVER is your awesome Squad just partying it down and making some noise.
    Your fam are so amazing…color yourself beyond fortunate…Good job to your Mom & Dad…amazing support system
    and allowing you all to cultivate your dream jobs to fruition. Know your Squad here are Sooo proud of you and thrilled for Gerards for the win! I know…back to the food 🙂

    1. Awh this is so sweet Tammy! I am really proud of Red and all the things he has accomplished at such a young age! Thank you!

  153. That looks so good and simple. I bought some Meyer lemon the other day but was not sure how I would use them. Now I have a plan!?

  154. I’m amazed that you can even write a post like this. I wouldn’t be able to concentrate with a famous gold-winning brother around! Congrats again and again. Hope he kicks ‘you know what’ in the Big Air.

    1. I used boneless, skinless. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  155. Hopefully you will be back on track soon – jet lag is no fun. Congratulations to your family – what an amazing achievement and I will be cheering Red on his next event.

  156. 5 stars
    I love this type of dinner,too, Tieghan. And, lemon is always welcome! I’ll be making this one soon. Thanks,
    Welcome back!

  157. Tieghan, I just want to give you the gold for your incredibly hard work and diligence. You have amazing energy, and it’s obvious that your work is your passion. I hope you are able to set yourself the boundaries you need when you need some rest, because when you’re on, you’re a TIGER! Thanks for this great-looking recipe. It’s bookmarked, for sure.

    1. This is so sweet Betti! I am so glad you enjoy my blog and recipes, it really means a lot to me! Thank you!

  158. Relatively pretty is an understatement! The sear on the chicken and lemon looks amazing and I love that it’s a one pan dish. I’m always looking for more chicken recipes. Red has certainly captured the nation with his charm and talent. Looking forward to watching the Big Air event. Hope you get a bit of down time. Traveling is fantastic but exhausting, especially the trip you’ve just had! You deserve a chance to let it all soak in. Congratulations, again, to Red and all the Gerards and good luck to him and team USA through the rest of the week.

  159. 5 stars
    Ironically I just bought orzo yesterday. This will be our dinner tonight! Yeah!
    Congrats to Red! What an exciting time for him and for your family..
    Looking forward to your Korean inspired dishes.
    Welcome home.

  160. I loved seeing Red on Jimmy Kimmel. In fact after being a fan of yours for so long, I felt that I had a connection to him and your family. How lucky you all were to have such a wonderful experience.

    1. Thank you so much Eileen! It is so nice to hear that the people who love my blog also cheer on the rest of my family! ?

  161. I loved loved loved the interview with Jimmy Kimmel! Red seems to be such a loveable kid and sooo chill. Congrats to him on his gold ? (and beating our two Canadians…however, he well deserved it). As always tieghsn, love ❤️ your blog

  162. I watched Red on Jimmy Kimmel! He is just adorable! We will be cheering him on in the Big Air event next week! Congratulations again to the entire Gerard Famly! Just want to say also that I agree with one of your reader’s comments, you should also receive a gold medal for all your delicious recipes that absolutely work every time! When is your new cooking show airing on television?!?!

    1. Yup! I used boneless chicken. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  163. 5 stars
    Welcome back Tieghan! Get some rest. The comment replies can wait. I loved watching Rec. He definitely has the adorable factor going.
    Congratulations to him and all the Gerards!

  164. I have to say I’m not a huge fan of orzo, but this dish looks so scrumptious I’m willing to give it a try!!

    1. 5 stars
      Hi Ruth – not sure if you like quinoa, but if you do, I found this to be a great substitute! The quinoa really picks up all the juices and does not get dry. It is delicious.