Lemon-Rosemary Chicken and Orzo Skillet 4.000

Goran Kosanovic for The Washington Post

Nourish Sep 8, 2016

This one-skillet dinner brims with Mediterranean goodness.The pivotal technique is that rather than boiling and draining the orzo as you typically would, you cook it in chicken broth with garlic and rosemary in the same skillet in which the chicken was browned, so it picks up the heady pan flavors and creates a lovely, thickened sauce.

As a bonus, the whole meal comes together in less than 30 minutes, making it a boon for busy weeknights.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 3 tablespoons olive oil
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2 cloves garlic, thinly sliced
  • 8 ounces (1 1/2 cups) dried whole-grain orzo pasta
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 1/2 cups no-salt-added chicken broth
  • 1 medium zucchini (8 to 9 ounces), cut into 1/2-inch dice
  • 1 heaping cup (6 1/2 ounces) cherry tomatoes, halved
  • 1/4 cup fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley


Heat 1 tablespoon of the oil in a large, deep lidded skillet over medium-high heat. Add half of the chicken and cook, stirring one or twice, until browned, 2 minutes total. Use a slotted spoon to transfer the chicken to a plate. Repeat with another tablespoon of oil and the remaining chicken, transferring the chicken to the plate once it has browned.

Add the remaining tablespoon of oil to the skillet, then add the garlic and cook, stirring, for 30 seconds. Add the orzo and rosemary and cook, stirring, until the orzo is well coated with the oil and lightly toasted, 1 to 2 minutes. Add the broth and bring to a boil, then reduce the heat to medium-low and cook, covered, for 5 minutes, until the orzo is about halfway cooked.

Stir in the zucchini and cook, covered, until it is just tender, about 3 minutes, then return the chicken and any accumulated juices to the skillet along with the tomatoes, lemon juice, salt and pepper. Cook for about 2 minutes or until the tomatoes soften and the chicken is cooked through. Serve sprinkled with the parsley.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

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