Skillet Lemon Butter Chicken with Spinach & Orzo
Prep time
Cook time
Total time
In only 45 minutes with simple ingredients, whoever you feed will be delighted with the fresh mix of flavors. I love, love, love the flavor of fresh lemon. It just brightens up a dish whether it's juice, zest, or cut into slices. And in this recipe, you'll use the lemon all three ways! Gently adapted from Half-Baked Harvest's One Skillet Lemon Butter Chicken and Orzo.
Recipe type: One-skillet Dinner
Cuisine: American
Serves: 4-6 servings
  • 2 Tablespoons olive oil
  • 2 pounds boneless, skinless chicken thighs
  • 1 large lemon, sliced with seeds removed
  • 2 Tablespoons butter
  • 1 clove garlic, minced, grated, or pressed with a garlic press
  • 1 cup orzo pasta
  • ⅓ cup white wine
  • 2½ cups low sodium chicken broth
  • 10 oz fresh spinach
  • zest and juice of one lemon
  1. Preheat oven to 400 degrees F
  2. Heat olive oil in large cast iron skillet over medium-high heat
  3. Sprinkle chicken thighs with Kosher salt and freshly ground black pepper
  4. When the oil is shimmering, add chicken thighs. Sear on both sides until golden brown, 3-5 minutes per side. Remove chicken to a plate and set aside
  5. Add butter and lemon slices to the skillet. Sear until the lemon is golden on both sides, 1 minute or so. Place cooked lemon slices on top of browned chicken
  6. Add orzo and stir to evenly coat the pasta. Add garlic. Stir and cook until garlic is fragrant, no more than 1 minute
  7. Add white wine to skillet to deglaze. Add chicken broth, spinach, lemon juice. Bring to a boil and stir.
  8. Add the chicken and lemon slices and any juices accumulated on the plate
  9. Transfer skillet to the oven and roast for 15 minutes or until chicken is cooked through.
  10. Top with freshly grated Parmesan cheese and lemon zest, and serve.
Recipe by At Mimi's Table at