Step 1: Prepare your chicken. Pat the boneless, skinless chicken thighs dry with paper towels. Cut them into 1-inch bite-sized pieces. Season generously with salt, black pepper, and a pinch of dried oregano or Italian seasoning. Set aside.
Step 2: Cook the orzo. In a medium saucepan, bring 4 cups of salted water or chicken broth to a boil. Add the orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain well and set aside. A pro tip: cooking the orzo in broth instead of water will infuse it with even more flavor, making this orzo recipe extra special.
Step 3: Sear the chicken. While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan. Sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Don't clean the pan; those browned bits are flavor!
Step 4: Build the sauce. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, if needed. Add minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it. Deglaze the pan with 1/2 cup of chicken broth, scraping up all the delicious browned bits from the bottom of the skillet.
Step 5: Add lemon and herbs. Stir in the fresh lemon juice and lemon zest. Add the chopped fresh parsley and dill. Bring the sauce to a gentle simmer for 1-2 minutes to allow the flavors to meld. Season with more salt and pepper to taste. This vibrant sauce is what makes this orzo recipe shine!
Step 6: Combine and serve. Return the cooked chicken to the skillet with the sauce. Add the drained orzo pasta. Toss everything together gently until the orzo and chicken are evenly coated in the flavorful lemon herb sauce. Serve immediately, perhaps with an extra sprinkle of fresh herbs. Store any leftovers in an Basics Glass Food Storage container to keep it fresh! This easy orzo recipe is a triumph.