A bright, flavorful one-pan dinner where juicy garlic-herb chicken rests over silky lemon orzo. The orzo cooks in the same skillet to soak up savory pan juices and fresh citrus for a creamy, tangy finish with minimal cleanup.
In a bowl, combine 2 tablespoons olive oil, minced garlic, dried oregano, dried thyme, salt, black pepper, and the zest of 1 lemon. Add chicken and coat well. Marinate 20 minutes (or up to 2 hours refrigerated).
Heat a large skillet over medium heat. Add the chicken and cook 5–6 minutes per side until golden and the internal temperature reaches 165°F (75°C). Squeeze the juice of 1/2 lemon over the chicken, then transfer to a plate and tent loosely.
In the same skillet, add 1 tablespoon olive oil and the minced garlic for the orzo; sauté 30–60 seconds until fragrant. Stir in the orzo and toast for 1–2 minutes, stirring frequently.
Pour in the chicken broth and bring to a lively simmer. Cook uncovered, stirring occasionally, 8–10 minutes until the orzo is tender and most liquid is absorbed. Add small splashes of broth or water if needed to keep it creamy.
Stir in the lemon zest and juice for the orzo. Add Parmesan if using, then season with salt and pepper to taste.
Slice the cooked chicken and return it to the skillet to warm through for 1–2 minutes.
Garnish with chopped parsley and serve hot with extra lemon wedges if desired.