Dinner

Ina Garten’s Crispy Chicken With Lemon Orzo Recipe

ByMariam Harutyunyan September 10, 2026September 10, 2026

Introduction

Ina Garten’s Crispy Chicken With Lemon Orzo is a delightful dish that combines perfectly seared chicken with a bright, flavorful orzo salad. This recipe is great for a weeknight dinner or entertaining guests, offering both crispy texture and fresh, zesty notes.

Four thick chicken breasts with golden brown, crispy skins and grilled texture are cooking in a black cast iron pan. The chicken breasts have a mix of darker and lighter brown shades from frying, with tiny black pepper specks on the surface. The pan has bubbling oil and browned bits around the chicken. The background shows a white marbled texture partly visible behind the pan edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup all-purpose flour
Kosher salt

Freshly ground black pepper
4 (8-oz.) boneless, skin-on chicken breasts

1/4 cup canola oil
9 tablespoons good European-style unsalted butter (such as Plugrá), divided

2 tablespoons minced fresh parsley
1 cup orzo
2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill

1 cup small-diced feta, preferably Greek (4 oz.)
1 lemon, cut into 8 wedges

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). In a shallow bowl, combine the flour, 2 teaspoons salt, and 1 teaspoon pepper. Remove tenders from underside of the chicken breasts and save for another use to ensure even thickness.

Step 2: In a large (12-inch) cast-iron skillet over medium heat, heat the canola oil and 4 tablespoons of butter until the butter melts and starts to sizzle.
Step 3: Dredge each chicken breast in the flour mixture, shaking off any excess. Place chicken skin side down in the skillet and cook over medium heat without moving for 12 minutes.
Step 4: Keeping the chicken skin side down, transfer the skillet to the oven and roast for 10 minutes.

Step 5: Return the skillet to the stovetop over medium heat (handle will be hot). Turn chicken skin side up, add the remaining 5 tablespoons butter, and cook until the butter turns a nutty brown and chicken reaches an internal temperature of 130° to 140°F, about 3 to 5 minutes. Remove from heat and sprinkle with parsley.
Step 6: Meanwhile, bring 2 quarts of water to a boil in a large saucepan. Add 2 teaspoons salt and stir in orzo. Boil until orzo is al dente, about 9 to 11 minutes. Drain thoroughly.
Step 7: Transfer drained orzo to a medium bowl. Stir in lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the diced feta gently.

Step 8: Divide the lemon orzo with feta evenly among 4 plates. Slice each chicken breast crosswise into thick slices and arrange on plates. Spoon a few tablespoons of the browned butter from the skillet over the chicken. Squeeze fresh lemon juice and sprinkle salt as desired. Serve with lemon wedges alongside while hot.

Tips & Variations

Use a cast-iron skillet for the best crispy chicken skin and even heat distribution.
For a dairy-free option, substitute butter with olive oil, but keep in mind the flavor and browning will change.

If you like more herbal notes, add a pinch of chopped mint alongside the dill in the orzo salad.

Storage

Store leftover chicken and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or oven to preserve crispness, and warm orzo in the microwave or on the stovetop with a splash of water or olive oil to prevent drying out.

How to Serve

Four pieces of golden brown chicken breasts with crispy skin are sizzling in a black cast iron pan. The chicken has a rich, textured crust showing dark brown spots and lighter golden patches, with tiny bubbles of cooking oil around them. The top piece is slightly larger, centered towards the top right, and the others are arranged in a loose cluster toward the bottom, all showing a well-cooked surface with slight wrinkles and crispy edges. The pan surface behind them has a mix of browning oil and sizzling juices. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in chicken breasts can be used but will require longer cooking time. Cooking times should be adjusted accordingly to ensure the chicken is cooked through without burning the skin.

What can I substitute for orzo if I don’t have any?

You can substitute orzo with other small pasta shapes like couscous or small shells. Cooking times may vary slightly, so adjust accordingly and check for doneness.