Lemon Feta Chicken Orzo
Bright and comforting one-pan lemon feta chicken orzo made with tender chicken, creamy feta, fresh herbs, and zesty lemon — perfect for an easy weeknight dinner.
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
Chicken Orzo
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 cup orzo pasta
- 2 ½ cups chicken broth
- 1 lemon zested and juiced
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until lightly golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and oregano and cook for 30 seconds until fragrant.
- Stir in orzo and toast for 1 minute. Pour in chicken broth and bring to a simmer.
- Cook orzo uncovered, stirring occasionally, until tender and most liquid is absorbed, about 10 minutes.
- Return chicken to the skillet along with lemon zest and juice. Stir to combine.
- Remove from heat and fold in feta cheese and fresh parsley.
- Taste and adjust seasoning. Serve warm with extra feta if desired.
Notes
For extra creaminess, add a splash of cream or a bit more feta. Spinach or cherry tomatoes make great additions.