Name: Lemon-Feta Chicken and Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 2 tbsp olive oil; 3 cloves garlic, minced; 1 small onion, chopped; 1 1/2 cups orzo pasta; 3 cups chicken broth; 2 tbsp lemon juice; 1 tsp lemon zest; 1/2 cup crumbled feta cheese; 1 cup fresh spinach or 1/4 cup chopped parsley (optional); Salt and pepper, to taste; 1 tsp dried oregano or thyme (optional)

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Lemon-Feta Chicken and Orzo is a bright, savory one-pan meal that’s full of Mediterranean-inspired flavor. Juicy chicken is cooked with tender orzo pasta, tangy lemon, and crumbled feta for a dish that’s hearty, creamy, and refreshingly light all at once. I love making this when I want something easy but elegant, with minimal cleanup.

Why You’ll Love This Recipe

I love how this recipe layers simple ingredients into something rich and satisfying. The lemon keeps everything fresh, while the feta melts into the warm orzo for a slightly creamy, salty bite. It’s a full meal in one pan, which makes it perfect for busy weeknights or when I don’t want to deal with a sink full of dishes. Lemon-Feta Chicken and Orzo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts (seasoned and cut into chunks)
Olive oil
Garlic (minced)
Onion (chopped)
Orzo pasta
Chicken broth
Lemon juice and zest
Feta cheese (crumbled)
Fresh spinach or parsley (optional, for color and flavor)
Salt and pepper
Dried oregano or thyme (optional, for extra seasoning)

Directions

I season the chicken with salt, pepper, and dried herbs, then sear it in olive oil in a large skillet until golden and cooked through. I remove it from the pan and set it aside.
In the same pan, I sauté onion and garlic until soft.
I stir in the orzo and toast it for 1–2 minutes to bring out a nutty flavor.
I pour in chicken broth and bring it to a simmer, then cover and cook for about 8–10 minutes, stirring occasionally, until the orzo is tender.
I return the chicken to the pan and stir in lemon juice, lemon zest, and crumbled feta.
I let it simmer for another 2–3 minutes so the flavors blend and the feta softens into the dish.
I finish with fresh spinach or parsley, and season to taste with more salt, pepper, or lemon if needed.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25–30 minutes to cook, so it’s ready in under 45 minutes.

Variations

Sometimes I swap the chicken for shrimp or keep it vegetarian by adding chickpeas instead. I’ve also stirred in cherry tomatoes, olives, or roasted red peppers for extra Mediterranean flair. If I want it creamier, I add a splash of cream or a spoonful of Greek yogurt at the end.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I reheat them on the stove or in the microwave with a splash of broth or water to loosen the orzo. It also packs well for lunch the next day. Lemon-Feta Chicken and Orzo

FAQs

Can I use rice instead of orzo?

Yes, but the cooking time and liquid ratio will change. I follow package instructions for the rice if substituting.

What kind of feta works best?

I prefer block feta in brine—it’s creamier and has more flavor than pre-crumbled versions.

Can I make this ahead of time?

Yes, it reheats well. I keep the lemon and feta additions until just before serving for the freshest taste.

Is this dish gluten-free?

Orzo is a type of pasta, so it’s not gluten-free. But I can use gluten-free orzo or rice as an alternative.

Can I use rotisserie chicken?

Definitely. I skip the searing step and stir in the shredded rotisserie chicken near the end to warm it through.

Conclusion

Lemon-Feta Chicken and Orzo is a light, flavorful one-pan meal that’s as easy to make as it is satisfying to eat. With juicy chicken, creamy orzo, tangy lemon, and salty feta, it’s the kind of dinner I make when I want something simple but special. Whether I’m feeding the family or meal-prepping for the week, this recipe always comes through.