Lemon-Feta Chicken and Orzo

Lemon-feta chicken and orzo is a fresh, zesty, and comforting dish that I love making when I want something satisfying but light. Juicy, pan-seared chicken is paired with tender orzo pasta, tangy crumbled feta, and a bright lemon-herb finish. It’s one of those easy weeknight meals that feels like something I’d order at a Mediterranean café.

Why You’ll Love This Recipe

I love how this dish comes together in one pan with minimal effort but tons of flavor. The lemon adds brightness, the feta gives it a creamy, salty bite, and the orzo makes it hearty without being too heavy. It’s quick to cook, easy to clean up, and totally customizable depending on what I have on hand. Whether I’m cooking for myself or a crowd, this is one of those recipes I keep in regular rotation.

Ingredients

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

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Garlic, minced

• Lemon juice and zest

• Dried oregano

• Salt

• Black pepper

• Orzo pasta

• Chicken broth or vegetable broth

• Crumbled feta cheese

• Fresh parsley or dill, chopped

• Baby spinach or arugula (optional, for added greens)

Directions

1. I season the chicken with salt, pepper, lemon zest, and oregano.

2. In a large skillet, I heat olive oil over medium heat and sear the chicken until golden and cooked through, about 5–7 minutes per side depending on thickness. Then I remove it from the pan and let it rest.

3. In the same pan, I add garlic and toast it briefly before adding the orzo. I stir it for a minute to coat it in the oil and pick up any browned bits.

4. I pour in the broth and bring it to a simmer, stirring occasionally until the orzo is tender and most of the liquid is absorbed—about 10–12 minutes.

5. I stir in lemon juice, a handful of fresh herbs, and baby spinach if I’m using it.

6. I return the chicken to the pan and sprinkle everything with crumbled feta before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I usually have it ready in about 35 minutes total.

Variations

Sometimes I swap in shrimp or salmon instead of chicken for a seafood twist. I’ve also added sun-dried tomatoes or olives for extra flavor. If I want a creamy version, I stir in a spoonful of Greek yogurt or a splash of cream at the end. For extra protein, I sometimes mix in chickpeas.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or water to loosen the orzo. The flavors actually deepen after a day, so it makes great leftovers.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used rotisserie chicken or leftover grilled chicken. I just stir it in during the last few minutes to warm it through without drying it out.

Can I make this dairy-free?

Absolutely. I skip the feta or use a dairy-free alternative. The lemon and herbs still give it plenty of flavor.

What’s the best orzo substitute?

If I don’t have orzo, I’ve used small pasta like pearl couscous or even rice. I just adjust the liquid and cooking time accordingly.

How do I keep the orzo from sticking?

I stir it occasionally while it simmers and add a little more broth if it starts to dry out too soon.

Is this good for meal prep?

Yes, it stores and reheats really well. I portion it into containers and add a little extra lemon or feta before eating for freshness.

Conclusion

Lemon-feta chicken and orzo is a vibrant, flavorful dish that I love making all year round. It’s quick, easy, and packed with bright Mediterranean flavors that always leave me feeling full but refreshed. Whether I’m cooking for a busy weeknight or a casual dinner with friends, this dish always delivers.

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