Go Back

Lemon-Feta Chicken and Orzo

A bright and savory one-pan Mediterranean skillet meal featuring tender chicken, orzo pasta, roasted peppers, and creamy feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 2 tbsp olive oil divided
Orzo Skillet
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1.5 cups uncooked orzo pasta
  • 3 cups chicken broth
  • 0.5 cup roasted red peppers sliced
Garnish & Finish
  • 0.5 cup feta cheese crumbled
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley chopped

Equipment

  • Large skillet or Dutch oven
  • Chef's knife
  • Cutting board
  • Measuring Cups

Method
 

  1. Season chicken pieces with salt, pepper, oregano, and thyme.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown chicken for 3-4 minutes per side. Remove to a plate.
  3. Add remaining oil to the pan. Sauté onion for 3 minutes, then add garlic and cook for 30 seconds.
  4. Stir in dry orzo and toast for 1-2 minutes.
  5. Pour in chicken broth and roasted peppers. Bring to a boil, then cover and simmer on low for 8 minutes.
  6. Return chicken to the pan and simmer uncovered for 2-3 minutes until chicken is cooked and sauce thickens.
  7. Remove from heat. Stir in lemon juice and top with crumbled feta and parsley. Serve immediately.

Notes

Add a handful of spinach at step 6 for extra greens.