One Pot Feta Lemon Chicken Orzo Pasta
I first made this one-pot feta lemon chicken orzo on a rainy weeknight and it instantly replaced several takeout favorites in my rotation. It’s bright with lemon, comfortably creamy from feta, and honest: it cooks mostly hands-off in a single skillet and the oven does the rest. If you want a comforting pasta that feels a little fancy yet is totally doable after work, this is it — and if you enjoy lemony slow-cooked chicken, you might also like this crock-pot chicken thighs with lemon garlic butter for a grab-and-forget option.
Why you’ll love this dish
This recipe checks a lot of boxes: quick prep, one-pan cleanup, budget-friendly ingredients, and crowd-pleasing flavors. The chicken thighs stay juicy, the orzo soaks up bright lemony broth, and crumbled feta melts into a creamy finish without heavy cream. It’s ideal for weeknights, easy dinner parties, or any time you want comfort with a fresh finish.
“Simple to toss together, reliably tender chicken, and that tangy feta finish — a new weeknight favorite.” — satisfied home cook
If you want variations with sweet-savory notes, I sometimes turn to a honey-garlic crock-pot recipe for a different weeknight vibe: crock-pot honey garlic chicken.
How this recipe comes together
- Sear diced chicken thighs until lightly golden to lock in flavor.
- Soften onion and garlic in the same skillet for base flavor.
- Stir in dry orzo and chicken stock, bring to a boil to hydrate the pasta.
- Off the stove, fold in lemon zest, lemon juice, shredded zucchini, and crumbled feta.
- Cover and finish in a hot oven so the orzo cooks evenly and the feta melts into a creamy sauce.
This stepwise flow makes the dish fast to assemble and forgiving — once it’s in the oven you can set a timer and prep a simple side.
Gather these items
- 1 tablespoon olive oil
- 4–6 boneless, skinless chicken thighs (about 1½ pounds), diced
- 1 small onion, finely diced
- 3 cloves garlic, minced or grated
- 2 teaspoons coarse kosher salt (adjust if using salty feta)
- 1 pound orzo
- 4 cups chicken stock
- 2 teaspoons lemon zest (from 1–2 lemons)
- ¼ cup lemon juice
- 1 zucchini or summer squash, shredded
- 8 ounces feta cheese, crumbled
- Chopped basil or dill for serving
Notes/substitutions: use boneless chicken breasts if preferred (see FAQ). For a vegetarian swap, replace chicken with chickpeas and use vegetable stock. If you want a slow-cooker lemoned chicken version for meal prep, check this similar recipe: crock-pot lemon garlic butter chicken thighs recipe.
Step-by-step instructions
- Preheat the oven to 425ºF.
- Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat.
- Add diced chicken and cook, stirring occasionally, until lightly golden, about 6–8 minutes.
- Add the diced onion, minced garlic, and 2 teaspoons kosher salt. Cook, stirring often, until the onion starts to soften, about 2–3 minutes.
- Stir in the orzo and pour in 4 cups chicken stock. Increase heat to high and bring the liquid to a boil.
- Shut off the heat. Stir in 2 teaspoons lemon zest, ¼ cup lemon juice, the shredded zucchini, and 8 ounces crumbled feta. Mix until combined.
- Cover the skillet with a lid or foil and bake, covered, for 10 minutes, or until the orzo is tender.
- Remove from oven and stir well so the feta melts and creates a saucy coating. Taste and adjust salt or lemon as needed.
- Serve immediately sprinkled with chopped basil or dill.
If you want an alternate lemon-chicken finish or to compare techniques, this lemony piccata slow-cooker method is a helpful reference: crock-pot lemony chicken piccata.
Best ways to enjoy it
- Plate it in shallow bowls so each serving keeps a creamy pool of sauce.
- Finish with a drizzle of good olive oil and extra lemon zest for brightness.
- Serve alongside a crisp green salad (arugula with lemon vinaigrette) or roasted asparagus.
- For a heartier meal, add roasted cherry tomatoes or a side of garlicky sautéed greens.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Keep for 3–4 days.
- Reheat gently: add a splash of chicken stock or water and warm on the stovetop over low, stirring until hot. Microwave in short bursts, stirring between, with a splash of liquid to keep the orzo creamy.
- To freeze: cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat as above.
- Food safety: reheat to an internal temperature of 165ºF before serving.
Pro chef tips
- Use chicken thighs: they tolerate high heat and stay moist better than breasts. If you use breasts, cut into even pieces and watch the cook time to avoid drying. For breast-centered recipes, see this crockpot honey garlic chicken for technique ideas.
- Salt carefully: feta is salty. Start with 2 tsp kosher salt and adjust at the end.
- Zucchini adds moisture. Squeeze excess water only if it seems very watery.
- Don’t overbake: orzo cooks quickly. If it needs a minute more, check at 8–10 minutes rather than assuming it needs a long bake.
- Let it rest 2–3 minutes after stirring out of the oven so the sauce settles and flavors meld.
Creative twists
- Make it vegetarian: swap chicken for a can of drained chickpeas or a cup of cooked white beans and use vegetable stock.
- Add heat: fold in red pepper flakes or a spoonful of harissa for a spicy kick.
- Swap the pasta: use short rice pasta or gluten-free orzo for gluten-free needs (adjust cooking time per package).
- Mediterranean boost: stir in chopped kalamata olives and sun-dried tomatoes before serving.
- Creamier finish: add a splash of cream or a spoonful of Greek yogurt off the heat to deepen the sauce.
Common questions
Q: How long does this take from start to table?
A: About 30–35 minutes. Prep is 10–15 minutes; skillet work and the oven finish take roughly 20 minutes.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts cut into even 1-inch pieces and reduce the initial sear time so they don’t overcook. Thighs are more forgiving and juicier.
Q: Will the feta melt smoothly?
A: Feta softens and blends into the orzo but won’t become like cream cheese. Stir well after baking to distribute it; adding a splash of stock or a little cream can make the sauce silkier.
Q: Can I make this ahead for a potluck?
A: You can prepare through step 6, chill, then bake and serve later. Warm thoroughly and stir before serving. If transporting, bake, then reheat covered at your destination.
Q: How do I prevent the orzo from sticking?
A: Use a wide, ovenproof skillet so the orzo spreads in an even layer. Stir once when adding stock and avoid prolonged simmering before baking. A proper boil before the oven helps separate grains.
Conclusion
This one-pot feta lemon chicken orzo is a fast, flavorful option when you want a comforting meal that still tastes bright and fresh. For a similar but slightly different creamy approach, compare this version with Creamy One-Pot Lemon Feta Chicken with Orzo (The Defined Dish), and if you’d like another take on lemon-chicken-orzo, see One Pot Feta Lemon Chicken Orzo Pasta – Everyday Family Eats.
One-Pot Feta Lemon Chicken Orzo
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 4-6 pieces boneless, skinless chicken thighs (about 1½ pounds), diced
- 1 small onion, finely diced
- 3 cloves garlic, minced or grated
- 2 teaspoons coarse kosher salt (adjust if using salty feta)
- 1 pound orzo
- 4 cups chicken stock
- 2 teaspoons lemon zest (from 1–2 lemons)
- ¼ cup lemon juice
- 1 zucchini or summer squash shredded
- 8 ounces feta cheese, crumbled
- Chopped basil or dill for serving
Instructions
Preparation
- Preheat the oven to 425ºF.
- Heat 1 tablespoon olive oil in a 12-inch ovenproof skillet over medium-high heat.
- Add diced chicken and cook, stirring occasionally, until lightly golden, about 6–8 minutes.
- Add the diced onion, minced garlic, and 2 teaspoons kosher salt. Cook, stirring often, until the onion starts to soften, about 2–3 minutes.
Cooking
- Stir in the orzo and pour in 4 cups chicken stock. Increase heat to high and bring the liquid to a boil.
- Shut off the heat. Stir in 2 teaspoons lemon zest, ¼ cup lemon juice, the shredded zucchini, and 8 ounces crumbled feta. Mix until combined.
- Cover the skillet with a lid or foil and bake, covered, for 10 minutes, or until the orzo is tender.
- Remove from oven and stir well so the feta melts and creates a saucy coating. Taste and adjust salt or lemon as needed.
Serving
- Serve immediately sprinkled with chopped basil or dill.
