One-Pot Feta Lemon Chicken Orzo
A bright and creamy one-pot dish featuring lemon, chicken thighs, orzo pasta, and feta cheese, perfect for weeknight dinners.
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.
Notes
For variations: use boneless chicken breasts instead, or replace chicken with chickpeas for a vegetarian version. Reheat gently to maintain creaminess.