Description
This zesty lemon-feta chicken and orzo is what weeknight dinner dreams are made of. One pan, big flavors, and ready in 30 minutes flat. Your family will think you spent hours in the kitchen.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts (about 3–4 breasts)
- 1 tablespoon olive oil, plus 1 additional tablespoon
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion, diced (about 1 cup)
- 4 garlic cloves, minced
- 1½ cups uncooked orzo pasta
- 2½ cups chicken broth, low sodium
- Zest of 2 lemons
- ¼ cup fresh lemon juice (about 2 lemons)
- 6 ounces feta cheese, crumbled (about 1½ cups), divided
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup Kalamata olives, pitted and halved (optional)
- Lemon wedges, for serving
Instructions
- Pat chicken breasts dry and season with oregano, garlic powder, ½ teaspoon salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, 3-4 minutes per side. Remove to a plate.
- Add remaining tablespoon oil to the pan. Cook onion until softened, 3-4 minutes, then add garlic and cook 30 seconds until fragrant.
- Add orzo to the pan and toast for 1 minute, stirring constantly.
- Pour in chicken broth, lemon zest, and remaining ½ teaspoon salt. Bring to a simmer, scraping up browned bits.
- Return chicken to the pan, nestling it into the orzo. Cover and simmer on medium-low for 10-12 minutes until orzo is tender and chicken reaches 165°F.
- Remove from heat. Stir in lemon juice, half the feta, fresh herbs, and olives if using.
- Top with remaining feta cheese, let rest 5 minutes, and serve with lemon wedges.