One-Pot Feta Lemon Chicken Orzo
I first made this one-pot feta lemon chicken orzo on a busy weeknight and never looked back — it’s bright, comforting, and comes together with almost no fuss. Tender diced chicken, lemony orzo, bubbling feta that turns into a silky sauce, and a quick bake in the skillet make it the sort of weeknight dinner that feels special without any extra work. If you like Greek-ish flavors, it has the same sunny character as an avgolemono soup but in a hearty, forkable form.
Why you’ll love this dish
This recipe checks a lot of weekday boxes: it’s quick, mostly one-pot, kid-friendly, and good for feeding a crowd. The feta doesn’t just top the dish — it melts into the hot orzo and creates a creamy tang without heavy cream. Baking the skillet briefly lets the orzo finish evenly and gives the chicken a little extra golden color. It’s also forgiving: swap summer squash for grated carrot, use chicken breasts instead of thighs, or leave out the zucchini for picky eaters.
“A lemony, creamy comfort meal that’s surprisingly simple — perfect for busy nights and potlucks.”
I also use this sort of one-pan approach when I want set-and-forget dinners; if you prefer a slow-cooker method for hands-off meals, try a similar idea with a crock-pot like the Marry Me Chicken in the crock-pot for another fuss-free option.
How this recipe comes together
Quick overview of the cooking flow so you know what to expect:
- Sear diced chicken in an ovenproof skillet until lightly golden.
- Soften onion and garlic right in the same pan.
- Add dry orzo and pour in hot chicken stock to cook the pasta.
- Finish by stirring in lemon zest, lemon juice, shredded zucchini, and crumbled feta.
- Cover and bake briefly so the orzo absorbs liquid and the feta melts into a creamy sauce.
This recipe moves fast once the orzo hits the pan — have your zest, juice, and zucchini ready.
What you’ll need
- 1 tablespoon olive oil (or another neutral oil)
- 4–6 boneless, skinless chicken thighs (about 1½ pounds), diced (breasts can be used; cook a few minutes less)
- 1 small onion, finely diced
- 3 cloves garlic, minced or grated
- 2 teaspoons coarse kosher salt (reduce if your feta is very salty)
- 1 pound orzo (a short pasta that cooks like rice)
- 4 cups chicken stock (use low-sodium if you prefer)
- 2 teaspoons lemon zest (from 1–2 lemons)
- ¼ cup lemon juice (fresh is best)
- 1 zucchini or summer squash, shredded (can sub shredded carrot or frozen peas)
- 8 ounces feta cheese, crumbled (full-fat feta gives the best creaminess)
- Chopped basil or dill for serving
Directions to follow
- Preheat your oven to 425°F. Have an ovenproof 12-inch skillet ready.
- Warm 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the diced chicken in a single layer. Cook, stirring occasionally, until the pieces are lightly golden, about 6–8 minutes. Don’t worry if they aren’t fully cooked through.
- Add the diced onion, minced garlic, and 2 teaspoons kosher salt to the skillet. Cook for 2–3 minutes until the onion softens and becomes translucent. Scrape up any browned bits — they add flavor.
- Stir in the orzo so each grain is coated in oil and pan juices. Pour in the chicken stock and bring the liquid to a gentle boil.
- Remove the skillet from the heat. Immediately stir in the lemon zest, lemon juice, shredded zucchini, and crumbled feta. Mix well so the feta is distributed.
- Cover the skillet tightly (lid or foil) and transfer to the preheated oven. Bake for 10 minutes, or until the orzo is tender and the liquid is absorbed. If the orzo needs more time, return to the oven in 2–3 minute increments.
- Remove from the oven and stir vigorously to help the feta melt and create a creamy sauce. Taste and adjust seasoning — add more salt only if needed.
- Serve right away, garnished with chopped basil or dill.
Note: Always check chicken reaches a safe internal temperature (165°F/74°C) before serving.
Best ways to enjoy it
This dish shines as the main course. Serve with:
- A bright green salad or simple roasted broccoli for contrast.
- Warm pita or crusty bread to scoop the creamy orzo.
- A cold glass of dry white wine or sparkling water with lemon.
For a themed meal, pair with light Mediterranean sides; if you want more one-pot dinners in rotation, this sits nicely alongside an easy one-pot chicken chili for variety.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. They’ll keep 3–4 days.
- To reheat, warm gently on the stovetop over low heat with a splash of water or stock to loosen the orzo, stirring until hot. Micro-waving with a tablespoon or two of water works for single servings.
- Freeze portions in sturdy containers for up to 2 months. Thaw overnight in the fridge before reheating. Note: the texture of orzo softens after freezing, so it’s best for quick reheats rather than long baking.
Helpful cooking tips
- Use a wide, ovenproof skillet so the orzo cooks evenly; thinner pans can cause spotty cooking.
- If your feta is very salty, start with 1 teaspoon salt and adjust after baking.
- Grate the zucchini on the large holes of a box grater and gently squeeze out excess moisture if you want a less watery final dish.
- If the orzo absorbs too much stock before it’s tender, add another ½ cup of hot stock and return to the oven.
- For extra color, finish under the broiler for 1–2 minutes (watch carefully) to brown the top.
Creative twists
- Protein swaps: use diced turkey, shrimp (add near the end so it doesn’t overcook), or chickpeas for a vegetarian boost.
- Grain swaps: replace orzo with pearl couscous (adjust cooking time), or try short-grain rice but increase stock and bake time.
- Flavor boosts: fold in sun-dried tomatoes, olives, or a handful of baby spinach just before serving.
- Make it lighter: reduce feta to 4 ounces and stir in 2 tablespoons of Greek yogurt at the end for tang with less salt. For other one-pot comfort options, try another entry like this easy one-pot chicken chili.
Helpful answers
Q: Can I use chicken breasts instead of thighs?
A: Yes. Diced boneless, skinless chicken breasts work fine; cook a few minutes less during the sear so they don’t dry out. Confirm they reach 165°F.
Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10–15 minutes active stovetop work and a 10-minute bake, plus prep.
Q: My feta is very salty — how should I adjust?
A: Reduce the added kosher salt to 1 teaspoon, then taste after baking and add more if needed.
Q: Can I make this dairy-free?
A: Replace feta with a dairy-free crumbly cheese or omit it and stir in a tablespoon of olive oil and 2 tablespoons of tahini for creaminess.
Q: Is it safe to bake the skillet with the lid on?
A: Yes, if it’s ovenproof. Use a pan labeled oven-safe to at least 425°F; otherwise transfer contents to an ovenproof dish before baking.
Conclusion
This one-pot feta lemon chicken orzo is a fast, flavor-forward weeknight winner that looks and tastes like you spent more time on it than you did. For a similar creamy lemon-feta orzo approach with a slightly different technique, check the recipe at Creamy One-Pot Lemon Feta Chicken with Orzo – The Defined Dish. If you want another healthy take on lemon-feta chicken and orzo, see Lemon-Feta Chicken and Orzo – Dishing Out Health.
Feta Lemon Chicken Orzo
Ingredients
Method
- Preheat your oven to 425°F. Have an ovenproof 12-inch skillet ready.
- Warm 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the diced chicken in a single layer. Cook, stirring occasionally, until the pieces are lightly golden, about 6–8 minutes. Don’t worry if they aren’t fully cooked through.
- Add the diced onion, minced garlic, and 2 teaspoons kosher salt to the skillet. Cook for 2–3 minutes until the onion softens and becomes translucent. Scrape up any browned bits — they add flavor.
- Stir in the orzo so each grain is coated in oil and pan juices. Pour in the chicken stock and bring the liquid to a gentle boil.
- Remove the skillet from the heat. Immediately stir in the lemon zest, lemon juice, shredded zucchini, and crumbled feta. Mix well so the feta is distributed.
- Cover the skillet tightly (lid or foil) and transfer to the preheated oven. Bake for 10 minutes, or until the orzo is tender and the liquid is absorbed. If the orzo needs more time, return to the oven in 2–3 minute increments.
- Remove from the oven and stir vigorously to help the feta melt and create a creamy sauce. Taste and adjust seasoning — add more salt only if needed.
- Serve right away, garnished with chopped basil or dill.
