One Pot Creamy Lemon Feta Chicken with Orzo
A delicious and easy one-pot meal featuring tender chicken breasts cooked with orzo pasta in a creamy lemon feta sauce. Perfect for a quick weeknight dinner with bright, tangy flavors and a rich, cheesy finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
3 cloves garlic, minced
1 cup orzo pasta
1 1/2 cups low sodium chicken broth
1 cup water
1/2 cup heavy cream
1 lemon, zested and juiced
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season chicken breasts with salt, black pepper, and dried oregano on both sides.
Add chicken breasts to the skillet and sear for 4 minutes on each side until golden brown but not fully cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.
Add orzo pasta to the skillet and stir to coat with the garlic and oil.
Pour in chicken broth and water, stirring to combine. Bring the mixture to a boil.
Return the chicken breasts to the skillet, nestling them into the orzo mixture.
Cover the skillet with a lid, reduce heat to low, and simmer for 12-15 minutes until the orzo is tender and the chicken is cooked through (internal temperature 165°F).
Remove the lid and stir in heavy cream, lemon zest, lemon juice, and crumbled feta cheese. Stir gently until the feta is melted and the sauce is creamy.
Sprinkle chopped fresh parsley over the top and serve immediately.