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 and feta sauce. Perfect for a quick weeknight dinner with bright, tangy flavors and a rich, comforting texture.
- 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
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
1 lemon, zested and juiced
4 ounces crumbled feta cheese
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken breasts with salt, black pepper, and dried oregano on both sides.
Add the chicken breasts to the skillet and cook for 4-5 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 the orzo pasta to the skillet and stir to coat with the garlic and oil.
Pour in the chicken broth and bring to a boil.
Return the chicken breasts to the skillet, nestling them into the orzo.
Cover and reduce heat to medium-low. Simmer for 12-15 minutes until the orzo is tender and the chicken is cooked through (internal temperature 165°F).
Remove the chicken breasts from the skillet and set aside.
Stir in the heavy cream, lemon zest, lemon juice, and crumbled feta cheese into the orzo mixture. Stir gently until the feta is melted and the sauce is creamy.
Return the chicken breasts to the skillet and spoon some sauce over the top.
Sprinkle chopped fresh parsley over the dish before serving.