Description
A one-skillet wonder featuring juicy lemon pepper chicken, tender orzo pasta, and a creamy feta sauce that ties it all together.
This dish is ideal for weeknights when you want something cozy yet fresh, and it comes together with minimal effort and maximum flavor.
Ingredients
For the Chicken & Orzo:
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1 lb (450g) chicken breasts or thighs, boneless & skinless, cut into chunks
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1 tbsp olive oil
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1 ½ tsp lemon pepper seasoning
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1 cup orzo pasta
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2 cups chicken broth
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1 tbsp lemon juice
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1 tsp lemon zest
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Salt & black pepper, to taste
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1 tbsp chopped fresh parsley (optional)
For the Creamy Feta Sauce:
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1/2 cup crumbled feta cheese
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1/4 cup Greek yogurt
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1 tbsp olive oil
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1 clove garlic, minced
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1 tbsp lemon juice
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2 tbsp water (to thin, if needed)
Instructions
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In a large skillet over medium heat, add olive oil and cook chicken with lemon pepper seasoning until golden and cooked through, about 6–8 minutes. Remove and set aside.
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In the same skillet, add orzo. Stir for 1–2 minutes to toast lightly.
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Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
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Add lemon juice, zest, and season with salt and pepper. Return chicken to the skillet and stir to combine.
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Meanwhile, blend or whisk together all feta sauce ingredients until creamy. Add water if needed to thin the sauce.
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Drizzle or dollop feta sauce over the chicken and orzo. Garnish with parsley, and serve warm.
Notes
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Swap in spinach or cherry tomatoes during the final minutes of cooking for extra color and nutrition.
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The feta sauce can also be served cold or used as a dip the next day!
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Adjust lemon juice to taste depending on your zest level preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Fat: 18 g
- Carbohydrates: 35 g
- Fiber: 2g
- Protein: 35g