This post may contain affiliate links. Please read our disclosure policy.
Say hello to your new favorite dinner — Creamy One-Pot Lemon Feta Chicken with Orzo!
I know I’ve shared a lot of orzo skillet recipes on the blog before, but that’s just because they’re so easy and so delicious. And this one is no exception. It features deliciously spiced chicken served over a brightly flavored orzo that gets its creaminess from crumbled feta. The combination of warm spices, fresh herbs, and tangy feta cheese works so well together. Aside from the flavor, I also love how this is all made in one pot, which makes for super easy clean-up.
ingredients:
- Kosher Salt
- Turmeric
- Smoked Paprika
- Freshly Ground Black Pepper
- Cayenne Pepper
- Boneless, Skinless Chicken Thighs
- Extra Virgin Olive Oil
- Shallot
- Garlic Cloves
- Crushed Red Pepper Flakes
- Dijon Mustard
- Dry White Wine
- Orzo
- Low-Sodium Chicken Broth
- Lemon Zest
- Lemon Juice
- Fresh Oregano
- Fresh Parsley
- Crumbled Feta Cheese
- Lemon Wedges
step-by-step:
step one: preheat the oven
Preheat oven to 375℉.
step two: make the spice blend
In a small bowl, combine the salt, turmeric, smoked paprika, black pepper, and cayenne pepper.
step three: season and sear the chicken
Pat the chicken dry, then season both sides generously with the spice mix. Heat the oil in a large, deep oven-safe skillet set over medium-high heat. Working in batches as needed, add the chicken and cook until browned on both sides, about 3 minutes per side. Transfer the skillet to a separate plate and set aside.
step four: add the aromatics and wine
Reduce the heat to medium. Add the shallots, garlic, and crushed red pepper flakes and sauté for 2 minutes. Add the Dijon and wine, stirring and scraping up any brown bits. Cook until the mixture has reduced by half.
step five: add the orzo and cook
Add the orzo, chicken broth, lemon zest, lemon juice, salt, oregano, parsley, and 1/2 cup feta crumbles. Stir to combine, then nestle the chicken (and any juices) into the skillet. Transfer to the oven and bake for about 15 minutes, until orzo is almost cooked through.
step six: top with more feta
Carefully remove the skillet from the oven and top with the remaining 1/4 cup feta crumbles. Transfer back into the oven and continue to bake until the orzo is cooked through and the feta has softened, about 5 more minutes.
step seven: serve and enjoy
Remove from the oven and garnish with more oregano. Serve with lemon wedges.
recipe faqs:
Any sort of dry white wine such as Sauvignon Blanc or Chardonnay will work well!
Absolutely! Although I haven’t tested it with anything other than chicken, my readers love to make it with salmon!!
I hope you all love this Creamy One-Pot Lemon Feta Chicken with Orzo!
want more cozy chicken recipes? try these!
One-Pan Roasted Chicken Ratatouille
Spinach, Artichoke, and Chicken Orzo Skillet
One-Pan Roasted Chicken with Lemony White Beans
Creamy Ricotta Chicken and Orzo Skillet
Creamy One-Pot Lemon Feta Chicken with Orzo
Ingredients
For the Spice Blend:
- 1 teaspoon kosher salt
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
For the Orzo:
- 1 large shallot, halved and thinly sliced
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon Dijon mustard
- 1/2 cup dry white wine
- 1 cup orzo
- 2 cups low-sodium chicken broth
- zest of 1/2 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped fresh oregano leaves, plus more for serving
- 1 tablespoon chopped fresh parsley leaves
- 3/4 cup crumbled feta cheese, divided
- lemon wedges, for serving
Instructions
- Preheat the oven to 375℉.
- In a small bowl, combine the salt, turmeric, smoked paprika, black pepper, and cayenne pepper.
- Pat the chicken dry, then season both sides generously with the spice mix. Heat the oil in a large, deep oven-safe skillet set over medium-high heat. Working in batches as needed, add the chicken and cook until browned on both sides, about 3 minutes per side. Transfer the skillet to a separate plate and set aside.
- Reduce the heat to medium. Add the shallots, garlic, and crushed red pepper flakes and sauté for 2 minutes. Add the Dijon and wine, stirring and scraping up any brown bits. Cook until the mixture has reduced by half.
- Add the orzo, chicken broth, lemon zest, lemon juice, salt, oregano, parsley, and 1/2 cup feta crumbles. Stir to combine, then nestle the chicken (and any juices) into the skillet. Transfer to the oven and bake for about 15 minutes, until orzo is almost cooked through.
- Carefully remove the skillet from the oven and top with the remaining 1/4 cup feta crumbles. Transfer back into the oven and continue to bake until the orzo is cooked through and the feta has softened, about 5 more minutes.
- Remove from the oven and garnish with more oregano. Serve with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Delicious! Every flavor comes through. I used pearled mozzarella because that’s what I had on hand. I will say that mine still came out very soupy even after the 20 minutes in the oven. I think I’m going to add more orzo next time.
I live in the Caribbean and using the oven is just too hot. Any suggestions for stovetop cooking?
You can reduce the heat to low (a super gentle simmer) and let it cook, covered, until the orzo is tender and the chicken is cooked through and most of the liquid as been absorbed. It should take 10 to 12 minutes if I am guessing.
Don’t pass this one up!
Relative quick and easy. As a working mom I love one-pot meals and this hits the mark! Very delicious, healthy and fresh tasting.’ Thank you for sharing this recipe!
yes!!! love this comment!
Delicious and relatively easy! As a busy mom, I love one pot meals and this hits the mark. Healthy, fresh tasting and very yummy. Thank you for sharing this great recipe!
So so yummy! I think next time I’ll add tomatoes to add another layer of freshness. Adding this to my rotation!
Love that idea! so glad you love it.
10/10! Have made this recipe a handful of times and never disappoints. Once I even used a good red wine because we didn’t have any white on hand and the flavor was fantastic. Hard recipe to mess up, easy recipe to clean up!
Hi there!
I see that you have several feta recipes and was really just curious when you cook with feta what kind of do you use? Meaning do you like the feta in the brine or just a block and crumble it. I guess in your opinion does it matter. I bought feta in brine and am making this recipe this week but worried it may be too tangy so seeking advice! Looking forward to your response so thank you in advance!
Hi Grace! Great question! Honestly- any feta, pre-crumbled or crumbled from the block is fine with these recipes. I usually go for the block of feta or thhe feta in brine—it’s creamier, more flavorful, and crumbles beautifully– but I am a tangy lover!
I have become addicted to the block of feta in brine! I think it makes SUCH a difference!
So delicious! I’ve enjoyed making Alex’s recipes throughout pregnancy, and my husband likes them, too.
So glad you are enjoying them!
Just Wow!! This is such an easy, delicious, wee bit spicy take on this classic dish! Thank you for a new favorite to add to the rotation!
So glad to hear it! Thanks, Melissa!
Hi! What kind of white wine do you use- a sauvignon blanc or pinot grigio?
honestly- whatever you prefer drinking and have open! I usually use a Sauvingon blanc, personally. I find Pinot Grigio to be a touch sweeter