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–+ servings

One Pot Feta Lemon Chicken Orzo Pasta

This Lemon Chicken Orzo Pasta with Feta and Zucchini is a creamy one-pot meal that can be ready in about 30 minutes and is perfect for busy weeknights. 
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 4-6 boneless, skinless chicken thighs (about 1-½ pounds), diced 
  • 1 small onion, diced fine
  • 3 cloves garlic, minced or grated
  • 2 teaspoons coarse kosher salt
  • 1 pound orzo
  • 4 cups chicken stock
  • 2 teaspoons lemon zest (from 1-2 lemons)
  • ¼ cup lemon juice
  • 1 zucchini or summer squash, shredded
  • 8 ounces feta cheese, crumbled
  • Chopped basil or dill for serving

Method
 

  1. Preheat the oven to 425ºF.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Once hot, cook the chicken, stirring occasionally with a wooden spoon, until lightly golden all over, 6 to 8 minutes.
  3. Add in the onions, garlic, and salt and cook until starting to soften, stirring often. 
  4. Add the orzo and chicken stock and stir to combine. Turn the heat to high and bring the liquid to a boil. Shut off the heat.
  5. Stir in the lemon zest, lemon juice, zucchini, and feta. Cover the skillet with a lid.
  6. Bake, covered, for 10 minutes, or until the pasta is tender.
  7. Stir well to ensure the feta is melted throughout. Serve immediately with fresh basil or dill.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, ensure it reaches an internal temperature of 165ºF; it should be golden brown on the outside and no longer pink in the center.
  • To prevent the orzo from becoming mushy, keep an eye on it while baking; a quick stir halfway through can help distribute the heat evenly.
  • If you don’t have feta on hand, try using goat cheese or ricotta for a different flavor profile; both will melt nicely and add creaminess to the dish.
  • Leftovers can be stored in the fridge for up to 5 days; for best results, reheat gently in the microwave or on the stovetop with a splash of chicken stock to keep it moist.
  • For a quick flavor boost, add a touch of red pepper flakes or a sprinkle of your favorite herbs during cooking to elevate the dish without extra time.

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