One-Pot Lemon Feta Chicken with Creamy Orzo

Say hello to a new weeknight favorite: Creamy One-Pot Lemon Feta Chicken with Orzo. This bright, comforting skillet combines tender, spiced chicken thighs with lemony orzo and crumbled feta for a creamy, tang-forward finish. Everything cooks in a single oven-safe pan, so you get big flavor and minimal cleanup—perfect for busy evenings or an easy weekend supper.

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 and sauce:
  • 1 large shallot, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon Dijon mustard
  • 1/2 cup dry white wine (or extra broth)
  • 1 cup orzo
  • 2 cups low-sodium chicken broth
  • Zest of 1/2 lemon
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1 tablespoon chopped fresh oregano, plus more for serving
  • 1 tablespoon chopped fresh parsley
  • 3/4 cup crumbled feta, divided (1/2 cup + 1/4 cup)
  • Lemon wedges, for serving

Step-by-step

Step 1: Preheat and prepare

Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels so they brown properly. Mix the spice blend (salt, turmeric, smoked paprika, black pepper, and cayenne) in a small bowl.

Step 2: Season and sear the chicken

Generously season both sides of the chicken with the spice mixture. Heat 2 tablespoons of extra virgin olive oil in a large, deep oven-safe skillet over medium-high heat. When the oil is hot, add the chicken and sear until a deep golden crust forms, about 3 minutes per side. Work in batches if needed to avoid overcrowding. Transfer the seared chicken to a plate and set aside; it will finish cooking in the oven.

Step 3: Build flavor with aromatics and wine

Reduce the heat to medium. Add the sliced shallot, minced garlic and crushed red pepper flakes to the skillet. Sauté for about 2 minutes until fragrant and softened. Stir in the Dijon mustard, then pour in the white wine (or substitute additional broth). Scrape up any browned bits from the pan and cook until the liquid reduces by about half—this concentrates the flavor.

Step 4: Add the orzo and herbs

Stir in the orzo, chicken broth, lemon zest, lemon juice, the additional 1/2 teaspoon kosher salt, chopped oregano, parsley, and 1/2 cup of the crumbled feta. Combine everything well so the orzo is evenly distributed and coated.

Step 5: Nestle the chicken and bake

Return the seared chicken (and any accumulated juices) to the skillet, tucking the pieces into the orzo mixture. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the orzo is nearly tender and the chicken is close to cooked through.

Step 6: Finish with feta and bake briefly

Carefully remove the skillet from the oven and sprinkle the remaining 1/4 cup crumbled feta over the top. Return the dish to the oven for another 5 minutes, or until the orzo is fully cooked and the feta has softened and warmed through.

Step 7: Serve

Remove the skillet from the oven and garnish with additional chopped oregano and parsley. Serve the chicken and orzo with lemon wedges for squeezing at the table. This dish pairs well with a simple green salad or roasted vegetables.

Recipe FAQs

Notes & tips

• Use an oven-safe skillet (cast iron or heavy stainless steel) for best results. If your skillet isn’t oven-safe, finish the dish in a covered baking dish.
• To keep the orzo creamy, avoid overcooking it—check a few minutes before the stated time and remove when al dente.
• Adjust the cayenne to control heat, or omit the crushed red pepper flakes for a milder dish.
• Leftovers store well in the refrigerator for up to 3 days; gently reheat with a splash of broth to restore creaminess.

Nutrition (estimated per serving)

Calories: 540 kcal · Carbohydrates: 36 g · Protein: 45 g · Fat: 22 g · Saturated Fat: 7 g · Sodium: 1404 mg · Fiber: 3 g

Additional information

Author: Alex Snodgrass
Course: Main Course · Servings: 4 · Total Time: about 40 minutes

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Creamy Ricotta Chicken and Orzo Skillet

Photography credit: Eat Love Eats.