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Greek Lemon Chicken Orzo Pasta

This Greek Lemon Chicken Orzo Pasta is a bright, comforting one-pot wonder packed with tender chicken, nutty orzo, fresh herbs, and tangy feta. Perfect for quick, flavorful dinners!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts tender and lean
  • 2 cups orzo pasta the star pasta that soaks up all the flavor
  • 4 cups low-sodium chicken broth adds depth and keeps the dish moist
  • 1/4 cup olive oil for sautéing and flavor
  • 2 cloves garlic minced, the aromatic base
  • 1 medium onion chopped, for sweetness and texture
  • 1 cup cherry tomatoes halved, juicy bursts of color and flavor
  • 1/2 cup feta cheese crumbled, salty and creamy finish
  • 1/4 cup fresh parsley chopped, for a fresh herbal note
  • 1 lemon juice and zest of, the star ingredient for brightness
  • salt and pepper to taste, to season perfectly

Instructions

Step 1: Prep the chicken and aromatics

  • Cut the boneless, skinless chicken breasts into bite-sized pieces. Season lightly with salt and pepper. Mince the garlic cloves, chop the onion, halve the cherry tomatoes, and zest and juice the lemon. Prepare all ingredients before cooking.

Step 2: Sauté the chicken

  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside, keeping the flavorful bits in the pan.

Step 3: Cook the aromatics

  • Add the chopped onion to the same skillet and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant, creating a savory base.

Step 4: Toast and simmer the orzo

  • Add the orzo to the skillet and stir for 1-2 minutes to toast lightly. Pour in the chicken broth, lemon juice, and lemon zest. Bring to a gentle boil, then reduce heat to simmer. Cover and cook for 8-10 minutes, stirring occasionally until orzo is tender and most liquid absorbed.

Step 5: Combine and finish

  • Return cooked chicken to the pan with halved cherry tomatoes. Stir gently and heat through for 2-3 minutes. Remove from heat and sprinkle crumbled feta cheese and fresh parsley on top. Adjust seasoning with salt and pepper to taste.

Step 6: Serve and enjoy

  • Spoon the Greek Lemon Chicken Orzo Pasta into bowls and garnish with extra lemon zest or parsley if desired. Serve with a crisp green salad or roasted vegetables for a complete Mediterranean meal.

Equipment

  • Large skillet or sauté pan with lid
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Citrus zester or grater

Notes

  • Use whole wheat orzo to add fiber and nutrients for a healthier twist.
  • Swap olive oil with avocado oil for a different healthy fat profile and flavor.
  • Add extra vegetables like spinach or zucchini to boost vitamins and minerals.
  • Use low-fat feta or reduce the amount to lower saturated fat content.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with broth to maintain moisture.