Creamy Feta Lemon Chicken Orzo Pasta for Cozy Nights

This Feta Lemon Chicken Orzo Pasta is a comforting, quick weeknight dinner combining zesty lemon, creamy feta, and tender chicken.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken (breasts or thighs) Breasts for leaner meal, thighs for juicier option.

For the Orzo

1 cup Orzo Avoid overcooking.

For the Flavor Base

4 cups Chicken stock Vegetable stock can be used for vegetarian.
1 medium Onion Diced.
3 cloves Garlic Minced.

For the Vegetables

1 medium Zucchini Sliced.

For the Creaminess

1 cup Feta cheese Can substitute with goat cheese or cheddar.

For the Brightness

1 medium Lemon juice and zest Adjust to taste.

For Cooking

2 tablespoons Olive oil Can be replaced with butter.

Equipment

large heavy-bottomed pot

Method

Step-by-Step Instructions

Heat olive oil over medium-high heat. Add chicken, cooking for 5-7 minutes until golden brown. Remove and set aside.
Lower heat to medium, add onion and garlic, cooking for 2-3 minutes until softened.
Add uncooked orzo and chicken stock, stir. Increase heat to high and bring to boil, then reduce to low, adding chicken back to pot.
After 10 minutes, add zucchini, feta, and lemon zest and juice. Cover pot and cook for another 10 minutes.
Stir in remaining melted feta for creaminess. Adjust seasoning with salt and pepper. Let rest before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Ensure chicken reaches an internal temperature of 165°F. Store leftovers in airtight containers.

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