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Greek Lemon Chicken and Orzo

A balanced weeknight dinner that combines tender chicken, creamy orzo, and bright citrus flavors for a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts The main protein — lean and versatile.
  • 1 tablespoon olive oil For searing.
  • 1 teaspoon dried oregano Nods to Greek flavors.
  • 1 teaspoon garlic powder Boosts savory depth.
  • 1 teaspoon onion powder Adds aromatic flavor.
  • 1 teaspoon salt Foundational seasoning.
  • 1/2 teaspoon black pepper For seasoning.
For the Orzo
  • 1 cup orzo pasta Cooks quickly and picks up sauce well.
  • 3 cups chicken broth Infuses flavor into the orzo.
  • 1/2 cup heavy cream Adds silkiness to the orzo.
  • 1 tablespoon fresh lemon juice Provides acidity.
  • 1 tablespoon lemon zest Brightens the dish.
For Garnish
  • 1/4 cup chopped fresh parsley Adds freshness and color.
  • 1/4 cup crumbled feta cheese Salty and tangy finishing cheese.

Method
 

Preparation
  1. Heat a large skillet over medium heat.
  2. Add the olive oil to the skillet and swirl to coat the bottom.
  3. Season both sides of the chicken breasts with oregano, garlic powder, onion powder, salt, and black pepper.
  4. Place the seasoned chicken breasts in the skillet and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken breasts from the skillet and set them aside on a plate.
Cooking the Orzo
  1. In the same skillet, add the chicken broth and bring it to a simmer.
  2. Add the orzo pasta to the simmering broth and cook according to the package instructions, usually about 8-10 minutes, stirring occasionally.
Finishing Touches
  1. Once the orzo is cooked, reduce the heat to low and stir in the heavy cream.
  2. Add the lemon juice and lemon zest to the orzo mixture, stirring to combine.
  3. Slice the cooked chicken breasts into thin strips.
  4. Add the sliced chicken back to the skillet, stirring to mix with the orzo.
  5. Sprinkle the chopped parsley and crumbled feta cheese over the top.
  6. Serve immediately, garnishing with extra parsley and feta if desired.

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently to maintain texture.