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.
This ultra-creamy Lemon Chicken Orzo Pasta is a one-pot wonder. It's got just about everything you need in a well-balanced dinner (starch and veggies and protein!). But what makes it truly wonderful (or should we say onederful?) is that it skips the step of separately preparing the pasta, and instead, everything is all cooked together in the same pan. Much like this One-Pot Cheesy Chicken and Orzo Bake, that means hands-off cooking, fewer dishes, and a family-friendly dinner everyone is going to love in just about 30 minutes.
There is plenty of wiggle room for swaps in this meal (change out the veggie / change out the cheese / change out the protein) so this recipe is definitely one to have on hand.
Ingredients Needed
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here.
- chicken thighs (boneless/skinless thighs are going to cook the fastest here, in just about the same time as the orzo...chicken breasts can also easily be substituted, see more below)
- onion + garlic
- orzo pasta
- chicken stock (or veggie stock or water)
- coarse kosher salt (I use Diamond Crystal coarse kosher salt in my recipes, if you use Morton's kosher salt or fine salt you will likely need to decrease the amount of salt called for)
- lemon
- summer squash (or zucchini)
- feta cheese
- fresh basil (or dill)
Chicken Breasts v. Chicken Thighs
White or dark meat...everyone has their preference. The good news is that both work here.
There isn't much difference in cooking, except to say that chicken breasts need more "babysitting" because there is one big rule about cooking them: don't overcook them. Overcooked chicken is tough and just not good.
The best way to tell if your chicken is done is with an instant-read thermometer. If you don't have one already, it's worth the minor investment.
How to Make It
Traditionally, we've been told to always cook pasta in large amounts of salted water to ensure the best possible outcome. But I love nothing more than bucking against tradition because one-pot pasta dishes are awesome (hello to this One-Pot Mac and Cheese and No-Boil Taco Pasta Bake)!
The ingredients in this creamy lemon chicken orzo pasta start on the stove and then are finished in the oven. At this point, the pasta absorbs the liquid during the bake, resulting in a perfectly cooked noodle and a delicious surrounding sauce.
I prefer to do it this one because it means less hands-on cooking, which is crucial in the battle of the busy weeknights, and I find the pasta cooks more evenly this way. However, this is all to say that this could be made entirely on the stovetop. At the point where the dish goes to the oven, it could just continue to cook on low on the stovetop, until most of the liquid has been absorbed and the pasta is tender. I, however, find that the pasta on the bottom of the pot cooks faster (given that is where the heat source is) and can lead to splotches of overcooked pasta. So if you do choose to make it all on the stovetop, keep that in mind.
Step-by-Step Visual Overview
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Lightly brown the chicken.
Step 2: Add in the aromatics and cook until softened, then stir in the orzo and chicken stock.
Step 3: Bring the mixture up to a boil, and stir to combine.
Step 4: Shut off the heat and add the squash, feta, and lemon. Cover and cook in the oven for about 10 minutes.
Step 5: Stir together the melty feta to evenly combine.
Step 4: Taste and adjust seasoning. Serve warm with fresh basil.
Storing Leftovers
To store, cool any leftovers to room temperature. Then, transfer them to an airtight container and refrigerate, typically for 3-5 days. I love storing leftovers in these glass containers, as they serve as both storage and a vessel to reheat in. To reheat, warm them in the toaster/oven or microwave.
More Pasta Recipes
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
One Pot Feta Lemon Chicken Orzo Pasta
- Prep Time: 00:10
- Cook Time: 00:25
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Pasta
- Method: Bake
Description
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.
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
Instructions
- Preheat the oven to 425ºF.
- 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.
- Add in the onions, garlic, and salt and cook until starting to soften, stirring often.
- 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.
- Stir in the lemon zest, lemon juice, zucchini, and feta. Cover the skillet with a lid.
- Bake, covered, for 10 minutes, or until the pasta is tender.
- Stir well to ensure the feta is melted throughout. Serve immediately with fresh basil or dill.
Notes
This dish can be made with chicken breasts or chicken thighs.
Don’t like feta? Switch it out with another cheese like goat cheese, cheddar or even boursin! Anything that will get a little melty after being heated is good.
I prefer to start this dish on the stove and finish in the oven for less hands-on cooking; however, it could also be entirely made on the stovetop, with the dish continuing to cook on low until most of the liquid is absorbed and the pasta is tender. However, beware of potential overcooked patches on the bottom due to uneven heat distribution.
Colleen
Made this tonight and it was sooo gooood! I did only use about half the lemon zest and juice (I have some medium lemon fans in the house) and I had a rogue piece of bacon that I chopped up and added in the beginning too. Will definitely make this again and can’t wait to recommend it to others. Yum!!
Jill
LOVE! This was truly delicious and easy to prepare. I’m always looking for ways to sneak in vegetables and the summer squash was undetected by the kiddos. Added nutrients and it still tastes like an indulgent comfort food— it’s a win-win!
Kelli Avila
Hi Jill! Really happy to hear you and your family enjoyed it! Thanks for sharing! -Kelli
Amy
I made this tonight and it was absolutely delicious! Very satisfying and filling yet light and refreshing with the lemon, feta and zucchini. I am very impressed with the detailed directions and the ease of the one pot meal.