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
Units
Scale
- 1 tablespoon olive oil
- 4-6 boneless, skinless chicken thighs (about 1-1/2 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)
- 1/4 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.