One-Pan Creamy Lemon Orzo Chicken with Feta and Tomatoes: Your Ultimate Weeknight Greek-Inspired Delight

If you’ve spent any time exploring culinary delights with me, you’ll know my **profound love** for Greek-inspired cuisine. There’s something undeniably vibrant and comforting about the flavors of the Mediterranean. While this Lemon Orzo Chicken may not be a centuries-old traditional Greek dish, it undeniably captures the essence of that delicious culinary tradition with its bright, tangy, and savory notes, enhanced by creamy textures and fresh herbs. It’s a perfect example of how classic flavors can inspire new, exciting, and incredibly easy recipes for your modern kitchen.

This recipe is designed for busy weeknights when you crave something truly satisfying and flavorful without spending hours in the kitchen. It’s a complete meal cooked in a single pan, minimizing cleanup and maximizing enjoyment. Imagine succulent, perfectly seared chicken breast nestled in a rich, creamy lemon orzo, studded with sweet grape tomatoes and crumbled feta cheese. This dish isn’t just food; it’s a warm hug in a bowl, bringing a taste of sunshine to your dinner table.

Gather Your Delicious Ingredients

While the ingredient list for this Lemon Orzo Chicken might seem moderately long, I promise you, every single item plays a crucial role in creating a symphony of flavors and textures. The result is a meal so packed with taste and depth that you’ll be amazed at how simple it was to prepare. Don’t be tempted to skip anything, especially the chicken stock and bouillon paste – they work in tandem to create an unparalleled richness that water alone cannot provide. Trust me on this flavor-boosting combination!

Let’s dive into the specifics of what makes these ingredients shine:

• Extra Virgin Olive Oil: The foundation of many Mediterranean dishes. A good quality olive oil not only helps sear the chicken beautifully but also infuses the dish with its distinctive, slightly peppery flavor.
• Chicken Breasts: Boneless, skinless chicken breasts are chosen for their lean protein and quick cooking time. You could also opt for boneless, skinless chicken thighs for a slightly richer flavor and juicier texture, though they might require a minute or two longer to cook.
• Greek Seasoning, Kosher Salt, Fresh Cracked Black Pepper: These are your flavor layering essentials. Greek seasoning typically includes oregano, thyme, garlic powder, onion powder, and sometimes a hint of mint – perfect for that “Greek flair.” Don’t be shy with seasoning the chicken generously before searing.
• Yellow Onion, Green Bell Pepper, Garlic: The aromatic trinity. Diced yellow onion and green bell pepper create a sweet and savory base, while fresh sliced garlic adds a pungent depth that is irreplaceable. Always use fresh garlic for the best flavor.
• Orzo Pasta: This small, rice-shaped pasta is ideal for absorbing all the delicious liquid and flavors, creating a creamy, risotto-like consistency. It cooks quickly and blends seamlessly into the sauce.
• Chicken Stock & Chicken Bouillon Paste: This is where the magic happens! Using both stock and a concentrated bouillon paste (like Better Than Bouillon) deepens the savory, umami notes of the dish, creating a more robust and flavorful sauce than stock alone could achieve. This isn’t redundant; it’s strategic flavor enhancement.
• Fresh Lemon Juice: The star of the show! Freshly squeezed lemon juice is paramount for that bright, tangy zest that cuts through the richness and truly makes the dish sing. Avoid bottled lemon juice if possible, as it often lacks the vibrant flavor of fresh lemons.
• Heavy Cream: Adds luxurious creaminess and richness, binding all the flavors together into a luscious sauce for the orzo.
• Feta Cheese: Ah, feta! I absolutely adore the sheep’s milk feta I often find at Costco. It comes in large slabs and crumbles beautifully with just gentle pressure, releasing its intense, salty, tangy flavor. If you don’t shop at Costco, always look for a block of feta cheese over pre-crumbled varieties. The flavor and texture of block feta are far superior, offering a creamier, more authentic taste.
• Grape Tomatoes: Halved grape tomatoes add bursts of juicy sweetness, a lovely contrasting texture, and a pop of vibrant color to the finished dish.
• Fresh Chives: Minced fresh chives provide a delicate oniony freshness and a final touch of green, elevating both the presentation and the flavor.
• Lemon Wedges: For serving, allowing each diner to add an extra squeeze of fresh lemon juice for personalized brightness.

For precise ingredient measurements and step-by-step cooking instructions, please use the JUMP TO RECIPE button at the top of the post or scroll to the bottom to find the complete recipe card.

Crafting Your One-Pan Wonder: The Cooking Method

This recipe thrives on its simplicity and the efficiency of one-pan cooking. Each step is designed to build flavor, ensuring a delicious outcome with minimal fuss. Here’s a detailed walkthrough:

First, we start with the chicken. Season your chicken breasts generously with Greek seasoning, a touch of kosher salt, and fresh cracked black pepper. The seasoning forms a delicious crust as it cooks, locking in moisture and flavor. Heat the olive oil in a large, oven-safe skillet (with a lid) over medium-high heat. Once hot, carefully place the seasoned chicken breasts into the skillet. Allow them to sear undisturbed until a beautiful, deep golden-brown crust forms on one side. This initial sear is crucial for developing rich flavor and texture. Don’t rush this step; patience will be rewarded!

Once well-browned on one side, flip the chicken breasts and cook for just a short amount of time on the second side – about 60-90 seconds. Remember, the chicken will finish cooking later with the orzo, so we’re primarily focused on building that flavorful crust at this stage. Remove the chicken from the pan and set it aside on a plate; its juicy interior will be preserved.

Now, using the same pan (and all those delicious browned bits, known as “fond,” left behind by the chicken), add the diced onion, bell pepper, and sliced garlic. Sauté them over medium heat until they become tender and the onions turn translucent, usually 5-6 minutes. This step creates a fragrant and savory base for your orzo. Next, introduce the orzo pasta, chicken stock, fresh lemon juice (half of it for now), heavy cream, and the chicken bouillon paste into the pan. Stir everything together well, ensuring the bouillon paste dissolves, and bring the mixture to a gentle simmer.

Once simmering, carefully nestle the partially cooked chicken breasts back into the orzo mixture. Place a lid securely on the pan (or use a piece of tin foil if your skillet doesn’t have a lid). Reduce the heat to low and allow it to gently simmer for approximately 10-15 minutes. During this time, the orzo will absorb the creamy liquid, and the chicken will finish cooking through, becoming incredibly tender and infused with all the wonderful flavors.

After the simmering time, turn off the heat. Remove the lid and top the chicken and orzo with the crumbled feta cheese, halved grape tomatoes, and freshly minced chives. Return the lid to the pan and let the dish rest for another 7-10 minutes. This resting period allows the flavors to meld, the cheese to soften slightly, and the orzo to reach its perfect creamy consistency. Your incredibly simple, yet deeply flavorful, dinner is now ready to serve! This heartwarming meal is truly comfort food at its finest, ready in about 30 minutes from start to finish.

This Lemon Orzo Chicken with Feta and Tomatoes is more than just a recipe; it’s an invitation to enjoy a flavorful, comforting, and remarkably easy meal that truly brightens any weeknight. With its Greek-inspired character, creamy texture, and fresh ingredients, it’s destined to become a staple in your culinary repertoire. Enjoy every delicious, sun-kissed bite!

More Great Chicken Recipes to Explore

If you loved this dish, be sure to check out some of my other favorite chicken recipes:

Greek Fries with Chicken

Pollo Asado Recipe

Chicken Shawarma

Crispy Parmesan Chicken

Baked Feta Pasta with Chicken

Buffalo Chicken Pizza

Did you make this delightful Lemon Orzo Chicken recipe? I’d love to hear about it! Please leave a review or comment below to share your experience. And don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox. Follow along on Instagram, Pinterest, and Facebook for daily inspiration and culinary adventures!

📖 Recipe

Yield: 4 Chicken Breasts

One-Pan Creamy Lemon Orzo Chicken with Feta and Tomatoes

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

This incredibly easy One-Pan Creamy Lemon Orzo Chicken with Feta and Tomatoes brings vibrant Greek-inspired flavors to your weeknight table. Succulent chicken, tender orzo, bright lemon, and salty feta combine for a comforting and flavorful meal ready in just 30 minutes!

Ingredients

• 3 tablespoons Extra Virgin Olive Oil
• 4, 6 ounce Chicken Breasts
• Greek Seasoning
• Kosher Salt
• Fresh Cracked Black Pepper
• 1 large Yellow Onion, diced
• 1 large Green Bell Pepper, diced
• 3 cloves Garlic, sliced
• 8oz Orzo Pasta, half a 1 pound bag or box
• 3 cups Chicken Stock
• ¼ cup Lemon Juice, fresh
• ¾ cup Heavy Cream
• 1 tablespoon Chicken Bouillon Paste
• 1, 4oz block Feta Cheese, crumbled
• 1 cup Grape Tomatoes, halved
• 2 tablespoons fresh Chives, minced
• Lemon Wedges, for serving

Instructions

In a large 11-12 inch skillet that has a lid, heat the olive oil over medium-high heat.

Season the chicken breasts generously with Greek seasoning, kosher salt, and fresh cracked black pepper.

Place the seasoned chicken breasts, skin side down (if applicable) or presentation side down, into the hot skillet. Sear until well browned and a crust forms on one side, shifting as needed for even browning (approx. 5-7 minutes).

While the chicken browns, dice the onion and bell pepper, and slice the garlic.

When the chicken is well browned on one side, flip it over and cook for only 60-90 seconds to lightly sear the second side. Remove the chicken from the pan to a plate; it will finish cooking later.

Add the diced onion, bell pepper, and sliced garlic to the same pan. Cook for 5-6 minutes over medium heat until the onions are translucent and tender.

Add the orzo, chicken stock, half of the fresh lemon juice, heavy cream, and chicken bouillon paste to the pan. Stir well to combine and dissolve the bouillon, then bring the mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

Return the partially cooked chicken breasts to the pan, nestling them into the simmering orzo mixture. Place the lid on the pan, reduce the heat to low, and allow to simmer for 10-15 minutes, or until the chicken is fully cooked through and the orzo is tender and has absorbed most of the liquid.

After 10-15 minutes, turn off the heat. Remove the lid (optionally remove chicken and stir orzo to prevent sticking, then return chicken). Top the chicken and orzo with the crumbled feta cheese, halved grape tomatoes, and fresh chives. Return the lid and allow the mixture to rest for 7-10 minutes for flavors to meld.

Serve each chicken breast topped with a generous portion of the creamy orzo mixture, alongside a fresh lemon wedge for an extra burst of brightness.

Notes

Expert Notes & Savvy Tips for Success

• The Art of Searing: Don’t underestimate the power of a good sear! When cooking the chicken, ensure your skillet is adequately hot, and don’t overcrowd the pan. Let the chicken cook undisturbed until it naturally releases from the pan with a beautiful, deep brown crust. This caramelization (Maillard reaction) adds incredible depth of flavor that carries through the entire dish. Have patience; a truly well-browned exterior is worth the wait.
• Orzo Care: Orzo can sometimes stick to the bottom of the pan, especially as it thickens. To prevent this, after the chicken has simmered and is fully cooked, I recommend temporarily removing the chicken, giving the orzo a good stir and scrape from the bottom, then returning the chicken to the pan before garnishing. This ensures an even consistency and prevents any burnt bits.
• Lemon Power: While lemon juice is incorporated during cooking, serving with fresh lemon wedges allows for an extra burst of bright, tangy flavor. A final squeeze over the dish just before serving can truly awaken all the ingredients.
• The Secret Weapon: Chicken Bouillon Paste: I cannot stress this enough – get your hands on this chicken bouillon paste. It’s a game-changer for so many savory dishes, adding an intense, rich chicken flavor that elevates this orzo to gourmet levels. It’s incredibly versatile and a staple in my pantry.
• Meal Prep & Storage: This dish makes fantastic leftovers! Store any extra Lemon Orzo Chicken in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might want to add a splash of chicken stock or water to loosen the orzo, as it tends to absorb more liquid upon standing. Gently reheat on the stovetop or in the microwave.
• Serving Suggestions: While this is a complete meal on its own, it pairs wonderfully with a simple green salad dressed with a vinaigrette, or some crusty bread to soak up any leftover creamy sauce. A light, dry white wine would also complement the flavors beautifully.

Flexible & Flavorful: Ingredient Substitutions

• Oil Alternatives: I typically reach for olive oil, as it’s a staple by my stove. However, you can easily use any neutral cooking oil like avocado oil, grapeseed oil, or even butter for cooking the chicken and aromatics. Butter would add a rich, nutty flavor.
• Onion & Pepper Choices: While yellow onion provides a classic sweet base and green bell pepper adds a lovely color and mild bitterness, feel free to experiment. Red onion offers a sharper, more piquant flavor, while shallots provide a milder, more delicate oniony note. For bell peppers, any color (red, yellow, orange) would work beautifully, each adding its own subtle sweetness.
• Protein Swaps: Not a fan of chicken breast? Boneless, skinless chicken thighs are an excellent alternative, offering more richness and moisture. For a vegetarian option, consider using chickpeas or cannellini beans (added at the same time as the orzo) or firm tofu (seared similarly to the chicken). Shrimp, added towards the end of the cooking process, would also be a delicious seafood variation.
• Pasta Variations: If orzo isn’t available, other small pasta shapes like risoni, ditalini, or even small elbow macaroni can be used, though cooking times might vary slightly.
• Cream & Feta Alternatives: For a dairy-free version, use unsweetened full-fat coconut milk or a dairy-free cream alternative instead of heavy cream. Dairy-free feta substitutes are also widely available and would work well.
• Extra Veggies: Feel free to boost the vegetable content! Fresh spinach or kale can be stirred in during the last few minutes of simmering, wilting beautifully into the orzo. Sliced zucchini or mushrooms could be sautéed with the onions and peppers.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Whole Foods Market, Organic Orzo, 16 oz
• Cobram Estate Extra Virgin Olive Oil 100% California Select, First Cold Pressed, Non-GMO 750mL, Keto Friendly High in Antioxidants, Made from Californian Grown Olives
• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• Hand Press Citrus Juicer by Verve CULTURE | Vintage-Look Countertop Orange and Lemon Squeezer | Antique-Style Manual Juice Extractor
• STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 557Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 151mgSodium: 822mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 46g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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