This Lemon Chicken Orzo is an easy one-pan skillet dinner with tender chicken, creamy orzo, and bright lemon flavor — hearty, fresh, and perfect for busy weeknights and relaxed weekends.
Jump to:
This lemon chicken orzo with feta, garlic and arugula is one of those easy skillet dinners that feels a little fancy without being fussy. It’s delicious and simple to make: the orzo cooks right in the same pan as the chicken, soaking up all the flavor, and becomes the kind of meal you’ll want to make on repeat — whether it’s a busy weeknight or a relaxed weekend with friends.
The flavors in this one-pan dinner recipe — feta, lemon, garlic, and arugula — don’t just complement each other, they elevate the whole meal. Feta adds a salty, tangy richness, lemon brings a bright sparkle, garlic gives a warm, savory depth, and arugula lends a peppery edge. Together, they turn the chicken and pasta into something fresh and vibrant, yet still cozy enough to count as comfort food.
Reasons to Love this Easy Chicken & Orzo Recipe
- One pan, no problem. Everything cooks in the same skillet, so cleanup is easy.
- Weeknight-friendly. From start to finish, you’re looking at about an hour of prep – with only about 20 minutes hand-on time.
- Bright and cozy at the same time. The lemon keeps it fresh, while the chicken and orzo make it filling.
- Creamy without being heavy. You get that comfort food vibe without feeling weighed down.
- Versatile. Works just as well for a quick Tuesday night dinner as it does for a casual dinner with friends.
Simple Ingredients, Big Flavor
For this recipe you will need:
- Chicken thighs (boneless or bone-in): For ease of preparation, I prefer to use boneless skinless thighs, but bone-in thighs work just as well.
- Orzo pasta: A small, rice-shaped pasta that cooks quickly and soaks up flavor.
- Lemon (zest + juice): Fresh lemon adds brightness and balances the richness.
- Feta: The feta adds a salty, tangy bite that pairs perfectly with the lemon.
- Arugula: The peppery bite of arugula contrasts with the creaminess of the orzo and the salty tang of the feta. Because it’s a tender green, it wilts just slightly when tossed in at the end of the cooking process, adding freshness without turning mushy.
- You can substitute spinach for the arugula, but the flavor profile will change.
- Chicken stock: Homemade if you have it, or a good-quality boxed stock.
- Half & half: Makes the sauce creamy without being too heavy.
- Oil: I use avocado oil, but any neutral oil will do.
- Aromatics: Onion and garlic enrich the flavor base.
- Spices & seasonings: Smoked paprika, white and black pepper, and kosher salt.
See recipe card for quantities.
Step-by-Step: One-Pan Lemon Chicken Orzo
1. Prep the chicken. Pat the chicken pieces dry and season liberally on both sides with black pepper, kosher salt, and smoked paprika.
2. Sear the chicken. Heat the avocado oil in a heavy skillet over medium-high until it shimmers. Place the chicken “presentation side” down and sear for 4–5 minutes, until golden brown. Flip and sear the other side for another 4–5 minutes. Transfer to a plate and set aside.
- Tip: Don’t move the chicken too soon; letting it sit undisturbed helps build a nice crust.
3. Build the base. Spoon off all but about 2 tablespoons of fat from the skillet, leaving the browned bits behind (they’re pure flavor). Add the onions and cook until softened and translucent, about 3–4 minutes. Stir in the garlic and cook 1 minute more.
4. Toast the orzo. Add the orzo to the pan and stir for 2–3 minutes, until it’s lightly toasted.
- Tip: Toasting brings out a nutty flavor and helps the pasta hold its texture.
5. Add liquid and flavor. Stir in the chicken stock, half and half, lemon zest, feta, and seasonings. Bring to a gentle simmer over low heat.
6. Return the chicken. Nestle the chicken back into the skillet along with any juices from the plate.
7. Simmer until done. Bring to a simmer over medium-low heat, then reduce the heat to low.
Cover and cook on low about 20 minutes, stirring the orzo off the bottom of the pan every 5-7 minutes during the process, until orzo is al dente and the chicken is fully cooked. (Internal temp of chicken should be 165℉ / 75℃).
8. Finish and rest. Stir in most of the chopped arugula, then cover, turn off the heat, and let the skillet rest for 20–30 minutes. This allows time for the sauce to thicken and the orzo to soak up all the flavors.
9. Garnish and serve. Right before serving, garnish with chopped arugula and additional feta as desired.
Helpful Cooking Tips
- Adjust the liquid to your liking. Want it saucier? Add a splash more broth. Prefer it thicker? Let it simmer a bit longer.
- Switch up the chicken cut. Thighs stay extra juicy, but breasts will work, too; however, you will need to adjust the cooking time.
- Want to speed things up? Use cubed chicken instead.
Easy Ways to Change It Up
Spinach & Parmesan Lemon Chicken Orzo
Omit the feta and substitute grated parmesan, and spinach for the arugula. Right before serving, and top chopped additional fresh spinach and grated parmesan.
Creamy Mushroom Lemon Chicken Orzo
Sauté sliced mushrooms along with the onions and garlic. They add an earthy, savory depth that makes the dish feel extra cozy — almost like a shortcut risotto.
Dairy-Free Lemon Chicken Orzo
Skip the cream and cheese, and finish with a drizzle of good olive oil before serving. The result is still rich and flavorful, with a slightly lighter feel.
Leftovers and Storage Tips
Fridge: Store any leftovers in an airtight container for up to 3 days. The orzo will keep soaking up sauce as it sits, so it may look thicker the next day.
Reheating: Warm it gently on the stove with a splash of stock (or water) to loosen it up. The microwave works too — just cover it and stir halfway through.
Freezer: This recipe is best enjoyed fresh. Orzo can get mushy.
Rounding Out the Meal
Honestly, this skillet meal can stand on its own, but if you want to round it out a little more, here are some easy sides that work really well:
- Simple green salad. A light vinaigrette keeps things fresh and balances the creamy lemon sauce.
- Roasted veggies. Think asparagus, zucchini, or broccoli — just toss with olive oil and roast while the chicken orzo cooks.
- Mediterranean flavors. Serve it with a side of stuffed grape leaves or spanakopita.
- Crusty bread. Perfect for soaking up any extra sauce at the bottom of the pan.
- Something light for dessert. Fresh berries, lemon sorbet, or a couple of cookies keep the meal from feeling too heavy.
Lemon Chicken Orzo with Feta, Garlic & Arugula
Equipment
- 1 Enameled Cast Iron Skillet with a lid
- 1 Tongs
- 1 Spatula
Ingredients
- 6 whole skinless chicken thighs or 4 skinless chicken breasts
- 1-2 tablespoons avocado oil or olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 large onion chopped
- 3-4 cloves garlic minced; or ¼ cup garlic confit
- 1 cup uncooked orzo
- 2½ cups chicken broth
- ⅔ cup half & half or cream
- ⅓ cup crumbled feta plus more for garnish
- 1½ tablespoons lemon zest 1 large or 2 medium lemons
- 5 tablespoons lemon juice 1 large or 2 medium lemons
- 1½ cups arugula roughly chopped (3 ounces); plus more for garnish
- lemon slices garnish
Instructions
- Pat the chicken pieces dry and season liberally on both sides with black pepper, kosher salt, and smoked paprika.
- Heat oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side; remove to a plate.
- Spoon off any excess fat, leaving about 2 tablespoons.Sauté onions until soft; add garlic and cook 1 min.
- Stir in orzo; cook 2–3 minutes to toast. Add stock, half and half, lemon zest, and feta. Bring to a low simmer.Return chicken and juices to skillet.
- Cover and cook on low about 20 minutes, stirring the orzo off the bottom of the pan every 5-7 minutes during the process, until orzo is al dente and the chicken is fully cooked. (Internal temp of chicken should be 165℉ / 75℃).
- Turn off the heat, remove the lid, and stir in half the chopped arugula. Cover again and let steep 20–30 min before serving.
Notes
- Adjust the liquid to your liking. Want it saucier? Add a splash more broth. Prefer it thicker? Let it simmer a bit longer.
- Switch up the chicken cut. Thighs stay extra juicy, but breasts will work, too; however, you will need to adjust the cooking time.
- Want to speed things up? Use cubed chicken instead.
Recipe Variations
Spinach & Parmesan Lemon Chicken Orzo Omit the feta and substitute grated parmesan, and spinach for the arugula. Right before serving, and top chopped additional fresh spinach and grated parmesan. Creamy Mushroom Lemon Chicken Orzo Sauté sliced mushrooms along with the onions and garlic. They add an earthy, savory depth that makes the dish feel extra cozy — almost like a shortcut risotto. Dairy-Free Lemon Chicken Orzo Skip the cream and cheese, and finish with a drizzle of good olive oil before serving. The result is still rich and flavorful, with a slightly lighter feel.Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Love it? Pin it! 📌
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below in the comments section! You can also stay in touch with us by following us on Pinterest, Facebook, and Instagram.
Leave a Reply