Is there a way to make this one-pan dish vegetarian?

Yes! One pan lemon feta chicken and orzo can be easily made vegetarian by swapping out the chicken for chickpeas, plant-based sausage, or even cubes of tofu. Use the same seasoning blend for maximum flavor. The marinated feta topping still shines in the vegetarian version, keeping the dish rich and zesty.

How do I keep orzo from getting mushy in one pan recipes?

To avoid mushy orzo, toast it in the skillet for 1–2 minutes before adding broth. Then, simmer gently and stir occasionally. Be sure to follow the broth-to-orzo ratio closely and taste-test for doneness. Orzo should be tender but still hold its shape when your one pan lemon feta chicken and orzo is finished cooking.

What kind of chicken works best in this dish?

Boneless, skinless chicken thighs and breasts are both solid choices. Thighs offer more moisture and tend to stay tender even if slightly overcooked, while breasts are quicker and leaner. Whichever you choose, be sure to dice the chicken into small, uniform pieces for even cooking and better flavor absorption.

One Pan Lemon Feta Chicken and Orzo – The Best 1-Skillet Mediterranean Dinner

Name: one pan lemon feta chicken and orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1.25 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tablespoons extra virgin olive oil; 1 1/2 teaspoons dried oregano; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; Salt and pepper to taste; 1 medium yellow onion, finely chopped; 1 red bell pepper, thinly sliced; 1 1/4 cups orzo pasta; 3 cups chicken or vegetable broth; 2 packed cups baby spinach, chopped; 4 oz block feta cheese, crumbled; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh dill; 2 teaspoons lemon zest; 2 tablespoons fresh lemon juice

Description

This One Pan Lemon Feta Chicken and Orzo is a bright, Mediterranean-inspired dinner made in one skillet. Juicy chicken, fresh spinach, creamy feta, and lemony orzo come together for a flavorful, weeknight-friendly meal ready in under an hour.

Ingredients

1.25 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons extra virgin olive oil
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 medium yellow onion, finely chopped
1 red bell pepper, thinly sliced
1 1/4 cups orzo pasta
3 cups chicken or vegetable broth
2 packed cups baby spinach, chopped
4 oz block feta cheese, crumbled
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
2 teaspoons lemon zest
2 tablespoons fresh lemon juice

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Instructions

Season and Cook Chicken: In a bowl, toss chicken with olive oil, oregano, paprika, garlic powder, salt, and pepper. In a large skillet over medium heat, cook chicken until golden and fully cooked, about 7-8 minutes. Remove and set aside.
Sauté Vegetables: In the same skillet, add onion and bell pepper. Cook until softened, about 5 minutes.
Toast Orzo: Stir in the orzo and toast for 1-2 minutes.
Add Broth: Pour in broth, season lightly, and bring to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until orzo is al dente.
Add Spinach and Chicken: Stir in spinach until wilted. Return cooked chicken to the skillet and combine.
Top with Marinated Feta: In a small bowl, mix feta, parsley, dill, lemon zest, lemon juice, and olive oil. Spoon over the dish before serving.

Notes

For a vegetarian version, substitute chickpeas or plant-based sausage for the chicken. Toasting the orzo helps prevent it from getting mushy. To brighten the flavor even more, squeeze extra lemon juice just before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean