Lemon-Herb Chicken & Orzo Protein Skillet with Whipped Feta

This one-skillet wonder combines tender chicken thighs with creamy orzo and a vibrant lemon-herb sauce for a complete high-protein meal. The whipped feta topping adds a tangy, luxurious finish that makes it feel gourmet, not rushed. It's the ultimate solution for busy weeknights when you need something delicious, nutritious, and easy to clean up.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup uncooked orzo pasta
• 1 medium shallot, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 cup dry white wine (or sub with additional broth)
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 1/4 cup heavy cream or full-fat canned coconut milk
• 4 oz feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 2 tbsp olive oil, divided
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley or dill, chopped for garnish

Instructions

1. In a medium bowl, use a fork to vigorously whip the feta cheese and Greek yogurt together until mostly smooth and creamy. Set aside.
2. Season the chicken pieces generously with salt and pepper. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat.
3. Add the chicken in a single layer and cook for 5-6 minutes, turning once, until golden brown on both sides. The chicken does not need to be cooked through at this stage. Remove to a plate.
4. Reduce heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the diced shallot and cook for 2-3 minutes until softened. Add the garlic, thyme, oregano, and red pepper flakes (if using) and cook for 1 minute until fragrant.
5. Pour in the orzo and stir to coat in the oil and herbs, toasting for 1 minute. Carefully pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
6. Add the chicken broth, lemon zest, and lemon juice to the skillet. Bring to a simmer. Stir in the cooked chicken and any accumulated juices.
7. Reduce heat to maintain a gentle simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
8. Stir in the heavy cream or coconut milk. Cook for another 2-3 minutes until the sauce is creamy and coats the back of a spoon. Season with additional salt and pepper to taste.
9. Remove from heat. Dollop generous spoonfuls of the whipped feta mixture over the top of the skillet.
10. Garnish with fresh parsley or dill and an extra crack of black pepper. Serve immediately directly from the skillet.

Chef's Note

Toasting the orzo in the oil before adding liquid is the key to unlocking its nutty flavor and preventing it from becoming gummy. Don't skip this quick step!

Make-Ahead Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.

Substitutions

Use chicken breasts for leaner protein. Swap orzo for ditalini or small shell pasta. Dairy-free? Use canned coconut milk for the cream and omit the whipped feta or use a vegan feta alternative.