Description
A quick and easy weeknight dinner featuring juicy chicken, creamy feta, and bright lemon flavors, all cooked in a comforting orzo pasta.
Ingredients
- 2 chicken breasts, boneless and skinless, patted dry
- 1 cup orzo pasta
- 1/2 cup feta cheese, crumbled
- 1 lemon, zested and juiced
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden and cooked through, about 5-7 minutes per side. Remove from the skillet and let rest.
- In the same skillet, add the orzo and toast for 1-2 minutes.
- Pour in the chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to a simmer.
- Add halved cherry tomatoes and cook until the orzo is tender, about 8-10 minutes.
- Slice the cooked chicken and stir it back into the skillet along with the feta cheese and parsley.
- Serve warm and enjoy.
Notes
Store leftovers in the fridge for up to three days. Reheat gently with a splash of broth to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean