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Close-up of golden-brown chicken thighs with herb-crusted skin resting on a bed of fluffy orzo and wilted spinach. (Lemon Feta Chicken and Orzo)

Lemon Feta Chicken and Orzo: The Ultimate One-Pan Mediterranean Skillet

A vibrant one-pan meal featuring crispy herb-crusted chicken thighs, toasted golden orzo, wilted spinach, and tangy feta cheese. Perfectly charred lemons and fresh parsley finish this rustic Mediterranean classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 4 units Chicken Thighs bone-in, skin-on
  • 1.5 cups (300g) Orzo Pasta dry
  • 3 cups (90g) Fresh Spinach packed
  • 0.5 cup (75g) Feta Cheese large crumbles
  • 2.5 cups (600ml) Chicken Broth low sodium preferred
  • 2 units Lemons one juiced, one sliced into half-moons
  • 0.5 unit Red Onion diced
  • 3 tbsp (45ml) Extra Virgin Olive Oil divided

Equipment

  • 1 Cast Iron Skillet 12-inch preferred
  • 1 Kitchen Tongs

Instructions
 

Cooking Process
  1. Pat chicken thighs dry. Season generously with salt, cracked black pepper, and dried oregano to create an herb crust.
  2. Heat 2 tbsp olive oil in cast iron skillet. Sear chicken skin-side down for 6-8 minutes until golden-brown and crispy. Flip and cook for 2 minutes. Remove and set aside.
  3. Add diced red onion to the pan, sauté for 2 minutes. Add orzo and toast for 2 minutes until golden-hued.
  4. Add chicken broth and lemon juice. Return chicken to the pan. Cover and simmer for 10-12 minutes until orzo is tender.
  5. Stir in spinach until wilted. Top with charred lemon slices, crumbled feta, fresh parsley, and a final drizzle of olive oil.

Notes

Always pat the chicken skin completely dry for the crispiest result.
Toast the orzo until it smells nutty to prevent it from getting mushy.
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