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Lemon Chicken with Feta Orzo

The classic Lemon Chicken has gone Greek with the addition of salty feta and herby orzo.  Whether you’re looking for a quick weeknight dinner or an easy but impressive dish for entertaining, this dish will not let you down.  Opa!

Just under 15 minutes
3 Hot-tips
Weeknight dinner doldrums? This Greek inspired Lemon Chicken will snap you out of it. We’ve paired garlicy, lemony chicken with salty, herbaceous orzo to wake up your palate and get you through the week. This dish is easy enough for a weeknight but also elegant enough for weekend entertaining. And, as always, we use every possible bit of our ingredients, right down to the garlic paper and feta water. Waste not one scrap!


1 cup
chicken thighs
7 (boneless, skineless)
feta cheese
1/4 oz (save the feta water, about 1/2 cup)
7 cloves
1 of them
white wine
1/4 cup


olive oil
3 tbsp

totally optional


Start the orzo
In your small pot, add water and season heavily with salt. Once the water is boiling, add the orzo to the pot.
Ready the pan
Place your large pan over high heat. Grab you chicken thighs and season both sides generously with salt and pepper. Drizzle the pan with olive oil and add 1 tablespoon of butter. Add the chicken thighs to the hot pan.
Prep for chicken
Smash your garlic, breaking apart the cloves but leaving the paper on, set aside. Zest your lemon, always rotating the lemon to a new spot that’s not white. Cut your lemon into wedges and set aside.
Perfect the chicken
Check the underside of the chicken thighs, they should be browned nicely after having cooked for about 6 minutes. Flip the thighs to brown the other side. Add the smashed garlic to the pan. Now squeeze your lemon wedges all over the chicken and toss the wedges into the pan. Add your lemon zest, white wine, and feta water to the pan.
Season the orzo
Grab a bowl for your orzo. To the bowl, add well-crumbled feta, a drizzle of olive oil, aleppo chili powder, dried dill, and mix well. Strain the orzo through a strainer and add to the bowl. Toss to combine and salt and pepper to taste.
Baste the chicken
Back over to the chicken thighs. Tilt you pan and, using a spoon, baste the chicken with its sauce. Take the pan off the heat and crumble in 2 tablespoons of butter to finish the sauce.
Plate it
To serve, plate a pile of orzo. Add several chicken thighs on top, add lemon wedges, add garlic cloves (that have released from their paper), and spoon your sauce over the entire dish.
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