The Controversial 25-Minute Lemon Chicken Orzo I Make on Pasta Night

In a deep 10-inch stainless steel skillet set over medium-high heat, combine the olive oil and orzo and stir to coat. Toast, stirring frequently, until sizzling and golden, 4 to 5 minutes.

Increase the heat to high. Stir in the water, salt, and pepper and bring to a boil. Reduce the heat to low and cover the skillet with a lid. Cook at a low simmer, stirring a few times to prevent the orzo from sticking, until there is about 1/2 cup of liquid remaining in the bottom of the pan, 9 to 12 minutes.

Add the butter and lemon juice to the pan. Stir until the butter is melted and evenly spread through the orzo. Add the chicken, stir until it’s fully coated, and cook until warmed through, about 1 minute more. Remove the pan from the heat.

Add the feta, dill, and lemon zest and stir to incorporate. Serve sprinkled with the remaining fresh dill. Store leftovers in an airtight container in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below! Love the recipe? Leave us stars and a comment below!