The first thing you’ll want to do is season the chicken breasts. I use a simple blend of salt, pepper, and oregano. You don’t need to go overboard here—just a little sprinkle of each will do the trick. I like to rub the seasoning into the chicken a bit to make sure every inch gets coated. This is where the flavor starts to build.

Next, heat the olive oil in a large, deep skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Let them cook for about 5-7 minutes on each side until they’re golden brown and cooked through. You’ll want to get a nice sear on the chicken to lock in the juices. When the chicken is done, remove it from the pan and set it aside for now. You’re going to use that same pan for the rest of the recipe—no need to dirty another one!

In the same pan, add the minced garlic. Let it cook for about 1 minute until it becomes fragrant. Be careful not to burn it—garlic cooks quickly, and once it’s browned, it can turn bitter. You want it golden and aromatic, which adds so much depth to the dish.

Now it’s time to add the orzo to the pan. Pour in the chicken broth and bring it to a simmer. The orzo will soak up all that delicious broth, which means it will be packed with flavor by the time it’s done. Stir occasionally to make sure it doesn’t stick to the pan. You’ll want to cook the orzo for about 10-12 minutes, or until it's tender and the broth is mostly absorbed.

If you need to add a little more liquid, just pour in a splash of water or extra broth. You want the orzo to cook in that flavorful liquid, so don’t worry if you end up adding a little extra.

Once the orzo is almost done, slice the cooked chicken into thin strips and return it to the pan. Stir everything together so the chicken gets coated with that wonderful garlic broth. Then sprinkle in the crumbled feta cheese, letting it melt into the orzo. This is where the magic happens—when the feta cheese melts, it adds a creamy, tangy flavor that brings the whole dish together.

Squeeze in a bit of lemon juice for that fresh, zesty finish. I like to add just a little to balance the richness of the feta, but feel free to adjust it to your taste. You could also sprinkle in a little more oregano at this point if you want an extra herby kick.

Once everything is combined, give it a taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Then, plate the dish and garnish with some freshly chopped parsley. The green adds a pop of color and a little freshness that balances out the richness of the feta and chicken.