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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Mediterranean Chicken With Feta Cheese
Mediterranean Chicken With Feta Cheese
{Serving suggestion only*}
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This Mediterranean Chicken with Feta Cheese transforms simple ingredients into a vibrant, flavor-packed meal in just 20 minutes. Tender bite-sized chicken pieces mingle with orzo pasta in a bright sauce featuring white wine, tomatoes, and herbs. The crowning touch—crumbled feta cheese—adds tangy creaminess that melts slightly into the hot dish, creating the perfect flavor bridge between the savory chicken and acidic tomatoes. Fresh parsley adds a final burst of color and freshness to this weeknight-friendly yet company-worthy Mediterranean-inspired dinner.
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Ingredients
8 ounces orzo pasta
1 pound boneless, skinless chicken breast halves, fresh or frozen
2 teaspoons olive oil
1 large onion (for about 1 cup chopped)
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano

(continued in the next column ↗️)

1/2 teaspoon dried basil
1/2 cup dry white wine
1 (14-ounce) can chopped tomatoes with garlic and oregano
4 ounces feta cheese (see note)
1/2 cup chopped fresh parsley leaves, optional
Note: Just about any flavor of feta works in this versatile pasta dish, but if you can't decide, you can't go wrong with plain.
Directions
  • Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2 -quart or larger Dutch oven or soup pot.
  • Add the orzo to the boiling water and cook for 8 minutes, or until orzo is tender.
  • Drain and set aside.
  • Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
  • While the chicken defrosts, heat the oil over medium heat in an extra-deep 12-inch nonstick skillet.
  • Peel the onion and coarsely chop it, adding it to the skillet as you chop.
  • Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding the pieces to the skillet as you cut.
  • After about a 1/2 cup of chicken is in the pan, raise the heat to medium-high and continue to cut and add the rest of the chicken to the pan.
  • Cook the chicken, stirring from time to time, until it is no longer pink outside, about 3 minutes.
  • While the chicken cooks, add the garlic, oregano and basil. Stir frequently.
  • When the chicken is cooked through, stir in the wine and cook 1 minute.
  • Add the tomatoes with their juice and the feta cheese.
  • Rinse and chop the parsley if using.
  • Add it to the chicken mixture.
  • Stir and cook 1 more minute and then serve over the hot, drained orzo.
Servings\Yield
4 servings
Nutrition Facts
Nutrition Per Serving - Calories: 450; Total Fat: 11g (Saturated Fat: 4.5g); Cholesterol: 80mg; Sodium: 620mg; Total Carbohydrates: 52g (Dietary Fiber: 3g, Sugars: 6g); Protein: 34g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Start to finish: 20 minutes Per serving: 519 calories (22 percent from fat), 13 g fat (5.6 q saturated), 91 mg cholesterol, 38 g protein, 57 g carbohydrates, 2.5 g dietary fiber, 893 mg sodium.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: chicken, pasta
🗂️ Categories: 🌯 Middle Eastern, 🍝 Pasta Dishes, 🍗 Chicken & Other Poultry
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Mediterranean Chicken With Feta Cheese was added on March 08, 2009 and last updated on July 21, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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