Follow these simple steps to create your Lemon-Feta Chicken and Orzo One-Pan Fall Dinner:

1. Heat Olive Oil: In a large skillet over medium heat, add the olive oil.
2. Sear Chicken: Season the chicken thighs with salt, pepper, and oregano. Add the chicken to the skillet and sear for about 5 minutes on each side until golden brown. Remove from the pan and set aside.
3. Sauté Vegetables: In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Orzo and Broth: Stir in the orzo pasta, then pour in the chicken broth. Bring to a boil.
5. Add Tomatoes and Chicken: Reduce the heat to low. Add halved cherry tomatoes and the seared chicken thighs back into the skillet.
6. Cover and Cook: Cover the skillet and let it simmer for about 15-20 minutes. Stir occasionally until the orzo is cooked and has absorbed most of the liquid.
7. Incorporate Feta and Lemon: Once the orzo is tender, remove it from the heat. Add lemon zest, lemon juice, and crumbled feta cheese. Stir well to combine all the flavors.
8. Season to Taste: Taste the dish, adjusting salt and pepper as needed.
9. Garnish: Sprinkle with freshly chopped parsley for a pop of color.
10. Serve Warm: Plate portions while warm, ensuring even distribution of chicken and orzo.

With these clear instructions, even novice cooks will be able to create this delightful dish effortlessly.