Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe

Introduction

This Lemon-Feta Chicken and Orzo dish brings together bright citrus flavors, creamy feta, and tender chicken for a satisfying and flavorful meal. It’s a simple, one-skillet recipe perfect for a weeknight dinner that feels special.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 cup crumbled feta cheese
• 2 cups fresh spinach or kale
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Season the chicken breasts with salt, pepper, and lemon zest.
2. Step 2: Heat the olive oil in a large skillet over medium heat.
3. Step 3: Add the chicken to the skillet and brown for about 5-7 minutes on each side until fully cooked. Remove the chicken from the skillet and set aside to rest.
4. Step 4: In the same skillet, sauté the minced garlic for 1 minute until fragrant.
5. Step 5: Stir in the uncooked orzo and toast it slightly for 1-2 minutes.
6. Step 6: Pour in the chicken broth and lemon juice. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until the orzo is tender.
7. Step 7: Stir in the fresh spinach or kale and cook for another 2-3 minutes until wilted.
8. Step 8: Dice the cooked chicken and add it back to the skillet along with the crumbled feta cheese. Stir to combine.
9. Step 9: Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
10. Step 10: Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

• For a creamier texture, stir in a splash of heavy cream or Greek yogurt just before serving.
• Substitute kale for spinach if you prefer a more earthy flavor and heartier greens.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use chicken thighs instead of breasts for juicier, more flavorful meat.

Storage

Store leftover Lemon-Feta Chicken and Orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the orzo from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or even rice can work well. Keep in mind that cooking times and liquid amounts may vary.

Is it possible to make this recipe ahead of time?

You can prepare the components in advance, but it’s best to combine everything and add the greens just before serving to keep the spinach or kale fresh and vibrant.

Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

Lemon-Feta Chicken and Orzo is a vibrant, flavorful one-pan meal featuring tender, lemon-zested chicken breasts cooked to perfection and combined with toasted orzo pasta soaked in zesty lemon juice and savory chicken broth. Fresh spinach or kale and creamy crumbled feta cheese add brilliant color and texture, while a garnish of fresh parsley brightens each bite, making it an easy, satisfying, and healthy dinner option.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Protein

• 1 pound boneless, skinless chicken breasts

Pasta & Grains

• 1 cup orzo pasta

Liquids & Oils

• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• Juice of 1 lemon

Vegetables & Herbs

• 2 cloves garlic, minced
• 1 lemon, zested
• 2 cups fresh spinach or kale
• Fresh parsley, chopped (for garnish)

Dairy

• 1 cup crumbled feta cheese

Seasonings

• Salt and pepper to taste

Instructions

1. Prep the Chicken: Season the chicken breasts evenly with salt, pepper, and freshly grated lemon zest to infuse bright citrus flavor into the meat.
2. Heat Oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat, preparing it for cooking the chicken.
3. Cook Chicken: Place the seasoned chicken breasts in the hot skillet and cook for 5 to 7 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
4. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not burnt.
5. Add Orzo: Stir in the dry orzo pasta and toast it by cooking for 1 to 2 minutes to enhance its nutty flavor.
6. Add Liquid: Pour in 2 cups of low-sodium chicken broth along with the lemon juice. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes or until the orzo is tender and has absorbed most of the liquid.
7. Add Greens: Stir in 2 cups of fresh spinach or kale leaves and cook for an additional 2 to 3 minutes until the greens are wilted and tender.
8. Combine Chicken and Feta: Dice the rested chicken breasts into bite-sized pieces and return them to the skillet along with 1 cup crumbled feta cheese. Stir everything together to evenly combine and warm through.
9. Adjust Seasoning: Taste the dish and adjust with additional salt, pepper, or lemon juice as needed to balance flavors.
10. Serve: Garnish with freshly chopped parsley and serve immediately for a vibrant, delicious meal.

Notes

• Use low-sodium chicken broth to control salt level in the dish.
• For a dairy-free version, omit the feta or substitute with a dairy-free cheese alternative.
• Fresh lemon zest and juice add brightness, but adjust amount depending on your preference for tanginess.
• If kale is preferred, use baby kale for quicker wilting and a milder flavor.
• This dish can be made ahead and reheated gently on the stovetop, adding a splash of broth if it dries out.

Keywords: lemon feta chicken, orzo pasta recipe, one pan chicken dinner, Mediterranean chicken and orzo, healthy chicken recipes, easy weeknight dinner