Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe
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.
- 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
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
- Prep the Chicken: Season the chicken breasts evenly with salt, pepper, and freshly grated lemon zest to infuse bright citrus flavor into the meat.
- Heat Oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat, preparing it for cooking the chicken.
- 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.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not burnt.
- Add Orzo: Stir in the dry orzo pasta and toast it by cooking for 1 to 2 minutes to enhance its nutty flavor.
- 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.
- 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.
- 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.
- Adjust Seasoning: Taste the dish and adjust with additional salt, pepper, or lemon juice as needed to balance flavors.
- 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
