Description
Lemon-Feta Chicken and Orzo is a delightful one-pan meal that brings together succulent sautéed chicken, vibrant vegetables, and tender orzo pasta, all topped with a zesty lemon and feta mixture. This recipe is perfect for busy weeknights, taking less than an hour to prepare while delivering a burst of flavor that will impress your family or guests. The combination of spices, fresh herbs, and a tangy feta topping creates a comforting yet healthy dish that everyone will love. Customize it with seasonal veggies for added nutrition or enjoy it as-is for a simple yet satisfying dinner.
Ingredients
Scale
- 1 to 1.25 lbs boneless, skinless chicken thighs or breasts
- 2 Tbsp extra-virgin olive oil
- 1 1/2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp granulated garlic (or garlic powder)
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 1/2 cups finely chopped yellow onion
- 1 red bell pepper, thinly sliced
- 1 1/4 cups dry orzo pasta
- 3 cups chicken or vegetable broth
- 2 packed cups fresh baby spinach, roughly chopped
- 4 oz feta cheese, crumbled
- 3 Tbsp finely chopped fresh dill
- 3 Tbsp finely chopped fresh parsley
- 3 Tbsp extra-virgin olive oil
- 2 tsp lemon zest
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
Instructions
- In a bowl, combine chicken with olive oil, oregano, smoked paprika, garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Toss well to coat.
- Heat a large skillet over medium heat. Once hot, arrange chicken in the pan and cook undisturbed for 3 to 4 minutes until nicely golden. Toss and continue cooking until chicken is cooked through (about 3 to 4 more minutes). Transfer to a clean bowl.
- To the same pan, add onion and bell pepper (add a drizzle more olive oil if needed). Cook until softened (about 5 to 6 minutes). Stir in orzo and cook for an additional 1 to 2 minutes to lightly toast the grains. Add broth along with remaining 1/2 tsp each of salt and black pepper. Bring mixture to a boil, cover it up, then reduce heat to maintain a gentle simmer. Simmer until orzo is al dente (about 12 to 15 minutes).
- While the orzo simmers, prepare the marinated feta mixture by combining feta cheese, dill, parsley, olive oil, lemon zest, and juice in a medium bowl. Stir to combine; set aside.
- Remove lid from the orzo pot and stir in spinach. Continue gently simmering uncovered for another 2 minutes until spinach is fully wilted. Add chicken back into the pan and stir to warm through completely. Spoon marinated feta mixture over top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 485
- Sugar: 3g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg