why make this recipe
I love this Lemon-Feta Chicken and Orzo because it feels fresh and cozy at once. The lemon wakes up the dish. The feta adds a creamy, tangy finish. Orzo makes it feel a little like risotto, but much easier. If you like easy one-skillet dinners, try my crispy chicken bacon ranch wraps for another weeknight favorite.
how to make Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe
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)
Directions:
- Season the chicken breasts with salt, pepper, and lemon zest.
- Heat oil in a large skillet over medium heat.
- Add the chicken and brown it for 5–7 minutes per side. Cook until no longer pink inside. Remove the chicken and let it rest. I use the same searing method when I make chicken bacon ranch sliders.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the uncooked orzo and toast it for 1–2 minutes.
- 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.
- Stir in the spinach or kale. Cook 2–3 minutes, until wilted.
- Dice the cooked chicken and add it back to the skillet with the crumbled feta. Stir to combine.
- Taste and adjust seasoning with salt, pepper, or more lemon juice.
- Garnish with chopped parsley and serve warm.
how to serve Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe
Serve this right from the skillet. It makes a lovely family meal. Add a simple green salad on the side. For a contrasting sweet note, I sometimes pair it with my bright cranberry orange chicken for holiday or special dinners. Fresh lemon wedges on the side make everyone happy.
how to store Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe
Cool the dish to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the orzo. You can freeze it, but feta can change texture. If you freeze, thaw in the fridge overnight and reheat slowly.
tips to make Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe
- Use low-sodium broth so you can control the salt.
- Let the chicken rest after cooking to keep it juicy.
- Toast the orzo briefly for a nuttier flavor.
- If the orzo absorbs too much liquid, add a bit more broth or water.
- For a creamier finish, stir in a splash of cream or a pat of butter off the heat.
If you like warming bowls, try my take on a cozy crack chicken noodle soup for another simple comfort meal.
variation (if any)
Swap kale for arugula for a peppery bite. Replace chicken with shrimp for a quicker cook time. Use brown rice or farro instead of orzo for a hearty grain version. For a fun twist, turn the flavors toward tacos: swap the orzo for rice, add more lime, and borrow ideas from my dill pickle ranch smash chicken tacos for a playful flavor boost.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Chicken thighs stay juicy and add flavor. Adjust cooking time until they reach 165°F.
Q: Can I make this vegetarian?
A: Yes. Omit the chicken and use vegetable broth. Add chickpeas or white beans for protein. Finish with the feta and lemon as written.
Q: Will the feta melt into the sauce?
A: Feta softens nicely but usually stays slightly crumbly. Stir it in off the heat for a creamier texture without fully melting.
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Lemon-Feta Chicken and Orzo
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A fresh and cozy one-skillet meal with chicken, orzo, and a creamy, tangy finish from feta cheese.
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
- Season the chicken breasts with salt, pepper, and lemon zest.
- Heat oil in a large skillet over medium heat.
- Add the chicken and brown it for 5–7 minutes per side. Cook until no longer pink inside. Remove the chicken and let it rest.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the uncooked orzo and toast it for 1–2 minutes.
- 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.
- Stir in the spinach or kale. Cook 2–3 minutes, until wilted.
- Dice the cooked chicken and add it back to the skillet with the crumbled feta. Stir to combine.
- Taste and adjust seasoning with salt, pepper, or more lemon juice.
- Garnish with chopped parsley and serve warm.
Notes
Cool the dish to room temperature before storing in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, orzo, feta, one-skillet meal, Mediterranean
