Lemon-Feta Chicken and Orzo Recipe

Introduction

This Lemon-Feta Chicken and Orzo recipe combines tender chicken breasts with bright lemon flavors, creamy feta, and nutritious greens. It’s a satisfying one-pan dish perfect for a quick weeknight dinner or a casual gathering. The orzo absorbs all the delicious juices, making every bite flavorful and comforting.

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: In a large skillet, heat olive oil 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 from the skillet and let it rest.
4. Step 4: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
5. Step 5: Stir in the uncooked orzo, toasting it slightly for 1–2 minutes.
6. Step 6: Pour in the chicken broth and lemon juice. Bring to a boil, then reduce 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 an additional 2–3 minutes until wilted.
8. Step 8: Dice the cooked chicken and add it back into the skillet along with the crumbled feta. Stir to combine.
9. Step 9: Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
10. Step 10: Garnish with fresh parsley and serve immediately.

Tips & Variations

• Use kale instead of spinach for a heartier texture and slightly earthy flavor.
• Substitute chicken breasts with thighs for juicier meat.
• Add a pinch of red pepper flakes when sautéing garlic for a subtle spicy kick.
• Toast the orzo longer for a nuttier taste before adding broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and keeps the dish flavorful, making it suitable for those preferring a vegetarian broth option.

Is it necessary to brown the chicken before cooking the orzo?

Browning the chicken adds extra flavor and a nice texture but if short on time, you can cook the chicken through separately and add it later; just the orzo will cook in the broth as directed.

Lemon-Feta Chicken and Orzo Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

This Lemon-Feta Chicken and Orzo recipe combines tender, juicy chicken breasts with tender orzo pasta simmered in a bright lemon-infused broth, enriched with savory feta cheese and fresh spinach or kale. Perfect as a comforting yet light meal, it offers a delicious balance of flavors and textures with a simple stovetop cooking method.

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

Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 lemon (zested and juiced)

Pasta and Broth

• 1 cup orzo pasta
• 2 cups low-sodium chicken broth

Vegetables and Cheese

• 2 cups fresh spinach or kale
• 1 cup crumbled feta cheese

Other Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Chicken: Season the chicken breasts evenly with salt, pepper, and lemon zest to infuse flavor.
2. Heat Oil: Warm the olive oil in a large skillet over medium heat until shimmering.
3. Cook Chicken: Place the chicken breasts in the skillet and cook for 5-7 minutes on each side until golden brown and fully cooked through. Remove from skillet and allow to rest.
4. Sauté Garlic: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant but not burnt.
5. Add Orzo: Stir in the dry orzo pasta, letting it toast lightly for 1-2 minutes to add nutty flavor.
6. Add Liquid: Pour in the chicken broth and fresh lemon juice, raising the heat to bring it to a boil. Reduce to a simmer, cover, and cook for 10-12 minutes until orzo is tender and has absorbed most of the liquid.
7. Add Greens: Mix in fresh spinach or kale and cook for an additional 2-3 minutes until wilted and tender.
8. Combine Chicken and Feta: Dice the rested chicken and return it to the skillet. Stir in the crumbled feta cheese to melt slightly and blend with the flavors.
9. Adjust Seasoning: Taste the dish and add any additional salt, pepper, or lemon juice to brighten the flavors as needed.
10. Serve: Garnish with chopped fresh parsley and serve immediately while warm.

Notes

• Using low-sodium chicken broth helps control the saltiness, especially since feta cheese is salty.
• Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
• Fresh lemon zest and juice elevate the dish with bright acidity and aroma.
• Spinach can be substituted with kale or other leafy greens according to preference.
• For a creamier texture, you can stir in a little cream or Greek yogurt before serving.

Keywords: lemon feta chicken, orzo pasta recipe, Mediterranean chicken, one pan meal, healthy chicken dinner, lemon chicken skillet, feta cheese recipes