Name: Lemon-Feta Chicken and Orzo Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 to 1.25 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces; 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)

Jump to Recipe· 4.1 from 35 reviews

If you are craving a dish that bursts with brightness, creamy tang, and hearty satisfaction, this Lemon-Feta Chicken and Orzo Recipe is absolutely the answer. Combining tender, juicy chicken infused with fragrant herbs and spices with al dente orzo pasta, sweet bell peppers, and vibrant spinach, every bite delivers a perfect balance of zest and comfort. The crowning glory is the luscious marinated feta that adds a creamy, lemony finish, making it a meal you’ll want to make again and again.

Ingredients You’ll Need

A white bowl with a blue flower pattern on the inside holds a mix of white cheese chunks and green chopped herbs, likely parsley and dill, all covered with a light yellow oil. The cheese pieces are uneven and soft, soaked slightly in the oil. The green herbs are finely chopped and spread evenly over and between the cheese chunks, adding a fresh texture. A silver spoon rests on the right side inside the bowl, partially dipped in the mixture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these straightforward yet essential ingredients will ensure your Lemon-Feta Chicken and Orzo Recipe comes together beautifully. Each one plays a key role in enhancing the dish’s bright flavor profile and lovely texture.

Boneless, skinless chicken thighs or breasts (1 to 1.25 lbs): Perfect protein that stays juicy and tender throughout cooking.
Extra-virgin olive oil (2 Tbsp + 3 Tbsp): Adds richness and helps develop those flavorful golden edges on the chicken and vegetables.
Dried oregano (1 1/2 tsp): Imparts a lovely herbal note that complements the lemon and feta beautifully.
Smoked paprika (1 tsp): Brings subtle warmth and a slight smokiness that elevates the chicken.
Granulated garlic or garlic powder (1 tsp): Infuses savory depth without overpowering the fresh elements.
Kosher salt (1 tsp, divided): Essential for seasoning each layer, enhancing all the natural flavors.
Black pepper (1 tsp, divided): Offers a gentle kick to balance the lemon’s brightness.
Yellow onion (1 1/2 cups, finely chopped): Softens to add sweetness and body to the dish.
Red bell pepper (1, thinly sliced): Adds a pop of color and mild sweetness, brightening every forkful.
Dry orzo pasta (1 1/4 cups): The tiny rice-shaped pasta that soaks up the flavorful broth for irresistible texture.
Chicken or vegetable broth (3 cups): Creates a savory base and cooks the orzo perfectly.
Fresh baby spinach (2 packed cups, roughly chopped): Adds color, nutrition, and a mild earthiness to round out the dish.
Feta cheese (4 oz, crumbled): The creamy tangy hero that ties everything together in luscious marinated form.
Fresh dill (3 Tbsp, finely chopped): Bright, fresh herbaceous pop that pairs exceptionally well with lemon and feta.
Fresh parsley (3 Tbsp, finely chopped): Adds freshness and a touch of green vibrancy.
Lemon zest and juice (2 tsp zest + 2 Tbsp juice): Bursts of citrus flavor that enliven every ingredient and lift the entire dish.

How to Make Lemon-Feta Chicken and Orzo Recipe

Step 1: Prepare the Chicken

Start by tossing your bite-sized chicken pieces with olive oil, oregano, smoked paprika, garlic, half the salt, and half the pepper—this simple rub locks in brilliant flavor with minimal fuss. Heat a large skillet over medium heat until hot, then add the chicken in a single layer. Let it brown undisturbed for 3 to 4 minutes to develop a gorgeous golden crust. Stir and continue cooking until the chicken is cooked through, another 3 to 4 minutes. Transfer to a bowl and set aside so that it doesn’t overcook later.

Step 2: Cook the Vegetables and Orzo

Using the same skillet means you get all those wonderful browned bits working their magic in the next step. If needed, add a little more olive oil, then toss in the chopped onion and sliced bell pepper. Let them cook gently until they soften and start to smell sweet and inviting, about 5 to 6 minutes. Next, stir in the dry orzo, toasting it lightly for 1 to 2 minutes — this step adds a lovely nutty undertone. Pour in the broth and sprinkle in the remaining salt and pepper. Bring everything to a boil, cover, then reduce to a simmer and let it cook until the orzo is tender but still a little firm—about 12 to 15 minutes.

Step 3: Make the Marinated Feta

While the orzo cooks, mix together the crumbled feta, chopped dill and parsley, olive oil, lemon zest, and fresh lemon juice in a medium bowl. This simple marinated feta combination is what transforms the dish, delivering creamy tang and fresh brightness that will beautifully complement the savory orzo and tender chicken.

Step 4: Finish the Dish

Remove the lid from the orzo and stir in the roughly chopped spinach. Cover off and cook for just 2 more minutes until the spinach wilts perfectly without losing its color. Return the cooked chicken to the pan, stirring gently to warm through and let the flavors meld. Finally, spoon that glorious marinated feta mixture over the top and serve right away for the freshest taste and beautiful presentation.

How to Serve Lemon-Feta Chicken and Orzo Recipe

In a round metal pan, there is a layered dish with golden orzo pasta at the base, mixed with sautéed fresh spinach providing dark green shades throughout. On top of this, there are browned pieces of cooked meat, scattered evenly across, adding a rich brown color and textured look. Bright red strips of cooked bell pepper add color contrast along the meat and pasta. Crumbled white cheese is sprinkled luxuriously over everything, with finely chopped fresh green herbs mixed in, giving a fresh and lively feel. The dish is seasoned with black pepper specks and garnished with delicate herb sprigs. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t skip adding a sprinkle of freshly chopped parsley or more dill on top right before serving—fresh herbs take the flavors up several notches and give the presentation a lovely pop of green. A lemon wedge on the side invites guests to add a final squeeze of citrus zing if they want that extra brightness with every bite.

Side Dishes

This Lemon-Feta Chicken and Orzo Recipe stands strong as a complete meal, but pairing it with something light like a crisp cucumber and tomato salad or roasted asparagus can round out the plate perfectly. Avoid anything too heavy since the orzo and chicken are satisfyingly comforting yet fresh.

Creative Ways to Present

For an inviting family-style meal, serve this in a large shallow bowl or cast iron skillet. Or, spoon some onto beautiful plates and top each serving with a spoonful of the marinated feta mixture artfully placed to showcase the vibrant colors. Serving in individual bowls beside warm pita bread or crusty bread works wonderfully too for soaking up every delicious drop.

Make Ahead and Storage

Storing Leftovers

You can store any leftovers of this Lemon-Feta Chicken and Orzo Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely after resting, so it tastes just as delightful if not better the next day.

Freezing

While freezing is possible, it’s best to freeze the cooked chicken and orzo separately from the marinated feta if you can. The feta mixture can lose texture once frozen. Store in freezer-safe containers for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the orzo and chicken mixture in a skillet over low heat with a splash of broth or water to keep it moist. Add fresh spinach at the end so it doesn’t get too wilted. Top with the marinated feta fresh after warming to preserve its creamy texture and fresh lemon flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both chicken thighs and breasts work well. Thighs offer extra juiciness and flavor, but breasts are leaner and still delicious when cooked properly, just be careful not to overcook them.

Is it okay to substitute dried herbs for fresh in the marinated feta?

While fresh dill and parsley really brighten the dish, dried herbs can be used in a pinch. Use about one-third the amount of dried herbs and mix them well into the feta and olive oil to release their flavors.

Can I make this recipe vegetarian?

Yes! You can easily skip the chicken and add extra vegetables like mushrooms, zucchini, or artichoke hearts to boost texture and flavor while still enjoying the lemon and feta combo with orzo.

What if I don’t have orzo? Can I use another pasta?

Orzo is ideal because of its tiny, rice-like shape, but tiny pasta shapes like acini di pepe or small shells can work. Just adjust cooking time accordingly to get the perfect al dente texture.

How do I know when the orzo is done?

The orzo should be tender but still have a slight bite to it, similar to al dente pasta. Test by tasting a small spoonful near the end of cooking; it should not be mushy or raw.

Final Thoughts

This Lemon-Feta Chicken and Orzo Recipe is truly a food hug in a bowl—a perfect marriage of bright, creamy, and savory that feels special without being complicated. Once you try it, it will likely become one of your go-to meals for any night you want to impress yourself or your loved ones with ease. Dive in and enjoy every vibrant, comforting bite!