Description
This Lemon-Feta Chicken and Orzo recipe is a vibrant, Mediterranean-inspired one-pan dish perfect for a wholesome weeknight dinner. Tender chicken pieces are seasoned with oregano, smoked paprika, and garlic, then sautéed to golden perfection. Combined with sautéed onions and red bell peppers, toasted orzo pasta, and fresh baby spinach simmered in flavorful chicken broth, it’s topped with a tangy marinated feta, fresh dill, parsley, and a burst of bright lemon zest and juice. The result is a delicious, comforting meal that balances savory, fresh, and zesty flavors all in one skillet.
Ingredients
Chicken and Seasoning
- 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
Vegetables and Orzo
- 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
Marinated Feta Topping
- 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
- Prepare Chicken: In a bowl, combine chicken pieces with 2 tablespoons of olive oil, dried oregano, smoked paprika, granulated garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss well to coat each piece evenly. Heat a large skillet over medium heat and once hot, add the chicken pieces in a single layer. Cook undisturbed for 3 to 4 minutes until the bottom is nicely golden. Toss the chicken and continue cooking for another 3 to 4 minutes until chicken is cooked through. Transfer cooked chicken to a clean bowl and set aside.
- Cook Vegetables and Orzo: Using the same skillet, add the chopped onion and sliced red bell pepper. If the pan looks dry, add a drizzle of olive oil. Sauté the vegetables until softened and fragrant, about 5 to 6 minutes. Add the dry orzo to the pan and cook for 1 to 2 minutes, stirring frequently, to lightly toast the pasta. Pour in the chicken or vegetable broth along with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a boil, then cover and reduce heat to a gentle simmer. Cook the orzo until al dente, approximately 12 to 15 minutes.
- Prepare Marinated Feta: While the orzo simmers, combine the crumbled feta cheese with finely chopped fresh dill and parsley in a medium bowl. Add 3 tablespoons extra-virgin olive oil, lemon zest, and lemon juice. Stir gently to combine and set aside to marinate, allowing the flavors to meld.
- Finish the Orzo and Serve: Remove the lid from the orzo and stir in the fresh baby spinach. Continue to simmer uncovered for 2 more minutes until the spinach wilts completely. Add the cooked chicken back into the pan and stir to warm through evenly. Spoon the marinated feta mixture over the top of the orzo and chicken. Serve immediately, enjoying the bright, creamy, and savory flavors all in one dish.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs tend to stay juicier.
- For a vegetarian version, substitute chicken with firm tofu or omit it and use vegetable broth.
- If you prefer a creamier texture, you can stir in a splash of cream or Greek yogurt when adding the spinach.
- Use fresh herbs for the best flavor impact; dried herbs won’t impart the same brightness in the marinated feta.
- Make sure to toast the orzo before adding broth to bring out a nutty flavor and enhance the dish’s depth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
