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Lemon-Feta Chicken and Orzo
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4.93 from 14 votes

Lemon-Feta Chicken and Orzo

A fabulous one-pan dinner featuring spiced, sautéed chicken and veggies in orzo pasta topped with a lemony marinated feta mixture. A family favorite perfect for busy weeknights!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree, Main Course
Cuisine: Mediterranean
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • Large skillet with fitted lid
  • Mixing bowls

Ingredients

Chicken and Orzo

  • 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

Marinated Feta

  • 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, plus 2 Tbsp. fresh lemon juice (from 1 medium lemon)

Instructions

  • Prepare Chicken: Place chicken in a bowl and add 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 pan and cook, undisturbed, for 3 to 4 minutes, until nicely golden. Toss and continue cooking until the chicken is cooked through, about 3 to 4 more minutes. Transfer to a clean bowl.
  • Cook Veggies and Orzo: 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 1 to 2 minutes to lightly toast the grains.
    Add broth and remaining 1/2 tsp. each of salt and black pepper. Bring mixture to a boil, cover, and reduce heat to maintain a gentle simmer. Simmer until the orzo is al dente, about 12 to 15 minutes.
  • Prepare Marinated Feta: While the orzo simmers, prepare the marinated feta mixture by combining feta cheese, dill, parsley, olive oil, and lemon zest and juice in a medium bowl. Stir to combine. Set aside.
  • Remove lid from orzo and stir in spinach. Continue to gently simmer, uncovered, for 2 more minutes until the spinach is fully wilted. Add chicken back to pan and stir to warm through.
    Spoon Marinated Feta mixture overtop and serve.

Notes

  • To Store. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
  • Reheat. I suggest rewarming individual portions in the microwave, or larger servings in a skillet over medium. Add a splash of broth or water to help rehydrate the orzo.
  • Freeze. Leftover chicken and orzo can be frozen for up to 3 months, however I suggest making the feta topping fresh when ready to eat.

Nutrition

Serving: 2cups | Calories: 612kcal | Carbohydrates: 30g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Sodium: 980mg | Fiber: 3g | Sugar: 5g