Description
Lemon-Feta Chicken and Orzo is a bright, one-skillet dinner made with juicy seared chicken, tender orzo, fresh spinach, and creamy feta, all finished with fresh lemon. It’s an easy Mediterranean-inspired meal perfect for busy weeknights.
Ingredients
Scale
- 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 chicken breasts with salt, pepper, and lemon zest.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and let rest.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
- Stir in uncooked orzo and toast for 1–2 minutes.
- Add chicken broth and lemon juice. Bring to a boil, then reduce to a simmer. Cover and cook 10–12 minutes until orzo is tender.
- Stir in spinach or kale and cook 2–3 minutes until wilted.
- Dice chicken and return it to the skillet. Stir in feta cheese.
- Adjust seasoning with salt, pepper, or extra lemon juice as needed.
- Garnish with fresh parsley and serve warm.
Notes
- Chicken thighs can be substituted for extra juiciness.
- Add red pepper flakes for a slight kick.
- If the orzo absorbs too much liquid, stir in a splash of broth when reheating.
- Spinach wilts quickly; kale may need an extra minute to soften.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg