Description
Bright, cozy, and weeknight-easy, Lemon Feta Chicken and Orzo is a one-skillet dinner made with juicy chicken, lemony orzo, wilted greens, and tangy feta. It tastes fresh and comforting at the same time—like a little Mediterranean hug after a long day.
Ingredients
1 pound boneless, skinless chicken breasts
Salt and pepper, to taste
Zest of 1 lemon
1 tablespoon olive oil
2 cloves garlic, minced
1 cup orzo pasta (uncooked)
2 cups low-sodium chicken broth
Juice of 1 lemon
2 cups fresh spinach or kale
1 cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Instructions
Season chicken: Pat chicken dry. Season with salt, pepper, and lemon zest.
Brown chicken: Heat olive oil in a large skillet over medium heat. Cook chicken 5–7 minutes per side until cooked through (165°F). Remove to a plate and let rest.
Cook garlic: In the same skillet, sauté garlic for 1 minute until fragrant.
Toast orzo: Stir in orzo and cook 1–2 minutes, stirring often.
Simmer: 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 and most liquid is absorbed.
Add greens: Stir in spinach or kale and cook 2–3 minutes until wilted.
Finish: Dice the chicken and return it to the skillet. Stir in feta.
Taste + serve: Adjust salt, pepper, and extra lemon juice if desired. Garnish with parsley and serve warm.
Notes
Feta is salty, so taste before adding extra salt.
If the orzo seems too thick, stir in a splash of broth or water to loosen it.
If it seems too soupy, simmer uncovered for 1–2 minutes—orzo thickens as it sits.
Chicken thighs work great too (juicy + forgiving).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired / American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg