Lemon-Feta Chicken and Orzo: An Amazing Ultimate Recipe

why make this recipe

This dish mixes bright lemon, salty feta, tender chicken, and creamy orzo. It cooks in one skillet and takes about 30–40 minutes. You get a full, tasty meal with simple steps and easy cleanup.

introduction

Lemon-Feta Chicken and Orzo is fresh, simple, and full of flavor. It works for a weeknight dinner or a relaxed weekend meal, and if you like hearty chicken dishes you can also try the best smothered chicken and rice recipe for another family-friendly option.

how to make Lemon-Feta Chicken and Orzo

1. Season the chicken breasts with salt, pepper, and lemon zest.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add the chicken and brown it 5–7 minutes per side until cooked through. Remove the chicken and let it rest.
4. In the same skillet, add the minced garlic and sauté 1 minute until fragrant.
5. Stir in the uncooked orzo and toast it 1–2 minutes.
6. Pour in the 2 cups low-sodium chicken broth and the lemon juice. Bring to a boil, then reduce to a simmer. Cover and cook 10–12 minutes, or until the orzo is tender.
7. Stir in the fresh spinach or kale and cook 2–3 minutes until wilted.
8. Dice the cooked chicken and add it back into the skillet with the crumbled feta. Stir to combine.
9. Taste and adjust salt, pepper, or lemon juice as needed.
10. Garnish with chopped fresh parsley and serve.

Ingredients :

– 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)

Directions :

Creating Lemon-Feta Chicken and Orzo is straightforward. Follow these steps to bring this amazing dish to life:

1. Season the chicken breasts with salt, pepper, and lemon zest.
2. Heat Oil: In a large skillet, heat olive oil over medium heat.
3. Cook Chicken: Add the chicken to the skillet, browning it for about 5-7 minutes on each side until fully cooked. Remove from the skillet and let it rest.
4. Sauté Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
5. Add Orzo: Stir in the uncooked orzo, allowing it to toast slightly for 1-2 minutes.
6. Add Liquid: Pour in the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer. Cover and cook for about 10-12 minutes, or until the orzo is tender.
7. Add Greens: Stir in the fresh spinach or kale. Cook for an additional 2-3 minutes until wilted.
8. Combine Chicken and Feta: Dice the cooked chicken and add it back into the skillet along with the crumbled feta. Stir to combine.
9. Adjust Seasoning: Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
10. Serve: Garnish with fresh parsley and enjoy!
    These steps ensure that every component of Lemon-Feta Chicken and Orzo comes together harmoniously.

how to serve Lemon-Feta Chicken and Orzo

Serve it hot from the skillet. Add a simple green salad or roasted vegetables on the side. A squeeze of extra lemon brightens the flavors. Plate it with extra feta and parsley if you like.

how to store Lemon-Feta Chicken and Orzo

Cool the dish to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm on the stove with a splash of broth to keep the orzo creamy, or microwave in short intervals, stirring between heats.

tips to make Lemon-Feta Chicken and Orzo

• Use low-sodium broth so you can control salt.
• Toast the orzo briefly for better flavor and texture.
• Don’t overcook the chicken; rest it a few minutes before dicing.
• Add broth in a steady pour and watch the orzo so it cooks evenly.
• If you like more creaminess, stir in a little plain yogurt or cream at the end.

variation (if any)

• Swap the chicken for shrimp or chorizo for a different protein.
• Use sun-dried tomatoes or roasted red peppers for more color and tang.
• Replace spinach with arugula or Swiss chard.
• Make it vegetarian by skipping the chicken and adding more beans or roasted vegetables.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it fully first, pat dry, then season and cook as directed.

Q: Can I make this ahead?
A: You can cook it a day ahead and store in the fridge. Reheat gently and add a splash of broth to refresh the orzo.

Q: Is orzo the only pasta I can use?
A: No. Small pastas like acini di pepe or small shells work, but cook time may vary.

Q: Can I use pre-crumbled feta?
A: Yes. Pre-crumbled feta saves time and works well. Add it at the end so it keeps some texture.

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