# 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.

- Servings: 4 servings
- Total time: 50 min
- Cuisine: Greek
- Category: Drink
- Language: en

## Ingredients

- 1 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 Tbsp. extra-virgin olive oil
- 1.5 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. granulated garlic (or garlic powder)
- 1 tsp. kosher salt, divided
- 1 tsp. black pepper, divided
- 1.5 cups finely chopped yellow onion
- 1 red bell pepper, thinly sliced
- 1.25 cups dry orzo pasta
- 3 cups chicken or vegetable broth
- 2 cups packed fresh baby spinach, roughly chopped
- 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 fresh lemon juice (from 1 medium lemon)

## Instructions

1. 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.
2. Heat a large skillet over medium heat.
3. Once hot, arrange chicken in pan and cook, undisturbed, for 3 to 4 minutes, until nicely golden.
4. Toss and continue cooking until the chicken is cooked through, about 3 to 4 more minutes.
5. Transfer chicken to a clean bowl.
6. To the same pan, add onion and bell pepper (add a drizzle more olive oil, if needed).
7. Cook until softened, about 5 to 6 minutes.
8. Stir in orzo and cook for 1 to 2 minutes to lightly toast the grains.
9. Add broth and remaining 1/2 tsp. each of salt and black pepper.
10. Bring mixture to a boil, cover, and reduce heat to maintain a gentle simmer.
11. Simmer until the orzo is al dente, about 12 to 15 minutes.
12. 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.
13. Stir to combine and set aside.
14. Remove lid from orzo and stir in spinach.
15. Continue to gently simmer, uncovered, for 2 more minutes until the spinach is fully wilted.
16. Add chicken back to pan and stir to warm through.
17. Spoon Marinated Feta mixture overtop and serve.

## Equipment

- Large skillet with fitted lid
- Mixing bowls

## Tips

- To store, transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To reheat, rewarm 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.
- To freeze, leftover chicken and orzo can be frozen for up to 3 months, however, make the feta topping fresh when ready to eat.
- For variations, use zucchini or fennel in place of bell pepper or onion.
- For a spicy kick, add 1 to 2 teaspoons of spicy harissa or Calabrian chiles.
- Use chicken sausage or plant-based sausage as an alternative protein.
- For a gluten-free option, use gluten-free orzo or Banza chickpea rice.
- Purchasing a block of feta cheese and crumbling it yourself is recommended for a richer and creamier result.

## Source

- Original video: https://dishingouthealth.com/lemon-feta-chicken-and-orzo/
- Recipe page: https://www.cliprecipe.com/recipe/798dc067-2dba-40b5-a56c-acf7abb6545c
- Extracted: 2026-01-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt