Get this dinner on the table in 30 minutes or less! A delicious meal that will totally tempt your taste buds.
Delicious Lemony Spinach Orzo with Feta Topped Chicken for a Super Tasty Dinner
This delicious and comforting meal is a perfect one dish dinner that is easy to get on the table in 30 minutes. If you are not a fan of feta, you can substitute freshly grated parmesan instead.
Orzo Pasta with Chicken
Ingredients Needed for Orzo Pasta with Chicken
- Olive oil
- Chicken cutlets (or boneless skinless chicken breasts)
- Onion
- Garlic cloves
- Orzo pasta
- White wine – dry white wine like Chardonay works well
- Chicken broth
- Baby spinach
- Lemon
- Heavy cream
- Butter
- Feta cheese – If you do not like Feta you can substitute goat cheese or grated Parmesan
- Fresh parsley
- Salt and black pepper
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season chicken cutlets generously with salt and pepper on both sides and add to the hot skillet. Sear chicken cutlets 2-3 minutes per side. Remove from the skillet and set aside on a plate.
- Add the remaining olive oil to the skillet. Add the onion and the garlic; season with salt and pepper to taste. Cook, stirring occasionally, 2-3 minutes or until the onion becomes translucent.
- Add orzo and stir well to coat the orzo with the olive oil from the skillet.
- Carefully add wine to deglaze the skillet. Continue cooking 2-3 minutes or until the wine reduces by half.
- Pour in the chicken broth and bring to a steady simmer. Cover with a lid and cook until the orzo is al dente.
- Add spinach and continue 1-2 minutes or until the spinach wilts.
- Add in the lemon juice, heavy cream, and butter; stir well until the orzo becomes very creamy.
- Place the chicken breasts and any accumulated juices on top of the orzo and cover the pan with a lid. Continue cooking for another 3 minutes or until the chicken and juices are completely cooked through.
- Uncover and sprinkle with fresh parsley and crumbled feta. Enjoy!
Flavorful Lemon Chicken with Orzo Pasta and Feta Cheese
- 2 tablespoons olive oil divided
- 4 chicken cutlets or 2 boneless skinless chicken breasts, butterflied and cut in half|Sea salt and black pepper, to taste
- 1 medium onion, diced diced
- 2 garlic cloves, minced minced
- 1 cup orzo pasta
- 1/2 cup white wine (or substitute chicken broth)
- 3 cups chicken broth
- 4 cups baby spinach, chopped
- 1/2 large lemon, juiced
- 1/2 cup heavy cream
- 2 tablespoons butter
- 3 oz. feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- Salt and black pepper, to taste
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Heat 1 tablespoon olive oil in a large skillet over medium heat.
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Season chicken cutlets generously with salt and pepper on both sides and add to the hot skillet. Sear chicken cutlets 2-3 minutes per side. Remove from the skillet and set aside on a plate.
-
Add the remaining olive oil to the skillet. Add the onion and garlic; season with salt and pepper to taste. Cook, stirring occasionally, 2-3 minutes or until the onion becomes translucent.
-
Add orzo and stir well to coat the orzo with the olive oil from the skillet.
-
Carefully add wine to deglaze the skillet. Continue cooking 2-3 minutes or until the wine reduces by half.
-
Pour in the chicken broth and bring to a steady simmer. Cover with a lid and cook until the orzo is al dente.
-
Add spinach and continue 1-2 minutes or until the spinach wilts.
-
Add in the lemon juice, heavy cream, and butter; stir well until the orzo becomes very creamy.
-
Place the chicken breasts and any accumulated juices on top of the orzo and cover the pan with a lid. Continue cooking for another 3 minutes or until the chicken and juices are completely cooked through.
-
Uncover and sprinkle with fresh parsley and crumbled feta. Enjoy!
Can You Use Chicken Thighs for this Recipe?
Yes, chicken thighs are wonderful in this recipe. Adjust cooking time accordingly as chicken thighs take a bit longer to cook through.
What to Serve with Orzo Pasta with Chicken
This recipe makes a pretty full meal, but a tossed salad would be nice. Even a side of lettuce, tomato and a little Ranch dressing.
Check out our side dish suggestions for: side dish for chicken picatta and side dish for caprese
Can you Use Frozen Spinach?
Yes, you can use chopped frozen spinach instead of fresh. Make sure to thaw and drain the spinach well before using. Frozen spinach holds a lot of extra water. Press the water out gently before using.
Some of Our Favorite Chicken Recipes:
Oven Baked Chicken Picatta
Caprese Chicken Thighs
BBQ and Pineapple Chicken Thighs in the Crockpot
