Description
A quick and comforting one-skillet dinner that combines tender chicken with creamy feta and quick-cooking orzo, 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
- Prep the chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and the lemon zest.
- Heat the skillet: Warm a large skillet over medium heat and add olive oil.
- Brown the chicken: Add the chicken to the skillet and cook 5–7 minutes per side until golden and cooked through. Remove and let it rest.
- Sauté the garlic: Lower the heat and add minced garlic; sauté until fragrant.
- Toast the orzo: Add dry orzo and toast for 1–2 minutes.
- Add liquid: Pour in chicken broth and lemon juice, bring to a boil.
- Simmer until tender: Cover and cook for 10–12 minutes until orzo is tender.
- Add the greens: Stir in spinach or kale and cook until wilted.
- Return chicken: Dice the rested chicken, return it to the skillet, and add feta.
- Taste and finish: Adjust seasoning and garnish with parsley before serving.
Notes
Rest chicken after cooking for juiciness. Use one skillet to minimize cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken, orzo, quick dinner, family-friendly, weeknight meals