
A vibrant, one-pan dinner featuring tender chicken, hearty orzo, and tangy feta cheese, all brightened with fresh lemon and spinach.
Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the cubed chicken and cook until browned on all sides. Remove chicken and set aside.
Don't worry about cooking the chicken all the way through yet; it will finish in the broth!
In the same pan, add the diced onion and sauté until translucent. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
Scrape up those brown bits from the chicken for extra flavor.
Add the dry orzo to the pan and stir for 2 minutes to lightly toast the grains.
Toasting the orzo prevents it from getting mushy.
Pour in the chicken broth and return the chicken to the pan. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed and orzo is tender.
Stir occasionally to make sure the orzo doesn't stick to the bottom.
Stir in the fresh spinach, lemon juice, and lemon zest until the spinach is wilted. Top with crumbled feta and fresh parsley before serving.
The residual heat will melt the feta just enough to make the sauce creamy.
This is the ultimate one-pot wonder for busy weeknights. The secret is letting the orzo toast slightly in the pan before adding the liquid—it adds a nutty depth that pairs perfectly with the creamy feta. If you want a little extra kick, a pinch of red pepper flakes goes a long way! Healthy made easy, right?
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef