Marissa's MediterraneanA bright, one-pan wonder featuring juicy chicken, tender orzo, and a zesty lemon-feta finish that makes cleanup a breeze.
Season the chicken pieces with salt, pepper, and half of the dried oregano.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides.
Don't crowd the pan; sear in batches if needed for better browning.
Stir in the minced garlic and dry orzo. Toast the orzo for about 2 minutes until it smells slightly nutty.
Pour in the chicken broth, lemon juice, and the remaining oregano. Bring to a boil, then reduce heat to low and cover.
Scrape the bottom of the pan to release those delicious browned chicken bits!
Simmer for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Remove from heat. Stir in the fresh spinach until wilted, then fold in the lemon zest and crumbled feta. Serve warm.
This is my ultimate 'sanity-saver' dinner. The secret is letting the chicken thighs get a little crispy on the edges so they contrast with the tender orzo. If your kids aren't fans of spinach, chop it very finely—they'll barely notice it's there once it wilts into the lemony sauce! From my kitchen to yours, happy cooking.
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