Dinner

Lemon-Feta Chicken and Orzo Recipe

ByCharlotte Montgomery February 8, 2026February 8, 2026

Introduction

This Lemon-Feta Chicken and Orzo dish is a bright and satisfying meal perfect for any night of the week. The combination of tangy lemon, creamy feta, and tender chicken over fluffy orzo pasta makes for a deliciously balanced plate that’s both easy and impressive.

A round white pan filled with three main layers: the bottom layer is light yellow orzo pasta with a soft, slightly glossy texture mixed with small green leafy herbs. The middle layer consists of several browned and juicy chicken pieces with a charred, crispy outside, scattered evenly. On top, there are bright red whole chili peppers and small dollops of white creamy sauce randomly placed over the chicken and pasta. The pan sits on a white marbled surface with a glass of light amber liquid and a lemon wedge nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Season the chicken breasts with salt, pepper, and lemon zest.
Step 2: Heat olive oil in a large skillet over medium heat.
Step 3: Add the chicken to the skillet and brown for 5-7 minutes on each side until fully cooked. Remove from skillet and let rest.
Step 4: In the same skillet, sauté minced garlic for 1 minute until fragrant.
Step 5: Stir in the uncooked orzo and toast for 1-2 minutes.
Step 6: Pour in chicken broth and lemon juice. Bring to a boil, then reduce heat to simmer. Cover and cook for 10-12 minutes until orzo is tender.
Step 7: Stir in fresh spinach or kale, cooking for 2-3 minutes until wilted.
Step 8: Dice the cooked chicken and return it to the skillet along with crumbled feta. Stir to combine.
Step 9: Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed.
Step 10: Garnish with chopped fresh parsley and serve.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before cooking.
Swap spinach for kale or other leafy greens for varied texture and taste.
Use vegetable broth instead of chicken broth to make this dish vegetarian (omit the chicken or replace with tofu).
Add a pinch of red pepper flakes when sautéing garlic for a bit of heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to keep the orzo moist.

How to Serve

A white pan filled with a dish of cooked orzo pasta as the base layer, light golden with a soft texture, mixed with chopped greens scattered throughout. On top, there are multiple pieces of grilled chicken, golden brown with grill marks, placed evenly. Bright red roasted peppers are spread across the dish, adding contrast. Small dollops of white creamy sauce are placed on top of the chicken pieces. The dish is garnished with chopped fresh herbs. The pan is on a white marbled surface, with a glass of amber liquid and a lemon wedge in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken before cooking for even cooking and best texture.

Can I prepare this dish ahead of time?

You can cook the orzo and chicken separately and combine them just before serving to keep textures fresh. However, the dish is best enjoyed soon after preparation.