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Fresh Lemon Chicken Orzo

Tender chicken thighs nestle into creamy lemon orzo loaded with cherry tomatoes, spinach, and tangy feta cheese. This one-pan Mediterranean dinner comes together in 40 minutes with bright, sunny flavors that taste like spring on a plate. The orzo absorbs all the garlicky chicken stock and fresh lemon juice, creating the dreamiest texture.

Creamy lemon chicken orzo in a large skillet with tender chicken pieces, cherry tomatoes, wilted spinach, and crumbled feta cheese

Prep Time : 15 min

Cook Time : 25 min

Servings : 4

Prep Time :

15 min

Cook Time :

25 min

Servings :

4

Ingredients

For the Chicken

• 600g boneless, skinless chicken thighs, cut into 2.5cm pieces


• 5g kosher salt — this one on Amazon


• 2g freshly ground black pepper


• 25ml extra virgin olive oil

For the Orzo Base

•  20ml extra virgin olive oil


• 120g shallots, finely minced


• 20g garlic (about 5 cloves), minced


• 300g orzo pasta — this one on Amazon


• 720ml low-sodium chicken stock


• 80ml fresh lemon juice (about 2 large lemons)


• 15g lemon zest (from 3 lemons)


• 3g kosher salt


• 2g freshly ground black pepper


• 3g crushed red pepper flakes

For Finishing

•  30g unsalted butter


• 120ml heavy cream


• 100g cherry tomatoes, halved


• 60g baby spinach


• 100g crumbled feta cheese — this one on Amazon


• 40g fresh dill, roughly chopped


• 25g fresh parsley, roughly chopped

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Sear the Chicken
     Pat 600g chicken pieces completely dry with paper towels and season generously with 5g kosher salt and 2g black pepper. Heat 25ml olive oil in a large, deep skillet or braiser over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 4 minutes until deeply golden. Flip and cook another 3 minutes. Transfer to a plate, leaving all the flavorful drippings in the pan.
  2. Build the Aromatic Base
     Reduce heat to medium and add remaining 20ml olive oil to the same pan with the chicken drippings. Add 120g minced shallots and sauté for 3 minutes until softened and translucent. Stir in 20g minced garlic and cook 45 seconds until fragrant, scraping up any browned bits from the bottom of the pan. Add 300g orzo and toast for 2 minutes, stirring frequently, until some grains turn light golden and smell nutty.
  3. Simmer the Orzo
     Pour in 720ml chicken stock, 80ml lemon juice, and 15g lemon zest. Add 3g salt, 2g black pepper, and 3g red pepper flakes. Stir well, then nestle the seared chicken pieces into the orzo mixture along with any accumulated juices. Bring to a vigorous simmer, then reduce heat to medium-low. Cover and cook for 12-14 minutes, stirring every 4 minutes to prevent sticking, until orzo is tender and has absorbed most of the liquid.
  4. Finish with Cream and Vegetables
     Remove from heat and immediately stir in 30g butter, 120ml heavy cream, 100g halved cherry tomatoes, and 60g baby spinach. The residual heat will wilt the spinach perfectly and warm the tomatoes. Let stand covered for 2 minutes.
  5. Add Cheese and Fresh Herbs
     Fold in 100g crumbled feta cheese, 40g chopped dill, and 25g chopped parsley, reserving a small amount of herbs for garnish. Taste and adjust seasoning with additional salt and lemon juice if needed. The dish should taste bright and vibrant with balanced richness.
  6. Serve Immediately
     Serve in shallow bowls, garnished with reserved fresh herbs and an extra sprinkle of feta cheese. Drizzle with your best extra virgin olive oil if desired for an elegant finishing touch.

*Notes : 

  • Chicken thighs are essential for this recipe—their higher fat content keeps them incredibly moist during cooking and adds richness to the orzo as it simmers. Chicken breasts will become dry and rubbery, so don’t substitute.
  • If the orzo absorbs liquid too quickly and starts sticking before it’s fully cooked, add warm chicken stock or water 60ml at a time, stirring gently until you reach the desired creamy consistency.
  • For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the feta cheese or use a dairy-free feta alternative. The dish will still be incredibly flavorful.

Nutrition Facts 

( per serving )

Calories

~840 kcal

Protein

 43 g

Fat

42 g

Carbs

69 g

Calories

~840 kcal

Protein

 43 g

Fat

42 g

Carbs

69 g

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Creamy lemon chicken orzo in a large skillet with tender chicken pieces, cherry tomatoes, wilted spinach, and crumbled feta cheese

Fresh Lemon Chicken Orzo

Tender chicken thighs nestle into creamy lemon orzo loaded with cherry tomatoes, spinach, and tangy feta cheese. This one-pan Mediterranean dinner comes together in 40 minutes with bright, sunny flavors that taste like spring on a plate. The orzo absorbs all the garlicky chicken stock and fresh lemon juice, creating the dreamiest texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 840
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 600 g skinless chicken thighs boneless, cut into 2.5cm pieces
  • 5 g kosher salt
  • 2 g freshly ground black pepper
  • 25 ml extra virgin olive oil
For the Orzo Base
  • 20 ml extra virgin olive oil
  • 120 g shallots finely minced
  • 20 g garlic about 5 cloves, minced
  • 300 g orzo pasta
  • 720 ml low-sodium chicken stock
  • 80 ml fresh lemon juice about 2 large lemons
  • 15 g lemon zest from 3 lemons
  • 3 g kosher salt
  • 2 g freshly ground black pepper
  • 3 g crushed red pepper flakes
For Finishing
  • 30 g unsalted butter
  • 120 ml heavy cream
  • 100 g cherry tomatoes halved
  • 60 g baby spinach
  • 100 g crumbled feta cheese
  • 40 g fresh dill roughly chopped
  • 25 g fresh parsley roughly chopped

Method
 

Sear the Chicken
  1. Pat 600g chicken pieces completely dry with paper towels and season generously with 5g kosher salt and 2g black pepper. Heat 25ml olive oil in a large, deep skillet or braiser over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 4 minutes until deeply golden. Flip and cook another 3 minutes. Transfer to a plate, leaving all the flavorful drippings in the pan.
Build the Aromatic Base
  1. Reduce heat to medium and add remaining 20ml olive oil to the same pan with the chicken drippings. Add 120g minced shallots and sauté for 3 minutes until softened and translucent. Stir in 20g minced garlic and cook 45 seconds until fragrant, scraping up any browned bits from the bottom of the pan. Add 300g orzo and toast for 2 minutes, stirring frequently, until some grains turn light golden and smell nutty.
Simmer the Orzo
  1. Pour in 720ml chicken stock, 80ml lemon juice, and 15g lemon zest. Add 3g salt, 2g black pepper, and 3g red pepper flakes. Stir well, then nestle the seared chicken pieces into the orzo mixture along with any accumulated juices. Bring to a vigorous simmer, then reduce heat to medium-low. Cover and cook for 12-14 minutes, stirring every 4 minutes to prevent sticking, until orzo is tender and has absorbed most of the liquid.
Finish with Cream and Vegetables
  1. Remove from heat and immediately stir in 30g butter, 120ml heavy cream, 100g halved cherry tomatoes, and 60g baby spinach. The residual heat will wilt the spinach perfectly and warm the tomatoes. Let stand covered for 2 minutes.
Add Cheese and Fresh Herbs
  1. Fold in 100g crumbled feta cheese, 40g chopped dill, and 25g chopped parsley, reserving a small amount of herbs for garnish. Taste and adjust seasoning with additional salt and lemon juice if needed. The dish should taste bright and vibrant with balanced richness.
Serve Immediately
  1. Serve in shallow bowls, garnished with reserved fresh herbs and an extra sprinkle of feta cheese. Drizzle with your best extra virgin olive oil if desired for an elegant finishing touch.

Notes

Chicken thighs are essential for this recipe—their higher fat content keeps them incredibly moist during cooking and adds richness to the orzo as it simmers. Chicken breasts will become dry and rubbery, so don’t substitute.
 
If the orzo absorbs liquid too quickly and starts sticking before it’s fully cooked, add warm chicken stock or water 60ml at a time, stirring gently until you reach the desired creamy consistency.
 
For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the feta cheese or use a dairy-free feta alternative. The dish will still be incredibly flavorful.