Fresh Lemon Chicken Orzo

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

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.

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Prep Time 15

Cook Time 25

Total Time 40

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

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

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

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

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

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

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.