This feta orzo with chicken is a tasty and filling dish! It combines creamy feta cheese with tender chicken and delicious orzo pasta for a meal that’s hard to resist.
Plus, it’s super easy to whip up! I love that I can have it ready in no time, making it perfect for busy nights. Your family will be asking for seconds! 🍽️
Key Ingredients & Substitutions
Orzo Pasta: This small rice-shaped pasta is perfect for absorbing flavors. If you can’t find orzo, you could swap it for quinoa or even small shell pasta.
Chicken: Boneless, skinless thighs are juicy, but chicken breasts work too. For a vegetarian option, consider using chickpeas or white beans instead.
Feta Cheese: Feta adds a tangy flavor. If you prefer, goat cheese or ricotta makes a great substitute. For a dairy-free option, try almond feta or omit cheese entirely.
Cherry Tomatoes: These sweet tomatoes burst with flavor, but any fresh tomatoes can work. Just chop larger ones into smaller pieces.
Spinach: Fresh spinach is the go-to, but feel free to use kale or Swiss chard—just chop them finely to soften faster.
How Do I Get the Chicken Just Right?
Cooking chicken well is key for a delicious dish. Start by seasoning it well so each bite is flavorful. Here’s how to get it nice and brown:
- Heat olive oil on medium-high before adding chicken; this helps create a nice sear.
- Cook in a single layer, not overcrowding the pan, so it browns instead of steams.
- Check for doneness; the chicken should be juicy and no longer pink inside.
Let the chicken rest for a couple of minutes after cooking to keep it tender. This ensures you have a perfect bite in every serving!
How to Make Feta Orzo with Chicken
Ingredients You’ll Need:
For the Main Dish:
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 2 boneless, skinless chicken thighs or breasts, cut into strips
- 1 tablespoon olive oil (plus extra for cooking chicken)
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 cup fresh spinach, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional)
- 1/2 teaspoon red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend around 10-15 minutes preparing and cooking the chicken and vegetables, and another 10-15 minutes for cooking the orzo and combining everything together. It’s quick, easy, and perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating a skillet over medium-high heat. Add a drizzle of olive oil. Season the chicken strips with salt, pepper, and dried oregano. Cook the chicken for about 4-5 minutes on each side until they’re beautifully browned and cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Garlic and Tomatoes:
In the same skillet, add 1 tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds until it’s fragrant—be careful not to burn it! Next, add the halved cherry tomatoes and cook them for about 3-4 minutes until they start to soften and blister.
3. Toasting the Orzo:
Now, pour in the orzo pasta into the skillet. Stir everything around to coat the orzo in the oil and garlic. Let the orzo toast for 1-2 minutes, just until it starts to get a little golden.
4. Cooking the Orzo:
Next, add the chicken broth (or water) to the skillet and bring it to a boil. Once boiling, reduce the heat to a simmer. Keep the skillet uncovered and stir frequently until the orzo is tender and has absorbed most of the liquid—this will take about 10 minutes.
5. Mixing in the Greens and Chicken:
Once the orzo is cooked, stir in the chopped spinach and the cooked chicken pieces. Allow the spinach to wilt—this will only take a minute or two.
6. Adding the Finishing Touches:
Remove the skillet from the heat and gently fold in the crumbled feta cheese and chopped parsley. If you’re using lemon juice, drizzle it in now. Taste your dish and adjust the seasoning with salt, pepper, and the optional red pepper flakes for a little kick.
7. Serving:
Serve your warm Feta Orzo with Chicken straight from the skillet, garnished with extra parsley or feta, if you’d like. Enjoy your hearty and flavorful meal!
Can I Use Whole Wheat Orzo Instead of Regular?
Absolutely! Whole wheat orzo is a great choice if you’re looking for a healthier option. Just keep an eye on the cooking time, as it may take a minute or two longer than regular orzo to reach the desired tenderness.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months if you want to save it for later. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water to loosen it up if needed.
Can I Add More Veggies to This Recipe?
Definitely! Feel free to customize with your favorite vegetables. Zucchini, bell peppers, or peas work well. Just add them in when you add the tomatoes, adjusting cooking times as necessary to ensure everything is tender.
What Can I Use Instead of Chicken?
If you want a vegetarian option, chickpeas or diced firm tofu can be excellent substitutes for chicken. Cook them lightly to warm through and add for protein while maintaining a similar texture!
