Greek Lemon Chicken & Spinach Orzo with Feta
Serves: 4–6
Prep: 15 minutes
Cook: 30–35 minutes
Total: About 50 minutes
Ingredients
Chicken
- 600 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- Zest of 1 lemon
Orzo & Spinach
- 1½ cups (about 300 g) dry orzo
- 4 cups chicken stock
- 3 cups fresh baby spinach, roughly chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Juice of 1½ lemons
- ½ cup crumbled feta
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill, optional
Optional extras
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, sliced
- ½ teaspoon chilli flakes
- Extra lemon wedges for serving
Method
- Season the chicken.
Place the chicken in a bowl and add olive oil, oregano, paprika, salt, pepper, garlic and lemon zest. Toss until evenly coated. - Brown the chicken.
Heat a large deep frying pan or skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, turning occasionally, until browned and cooked through. Transfer to a plate. - Cook the onion and garlic.
Reduce the heat to medium. Add 1 tablespoon olive oil to the same pan. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds. - Toast the orzo.
Add the dry orzo, oregano and thyme. Stir continuously for about 1–2 minutes. Lightly toasting the orzo adds extra flavour. - Add the stock.
Pour in the chicken stock and stir well, scraping up any browned bits from the bottom of the pan. - Simmer.
Bring to a gentle simmer. Cook uncovered for approximately 10–12 minutes, stirring frequently so the orzo doesn’t stick. It should become tender while still having a little bite. - Add the spinach.
Stir in the spinach. Cook for 2–3 minutes, until wilted. - Return the chicken.
Add the cooked chicken back into the pan. Stir everything together and cook for another 2–3 minutes. - Add lemon and feta.
Remove from the heat. Stir in the lemon juice and half of the feta. Taste and adjust the salt, pepper and lemon juice. - Finish and serve.
Sprinkle with the remaining feta, parsley and dill. Add Kalamata olives, cherry tomatoes or chilli flakes if desired. Serve with lemon wedges.
Nut information
This recipe is naturally nut-free as written.
- Tree nuts: None
- Peanuts: None
- Almonds: None
- Cashews: None
- Walnuts: None
- Pistachios: None
- Pine nuts: None
- Nut-based oils: None
- Nut-based milk: None
Important: If this is for someone with a nut allergy, check the labels of the chicken stock, orzo, feta and any other packaged ingredients for allergen/cross-contact warnings. Restaurant or commercially prepared ingredients may also have different cross-contact risks.
Common questions & answers
Q: Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, but avoid overcooking it because it can become dry.
Q: Can I use frozen spinach?
Yes. Use about 200–250 g frozen spinach, thawed and squeezed to remove excess water.
Q: Can I make it vegetarian?
Yes. Replace the chicken with chickpeas or additional vegetables and use vegetable stock instead of chicken stock.
Q: Can I use vegetable stock even with chicken?
Yes, although chicken stock gives the dish a richer flavour.
Q: Is feta essential?
It’s strongly recommended because the salty, creamy feta balances the lemony orzo, but you can omit it.
Q: Can I make it dairy-free?
Yes. Leave out the feta or use a suitable dairy-free feta alternative.
Q: Is orzo gluten-free?
Regular orzo is made from wheat and contains gluten. Use certified gluten-free orzo if necessary.
Q: Can I prepare this ahead of time?
Yes, but orzo continues absorbing liquid as it sits. When reheating, add a splash of chicken stock or water to loosen it.
Q: How long will leftovers keep?
Store covered in the refrigerator and use within 3–4 days. Reheat thoroughly.
Q: Can I freeze it?
You can, although the texture of the orzo and spinach may soften after freezing. Cool it quickly, freeze in portions, and thaw in the refrigerator before reheating.
Q: Can I make it less lemony?
Absolutely. Start with the juice of 1 lemon, taste, then add more if desired.
Q: Can I make it spicy?
Yes. Add ½–1 teaspoon chilli flakes with the herbs, or serve with chilli oil.
Q: What vegetables work well in it?
Cherry tomatoes, zucchini, roasted red peppers, mushrooms and peas all work nicely.
Q: What should I serve with it?
It’s substantial enough to serve on its own. A Greek salad, roasted vegetables or warm pita are good additions.
Q: Why is my orzo too thick?
Orzo absorbs liquid quickly. Stir in a little warm stock or water until you reach the consistency you want.
Q: Why did my orzo stick to the pan?
Orzo releases starch, so it needs regular stirring during cooking, particularly toward the end. Keep the heat at a gentle simmer rather than a rapid boil.
