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Greek Lemon Chicken and Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 253 reviews
  • Author: Beverly
  • Prep Time: 0h 15m
  • Cook Time: 0h 35m
  • Total Time: 0h 50m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek

Description

This Greek Lemon Chicken and Orzo recipe combines tender, herb-seasoned chicken breasts with creamy, lemon-infused orzo pasta. The dish is enhanced with fresh parsley and tangy crumbled feta cheese, delivering a vibrant Mediterranean flavor that’s both comforting and elegant. Perfect for a wholesome dinner, this skillet meal balances zesty citrus notes with rich creaminess and savory herbs.

Ingredients

Scale

Chicken

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Orzo and Sauce

  • 3 cups chicken broth
  • 1 cup orzo pasta
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest

Toppings

  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese

Instructions

  1. Heat the skillet: Preheat a large skillet over medium heat to prepare for cooking the chicken.
  2. Add olive oil: Pour the olive oil into the hot skillet and swirl it around to coat the bottom evenly, preventing sticking.
  3. Season the chicken: Season both sides of the chicken breasts with dried oregano, garlic powder, onion powder, salt, and black pepper for a robust flavor.
  4. Cook the chicken: Place the seasoned chicken breasts in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and juicy.
  5. Remove chicken: Transfer the cooked chicken breasts onto a plate and set aside to rest while preparing the orzo.
  6. Simmer broth: Add the chicken broth to the same skillet and bring it to a gentle simmer, scraping up any browned bits for extra flavor.
  7. Add orzo: Stir in the orzo pasta and cook according to package directions, typically 8-10 minutes, stirring occasionally to prevent sticking.
  8. Chop parsley: While the orzo cooks, finely chop fresh parsley to use as a fresh herb garnish later.
  9. Add cream: Once orzo is tender, reduce heat to low and stir in the heavy cream for a rich, creamy texture.
  10. Incorporate lemon: Stir in fresh lemon juice and lemon zest to brighten the dish with citrus notes.
  11. Slice chicken: Thinly slice the rested chicken breasts into strips for easy mixing and serving.
  12. Combine chicken and orzo: Return the sliced chicken to the skillet and gently fold it into the creamy lemon orzo mixture.
  13. Add toppings: Sprinkle chopped parsley and crumbled feta cheese evenly over the top to add color and authentic Greek flavors.
  14. Serve: Serve immediately, optionally garnished with additional parsley and feta for extra flavor and visual appeal.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
  • Ensure chicken breasts are patted dry before seasoning to help the seasoning adhere better and promote browning.
  • Use low-sodium chicken broth if you want to control the saltiness.
  • Freshly grated lemon zest is preferable over pre-packaged for more aromatic citrus flavor.
  • Orzo can be swapped with other small pasta shapes if desired.
  • Cook chicken thoroughly to reach an internal temperature of 165°F (74°C) to ensure safety.

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Find it online: https://onepotmealideas.com/greek-lemon-chicken-and-orzo-recipe/