This feta orzo with chicken is a tasty and easy meal! The creamy feta cheese and tender chicken mix perfectly with the small pasta, making every bite delightful.
It’s a breeze to make too! Just cook the orzo, mix in chicken and feta, and you’re ready to eat. I love adding some veggies to it for a colorful touch! 🌈
Key Ingredients & Substitutions
Orzo Pasta: Orzo is small pasta that looks like rice. If you don’t have orzo, you can substitute it with barley, quinoa, or acini di pepe for a similar texture.
Chicken: I used boneless thighs for their juiciness, but chicken breasts work well too. For a lighter option, you might try shredded rotisserie chicken.
Feta Cheese: Feta adds a creamy, tangy flavor. If you can’t find feta, crumbled goat cheese or ricotta works as a nice alternative.
Spinach: Fresh spinach brings color and nutrition. Substitute with kale, Swiss chard, or even frozen spinach if fresh isn’t available; just thaw and drain it beforehand.
Sun-Dried Tomatoes: These add great flavor! If you can’t find them, use canned cherry tomatoes or just fresh tomatoes, but adjust the cooking time.
How Do You Cook Orzo Perfectly Without It Getting Mushy?
Cooking orzo may seem tricky, but it’s straightforward. The key to perfectly cooked orzo is to keep an eye on the water-to-pasta ratio and timing:
- Start with enough broth (or water) to cover the orzo. Too little can lead to sticking, while too much can make it mushy.
- Once it boils, lower the heat, cover, and let it simmer. This gentle cooking helps the orzo absorb the liquid without getting overcooked.
- Stir occasionally to prevent sticking; this also ensures even cooking.
- Taste it a minute or two before the recommended cooking time – orzo should be tender but still firm, known as ‘al dente’.
If it starts to look too thick, feel free to add a splash more broth or water. Enjoy your fluffy orzo!
How to Make Feta Orzo with Chicken
Ingredients You’ll Need:
For the Main Dish:
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1 cup fresh spinach leaves
- 1/3 cup sun-dried tomatoes, sliced
- 1/2 cup feta cheese, crumbled
- 1 1/4 cups chicken broth (or water)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped (plus extra sprigs for garnish)
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll need around 10 minutes to prep your ingredients and then about 20 minutes for cooking. It’s a quick and satisfying dish that’s perfect for any meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. While the oil warms, season your chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 5-7 minutes, or until it’s golden brown and cooked through. Once done, take the chicken out and set it aside on a plate.
2. Sauté the Aromatics:
In the same skillet, pour in the remaining tablespoon of olive oil. Then, add the minced garlic and chopped red onion. Sauté them together for about 2-3 minutes until the garlic is fragrant and the onion becomes translucent. This will give your dish a lovely flavor base!
3. Toast the Orzo:
Now, add the orzo pasta to the skillet and stir it around for 1-2 minutes to lightly toast it. This step adds a nice nutty flavor to the orzo.
4. Cook the Orzo:
Next, pour in the chicken broth (or water) and bring it to a boil. Once boiling, lower the heat, cover the skillet, and let it simmer for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
5. Add Spinach and Tomatoes:
After the orzo has cooked, stir in the fresh spinach leaves and sliced sun-dried tomatoes. Cook for an additional 2 minutes, until the spinach has wilted and everything looks colorful and inviting!
6. Combine with Chicken:
Return the cooked chicken to the skillet with the orzo. Gently mix to combine everything, giving the dish a good stir.
7. Finish with Feta and Herbs:
Remove the skillet from heat. Now, add the crumbled feta cheese, fresh lemon juice, and chopped dill. Stir everything carefully to combine, allowing the feta to soften slightly and mix into the dish.
8. Serve and Garnish:
Transfer your delicious Feta Orzo with Chicken to a serving dish. Garnish with extra sprigs of dill and fresh lemon slices for a beautiful presentation.
9. Enjoy:
Serve warm and enjoy this wonderfully balanced dish of creamy feta, zesty lemon, and tender chicken!
Can I Use Whole Wheat Orzo Instead of Regular Orzo?
Absolutely! Whole wheat orzo is a great alternative and will add a nuttier flavor and extra fiber to the dish. Just keep an eye on the cooking time, as it may differ slightly from regular orzo.
How Can I Make This Dish Vegetarian?
To make a vegetarian version, simply omit the chicken and replace the chicken broth with vegetable broth. You could also add more veggies like mushrooms or zucchini for added texture and flavor!
What’s the Best Way to Store Leftovers?
Leftover Feta Orzo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to loosen it up, then warm it gently on the stove or in the microwave.
Can I Add Other Vegetables?
Definitely! Feel free to get creative and add vegetables like bell peppers, asparagus, or cherry tomatoes. Just make sure to adjust the cooking time accordingly to ensure everything is nicely cooked but still vibrant!
