Greek Lemon Chicken and Orzo with Feta
A bright, one-pan Mediterranean pasta combining tender chicken, wilted spinach, crisp cucumbers, and tangy feta bound together with lemon and olive oil. The combination of fresh vegetables, aromatic herbs, and creamy cheese creates a balanced dish that's equally satisfying warm or at room temperature. Ideal for weeknight dinners, meal prep, or casual entertaining. This version emphasizes fresh citrus and spinach for vibrant flavor while keeping preparation straightforward.
Ingredients
- 1 pound orzo, cooked according to package directions and drainedfarro or ditalini1:1 by weightpastaadds gluten
slight texture variation; cooking time may differ
Full guide → - 3 tablespoons olive oil, for pan, plus more as desired
- 1 medium sweet Vidalia onion, diced small
- 1 ¼ pounds boneless skinless chicken breast, diced into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 cloves garlic, pressed or finely minced
- 5 ounces fresh spinach, about 4 giant handfuls
- ½ whole English cucumber, diced smallregular cucumber or zucchini1:1 by volumevegetable
regular cucumber has more seeds; zucchini adds creaminess
Full guide → - 1 ½ cups cherry or grape tomatoes, sliced
- 1 teaspoon lemon zest, or to taste
- 2 tablespoons lemon juice, or to taste
- 1 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 6 ounces crumbled feta cheesegoat cheese or ricotta salata1:1 by weightcheeseadds dairy
maintains tang and crumbly texture
Full guide →
Instructions
- 1
Cook orzo according to package directions, drain, and return to large pot.
- 2
Heat olive oil in large skillet over medium heat. Add onions and cook 3 minutes, stirring occasionally.
- 3
Add chicken seasoned with salt, pepper, Italian seasoning, and oregano. Cook about 5 minutes, stirring frequently, until cooked through.
- 4
Add garlic and cook 1 minute until fragrant.
- 5
Transfer chicken, onions, and juices to pot with orzo.
- 6
Add spinach and stir for about 2 minutes until wilted.
- 7
Stir in cucumbers, tomatoes, lemon zest, lemon juice, salt, and pepper.
- 8
Add feta and stir to combine.
- 9
Taste and adjust salt as needed. Drizzle with additional olive oil if desired.
- 10
Serve immediately or at room temperature.
Tips
Add feta after the dish cools slightly if you prefer visible white crumbles rather than a melted texture.
Drizzle with extra olive oil before serving and as it cools to prevent orzo from sticking together.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently on stovetop with splash of water or olive oil to restore moisture.
Assemble fully, cool completely, then refrigerate. Can be served cold or reheated. Flavor improves after a few hours as ingredients meld.
Serve warm immediately after cooking or at room temperature. Works well for meal prep or casual entertaining. Pair with crusty bread and chilled white wine.
Common Mistakes
Do not skip the initial draining of orzo or it will be waterlogged.
Do not skip stirring chicken frequently during the 5-minute cook to ensure it cooks evenly throughout.
Do not oversalt early; taste at the end since feta and lemon juice are both salty.
Substitutions
maintains tang and crumbly texture
Full guide →regular cucumber has more seeds; zucchini adds creaminess
Full guide →slight texture variation; cooking time may differ
Full guide →FAQ
Can I make this ahead and reheat it?
Yes. Assemble fully, cool completely, and refrigerate up to 4 days. Reheat gently on stovetop over medium-low heat, adding a splash of water or olive oil to restore moisture. It also tastes excellent cold.
What if I don't have fresh spinach?
Frozen spinach works well. Thaw completely, squeeze out excess moisture, and add with a slight reduction in liquid since frozen spinach releases water. You'll need roughly 2 cups frozen spinach.
How long does this keep and can I freeze it?
Refrigerate up to 4 days. Freezing is not recommended as the texture of the orzo, vegetables, and feta deteriorates significantly upon thawing.