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Creamy Greek Lemon Chicken Orzo Pasta – Dinner Perfection!

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This Greek Lemon Chicken Orzo Pasta is a delightful one-pan meal that combines tender chicken, creamy orzo, and vibrant lemon flavors. Perfect for busy weeknights or impressing guests, it’s a comforting dish that will leave everyone asking for seconds.

Ingredients

  • boneless, skinless chicken thighs or breasts
  • salt
  • freshly ground black pepper
  • dried oregano
  • fresh lemon juice
  • olive oil
  • orzo pasta
  • chicken broth
  • fresh lemons (for juice and zest)
  • garlic (minced)
  • yellow onion (diced)
  • fresh dill and/or parsley
  • feta cheese (optional)
  • fresh spinach (optional)
  • cherry tomatoes (optional)

Instructions

  1. Pat your boneless, skinless chicken thighs or breasts dry with paper towels. Season them generously with a good pinch of salt, freshly ground black pepper, a teaspoon of dried oregano, a squeeze of fresh lemon juice, and a drizzle of olive oil. If you have time, let them marinate for at least 15-30 minutes at room temperature, or up to a few hours in the refrigerator.
  2. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil. Once shimmering, add the seasoned chicken. Sear for 5-7 minutes per side, or until beautifully golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside on a cutting board to rest. Once slightly cooled, slice or shred the chicken into bite-sized pieces.
  3. Reduce the heat to medium. Add another tablespoon of olive oil to the same skillet, if needed. Add the diced onion and cook, stirring occasionally, for 3-5 minutes until softened and translucent. Next, add the minced garlic and cook for another minute until fragrant.
  4. Add the dry orzo pasta to the skillet with the onions and garlic. Stir frequently for 2-3 minutes, toasting the orzo until it smells slightly nutty and some of the edges begin to turn a very light golden color.
  5. Pour in about half a cup of fresh lemon juice into the skillet. Stir and scrape up any browned bits from the bottom of the pan. Then, pour in the chicken broth. Bring the mixture to a simmer, stirring well.
  6. Once simmering, reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or according to package directions, until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom.
  7. Once the orzo is cooked, remove the skillet from the heat. Stir in the sliced or shredded cooked chicken. Add the zest of one lemon, a generous handful of fresh dill and/or parsley, and a final drizzle of good quality olive oil. If you're using spinach, stir it in now and let it wilt for a minute or two from the residual heat.
  8. Taste and adjust seasonings. Serve immediately, perhaps with a sprinkle of crumbled feta cheese on top for an authentic Greek touch.

Nutrition

Keywords: Don't overcook the orzo; keep an eye on it during the last few minutes of cooking. Fresh lemon juice and zest are essential for brightness, and feel free to add more vegetables like cherry tomatoes or zucchini for extra color and nutrients.

Find it online: https://mamablueberry.com/creamy-greek-lemon-chicken-orzo-pasta-dinner-perfection/