Lemon Chicken Orzo with Feta, Garlic & Arugula
One-pan lemon chicken orzo with juicy chicken, creamy lemon-garlic sauce, and tender pasta. A cozy, flavorful skillet dinner all in one.
Servings 6 servings
Calories 198kcal
Equipment
- 1 Enameled Cast Iron Skillet with a lid
- 1 Tongs
- 1 Spatula
Ingredients
- 6 whole skinless chicken thighs or 4 skinless chicken breasts
- 1-2 tablespoons avocado oil or olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 large onion chopped
- 3-4 cloves garlic minced; or ¼ cup garlic confit
- 1 cup uncooked orzo
- 2½ cups chicken broth
- ⅔ cup half & half or cream
- ⅓ cup crumbled feta plus more for garnish
- 1½ tablespoons lemon zest 1 large or 2 medium lemons
- 5 tablespoons lemon juice 1 large or 2 medium lemons
- 1½ cups arugula roughly chopped (3 ounces); plus more for garnish
- lemon slices garnish
Instructions
- Pat the chicken pieces dry and season liberally on both sides with black pepper, kosher salt, and smoked paprika.
- Heat oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side; remove to a plate.
- Spoon off any excess fat, leaving about 2 tablespoons.Sauté onions until soft; add garlic and cook 1 min.
- Stir in orzo; cook 2–3 minutes to toast. Add stock, half and half, lemon zest, and feta. Bring to a low simmer.Return chicken and juices to skillet.
- Cover and cook on low about 20 minutes, stirring the orzo off the bottom of the pan every 5-7 minutes during the process, until orzo is al dente and the chicken is fully cooked. (Internal temp of chicken should be 165℉ / 75℃).
- Turn off the heat, remove the lid, and stir in half the chopped arugula. Cover again and let steep 20–30 min before serving.
Notes
- Adjust the liquid to your liking. Want it saucier? Add a splash more broth. Prefer it thicker? Let it simmer a bit longer.
- Switch up the chicken cut. Thighs stay extra juicy, but breasts will work, too; however, you will need to adjust the cooking time.
- Want to speed things up? Use cubed chicken instead.
Recipe Variations
Spinach & Parmesan Lemon Chicken Orzo Omit the feta and substitute grated parmesan, and spinach for the arugula. Right before serving, and top chopped additional fresh spinach and grated parmesan. Creamy Mushroom Lemon Chicken Orzo Sauté sliced mushrooms along with the onions and garlic. They add an earthy, savory depth that makes the dish feel extra cozy — almost like a shortcut risotto. Dairy-Free Lemon Chicken Orzo Skip the cream and cheese, and finish with a drizzle of good olive oil before serving. The result is still rich and flavorful, with a slightly lighter feel.Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 868mg | Potassium: 214mg | Fiber: 2g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 1mg
