Tonight we’re making my Lemony One Pan Chicken and Orzo with Feta. This dish is packed with delicious, zesty flavors and comes together so easily! It’s perfect for busy weeknights, so comforting, and requires minimal cleanup. You have to try it for yourself!
How To Make My Lemony One Pan Chicken and Orzo with Feta
Here’s a video of how I made my Lemony One Pan Chicken and Orzo with Feta. For another delicious one pan dish, check out my Sicilian Inspired One Pan Baked Cod recipe!
Ingredients
- Juice of 1 lemon (2 tablespoons), plus more for serving
- Zest of 1 lemon (2 teaspoons)
- Lemon wedges, for serving (from 2 lemons)
- 1 ½ pounds bone-in skin-on chicken thighs
- 1 ½ teaspoons salt plus more to taste
- ½ teaspoon pepper plus more to taste
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter
- ½ medium yellow onion, finely diced
- 4 cloves garlic, minced
- ¼ cup dry white wine
- 1 cup orzo
- 2 ¼ cups chicken stock
- 2 cups roughly chopped and packed spinach
- ¼ cup heavy cream
- Crumbled feta cheese, for serving
- Chopped fresh parsley, for serving
Step-By-Step Recipe Method
- Using a paper towel, pat the chicken thighs completely dry and season with 1 ½ teaspoons salt, ½ teaspoon pepper and ½ teaspoon garlic powder.
- Place the chicken into a cool large cast iron or stainless steel skillet skin side down. Turn the heat to low-medium and let the chicken cook undisturbed for 15 to 18 minutes or until the skin is crispy and golden brown. Flip the chicken and add the butter to the pan. Cook undisturbed for another 8 to 10 minutes or until the internal temperature reads 165 degrees fahrenheit. Once done, use tongs to set aside on a plate.
- In the same skillet, increase the heat to medium and add the onions. Cook, stirring occasionally, for 3 to 5 minutes or until translucent. Add the splash of white wine to deglaze the pan, scraping up all the browned bits on the bottom. Cook, stirring occasionally, for 2 to 3 minutes or until the sauce has thickened. Add the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Add the orzo and stir to combine. Add the chicken stock and bring to a boil. Once boiling, reduce the heat to a medium simmer and cook for 6 to 8 minutes or until the orzo is cooked. Season with salt and pepper and add the spinach, heavy cream, lemon zest, and lemon juice. Stir to combine until the spinach has wilted, 2 to 3 minutes.
- Remove from heat and nestle the chicken thighs back into the pot with orzo. Garnish with a generous amount of feta cheese and parsley. Serve with lemon wedges and enjoy!