If you spend any amount of time on this website you will notice my LOVE for Greek Foods. I love cooking them, and while this Lemon Orzo Chicken may not be a traditional Greek dish, it definitely has some Greek flair!
Ingredients
This is a medium-length ingredient list, but every single one is worth it! The finished product is full of flavor and texture, I just love it. And don't think the chicken stock and bullion are redundant, use both of them, trust me on this one.
Also, to note, I love this sheep's milk feta that I pick up at Costco. It comes in a big tub of 4 slabs that I crumble. It just takes some gentle pressure and it breaks into little pieces. And it has TONS of flavor, if you don't shop at Costco, look for a large slab piece of feta over already crumbled, it's just better!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, season the chicken and sear it in the skillet. Cook it until it gets really well browned on one side then flip and cook for a short amount of time, as it will finish cooking with the orzo later.
Remove the chicken from the pan, and in the same pan, cook the onion, pepper, and garlic until tender, then add the stock, paste, cream, and orzo, and bring the mixture to a simmer.
Then place the chicken on top and the lid for the pan, or some tin foil, and simmer for 10-15 minutes until the chicken is fully cooked. Top with the feta, tomatoes, and chive and it is ready to serve.
This very simple dinner is ready in about 30 minutes and is one of the most heartwarming meals. This is comfort food to me!
Notes & Tips
Really get a good crusty sear on that chicken. Have patience with it, and once it is able to release from the pan, move it around until it gets very evenly browned.
To be honest, I pull my chicken out after everything cooks together and give the orzo a good stir. Some can stick to the bottom, and I like to scrape it off, then set the chicken back on and garnish with the cheese, tomatoes, and chives.
Serve with a lemon wedge or squeeze the juice of a fresh lemon over the dish before serving.
Get your hands on this chicken bullion paste, I dare say it makes the dish. And it has so many uses!
Substitutions
I use olive oil because I always have a bottle by the stove, you could use any neutral oil or even butter if you like to cook the chicken and subsequent onions, etc.
I prefer yellow onion here, but red onion or shallots could even work.
Green bell pepper adds a nice pop of color, but any color pepper would be admissible.
More great Chicken Recipes
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Lemon Orzo Chicken with Feta and Tomatoes
I love cooking Greek Foods, and while this Lemon Orzo Chicken may not be a traditional Greek dish, it definitely has some Greek flair!
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 4, 6 ounce Chicken Breasts
- Greek Seasoning
- Kosher Salt
- Fresh Cracked Black Pepper
- 1 large Yellow Onion, diced
- 1 large Green Bell Pepper, diced
- 3 cloves Garlic, sliced
- 8oz Orzo Pasta, half a 1 pound bag or box
- 3 cups Chicken Stock
- ¼ cup Lemon Juice, fresh
- ¾ cup Heavy Cream
- 1 tablespoon Chicken Bouillon Paste
- 1, 4oz block Feta Cheese, crumbled
- 1 cup Grape Tomatoes, halved
- 2 tablespoons fresh Chives, minced
- Lemon Wedges, for serving
Instructions
- In a large 11-12 inch skillet that has a lid, heat the olive oil over medium heat.
- Season the chicken breasts by dusting them with the greek seasoning, and a light hand of salt, and pepper to your liking.
- Place the seasoned chicken breasts, skin side down, into the hot skillet. Allow the chicken to cook until well browned on one side, shifting the chicken around in the pan as needed to evenly brown it.
- While the chicken browns, dice the onion, bell pepper, and garlic.
- When the chicken has been well browned on one side, turn it over and cook for 60-90 seconds just to take the rawness off the meat. Remove the chicken from the pan to a plate for later use.
- Place the onion, bell pepper, and garlic in the pan, and cook for 5-6 minutes till the onions begin to become translucent.
- Add the orzo, stock, half the lemon juice, cream, and bouillon paste to the pan and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes.
- Return the chicken to the pan and nestle it into the cooking liquid. Place the lid on reducing the heat to low and allow to simmer for 10 minutes.
- After 10 minutes, turn off the heat, and top the chicken with the feta, tomatoes, and chives. Return the lid and allow the mixture to rest for 7-10 minutes.
- Serve each chicken breast topped with some of the orzo mixture next to it and a lemon wedge.
Notes
Notes & Tips
Really get a good crusty sear on that chicken. Have patience with it, and once it is able to release from the pan, move it around until it gets very evenly browned.
To be honest, I pull my chicken out after everything cooks together and give the orzo a good stir. Some can stick to the bottom, and I like to scrape it off, then set the chicken back on and garnish with the cheese, tomatoes, and chives.
Serve with a lemon wedge or squeeze the juice of a fresh lemon over the dish before serving.
Get your hands on this chicken bullion paste, I dare say it makes the dish. And it has so many uses!
Substitutions
I use olive oil because I always have a bottle by the stove, you could use any neutral oil or even butter if you like to cook the chicken and subsequent onions, etc.
I prefer yellow onion here, but red onion or shallots could even work.
Green bell pepper adds a nice pop of color, but any color pepper would be admissible.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Whole Foods Market, Organic Orzo, 16 oz -
Cobram Estate Extra Virgin Olive Oil 100% California Select, First Cold Pressed, Non-GMO 750mL, Keto Friendly High in Antioxidants, Made from Californian Grown Olives
-
Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
-
Hand Press Citrus Juicer by Verve CULTURE | Vintage-Look Countertop Orange and Lemon Squeezer | Antique-Style Manual Juice Extractor
-
STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 557Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 151mgSodium: 822mgCarbohydrates: 30gFiber: 2gSugar: 7gProtein: 46g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Leave a Reply