Creamy Chicken with Spinach & Feta Orzo ready in 30 minutes

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 piece Onion (medium, finely chopped)
• 2 lb Boneless Skinless Chicken Thighs (roughly chopped into bite‑size pieces)
• 2 tsp Salt (kosher or table salt)
• 1 tsp Black Pepper (freshly cracked, to taste)
• 6 cloves Garlic Cloves (minced)
• 1 tsp Crushed Red Pepper Flakes (optional for heat)
• 1 tsp Dried Oregano (heaping, dried)
• 2 cup Orzo Pasta (uncooked)
• 4 cup Chicken Broth (low‑sodium preferred)
• 1 piece Lemon (juice only, freshly squeezed)
• 0.5 lb Baby Spinach Leaves (washed and trimmed)
• 0.5 lb Feta Cheese (crumbled)
• 2 tbsp Heavy Cream (optional for richness)

Instructions

1. Prep Ingredients

   Finely chop the onion, mince the garlic cloves, and roughly chop the chicken thighs into bite‑size pieces. Season the chicken with salt and freshly cracked black pepper and set aside.

   Time: PT5M

2. Sauté Onion

   Heat 2 tbsp olive oil in the large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until soft and golden.

   Time: PT5M

   Temperature: medium

3. Brown the Chicken

   Increase heat to medium‑high. Add the seasoned chicken pieces in a single layer. Cook for about 4‑5 minutes on each side until the pieces are lightly browned and most of the liquid has evaporated.

   Time: PT10M

   Temperature: medium‑high

4. Add Garlic

   Stir in the minced garlic and cook for about 1 minute, until fragrant but not browned.

   Time: PT1M

   Temperature: medium‑high

5. Season the Base

   Add the crushed red pepper flakes and dried oregano, tossing to coat the chicken and aromatics.

   Time: PT30S

   Temperature: medium‑high

6. Add Orzo, Broth, and Lemon

   Stir in the uncooked orzo, 2 tsp salt, the 4 cups chicken broth, and the freshly squeezed lemon juice. Increase heat to bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

7. Simmer

   Reduce heat to low, cover the skillet, and let the orzo simmer for about 20 minutes, or until the pasta is al‑dente and most liquid is absorbed.

   Time: PT20M

   Temperature: low

8. Finish with Spinach, Feta, and Cream

   Fold in the baby spinach leaves, crumbled feta, and heavy cream. Cook for an additional 3 minutes, stirring gently, until the spinach wilts and the cheese softens.

   Time: PT3M

   Temperature: low

9. Rest and Serve

   Remove the skillet from heat and let it sit, covered, for 5 minutes so the flavors meld and any remaining liquid is absorbed. Serve hot, optionally topped with extra feta and olives.

   Time: PT5M

Nutrition Facts

Calories

935

Protein

21g

Carbohydrates

38g

Fat

31g

Fiber

2g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Boneless Skinless Chicken Thighs: chicken breast, chicken tenders
• Instead of Black Pepper: white pepper
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Crushed Red Pepper Flakes: fresh chili, minced
• Instead of Dried Oregano: Italian seasoning
• Instead of Orzo Pasta: small rice, couscous
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Lemon: lime juice, white wine vinegar (1 tbsp)
• Instead of Baby Spinach Leaves: baby kale, Swiss chard
• Instead of Feta Cheese: goat cheese, cotija
• Instead of Heavy Cream: sour cream, Greek yogurt (1 tbsp)

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Heat‑Resistant Spatula

Critical Steps — Do Not Skip

• Searing the chicken until lightly browned
• Simmering the orzo with broth until al‑dente
• Adding spinach, feta, and cream at the end to preserve texture

Chef Tips from the Video

• Add a teaspoon of lemon zest with the juice for extra brightness.
• Fresh dill or parsley sprinkled just before serving adds a fragrant finish.
• Use low‑sodium broth to control the salt level.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat with a splash of broth.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑chop onion, garlic, and chicken and store in sealed bags.
• Measure out broth, orzo, and feta ahead of time.
• Reheat leftovers with an extra ¼ cup of broth or cream to restore moisture.

Frequently Asked Questions