Bright lemon and savory oregano marry with tender, pan-seared chicken and plump orzo for a satisfying, slightly tangy main. The texture balances juicy chicken, al dente orzo, burst cherry tomatoes, and creamy crumbles of feta. Salty olives and garlic add depth while spinach folds in fresh color and a gentle bite. Serve warm for weeknight dinners or casual weekend gatherings.
Ingredients
- Boneless skinless chicken thighs (1.5 lb / about 6 pieces)
- Salt (1 tsp) and black pepper (1/2 tsp)
- Smoked paprika (1 tsp) and dried oregano (1 tsp)
- Olive oil (2 tbsp)
- Garlic (3 cloves, minced)
- Orzo pasta (1 1/2 cups)
- Chicken broth (3 cups)
- Lemon (zest and juice of 1 lemon)
- Cherry tomatoes (1 pint, halved)
- Baby spinach (4 cups, packed)
- Kalamata olives (1/3 cup, pitted and halved)
- Feta cheese (1/2 cup, crumbled)
- Fresh parsley (2 tbsp, chopped) for garnish
- Optional: red pepper flakes (1/4 tsp) for heat
Instructions
- Pat chicken thighs dry and season both sides with salt, pepper, smoked paprika, and dried oregano.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden; remove chicken to a plate (it will finish cooking later).
- Reduce heat to medium, add minced garlic to the pan and sauté about 30 seconds until fragrant, scraping up any browned bits.
- Add the orzo to the skillet and toast, stirring, for 1–2 minutes so it picks up the pan flavors.
- Pour in the chicken broth, lemon juice and lemon zest, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in halved cherry tomatoes and olives, then nestle the seared chicken back into the orzo with the seared side up.
- Cover the skillet and let simmer on low for 12–15 minutes, or until the orzo is tender and the chicken reaches 165°F (use an instant-read thermometer). Alternatively, transfer the covered skillet to a preheated 375°F oven and bake 12–15 minutes.
- Remove the cover, stir in the baby spinach and crumbled feta, and let sit 1–2 minutes until the spinach wilts and the feta softens.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice. Sprinkle with chopped parsley and a pinch of red pepper flakes if using, then serve directly from the pan.
Tips or Variations
- Swap chicken thighs for boneless chicken breasts, increasing cooking time slightly; check for doneness with a thermometer.
- Add a splash of white wine with the broth for extra brightness, or stir in a spoonful of cream for a richer finish.