Chicken Orzo with Lemon and Feta

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When chicken orzo is prepared in a skillet, you have the opportunity to add a rich, “toasty” flavor while using just enough butter. If you go much longer, your orzo could become a little too crunchy.

Hey Everyone! This is the first day of my blog, which is a lifestyle blog of all things “a little bit healthier.” I like food with a lot of flavors and I want to focus on clean eating as much as possible. It’s hard for many of us (including me!) to go radical or extreme when it comes to health. I prefer to practice a healthy lifestyle in small ways that add up. So let’s kick it off!
This is one of the first “COVID-era” dishes I made and I am about to make it again!This dish is impressive and soooo tasty! For maximum flavor, I recommend feta that has been imported from Greece (see pic below). I found this recipe from the Half Baked Harvest “Super Simple” cookbook, and made a few tweaks!

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: Mediterranean, ItalianDifficulty: Easy
Servings

4

servings

Ingredients

  • Kosher Salt

  • Freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 2 tablespoons salted butter

  • 4 garlic cloves, minced

  • 1 cup dry orzo

  • 1 cup dry white wine such as Sauvignon Blanc

  • 1 1/2 cups low-sodium chicken broth

  • 1 (12-ounce) jar marinated artichoke hearts, drained and roughly chopped

  • 3/4 cups green pitted olives

  • Zest and juice of one lemon

  • 1 cup cubed or crumbled feta, with about 1/4 cup reserved for serving

  • 1 tablespoon chopped fresh dill

Directions

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large Dutch oven or cast-iron skillet over medium-high heat. Season the chicken on both sides with salt and pepper.
  • Once the pan is hot, add chicken and cook for 3 to 5 minutes on each side, or until golden brown. Remove from pan and set aside.
  • In the same pan, combine the butter, garlic, and orzo until the orzo is toasted, or about 2 minutes. Add the wine to the skillet and scrape up any brown bits from the bottom of the pan.
  • Stir in the chicken broth, artichokes, green olives, lemon zest, and lemon juice. Increase the heat to high and bring it to a boil.
  • Return the chicken and any collected juices to the pan. Transfer to the oven and roast until the chicken is completely cooked through, about 15 minutes.
  • Stir in the feta and dill. Divide the chicken and sauce among six plates, and garnish each with remaining feta.
  • Enjoy!