Lemon Chicken Orzo with Fresh Herbs

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter, divided
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1.25 cups (250g) dried orzo pasta
• 3.5 cups (830ml) low-sodium chicken stock
• Zest and juice of 1 large organic lemon
• 2 cups (60g) fresh baby spinach
• 0.5 cup (50g) crumbled feta cheese
• 2 tbsp chopped fresh dill
• Salt and freshly cracked black pepper, to taste

Instructions

1. 1

   Pat the chicken pieces dry with paper towels and season generously with salt, black pepper, and half of the fresh lemon zest.

2. 2

   Heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.

3. 3

   In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent, then stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the dry orzo pasta directly to the skillet and toast for 2 minutes, stirring constantly to coat in the aromatics until lightly golden.

5. 5

   Pour in the chicken stock and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.

6. 6

   Stir in the baby spinach until just wilted, then return the seared chicken and any accumulated juices to the skillet. Serve hot garnished with crumbled feta cheese, fresh dill, and remaining lemon zest.

The Mediterranean Roots of Grain-Shaped Pasta

Orzo, known as kritharaki in Greece and risoni in Italy, has been a staple across the Mediterranean basin for centuries. Combining small rice-shaped pasta with citrus, olive oil, and braised poultry reflects classical Aegean cooking traditions where lemon and fresh herbs balance rich meats. Cooking pasta directly in savory broths—a method known as risottato—allows the starches to thicken the dish naturally, creating a velvety sauce without requiring heavy creams.

Discover Lemon Chicken Orzo with Fresh Herbs

Yotam Ottolenghi

Yotam Ottolenghi frequently features orzo in his vibrant Mediterranean dishes, celebrating its ability to absorb aromatic broths and bold citrus notes. His culinary approach emphasizes layering fresh herbal garnishes and sharp cheeses over warm single-pan grains to create texture and depth.