Description
2 chicken breasts, boneless and skinless
1 cup orzo pasta
1/2 cup crumbled feta cheese
1/2 cup heavy cream
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
1/2 cup chicken broth
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon olive oil (for cooking chicken)
Directions
Season chicken breasts with garlic powder, onion powder, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6–7 minutes per side until golden brown and cooked
through. Remove from skillet and set aside.
In the same skillet, add 1 tablespoon olive oil and cook orzo according to package instructions until al dente.
While the orzo cooks, slice the cooked chicken into strips.
Once orzo is cooked, add chicken broth and heavy cream to the skillet. Stir and simmer for 3–4 minutes until the mixture thickens slightly.
Stir in crumbled feta cheese, lemon juice, and sliced chicken. Toss until everything is well combined and heated through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 460 per serving, Servings: 4
Step-by-Step Guide
1. Season & Sear the Chicken: Pat the chicken breasts dry. Season generously on both sides with garlic powder, onion powder, salt, and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 6-7 minutes per side, until a deep golden crust forms and the internal temperature reaches 165°F. Transfer to a plate.
2. Toast the Orzo: In the same skillet, add another tablespoon of olive oil. Add the dry orzo pasta and toast for 1-2 minutes, stirring constantly, until it becomes lightly golden and fragrant. This adds a nutty flavor.
3. Cook the Orzo: Add the chicken broth to the skillet, scraping up any browned bits from the chicken. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
4. Create the Creamy Sauce: Stir in the heavy cream and simmer uncovered for 3-4 minutes, allowing the sauce to thicken slightly. It should coat the back of a spoon.
5. Combine & Finish: While the sauce simmers, slice the rested chicken into strips. Remove the skillet from heat. Stir in the crumbled feta, lemon juice, and chicken strips. The residual heat will melt the feta gently and warm the chicken through. Taste and adjust seasoning.
6. Garnish & Serve: Stir in most of the chopped fresh parsley, reserving some for garnish on top. Serve immediately.
Serving Suggestions
This creamy orzo and chicken dish is rich and satisfying. For a complete meal, serve it with a simple side salad of arugula with a light lemon vinaigrette to cut through the creaminess. Steamed green beans, roasted asparagus, or garlic sautéed spinach also make excellent, quick vegetable pairings. For a touch of freshness, offer lemon wedges on the side.
How-to Summary
Season and pan-sear chicken breasts until golden and cooked through. In the same skillet, toast dry orzo briefly, then simmer it in chicken broth until al dente. Create a creamy sauce by stirring in heavy cream and letting it thicken. Off the heat, fold in crumbled feta, lemon juice, and sliced chicken. Finish with fresh parsley and serve warm.
Frequently Asked Questions
Can I use a different pasta? Yes, small pasta like ditalini or acini di pepe work well. For longer pasta, adjust liquid and cooking times according to package directions.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less thick. You can also reduce the feta cheese slightly.
My sauce is too thick. How do I fix it? Simply stir in a splash of additional chicken broth or cream until you reach your desired consistency.
Can I add vegetables? Absolutely. Sauté chopped spinach, sun-dried tomatoes, or peas with the orzo for the last few minutes of cooking.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer and remove it at 165°F.
- Skipping the Orzo Toasting: Toasting unlocks a deeper, nutty flavor that is essential to the dish.
- Adding Feta on High Heat: Adding the feta while the skillet is still on the burner can cause it to become oily and grainy. Always stir it in off the heat.
- Using Pre-Crumbled Feta: Pre-crumbled feta often contains anti-caking agents and is drier. For the creamiest melt, buy a block and crumble it yourself.
Conclusion
This creamy feta chicken orzo is the epitome of a quick, elegant, and comforting weeknight dinner. By following the detailed steps and avoiding common pitfalls, you’ll create a restaurant-quality meal with minimal effort. The combination of tender chicken, creamy sauce, and tangy feta is guaranteed to become a new family favorite. Enjoy the process and the delicious results!