30 Minute Spinach, Feta, & Chicken Orzo

This creamy chicken, spinach, and feta orzo skillet is quick, easy, and delicious!

My 30-minute spinach, feta, and chicken orzo is so creamy and delicious that your family will ask for it every week. Luckily, it all comes together in one skillet with simple ingredients you probably already have on hand, making it perfect for any busy weeknight. The orzo is perfectly tender with juicy chicken, melt-away spinach, and bites of salty feta, all in a rich and dreamy sauce. I can’t wait for you to try it!

 I make this chicken orzo in one pot, and the juices build from the minute I sauté the onion. The orzo soaks up all the chicken, onion, and garlic flavored broth, and cream turns it into a rich sauce. As the finished orzo sits, the sauce gets thicker and thicker. If it gets a little too dry, add another drizzle of cream or a bit more chicken broth. This works well when you make it a bit ahead of time as well. Be sure to make some bread to soak up every drop!

Why will we love this so much?

Juicy chicken

Tender orzo

Melt in your mouth

Leafy spinach

Creamy, briny

Feta pockets

Rich, Creamy

Decadent sauce

What do I need for this one-pot meal?

Chicken -tenders, boneless chicken thighs, or breasts… whatever you have on hand will work. I just cut them into manageable or bite-size pieces.

Olive oil -helps to caramelize the onions.

Salt & freshly cracked black pepper -brings all the flavors of the pot together.

Garlic cloves -grated or minced and as much as your family likes.

Onion -finely chopped so it isn’t too much bigger than the orzo.

Dry orzo pasta –I love how small, tender, and versatile it is.

Chicken broth -water would work if you don’t have broth.

Lemon juice -fresh, never from a bottle!

Baby spinach leaves -fresh leaves wilt into the hot broth, adding the perfect texture to the dish.

Feta cheese -crumbled from a block to avoid tasteless pre-crumbles. My favorite is sheep’s milk block feta.

Heavy cream -or ½ and ½ to create an even creamier, rich sauce. Sour cream or Greek yogurt would work and be a bit tangier.

Crushed red pepper flakes -optional for those who like a bit of heat like us.

Crushed dried oregano -add for a bit of herbiness.

How do I make 30-minute spinach, feta, and chicken orzo?

Season the chicken on both sides with salt and black pepper. Then, heat a large skillet or pot over medium heat. Pour the olive oil into the pot and add the chopped onion, cooking until soft and golden.

When do I add the chicken?

Add the chicken and cook for 4 minutes per side. Then, add the garlic and warm through until fragrant. For chicken tenders, cook them for 2 minutes per side, and for boneless skinless thighs, cook them for 4 minutes per side.

When do I add the orzo?

Add the dry orzo, broth, lemon juice, remaining seasonings, and salt to the pot and bring to a boil. Reduce the heat to low and cover the pot with the lid. Cook for 12-13 minutes.

What about the spinach?

Add the spinach, feta, and cream to the pot and cook for 3-4 minutes until the spinach wilts.

How do I serve 30 Minute Spinach, Feta, & Chicken Orzo?

If the sauce is a little thick, I add a bit of broth to make it saucier. Then, I serve it with lemon wedges for extra squeezing over the top and a fresh Greek salad. And don’t forget the bread! You can make an easy baguette, roasted garlic bread, or even my Greek lagana bread filled with olives, sun-dried tomatoes, and herbs. Kali Orexi!

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