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One-Pan Orzo, Peas, Spinach, and Feta With Greek Chicken

This recipe covers everything. Serve it up all together on a plate or in a bowl. Add a squeeze of fresh lemon juice for an extra zing. This recipe is adapted from NYT|Cooking.
Servings 4

Ingredients

One-Pan Orzo

  • 2 tbsp butter
  • 4 scallions, greens and whites thinly sliced
  • 2 garlic cloves, minced
  • 8 oz baby spinach
  • 1 tsp kosher salt
  • 1 3/4 cups chicken stock
  • 1 cup orzo
  • zest from one lemon
  • 3/4 cup crumbled feta
  • 1/2 cup frozen peas, thawed
  • 1 cup combination of fresh parsley, thyme, and marjoram

Grilled Chicken Thighs

  • 4 boneless, skinless chicken thighs
  • Greek seasoning - I used Cavender's

Instructions

To prepare orzo:

  • Heat large skillet over medium heat. Melt butter & stir in white parts of scallions and garlic and cook until softened, about 3 minutes.
  • Stir in spinach and 1/2 teaspoon salt. Cook until spinach is wilted, stirring occasionally.
  • Stir in stock and bring to a simmer. Stir in orzo, lemon zest, and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until the orzo is nearly cooked through and most of the liquid is absorbed, 10-14 minutes.
  • Stir in cheese, peas, and herbs. Cover the pan and cook for another minute to warm the peas.

To prepare chicken:

  • Wash chicken and pat dry with a paper towel. Generously sprinkle each thigh with Greek seasoning. While orzo cooks, grill until done.

Serve:

  • To serve, divide among four plates, sprinkle with reserved scallions and top with a chicken thigh.