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Lemony Spinach Orzo with Feta Topped Chicken
Lemony Spinach Orzo with Feta Topped Chicken
This delicious and comforting meal is a perfect one dish dinner that is easy to get on the table in 30 minutes. If you are not a fan of feta, you can substitute freshly grated parmesan instead.
Ingredients
- 2 tablespoons olive oil divided
- 2 chicken breasts skinless, butterflied and cut in half or 4 chicken cutlets
- Sea salt to taste
- black pepper to taste
- 1 onion diced
- 2 cloves garlic minced
- 1 cup orzo pasta
- ½ cup white wine or chicken broth
- 3 cups chicken broth
- 4 cups baby spinach chopped
- ½ lemon juiced
- ½ cup heavy cream
- 2 tablespoons butter
- 3 oz. feta cheese crumbled
- ½ cup parsley fresh, chopped
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season chicken cutlets generously with salt and pepper on both sides and add to the hot skillet. Sear chicken cutlets 2-3 minutes per side. Remove from the skillet and set aside on a plate.
- Add the remaining olive oil to the skillet. Add the onion and garlic; season with salt and pepper to taste. Cook, stirring occasionally, 2-3 minutes or until the onion becomes translucent.
- Add orzo and stir well to coat the orzo with the olive oil from the skillet.
- Carefully add wine to deglaze the skillet. Continue cooking 2-3 minutes or until the wine reduces by half.
- Pour in the chicken broth and bring to a steady simmer. Cover with a lid and cook until the orzo is al dente.
- Add spinach and continue 1-2 minutes or until the spinach wilts.
- Add in the lemon juice, heavy cream, and butter; stir well until the orzo becomes very creamy.
- Place the chicken breasts and any accumulated juices on top of the orzo and cover the pan with a lid. Continue cooking for another 3 minutes or until the chicken and juices are completely cooked through.
- Uncover and sprinkle with fresh parsley and crumbled feta. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 556kcal (28%)Carbohydrates: 37g (12%)Protein: 36g (72%)Fat: 27g (42%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 129mg (43%)Sodium: 1076mg (47%)Potassium: 876mg (25%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 4025IU (81%)Vitamin C: 29mg (35%)Calcium: 207mg (21%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
