Mediterranean Chicken Orzotto with Sun-Dried Tomatoes, Spinach & Feta

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Think risotto texture, weeknight speed. Juicy seared chicken thighs nestle into toasty orzo that cooks right in the savory broth, finished with wilted spinach, a squeeze of lemon, and a generous crumble of briny feta. One pot, no draining, pure comfort.

Nutrition Facts

Per serving (estimated) — 580 kcal · Fat 22 g · Carbs 58 g · Protein 38 g · Sodium 780 mg

Ingredients

• 1.5 lb boneless, skinless chicken thighs (about 6 thighs)
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 small yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
• 1.5 cups dry orzo pasta (about 10 oz)
• 4 cups low-sodium chicken broth, plus more as needed
• 5 oz baby spinach (about 5 packed cups)
• 1 tbsp fresh lemon juice (from 1/2 lemon)
• 3/4 cup crumbled feta cheese (about 4 oz)
• 2 tbsp chopped fresh parsley or oregano, for garnish
• Lemon wedges, for serving

Directions

1. Pat the chicken thighs very dry with paper towels, then season both sides with the salt, pepper, and 1 tsp dried oregano. Heat 1 tbsp olive oil in a large Dutch oven or deep 12-inch skillet over medium-high until shimmering. Sear the chicken in a single layer (work in two batches if needed) for 3-4 minutes per side until deep golden brown. Transfer to a plate and set aside.
2. Reduce the heat to medium. Add the diced onion to the same pot and cook, scraping up the browned bits from the bottom, for 3-4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant, stirring constantly so it does not burn.
3. Stir in the chopped sun-dried tomatoes and 1 cup of the chicken broth, scraping the bottom of the pot to release any stuck-on fond. Add the dry orzo and stir to coat, toasting for 1-2 minutes until the edges turn translucent and smell nutty.
4. Pour in the remaining 3 cups of broth and bring the mixture to a gentle boil. Nestle the seared chicken thighs (and any accumulated juices) back into the pot, tucking them into the orzo. Reduce the heat to low, cover, and simmer for 12-15 minutes, stirring once or twice to prevent sticking, until the orzo is al dente and the chicken reaches an internal temperature of 165°F.
5. Remove the lid and stir in the baby spinach. It will look like a lot, but it wilts down in 1-2 minutes. Stir in the fresh lemon juice and the remaining 1 tbsp olive oil until the spinach is just wilted and everything is creamy. If the orzo looks dry, splash in 1/4 to 1/2 cup more warm broth and stir.
6. Off the heat, scatter the crumbled feta evenly over the top. Do not stir it in yet. Cover the pot and let it rest for 3-5 minutes so the feta softens slightly and the orzo absorbs any remaining liquid, finishing to a creamy, risotto-like consistency.
7. Give the pot one gentle stir to swirl (not fully mix) the softened feta into the orzo, creating creamy streaks. Taste and adjust salt and pepper. Spoon into shallow bowls, top with fresh parsley or oregano, and serve with lemon wedges for squeezing over each portion.

Cook’s Notes

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. The orzo will absorb liquid as it sits, so revive portions with a generous splash of chicken broth or water when reheating on the stovetop over medium-low heat.
• Substitution: Boneless skinless chicken breasts work in place of thighs; reduce the covered simmer time to 8-10 minutes so they do not dry out. For a heartier green, swap spinach for chopped lacinato kale and add it 2 minutes earlier.
• Make it creamier: Stir in 1/4 cup of heavy cream or plain whole-milk Greek yogurt along with the feta in step 6 for an extra-rich, tangy finish.
• Do not skip toasting the dry orzo in step 3. Those 1-2 minutes deepen the flavor and help the pasta hold its shape rather than turning mushy as it simmers.
• If the orzo absorbs the broth faster than the chicken finishes cooking, simply add another 1/2 cup of warm broth and continue simmering. Ovens, broth brands, and pot sizes all vary, so trust the texture over the timer.