Description
This Lemony Spinach Orzo with Feta Topped Chicken not only delights the palate but also satisfies the soul. The combination of fresh, wholesome ingredients makes it a wholesome and nutritious choice. Spinach adds a vibrant green pop, packed with essential vitamins and minerals, while the lemon brightens up the entire dish with its citrusy tang.
Ingredients
2 T. olive oil, divided
4 chicken cutlets (or 2 boneless skinless chicken breasts, butterflied and cut in half)
Sea salt and black pepper, to taste
1 onion, diced
2 garlic cloves, minced
1 c. orzo pasta
½ c. white wine (or chicken broth)
3 c. chicken broth
4 c. baby spinach, chopped
½ lemon, juiced
½ c. heavy cream
2 T. butter
3 oz. feta cheese, crumbled
½ c. fresh parsley, chopped
Instructions
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Heat 1 tablespoon olive oil in a large skillet over medium heat.
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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.
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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.
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Add orzo and stir well to coat the orzo with the olive oil from the skillet.
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Carefully add wine to deglaze the skillet. Continue cooking 2-3 minutes or until the wine reduces by half.
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Pour in the chicken broth and bring to a steady simmer. Cover with a lid and cook until the orzo is al dente.
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Add spinach and continue 1-2 minutes or until the spinach wilts.
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Add in the lemon juice, heavy cream, and butter; stir well until the orzo becomes very creamy.
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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.
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Uncover and sprinkle with fresh parsley and crumbled feta. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes