If you’ve been searching for a vibrant, feel-good dinner that hits all the high notes—tangy, creamy, fresh, and hearty—let me introduce you to Lemon Dijon Chicken Orzo with Spinach & Feta Cream. This irresistible dish brings together juicy, lemon-kissed chicken, a tender bed of orzo tossed with wilted spinach and sweet cherry tomatoes, and a velvety feta yogurt drizzle that ties everything together. In under 40 minutes, you’ll have something that looks and tastes impressive, with just the right balance of protein, veggies, and luscious Mediterranean flavors. It’s a bowlful of sunshine you’ll crave again and again!
Ingredients You’ll Need
What truly makes Lemon Dijon Chicken Orzo with Spinach & Feta Cream shine is the clever use of a handful of power-player ingredients. Each one brings its own pop of flavor or texture, so don’t skip or swap them if you want the full experience!
- Chicken breasts: Lean, juicy, and perfect for soaking up all the bright marinade flavors.
- Olive oil: Brings richness to both the marinade and feta cream, while helping the chicken crisp up beautifully.
- Dijon mustard: Adds tang and depth—don’t use yellow mustard, Dijon is the key to that subtle zip.
- Lemon zest & juice: Wake up the whole dish with fresh citrusy brightness (use freshly squeezed juice for best results).
- Garlic: Minced garlic infuses the marinade with savory aroma and flavor.
- Salt & black pepper: Season liberally to punctuate flavors from start to finish.
- Orzo pasta: A rice-shaped pasta that soaks up broth and flavors for a creamy, risotto-like feel.
- Chicken broth: Intensifies the orzo’s flavor; opt for low-sodium if you like to control seasoning.
- Fresh spinach: Wilts beautifully into the pasta, adding color and nutrition.
- Cherry tomatoes: Their sweetness and burst of color round out the orzo’s garden-fresh vibe.
- Greek yogurt: Forms a rich but light base for the feta cream—full-fat gives the best texture.
- Crumbled feta cheese: Salty and tangy, this cheese melts into the yogurt for bold Mediterranean flair.
- Lemon juice (for the cream): A splash sharpens the flavors and ties the cream to the rest of the dish.
- Olive oil (for the cream): Adds silkiness to the feta yogurt sauce.
- Black pepper (for the cream): A pinch here wakes up the whole feta mixture.
How to Make Lemon Dijon Chicken Orzo with Spinach & Feta Cream
Step 1: Marinate the Chicken
Begin by whisking together 2 tablespoons olive oil, 1 tablespoon Dijon mustard, the zest and juice of a lemon, minced garlic, salt, and black pepper in a small bowl. Coat both chicken breasts in this bright, punchy mixture, making sure every surface gets flavor. Marinate for at least 10–15 minutes. This quick soak transforms the chicken, making it juicy, tangy, and deeply aromatic—well worth the (short!) wait.
Step 2: Cook the Orzo
While the chicken marinates, pour 1½ cups of chicken broth into a saucepan and bring to a boil. Add the orzo and cook until tender, or about 8–9 minutes; most of the broth will absorb for extra flavor. With the heat off, gently stir in the fresh spinach and cherry tomato halves, letting the residual warmth wilt the greens and soften the tomatoes. The orzo becomes creamy and full of color—this is no ordinary pasta side!
Step 3: Sear and Slice the Chicken
Heat a skillet over medium-high and add a drizzle of olive oil. Carefully place the marinated chicken breasts in the pan, letting them sizzle until golden on each side—about 5–6 minutes per side, depending on thickness. They’re done when no longer pink in the center and juices run clear. Rest for a couple minutes, then slice into strips; the marinade transforms into a gorgeous crust that’s packed with flavor.
Step 4: Blend the Feta Cream
In a small food processor or with a sturdy whisk, combine Greek yogurt, crumbled feta cheese, a splash of lemon juice, a teaspoon olive oil, and a sprinkle of black pepper. Blitz or stir until mostly smooth and creamy—the cheese should partially blend in, leaving a slightly textured, tangy cream. This is your secret weapon for making Lemon Dijon Chicken Orzo with Spinach & Feta Cream feel restaurant-level elegant!
Step 5: Assemble Your Bowls
Divide the orzo, spinach, and tomato mixture into two deep bowls. Top generously with the sliced chicken, then drizzle everything with big spoonfuls of the feta cream. The medley of colors and textures is beyond satisfying—plus, it makes for quite the Instagram moment if you’re into that sort of thing!
Step 6: Serve and Enjoy!
Serve your Lemon Dijon Chicken Orzo with Spinach & Feta Cream while still warm. If you crave a little extra zing, a wedge of lemon on the side never hurts. Savor every forkful with a smile—you’ve just made a meal that sings with flavor and comfort!
How to Serve Lemon Dijon Chicken Orzo with Spinach & Feta Cream
Garnishes
Finish with extra crumbles of feta, a sprinkle of chopped fresh dill or parsley, or even a fine drizzle of good olive oil. These little touches amplify the freshness and visually pull the dish together, turning everyday dinner into something that feels truly special.
Side Dishes
You don’t need much alongside Lemon Dijon Chicken Orzo with Spinach & Feta Cream, but a crisp green salad with cucumbers and a briny vinaigrette would pair well. Warm pita or a hunk of rustic bread is perfect for mopping up any leftover feta cream!
Creative Ways to Present
For a dinner party vibe, layer the orzo on a large platter, fan the sliced chicken over the top, then drizzle with plenty of feta cream and scatter with extra herbs and lemon zest. Or, pack the components separately for a chic picnic or meal prep—they hold up beautifully and impress every time!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon Dijon Chicken Orzo with Spinach & Feta Cream, lucky you! Store cooled leftovers in airtight containers in the fridge for up to 3 days. The flavors actually mingle together and get even better by the next day.
Freezing
While the feta cream is best fresh, you can freeze the orzo and chicken (without the feta topping) for up to two months. Portion into freezer bags or containers, and thaw overnight in the fridge before reheating.
Reheating
Gently reheat orzo and chicken in the microwave or on the stovetop with a splash of chicken broth to restore creaminess. Stir well and top with fresh feta cream before enjoying again—just like new!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful—just adjust the cooking time as they may take a minute or two longer to cook through.
Is Lemon Dijon Chicken Orzo with Spinach & Feta Cream gluten-free?
As written, this dish contains regular orzo, which is wheat-based. Swap in gluten-free orzo or rice-shaped pasta if needed for a gluten-free version.
Can I prep the feta cream ahead?
Definitely. Whip up the feta cream 1–2 days before and keep it covered in the fridge. Give it a good stir before serving—it won’t lose its zippy flavor.
What’s the best way to double the recipe?
For a family or crowd, simply multiply all ingredients by two and cook the chicken in batches. The orzo and feta cream scale up beautifully for bigger portions!
Can I add other vegetables to the orzo?
Go for it! Try chopped asparagus, roasted red peppers, or even artichoke hearts. Lemon Dijon Chicken Orzo with Spinach & Feta Cream is super adaptable to your season and taste.
Final Thoughts
This is one of those rare dinners that checks off weeknight ease, dinner party vibes, and feel-good deliciousness in one bowl. Give Lemon Dijon Chicken Orzo with Spinach & Feta Cream a try next time you’re craving something fresh and cozy—you might just discover your new favorite!
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Lemon Dijon Chicken Orzo with Spinach & Feta Cream Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Lemon Dijon Chicken Orzo with Spinach & Feta Cream is a flavorful and creamy dish that combines juicy chicken, tender orzo pasta, fresh spinach, and a tangy feta cream sauce. It’s a perfect balance of savory and citrusy flavors that will delight your taste buds.
Ingredients
For the Chicken & Orzo:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 cup orzo pasta
- 1 1/2 cups chicken broth
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
For the Feta Cream:
- 1/2 cup Greek yogurt
- 1/4 cup crumbled feta cheese
- 1 tsp lemon juice
- 1 tsp olive oil
- Black pepper, to taste
Instructions
- Marinate chicken: In a bowl, mix olive oil, Dijon mustard, lemon zest, lemon juice, garlic, salt, and pepper. Coat chicken and let marinate 10–15 minutes.
- Cook orzo: Bring chicken broth to a boil. Add orzo and cook until tender. Stir in spinach and cherry tomatoes until spinach wilts.
- Cook chicken: Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Slice.
- Make feta cream: Blend Greek yogurt, feta, lemon juice, olive oil, and black pepper until smooth.
- Assemble bowls: Spoon orzo and spinach into bowls. Top with sliced chicken and drizzle with feta cream.
- Serve: Enjoy warm with extra lemon if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop, Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
