EFK Tested
EFK Lemon Chicken Orzo
A one-pan lemon chicken and orzo dinner with tomatoes, oregano, feta, and parsley. The family version keeps spinach optional, so the canonical card works exactly the way it is commonly made.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Season the chicken and brown it in the de Buyer Country Fry Pan over medium-high heat. Remove when nearly cooked through.
- Cook onion until softened, then add garlic briefly.
- Add the dry orzo and toast for about 1 minute. Add chicken stock, tomatoes, oregano, and paprika.
- Simmer, stirring periodically, until the orzo is nearly tender.
- Return chicken and continue cooking until it reaches 165°F. If using spinach, fold it in only at the end and wilt briefly; the family version is commonly made without it.
- Finish with lemon zest and juice, feta, and parsley. Adjust salt and pepper before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan; wooden spoon or spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Cool cooked orzo promptly and reheat leftovers to 165°F.
Leftovers & make-ahead
Refrigerate promptly and use within 3–4 days. Reheat gently with a splash of chicken stock because the orzo continues absorbing liquid during storage.
View this recipe on the original EFK website ↗