One-Pan Spinach Chicken Orzo (Chickpeas, Lemon, Feta)

Chunks of tender chicken, baby spinach, and hearty chickpeas combine with lemon and feta in this super simple One-Pan Spinach Chicken Orzo. This delicious meal is perfect for weeknights, and the leftovers make a great lunch the next day.

A meal to feel good about

Spinach Chicken and Chickpea Orzo is a dish that’s not only loaded with flavor, but it’s packed with ingredients that are budget-friendly and on the healthier end of the spectrum. In short, this is a meal to feel good about!

The chickpeas add fiber, protein, and a heartiness that really extends the meal so you can enjoy this one for dinner, and probably get a lunch or two out of it the next day.

On top of that, it’s an all-around delicious meal, inspired by one of my favorite Greek rice dishes, spanakorizo. The combination of lemon, spinach, and feta is unbeatable!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below, and special notes are made in this bulleted list to assist you.

• Chicken. Similar to my Mediterranean Chicken and Orzo, I’m using boneless, skinless chicken thighs. You can use chicken breasts, but they should be seared until fully cooked and only added back once the orzo has finished cooking to prevent them from drying out.
• Spinach. Fresh baby spinach is best for this orzo with spinach and chicken.
• Chickpeas. I’m using canned chickpeas that are drained. If you prefer to use dried, you’ll need to soak them overnight or cook until they’re soft enough to use in this dish.
• Stock. Homemade chicken stock is preferable, but you can also use storebought low-sodium chicken stock.
• Tahini. I love to add tahini at the end as it brings a richness to this dish but there is no issue if you would like to omit.
• Feta. It’s best to use a block of feta that you crumble yourself rather than the pre-crumbled feta.
• Parsley. I’m adding fresh parsley at the end. Fresh dill would also be great – I use this in my lemon herb orzo salad, and it’s a great combination with the feta.

See the recipe card for full information on ingredients and quantities.

How to make one pan spinach chicken orzo

Each number corresponds to the numbered written steps below.

1. Pat the chicken thighs very dry with paper towels and season with salt and pepper on all sides.
2. Heat a large pan or pot to medium heat and add the olive oil and chicken thighs and cook until they’re golden on both sides. Work in batches to not crowd the pan, then transfer to a plate and cover with tented foil. Once cool, slice or chop the chicken into bite-sized pieces.

3. Add the onions and a pinch of salt to the pan and saute until soft and translucent, then add the garlic and cook until fragrant. Add the red pepper flakes, spinach, and 1/3 cup of water.
4. Cover the pot, and once the spinach wilts, remove the cover.
5. Scrape the bottom of the pan using a wooden spoon to dislodge any brown bits.
6. Add the orzo and mix well to coat.

7. Return the chicken to the pan, add the chickpeas and stock, and bring to a boil. Once boiling, turn the heat to low and cover the pot.
8. Cook until the orzo is tender and most of the liquid has been absorbed, about 12-15 minutes. Uncover the pot and add the lemon juice, feta, tahini, and parsley. If the orzo is dry, add a touch more chicken stock and olive oil. Taste test and adjust salt and pepper as needed.

More one-pan orzo meals

I love using orzo as an ingredient for one-pan meals because it cooks up so easily. Here are a few of my favorite recipes.

• One-pot meatballs and orzo
• One-pan salmon and spinach orzo
• One-pot sausage and peppers orzo