Greek Chicken Spinach Orzo is my spin on spanakorizo. The classic Greek spinach rice dish that has been on Mediterranean tables for centuries. You've got creamy feta orzo topped with Seared boneless chicken thighs marinated in lemon, mustard, and garlic.
A Quick Look at the Recipe
✅ Recipe Name: Greek Chicken Spinach Orzo
🕒 Ready In: ~ 30 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 612 per serving (estimated)
🥣 Main Ingredients: Orzo, Chicken Thighs, Spinach, Dill, Feta
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
Spanakorizo is one of those dishes that shows up everywhere in Greek home cooking. A simple combination of spinach, rice, lemon, and dill that is greater than the sum of its parts. Swapping the rice for orzo gives you a silkier, creamier texture that absorbs the broth beautifully. If you enjoy orzo dishes, I also made this zesty Tomato & Feta Orzo Salad!
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Why You'll Love This Recipe
The orzo cooks directly in the broth: Every grain absorbs that lemony garlic base so the dish is deeply flavored all the way through before the spinach and feta even go in.
That lemon mustard chicken marinade: Bright, tangy, and deeply savory. It takes five minutes to mix and makes the chicken taste like it marinated overnight.
Feta stirred in at the end: It melts slightly into the warm orzo and adds a salty, briny creaminess that makes every bite taste distinctly and authentically Greek.
One pan, 30 minutes, feeds five: This is the kind of weeknight dinner that feels special without asking anything unreasonable of you on a Tuesday.
Greek Chicken Spinach Orzo Video
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Ingredient Notes
Boneless Chicken Thighs: The mustard in the marinade does two things. It tenderizes the meat and it helps the seasoning cling to the surface of the thigh so you get a proper caramelized crust rather than pale unseasoned chicken. Boneless thighs stay juicy during the sear. I use the same lemon and garlic marinade approach I use in my Greek Lemon Chicken and Potatoes and it delivers every time.
Orzo: The orzo cooks directly in the chicken bone broth the same way I cook it in my Shrimp Scampi Orzo and my Sausage and Mushroom Orzo, which means every grain absorbs the lemony garlic broth and is deeply flavored all the way through.
Spinach: Spinach is the defining ingredient in spanakorizo and it brings a bright, earthy freshness that balances the richness of the feta and the depth of the bone broth beautifully.
Feta: It melts slightly into the orzo and spinach and adds a salty briny creaminess that is completely different from any other cheese. It is what makes this dish taste unmistakably Greek rather than just a generic spinach orzo. Use a good quality block feta and crumble it yourself rather than buying pre-crumbled. Pre-crumbled feta is drier and less creamy and you will notice the difference in the final dish.
Fresh Dill: One of the most important herbs in Greek cooking and it is what gives spanakorizo its characteristic fragrance. Do not substitute dried dill here. Dried dill has a completely flat, almost medicinal flavor compared to fresh and it will not give you that bright herby note that makes this dish taste properly Greek. If fresh dill is hard to find, fresh flat-leaf parsley is a better substitute than dried dill.
Chicken Bone Broth: Adds more body and richness than regular chicken broth and gives the orzo a depth that makes the dish taste like it took much longer to make than it did. If you only have regular chicken broth it works fine but the sauce will be slightly thinner. My Mediterranean herbs and spices guide has more on building flavor into simple Mediterranean dishes like this one.
Lemon Zest and Juice: The zest goes into the orzo as it simmers and adds a fragrant floral lemon flavor that juice alone cannot replicate. The juice adds the brightness and acidity that makes this dish taste alive rather than flat. Use fresh lemons for both. Bottled lemon juice is a completely different ingredient and will not give you the same result.
Pro tip
The Secret to Perfect Chicken
Sear the chicken undisturbed for the full 5 minutes per side. Resist the urge to move it around the pan. The chicken will release naturally from the pan when it has developed a proper golden crust.
Substitutions & Variations
No boneless chicken thighs? Chicken breast works but is less forgiving and can dry out quickly. If using breast, reduce the sear and make sure to use a food thermometer and cook until 160F. The temp will go up as it rests.
Want to make it vegetarian? Skip the chicken entirely and use vegetable broth instead of chicken bone broth. The orzo on its own with spinach, feta, lemon, and dill is a beautiful and complete vegetarian dish that is much closer to the traditional spanakorizo. Add a handful of chickpeas for protein if you want.
Want more vegetables? Cherry tomatoes stirred in with the spinach add a sweet acidity that is very much at home in Greek cooking. Zucchini diced small and added with the shallots works beautifully too.
FAQ
The heat was too high or it was not stirred frequently enough. Keep the heat on medium once the broth goes in and stir every 2 to 3 minutes. Orzo cooked in broth needs more attention than pasta cooked in a big pot of water.
If you have to, thaw it completely and squeeze out as much liquid as possible before adding it to the pan. Frozen spinach releases a lot of water and if you add it without draining it first the orzo will be too wet and the flavors will be diluted.
The orzo is best made fresh as it continues to absorb liquid as it sits and will thicken significantly. The chicken can be seared ahead and stored in the fridge for up to 2 days. Make the orzo fresh and slice the chicken cold then warm it briefly in the pan before serving.
More Orzo Recipes You'll Love
- Chicken & Chorizo Orzo30 Minutes
- Asparagus Orzo Pasta Salad20 Minutes
- Lemon Orzo Chicken Soup25 Minutes
- Lemon Chicken Orzo Pasta35 Minutes
⭐️ Recipe
Chicken Spinach Orzo
Ingredients
Chicken
- 5 boneless chicken thighs
- 2 teaspoon chicken bouillon
- 1 tablespoon Dijon mustard
- ¼ cup fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon extra virgin olive oil for marinade
- 3 tablespoon extra virgin olive oil for searing
Orzo
- 1 tablespoon extra virgin olive oil
- 2 shallots diced
- 4 large garlic cloves minced
- 2 cups orzo
- 3 cups chicken bone broth
- 1 tablespoon finely grated lemon zest
- ⅓ cup fresh lemon juice
- ½ tablespoon chicken bouillon
- ¼ teaspoon black pepper
- salt to taste
To Finish
- 8 cups fresh spinach, coarsely chopped
- ½ cup chopped dill
- ¾ cup feta cheese, crumbled, plus more for garnish
Instructions
Marinate and sear the chicken
- In a large bowl combine the chicken bouillon, Dijon mustard, lemon juice, garlic powder, and onion powder. Add the chicken thighs and toss until every piece is evenly and generously coated. You can cook immediately or let it sit for up to 30 minutes for a deeper flavor.5 boneless chicken thighs, 2 tsp chicken bouillon, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, ¼ cup fresh lemon juice
- Heat the olive oil in a large deep skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer. Cook undisturbed for 5-6 minutes until a deep golden crust develops on the bottom. The chicken will release naturally from the pan when it is ready to flip. If it is sticking, it needs more time. Flip and cook for another 5-6 minutes until golden on the other side and cooked through. Make sure temp is 170F. Remove and set aside on a plate to rest. Do not wipe the pan.3 tbsp extra virgin olive oil for searing
Build the orzo base
- Reduce the heat to medium. Add the olive oil to the same pan with all those flavorful drippings. Add the diced shallots and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds stirring constantly so it does not burn.¼ cup fresh lemon juice, 1 tsp extra virgin olive oil for marinade, 2 shallots, 4 large garlic cloves
- Add the orzo directly to the pan and stir to coat it in the oil and shallot base. Toast for 1 to 2 minutes stirring regularly until the orzo smells slightly nutty and looks lightly golden. This step adds a subtle depth to the final dish.2 cups orzo
- Pour in the chicken bone broth, lemon juice, lemon zest, chicken bouillon, and black pepper. Stir everything together and bring to a gentle simmer over medium heat. Cook for 8 minutes stirring every 2 to 3 minutes to prevent the orzo from sticking to the bottom of the pan.¼ cup fresh lemon juice, 3 cups chicken bone broth, ½ tbsp chicken bouillon, ¼ tsp black pepper, 1 tbsp finely grated lemon zest
Add spinach and dill
- Add the chopped spinach to the pan. If it does not all fit at once add it in two batches, letting the first batch wilt slightly before adding the rest. Add the fresh dill and stir everything together. Cook for 3 minutes until the spinach is fully wilted and the orzo is al dente and has absorbed most of the liquid. The dish should look loose and saucy, not dry.8 cups fresh spinach, coarsely chopped, ½ cup chopped dill
Finish with feta
- Add the crumbled feta and stir gently until it begins to melt slightly into the warm orzo. Taste and adjust salt, lemon, and pepper as needed. The feta is salty so taste before adding any extra salt.¾ cup feta cheese, crumbled, plus more for garnish, salt to taste
Serve
- Slice the rested chicken thighs on a diagonal into strips. Spoon the spinach orzo into bowls and fan the sliced chicken over the top. Garnish with extra crumbled feta and a few sprigs of fresh dill. Serve immediately while the orzo is hot and saucy.
Stef says
made this with quorn chicken pieces as I had no chicken meat to hand. it was super delicious I can see this becoming a regular favourite!
Lola Jay says
Thank you!! glad you enjoyed it!! <3