Best 6 Tomato Feta Chicken With Orzo Recipes

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Feast your taste buds on a delectable journey with our Tomato Feta Chicken with Orzo! This vibrant dish tantalizes the senses with a symphony of flavors and textures. Succulent chicken is marinated in a zesty blend of herbs, spices, and tangy lemon juice, then grilled to perfection. Juicy tomatoes, creamy feta cheese, and tender orzo pasta create a delightful medley, while a vibrant sauce of fresh herbs, garlic, and lemon adds a burst of brightness. This recipe offers a perfect balance of tangy, savory, and sweet flavors, making it a surefire hit for any occasion.

In addition to the main recipe, this comprehensive article also includes variations and alternative cooking methods to suit your preferences and dietary needs. If you're short on time, try the One-Pot Tomato Feta Chicken with Orzo, a simplified version that combines all the ingredients in one pot for easy cleanup. For a healthier option, explore the Baked Tomato Feta Chicken with Orzo, where the chicken and vegetables are roasted in the oven for a guilt-free indulgence.

For those who love their chicken extra crispy, the Air Fryer Tomato Feta Chicken with Orzo is a game-changer. The air fryer ensures a crispy exterior while keeping the chicken juicy and tender on the inside. And if you're a fan of slow-cooked meals, the Slow Cooker Tomato Feta Chicken with Orzo will become your new favorite. Simply toss all the ingredients into the slow cooker and let it work its magic, resulting in a tender and flavorful dish that's perfect for busy weeknights.

With its versatility and customizable options, the Tomato Feta Chicken with Orzo is a dish that caters to a wide range of tastes and preferences. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is sure to impress your family and friends. So gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave your taste buds dancing with joy!

Here are our top 6 tried and tested recipes!

TOMATO-FETA CHICKEN WITH ORZO



Tomato-Feta Chicken with Orzo image

Enjoy this hearty dinner made with pasta, luscious chicken and tomatoes and sprinkled with cheese - a delightful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 12

2 tablespoons olive or vegetable oil
3- to 3 1/2-pound cut-up broiler-fryer chicken
1 tablespoon olive or vegetable oil
1 3/4 cups frozen small whole onions (from 16-ounce bag)
2 cloves garlic, finely chopped
1/2 cup white wine or apple juice
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/8 teaspoon pepper
2 cans (14 1/2 ounces each) stewed tomatoes, drained
3 cups hot cooked rosamarina (orzo) pasta or rice
1/4 cup crumbled feta cheese (2 ounces)

Steps:

  • 1. Heat 2 tablespoons oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Remove chicken from skillet with tongs.
  • 2. Add 1 tablespoon oil to drippings in skillet. Heat over medium-low heat. Cook onions in oil mixture about 6 minutes, stirring occasionally, until golden brown. Stir in garlic. Cook and stir about 30 seconds or until garlic is light golden brown.
  • 3. Stir in remaining ingredients except pasta and cheese, breaking up tomatoes with a fork or snipping with kitchen scissors. Add chicken. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 4. Serve tomato mixture over chicken and pasta. Sprinkle with cheese and, if desired, additional chopped fresh cilantro.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg

SKILLET CHICKEN WITH ORZO, DILL AND FETA



Skillet Chicken With Orzo, Dill and Feta image

Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn't love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day's lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo - a very small pasta, not rice - soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.

Provided by Sarah Copeland

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 lemons
5 tablespoons olive oil
3 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds chicken drumsticks or bone-in thighs
1 yellow onion, peeled and chopped
2 cups orzo
3 cups chicken broth or water
2 small or 1 large thin-skinned (English) cucumbers, chopped
5 ounces feta, crumbled (about 1 1/4 cups)
2 tablespoons chopped fresh dill
Castelvetrano or other green olives, for serving

Steps:

  • Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
  • Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
  • Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

Nutrition Facts : @context http, Calories 903, UnsaturatedFat 30 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1379 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKEN AND ORZO SKILLET



Chicken and Orzo Skillet image

Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

Steps:

  • Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges

CHICKEN WITH TOMATOES AND FETA



Chicken with Tomatoes and Feta image

A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons olive oil
1 small yellow onion, minced
3 cloves garlic, minced
5 plum tomatoes, coarsely chopped (3 cups)
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Salt
4 ounces feta, crumbled (1/2 cup)
Fresh dill, for serving

Steps:

  • Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
  • Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

SPEEDY CHICKEN, FETA, AND ORZO SALAD



Speedy Chicken, Feta, and Orzo Salad image

During the hectic workweek, this speedy, delicious cold pasta salad is sure to please! A fresh blend of tomatoes, grilled chicken, herbs, and feta pairs well with warm, rustic bread. Goat cheese (herbed or plain) or buffalo mozzarella work well too.

Provided by Ellie's Mommy

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 ¼ cups uncooked orzo pasta
3 cups chopped grilled chicken breasts
1 cup cherry tomatoes, halved
¼ cup chopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
¼ cup red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
⅛ teaspoon kosher salt
⅛ teaspoon cracked black pepper
1 (2 ounce) can sliced black olives, or to taste
2 ounces crumbled feta cheese

Steps:

  • Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
  • Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
  • Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

Nutrition Facts : Calories 369 calories, Carbohydrate 34.8 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 3.8 g, Sodium 275.3 mg, Sugar 2.4 g

CHICKEN WITH TOMATO AND FETA CHEESE



Chicken With Tomato and Feta Cheese image

Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece.

Provided by evelynathens

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 large shallots, chopped
1 garlic clove, minced
1 1/2 teaspoons dried oregano, crumbled
4 boneless chicken breast halves (with skin)
2 cups canned crushed tomatoes
1/2 cup red wine
1 (14 1/2 ounce) can chicken broth
1 cup feta cheese, crumbled
1/2 cup kalamata olive, pitted, chopped

Steps:

  • Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
  • Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: Fresh tomatoes and feta cheese will give your dish the best flavor. If you can't find fresh tomatoes, you can use canned or diced tomatoes. Just be sure to drain them well before using.
  • Don't Overcook the Chicken: Chicken breasts are very easy to overcook, so be careful not to cook them for too long. Cook them until they are just cooked through, or they will become dry and tough.
  • Use a Good Quality Feta Cheese: Feta cheese is a key ingredient in this dish, so it's important to use a good quality cheese. Look for a feta cheese that is creamy and has a slightly tangy flavor.
  • Serve Immediately: This dish is best served immediately after it is cooked. The orzo will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

This Tomato Feta Chicken with Orzo is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor from the tomatoes, feta cheese, and chicken. The orzo adds a hearty and satisfying element to the dish. This recipe is sure to become a family favorite.

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