No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken, Lemon, and Dill with Orzo

  • prep: 10 mins
    total time: 50 mins
  • servings: 6

Ingredients

  • 4 cups low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 1 pound chicken tenderloins, cut into 1-inch pieces
  • 1 pound orzo
  • 2 cups crumbled feta (4 ounces)
  • 1/4 cup coarsely chopped fresh dill
  • 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 cup grated Parmesan

Cook's Note

The Greek flavors in this dish are great with a fresh fennel salad. For a vegetarian main course, omit the chicken and use vegetable broth.

Directions

  1. Step 1

    Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Source
Everyday Food, November 2009

Reviews (9)

  • 24 Nov, 2013

    This is one of my favorite recipes. Personally I don't think the 1 lb of chicken tenderloins is enough for an entire pound of orzo. If you use the orignal recipe go for 1.5-2 lbs of chicken.

  • 24 Nov, 2013

    I made a variation tonight that came out awesome. I added finely diced shallot to the sauce pan and sauteed for about 5 min. In lieu of orzo, I used a rice blend of long grain brown rice and red quionua. I reduced the amount to 1 cup of rice and two 14 oz cans of chicken broth and omitted the extra water. Lastly I added about 6 sliced baby bella mushrooms. I had to increase the cooking time since it had rice. It thickened up nice and creamy after 50 minutes. Add the parmesan and cook 5 more min.

  • 2 Nov, 2011

    This recipe is great! Super easy and makes a lot of food, but works well as leftovers. I used 1 tablespoon of dried tyme instead of fresh, which worked great.

  • 14 Jul, 2011

    We could not stop eating this! It is delicious, creamy and very easy to make.
    We will definitely make this regularly!

  • 3 Mar, 2011

    I'm a vegetarian so I tried using Quorn tenders (for the first time) right out of the freezer. Delicious! The flavors were so well balanced and complemented each other. I've been eating leftovers for lunch and enjoying them very much. :D

  • 11 Oct, 2010

    I made this and loved here. My results are here: http://marthaandme.wordpress.com/2009/10/22/chicken-lemon-and-dill-with-...

  • 13 Jul, 2010

    Wow! What an easy and delicious dish! I made it using a roasted chicken from the supermarket and served it with sides of spinach, hummus, and sliced pita bread. The flavors are so fresh and everyone in my family loved it! We will definitely be making this again! One tip - take the dish out of the oven at the end of the posted cooking time, then give the dish 20 minutes or so to rest and soak up the remaining juice. This way you won't overcook the orzo but the dish won't be too juicy, either.

  • 10 Jul, 2010

    I fixed this for dinner the other night and it was well received. I am filling out the grocery list for next week and my wife indicated that if I did not have chicken, lemons and orzo on the list I should not come home. It was great.

  • 10 May, 2010

    We really like this dish. Very quick and easy to make, which is great as I have small children and little time. We hold back on the dill a little, and my husband suggested adding a can of (rinsed) garbanzo beans, which is a great addition to this dish. Just gives it a little more protein and substance. I usually add a couple more ounces of feta too as we LOVE feta.