Mediterranean Creamy Feta Chicken Orzo with Roasted Sweet Potatoes
This Mediterranean-inspired dish combines tender, bite-sized chicken with sweet roasted potatoes, creamy feta, and perfectly cooked orzo. The sauce, enriched with spinach, garlic, and a touch of cream or milk, is brightened with lemon juice for a fresh, balanced flavor. It’s a one-pan-meets-roasting-tray meal that’s perfect for weeknight dinners, meal prep, or a cozy weekend meal. Each bite has a satisfying combination of creamy, savory, and sweet notes with a hint of Mediterranean flair.
Total Time: 40–50 minutes
Servings: 4
Ingredients
Sweet Potatoes
2 medium sweet potatoes (or ~1.5 pounds), peeled and cubed
1–2 tbsp olive oil
Salt and pepper to taste
Chicken and Orzo
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 cup uncooked orzo pasta
2–3 tbsp olive oil, divided
2 cloves garlic, minced
2–4 cups chicken broth (adjust for creaminess)
1 cup baby spinach
1/2 cup milk or cream
3/4 cup (4 ounces) crumbled feta cheese, divided
1 tbsp lemon juice (or 2 tbsp, to taste)
Salt and pepper to taste
Optional seasonings: smoked paprika, garlic powder, cayenne pepper
Garnish
Fresh parsley or dill, chopped
Instructions
Roast the sweet potatoes
Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with 1–2 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.
Cook the chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and optional paprika or cayenne. Cook until browned and cooked through, about 6–8 minutes. Remove chicken from skillet and set aside.
Cook the orzo
In the same skillet, add remaining olive oil and sauté minced garlic for 30 seconds. Add the orzo and toast lightly for 1–2 minutes. Pour in 2 cups of chicken broth, bring to a simmer, and cook until orzo is nearly tender, about 8–10 minutes. Add more broth as needed to reach your desired creaminess.
Combine chicken and spinach
Return the cooked chicken to the skillet. Stir in baby spinach and allow it to wilt. Add milk or cream, 1/2 of the feta, and lemon juice. Stir gently until combined and creamy. Adjust seasoning with salt, pepper, or additional spices.
Assemble and serve
Plate the orzo and chicken mixture, then top with roasted sweet potatoes. Sprinkle remaining feta over the top and garnish with fresh parsley or dill.
Tips
- Even sweet potato cubes – Ensures uniform roasting and tenderness.
Toast the orzo – Lightly to enhance nutty flavor.
Use medium heat for chicken – Browning adds flavor without drying it out.
Adjust liquid gradually – Add broth incrementally to control creaminess.
Wilt spinach gently – Overcooking makes it mushy.
Feta balance – Add half during cooking for creaminess, half on top for tangy contrast.
Lemon juice – Add at the end to brighten flavors without curdling dairy.
Season layers – Taste and adjust salt and pepper at each stage.
Serve immediately – Orzo thickens as it sits, so serve fresh for best texture.
Variations
Vegetable boost – Add zucchini, roasted red peppers, or mushrooms.
Spicy option – Add crushed red pepper or cayenne for heat.
Cheese swap – Use goat cheese or Parmesan instead of feta.
Protein swap – Use shrimp, chicken thighs, or tofu.
Grain swap – Replace orzo with quinoa or couscous.
Creamier version – Add extra milk or a splash of heavy cream.
Mediterranean herbs – Add oregano, thyme, or dill to the sauce.
Make-ahead – Roast sweet potatoes and cook orzo ahead, combine when ready.
Low-carb version – Skip orzo and serve chicken and sauce over roasted cauliflower rice.
Q&A
Can I use frozen chicken?
Yes, thaw completely before cooking to ensure even cooking.
Can I make this vegetarian?
Yes, use chickpeas or tofu instead of chicken and vegetable broth.
Can I use sweet potato leftovers?
Absolutely; roast ahead and reheat before serving.
Can I make it dairy-free?
Use coconut cream or a plant-based milk and vegan feta.
Can I prepare ahead of time?
Yes, cook chicken, orzo, and sweet potatoes separately, then assemble before serving.
Can I bake the whole dish instead of stove-top?
Yes, combine orzo, broth, chicken, and seasonings in a baking dish; cover and bake at 375°F (190°C) for 25–30 minutes, adding sweet potatoes at the end.
How do I prevent orzo from sticking?
Stir occasionally and monitor liquid; add more broth if necessary.
Can I use red onions or shallots?
Yes, sauté lightly with garlic before adding orzo.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Can I freeze leftovers?
Yes, but best to freeze without sweet potatoes; add roasted sweet potatoes fresh when reheating.
Nutrition
(approx. per serving)
Calories: 450–500
Protein: 32–35 g
Carbs: 45–50 g
Fat: 16–18 g
Fiber: 6–7 g
Sodium: 600–700 mg
Conclusion
This Mediterranean Creamy Feta Chicken Orzo with Roasted Sweet Potatoes is a vibrant, balanced meal with sweet, savory, and creamy elements. The roasted sweet potatoes contrast perfectly with the creamy orzo and tangy feta, while tender chicken makes it hearty. Quick to assemble yet full of flavor, it’s ideal for weeknight dinners, meal prep, or an elegant lunch. With easy variations, you can adjust proteins, grains, or vegetables to your taste while keeping the Mediterranean-inspired essence.