Description
This Mediterranean Chicken with Orzo is a one-pan dish packed with juicy chicken, savory orzo, and vibrant vegetables. Infused with zesty lemon, sundried tomatoes, garlic, and crumbled feta, this easy yet flavorful meal delivers a taste of the Mediterranean in every bite. Perfect for weeknight dinners, meal prep, or entertaining guests!
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts (or 4 thighs)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt & black pepper, to taste
- Juice of ½ a lemon
- For the Orzo & Vegetables:
- 1 cup orzo pasta
- 3 cloves garlic, minced
- ½ cup sundried tomatoes, chopped
- 2 cups chicken broth (or vegetable broth)
- 2 cups fresh spinach
- ¼ cup crumbled feta cheese
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (optional, for heat)
- Fresh parsley, for garnish
Instructions
- Sear the Chicken – Season the chicken breasts with oregano, thyme, paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat and sear the chicken for 5-6 minutes per side, until golden brown. Remove from the pan and set aside.
- Sauté the Aromatics – In the same pan, add garlic and sundried tomatoes, cooking for 1-2 minutes until fragrant.
- Cook the Orzo – Stir in the orzo and toast for 1 minute, then pour in the chicken broth. Bring to a simmer.
- Simmer & Add Chicken – Return the chicken to the skillet, cover, and cook for 10-12 minutes, until the orzo is tender and the chicken is cooked through.
- Finish with Spinach & Feta – Stir in the spinach, lemon juice, and red pepper flakes (if using). Sprinkle with crumbled feta.
- Serve & Garnish – Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and extra lemon juice, then serve warm.
Notes
- Make it vegetarian – Swap chicken for chickpeas or white beans and use vegetable broth.
- Make it dairy-free – Omit the feta or use a dairy-free alternative.
- Storage – Refrigerate for up to 3 days. Reheat with a splash of broth to prevent dryness.
- Freezing – Store in freezer-safe containers without the feta, then thaw overnight and reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean