Mediterranean Chicken and Orzo
This Mediterranean Chicken and Orzo dish combines tender, juicy chicken with flavorful orzo pasta, fresh vegetables, and classic Mediterranean herbs for a wholesome and vibrant meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 lemon, juiced and zested
- 2 cups low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, oregano, and thyme.
- Add chicken to skillet and cook for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil. Sauté red onion and garlic until translucent and fragrant, about 2-3 minutes.
- Add orzo pasta and toast for 1-2 minutes, stirring frequently.
- Pour in chicken broth and bring to a boil. Reduce heat to simmer and cook uncovered for 8-10 minutes until orzo is tender and liquid is absorbed.
- Stir in cherry tomatoes, olives, spinach, lemon juice, and zest. Cook for an additional 2-3 minutes until spinach wilts.
- Slice cooked chicken breasts and add back to the skillet, mixing everything gently to combine.
- Remove from heat and sprinkle with crumbled feta cheese and fresh parsley before serving.
Notes
For extra flavor, marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before cooking. Serve with a side of Greek salad or warm pita bread.