Go Back
mediterranean chicken and orzo
Admin

mediterranean chicken and orzo

Mediterranean Chicken and Orzo is a vibrant one-pan dish that combines tender chicken, hearty orzo pasta, and a medley of sun-kissed Mediterranean flavors. With juicy tomatoes, briny olives, tangy feta, and fragrant herbs, this meal delivers a satisfying balance of bright and savory in every bite. It’s the perfect weeknight dinner—quick to prepare, healthy, and bursting with flavor. This dish is inspired by the sun-drenched coasts of the Mediterranean, where fresh ingredients and bold spices turn simple meals into something truly special. It’s colorful, comforting, and tastes like a mini vacation on a plate.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 420

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breast or thighs, diced
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 small red onion diced
  • 2 garlic cloves minced
  • 1 cup uncooked orzo pasta
  • 2 cups chicken broth
  • 1 cup cherry tomatoes halved
  • ½ cup kalamata olives pitted and sliced
  • ¼ cup crumbled feta cheese
  • Juice and zest of 1 lemon
  • 1 –2 tablespoons chopped fresh parsley or basil

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, oregano, and paprika. Add chicken to the pan and cook for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
  2. In the same pan, add a little more oil if needed. Add diced red onion and garlic, sautéing until softened and fragrant, about 2–3 minutes.
  3. Add the orzo pasta and stir for 1–2 minutes to lightly toast. Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
  4. Stir in cherry tomatoes and return the cooked chicken to the skillet. Cook for another 2–3 minutes until the tomatoes soften slightly and everything is heated through.
  5. Remove from heat and stir in lemon juice and zest. Sprinkle with olives, crumbled feta, and fresh parsley. Adjust seasoning if needed and serve warm.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze in a freezer-safe container for up to 2 months. Reheat with a splash of broth or water.
Meal Prep: Makes a great make-ahead lunch! Portion into containers and reheat as needed.