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Delicious Mediterranean Chicken Orzo served in a bowl with herbs and vegetables

Flavorful Mediterranean Chicken Orzo

A delightful one-pan dish featuring tender chicken, orzo pasta, and fresh vegetables, perfect for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1.5 cups orzo pasta
  • 3 tablespoons extra virgin olive oil
  • 3 cups fresh baby spinach
  • 0.5 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 unit Juice and zest of 1 lemon
  • 3 cups chicken broth (low-sodium)
  • 1 teaspoon dried oregano
  • 0.5 teaspoon crushed red pepper flakes (optional)
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Pat the chicken dry and season it with salt, pepper, and oregano.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  3. Sear the chicken for 5–6 minutes on each side until golden brown and thoroughly cooked. Remove to a plate and cover.
  4. In the same skillet, add the remaining olive oil. Sauté the garlic for 30 seconds until fragrant.
  5. Toss in the orzo and toast it for 1–2 minutes.
  6. Pour in the chicken broth, bring it to a simmer, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
  7. Stir in sun-dried tomatoes, spinach, lemon zest, and lemon juice. Cook for 1 minute more, just until the spinach wilts.
  8. Slice the cooked chicken and return it to the pan. Toss everything together, adjust seasoning, and garnish with fresh parsley. Serve warm!

Notes

For variations, try using turkey or tofu instead of chicken. You can add bell peppers or zucchini for extra veggies and adjust the crushed red pepper flakes to your heat preference. This dish can be stored in the fridge for 3–4 days or frozen for up to 2 months.