Mediterranean Chicken Orzo
Enjoy a vibrant and hearty Mediterranean Chicken Orzo, combining tender chicken, flavorful herbs, and tender orzo pasta for a delicious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 cups orzo pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 2 cups baby spinach
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 3 cups low-sodium chicken broth
- Salt and black pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, and oregano, and cook until browned and cooked through, about 6–8 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add orzo to the skillet and toast for 2 minutes, stirring frequently.
- Pour in the chicken broth, bring to a boil, then reduce heat to simmer. Cook for 8–10 minutes until orzo is tender and liquid is mostly absorbed.
- Return the cooked chicken to the skillet and stir in cherry tomatoes, kalamata olives, sun-dried tomatoes, and baby spinach. Cook for another 2–3 minutes until spinach wilts.
- Remove from heat and stir in lemon juice, fresh parsley, and crumbled feta cheese.
- Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve warm.
Notes
For added richness, drizzle a little extra virgin olive oil over the top before serving or sprinkle with toasted pine nuts for extra texture.