Mediterranean Chicken with Orzo (Print-Friendly Version)
Juicy chicken thighs with orzo, sun-dried tomatoes, olives and feta cheese - a one-skillet Mediterranean dinner sensation.
# Ingredients:
→ Protein
01 -
1.5 lbs boneless, skinless chicken thighs or breasts
→ Seasoning
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
1 tsp dried oregano
→ Cooking Oil
05 -
2 tbsp olive oil
→ Aromatics
06 -
1 small onion, finely chopped
07 -
4 cloves garlic, minced
→ Pasta and Liquid
08 -
1 cup orzo pasta
09 -
3 cups low-sodium chicken broth
→ Enhancements
10 -
0.5 cup sun-dried tomatoes in oil, chopped
11 -
0.33 cup kalamata olives, pitted and halved
12 -
Zest and juice of 1 lemon
13 -
0.5 tsp crushed red pepper flakes (optional)
→ Toppings
14 -
0.5 cup crumbled feta cheese
15 -
0.25 cup chopped fresh parsley
16 -
Fresh basil or dill (optional)
# Steps:
01 -
Pat the chicken dry and season with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Transfer to a plate.
02 -
In the same skillet, lower the heat to medium and add the remaining tablespoon of oil. Sauté the onion for 2–3 minutes until softened. Stir in the garlic and orzo. Cook for 1–2 minutes, allowing the orzo to toast slightly.
03 -
Stir in the chicken broth, sun-dried tomatoes, olives, lemon zest, lemon juice, and red pepper flakes. Mix well and nestle the chicken back into the skillet.
04 -
Cover the skillet and simmer for 12–15 minutes over medium-low heat until the orzo is tender and the chicken is fully cooked. Stir occasionally to prevent sticking.
05 -
Remove from heat. Sprinkle with feta and parsley. Let sit uncovered for 5 minutes to meld flavors. Garnish with fresh basil or dill, if desired. Serve directly from the skillet with lemon wedges.
# Notes & Tips:
01 -
Pair this with a cucumber-tomato salad for contrast.
02 -
Serve with warm pita or crusty bread for scooping.
03 -
For wine pairing, try Sauvignon Blanc or Pinot Grigio.