Mediterranean Chicken Orzo Recipe for a Healthy Dinner Recipe

Introduction

This Mediterranean Chicken Orzo is a flavorful and healthy dinner option that combines tender chicken, bright lemon, and nutritious spinach with tender orzo pasta. It’s a one-pan meal that’s both satisfying and easy to prepare, perfect for any night of the week.

Ingredients

• 1 pound (450 g) boneless, skinless chicken thighs or breasts
• 1½ cups (280 g) orzo pasta
• 3 tablespoons extra virgin olive oil
• 3 cups (90 g) fresh baby spinach
• ½ cup (70 g) sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 3 cups (700 ml) chicken broth (low-sodium)
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Step 1: Pat the chicken dry and season both sides with salt, pepper, and dried oregano. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate; cover to keep warm.
2. Step 2: In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the orzo pasta and toast it for 1–2 minutes, stirring frequently to prevent burning.
3. Step 3: Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and cook the orzo for 8–10 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
4. Step 4: Stir in the chopped sun-dried tomatoes, fresh baby spinach, lemon zest, and lemon juice. Cook for 1 more minute until the spinach has wilted.
5. Step 5: Slice the cooked chicken and return it to the skillet. Toss everything together, adjust seasoning with salt, pepper, and crushed red pepper flakes if using. Garnish with fresh parsley and serve warm.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice, garlic, and oregano for 30 minutes before cooking.
• You can substitute chicken broth with vegetable broth for a lighter taste or to make it vegetarian by omitting the chicken and adding chickpeas.
• Add a handful of feta cheese on top before serving for a creamy, tangy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of broth or water if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both chicken breasts and thighs work well for this recipe. Thighs tend to stay juicier, but breasts are a leaner option and still delicious.

Is sun-dried tomato paste a good substitute?

Sun-dried tomato paste can be used if chopped sun-dried tomatoes aren’t available. Use about 1 to 2 tablespoons and adjust to taste, as it is more concentrated.

Mediterranean Chicken Orzo Recipe for a Healthy Dinner Recipe

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★★★★★

4.4 from 99 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Mediterranean Chicken Orzo recipe is a vibrant, healthy dinner option featuring tender seared chicken, flavorful orzo pasta, and fresh Mediterranean ingredients like sun-dried tomatoes, spinach, and lemon. Ready in under 40 minutes, it offers a perfect balance of protein, veggies, and carb-rich orzo, all cooked in one skillet for an easy yet impressive meal.

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Ingredients

Scale 1x2x3x

Protein

• 1 pound (450 g) boneless, skinless chicken thighs or breasts

Orzo & Vegetables

• 1½ cups (280 g) orzo pasta
• 3 cups (90 g) fresh baby spinach
• ½ cup (70 g) sun-dried tomatoes, chopped
• 2 cloves garlic, minced

Liquids & Oils

• 3 tablespoons extra virgin olive oil
• 3 cups (700 ml) chicken broth (low-sodium)
• Juice and zest of 1 lemon

Seasonings & Garnish

• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. Prepare and Season Chicken: Pat the chicken dry with paper towels. Season both sides with salt, freshly ground black pepper, and dried oregano to infuse flavor.
2. Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes on each side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate. Cover it loosely to keep warm.
3. Sauté Garlic and Toast Orzo: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the orzo pasta and toast it in the skillet for 1 to 2 minutes, stirring frequently to coat and lightly brown the orzo.
4. Cook Orzo in Broth: Pour in the low-sodium chicken broth and bring it to a simmer. Reduce heat to low, cover the skillet with a lid, and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
5. Add Vegetables and Flavorings: Stir in the chopped sun-dried tomatoes, fresh baby spinach, lemon zest, and lemon juice. Cook for an additional 1 minute, just until the spinach has wilted and the flavors meld together.
6. Combine Chicken and Orzo: Slice the seared chicken into strips or bite-sized pieces. Return the sliced chicken to the skillet, tossing it with the orzo and vegetables to combine well.
7. Final Seasoning and Garnish: Taste the dish and adjust salt, pepper, and crushed red pepper flakes if using. Garnish with freshly chopped parsley before serving warm.

Notes

• Using chicken thighs adds more flavor and moisture, but chicken breasts are a leaner alternative.
• Sun-dried tomatoes packed in oil can be drained and roughly chopped; if using dry sun-dried tomatoes, soak them in warm water first to soften.
• Keep an eye on orzo while cooking, as it can absorb liquid quickly; add a splash of water or broth if needed.
• For a vegetarian version, omit chicken and substitute the chicken broth with vegetable broth.
• Fresh parsley adds a bright finish but can be substituted with fresh basil or oregano if preferred.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean chicken recipe, chicken orzo, healthy dinner, one-pan meal, easy weeknight dinner, lemon chicken orzo, spinach and sun-dried tomatoes