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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
