Mediterranean Chicken Orzo is one of those comforting yet exciting dishes that can transport you straight to a sun-drenched balcony overlooking the turquoise waters of the Mediterranean. I still remember the first time I made this dish for a cozy family dinner. The aroma of seared chicken mingling with garlic and sun-dried tomatoes filled the kitchen, making it impossible to resist a taste before it was even served. It became an instant favorite, cherished for its flavor and the ease with which it comes together. Perfect for a weeknight meal or a leisurely Sunday dinner, this recipe balances rich ingredients with fresh greens, making it both hearty and refreshing.
Why You’ll Love This Dish
What sets Mediterranean Chicken Orzo apart is its simple elegance. You get tender chicken, vibrant greens, and luscious orzo all cooked together in a single skillet. It’s a delightful one-pot meal that strikes the ideal balance between savory and fresh, ensuring that your family will be lining up for seconds. Plus, it’s wonderfully versatile! You might find it’s exactly what you need for a busy weekday, lazy Sunday brunch, or when entertaining friends.
"I love making this dish after a long day; it comes together in one pan and tastes like a hug in a bowl!" – A satisfied home cook.
How This Recipe Comes Together
Making Mediterranean Chicken Orzo is a breeze! First, sear the chicken until golden, then sauté garlic and toast the orzo for a fantastic depth of flavor. After adding chicken broth and letting it simmer, you’ll fold in nutritious baby spinach and sun-dried tomatoes. Finally, layer in the lemon zest and juice for a bright finish before serving everything nestled together.
What You’ll Need
- 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
Step-by-Step Instructions
- Start by patting the chicken dry. Season generously with salt, black pepper, and oregano.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. When the oil is shimmering, add the chicken. Sear for 5–6 minutes on each side until golden brown and fully cooked. Once done, transfer the chicken to a plate and cover it to keep warm.
- In the same pan, add the remaining olive oil and sauté the minced garlic for about 30 seconds until fragrant—just enough time to awaken those delicious aromas!
- Toss in the orzo pasta, stirring frequently to toast it for 1–2 minutes until it develops a lovely nutty flavor.
- Pour in the chicken broth, and bring it to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Stir in the chopped sun-dried tomatoes, fresh spinach, lemon zest, and lemon juice. Cook for another minute or so until the spinach wilts and the mixture is combined.
- Slice the cooked chicken and return it to the skillet, tossing gently to mix everything together. Adjust the seasoning with additional salt and pepper as needed.
- Finish with a sprinkle of freshly chopped parsley before serving warm.
Best Ways to Enjoy It
Serving Mediterranean Chicken Orzo is where the fun begins! Try plating it in shallow bowls to showcase the vibrant colors of the dish. Pair it with a light salad topped with a zesty vinaigrette, or enjoy it with crusty bread to soak up those delicious flavors. A crisp white wine or sparkling water with lemon makes a perfect accompaniment to the meal, enhancing the Mediterranean vibe.
How to Store
Leftovers from this Mediterranean delight can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or chicken broth to loosen the orzo and preserve its creaminess. Avoid microwaving for extended periods to keep the dish moist!
Tips to Make It Perfect
- To save time, consider preparing the chicken in advance or using rotisserie chicken for a quick swap.
- Toasting the orzo is a crucial step. It adds a depth of flavor you won’t want to skip.
- If you want to amp up the freshness, try adding a handful of cherry tomatoes or olives right before serving.
Creative Twists
Looking to mix things up? Here are a few ideas:
- Add feta cheese crumbles for a tangy twist and creaminess that pairs beautifully with the orzo.
- Substitute quinoa for orzo for a gluten-free version, adjusting the cooking time as needed.
- For a hearty variation, include roasted vegetables like zucchini or bell peppers for added color and nutrition.
Frequently Asked Questions
What is the prep time for Mediterranean Chicken Orzo?
Prep time is about 10 minutes, while the total cooking time takes around 30 minutes, making this a quick meal for busy evenings.
Can I use other types of pasta in this recipe?
Yes, feel free to use other small pasta shapes like couscous or farro. Just keep an eye on the cooking time, as it may vary!
How can I make this dish vegetarian?
To make a vegetarian version, simply substitute the chicken with chickpeas or tofu. Be sure to use vegetable broth instead of chicken broth too.
Mediterranean Chicken Orzo
A comforting one-pot meal combining seared chicken, orzo, fresh spinach, and sun-dried tomatoes, finished with a bright lemon zest.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free Option, High Protein
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
- Pat the chicken dry and season with salt, black pepper, and oregano.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 5–6 minutes on each side until golden brown. Transfer to a plate to keep warm.
- In the same pan, add remaining olive oil and sauté minced garlic for about 30 seconds until fragrant.
- Add orzo pasta and toast it for 1–2 minutes until it develops a nutty flavor.
- Pour in chicken broth and bring to a gentle simmer. Cover and cook for 8–10 minutes until orzo is tender and has absorbed most of the liquid.
- Stir in sun-dried tomatoes, fresh spinach, lemon zest, and lemon juice. Cook for another minute until spinach wilts.
- Slice the cooked chicken and return it to the skillet, tossing gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Finish with a sprinkle of freshly chopped parsley before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg