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Mediterranean Chicken Orzo

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A comforting one-pot meal combining seared chicken, orzo, fresh spinach, and sun-dried tomatoes, finished with a bright lemon zest.

Ingredients

Scale
  • 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. Pat the chicken dry and season with salt, black pepper, and oregano.
  2. 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.
  3. In the same pan, add remaining olive oil and sauté minced garlic for about 30 seconds until fragrant.
  4. Add orzo pasta and toast it for 1–2 minutes until it develops a nutty flavor.
  5. 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.
  6. Stir in sun-dried tomatoes, fresh spinach, lemon zest, and lemon juice. Cook for another minute until spinach wilts.
  7. Slice the cooked chicken and return it to the skillet, tossing gently to combine. Adjust seasoning with additional salt and pepper if needed.
  8. 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

Find it online: https://www.tastysavvy.com/mediterranean-chicken-orzo/