How to Make Mediterranean Chicken with Orzo Easily

This Mediterranean Chicken with Orzo is a delightful one-pan meal that brings together tender chicken, vibrant vegetables, and perfectly cooked orzo, all infused with the rich flavors of the Mediterranean. It’s an easy and satisfying dish that’s perfect for both weeknight dinners and special occasions. The combination of juicy chicken, tangy tomatoes, and the subtle earthiness of the orzo makes this a dish you’ll want to make again and again.

A Family Favorite: How Mediterranean Chicken with Orzo Became a Household Hit

The first time I made this Mediterranean Chicken with Orzo, I knew it was going to be a hit. The aroma of garlic, tomatoes, and herbs wafted through the kitchen, and my husband couldn’t wait to dig in. It’s now one of our go-to recipes whenever we crave something hearty yet healthy. Every bite reminds us of summer dinners on the patio, and it’s a dish that never fails to bring our family together around the table.

Why You’ll Love Mediterranean Chicken with Orzo

• One-Pan Meal: Everything cooks together in one pan, making cleanup a breeze.
• Bold Mediterranean Flavors: Enjoy the taste of sun-drenched tomatoes, olives, and herbs in every bite.
• Healthy and Satisfying: Lean chicken and orzo make for a well-balanced, protein-rich meal.
• Versatile and Adaptable: Easily customize with your favorite Mediterranean ingredients or swap in what you have on hand.
• Perfect for Meal Prep: Makes delicious leftovers that are easy to reheat for lunch or dinner.

Ingredients Notes For Mediterranean Chicken with Orzo

• Chicken Thighs or Breasts: Both work well, but thighs offer a juicier, more flavorful option.
• Orzo Pasta: A small rice-shaped pasta that absorbs the delicious flavors of the dish.
• Cherry Tomatoes: Adds a burst of sweetness and acidity.
• Kalamata Olives: Bring a salty, briny flavor that complements the chicken perfectly.
• Garlic and Onions: Essential for building a flavorful base.
• Feta Cheese (Optional): Crumble on top for a creamy, tangy finish.
• Lemon Juice: Adds brightness and enhances all the Mediterranean flavors.

Recipe Steps for Mediterranean Chicken with Orzo

1. Season the Chicken: Pat the chicken dry and season with salt, pepper, and a sprinkle of oregano or Italian seasoning.
2. Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden brown. Remove and set aside.
3. Cook the Vegetables: In the same skillet, sauté chopped onions and garlic until soft and fragrant. Add cherry tomatoes and cook until they start to burst.
4. Add the Orzo: Stir in the orzo, coating it in the oil and vegetable juices. Pour in chicken broth and bring to a simmer.
5. Combine and Simmer: Nestle the seared chicken back into the skillet, cover, and let everything cook together until the chicken is cooked through and the orzo is tender.
6. Finish with Flavors: Stir in Kalamata olives and a squeeze of fresh lemon juice. Top with crumbled feta if desired.
7. Serve: Garnish with fresh herbs like parsley or basil, and serve hot.

Storage Options

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the orzo.
• Freeze: While the dish is best fresh, you can freeze portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

Variations & Substitutions

• Add Veggies: Toss in spinach, bell peppers, or zucchini for extra nutrition.
• Swap the Protein: Use shrimp or lamb instead of chicken for a different take on this dish.
• Herb It Up: Fresh oregano, thyme, or dill can be added for more herby flavors.
• Make It Creamy: Stir in a spoonful of Greek yogurt at the end for a creamy texture.

How to Make Mediterranean Chicken with Orzo Easily

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Ingredients

 

• ▢ Chicken
• ▢ 4 boneless skinless chicken breasts
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon ground cumin
• ▢ 1/2 teaspoon paprika
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ Juice of 1 lemon
• ▢ Orzo
• ▢ 1 1/2 cups orzo pasta
• ▢ 2 tablespoons olive oil
• ▢ 1 small onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 1/2 cups chicken broth
• ▢ 1 1/2 cups water
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/4 teaspoon red pepper flakes optional
• ▢ 1/2 cup Kalamata olives pitted and sliced
• ▢ 1/2 cup sun-dried tomatoes chopped
• ▢ 1/2 cup crumbled feta cheese
• ▢ 1/4 cup fresh parsley chopped
• ▢ Juice of 1 lemon
• ▢ Salt and black pepper to taste

Instructions

• Prepare the Chicken
• Marinate the Chicken: In a small bowl, combine the olive oil, dried oregano, ground cumin, paprika, garlic powder, salt, black pepper, and lemon juice. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
• Cook the Chicken: Heat a large skillet over medium-high heat. Add a bit of olive oil if needed. Remove the chicken from the marinade and cook in the skillet for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside. Cover with foil to keep warm.
• Prepare the Orzo
• Sauté the Onion and Garlic: In the same skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
• Cook the Orzo: Add the orzo to the skillet and cook for 2-3 minutes, stirring occasionally, until lightly toasted. Pour in the chicken broth, water, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
• Add Olives and Tomatoes: Stir in the sliced Kalamata olives and chopped sun-dried tomatoes. Cook for another 2-3 minutes until heated through.
• Finish the Orzo: Remove the skillet from the heat and stir in the crumbled feta cheese, chopped parsley, and lemon juice. Taste and adjust the seasoning with salt and black pepper as needed.
• Serve
• Plate the Dish: Slice the cooked chicken breasts and place them on top of the orzo.
• Garnish and Serve: Garnish with additional fresh parsley and a squeeze of lemon juice if desired. Serve the Mediterranean chicken with orzo hot.