Description
A one-pan Mediterranean-inspired chicken and orzo skillet loaded with juicy chicken, tender orzo pasta, tomatoes, spinach, and tangy feta cheese. Perfect for a quick, healthy weeknight meal bursting with flavor.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp paprika
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/3 cup crumbled feta cheese
- 2 tbsp lemon juice
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, oregano, and paprika, then add to the skillet.
- Cook chicken for 5–7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Add orzo and toast for 1–2 minutes, stirring frequently.
- Pour in chicken broth and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in cherry tomatoes and spinach, cooking until spinach wilts.
- Return the cooked chicken to the skillet and mix well.
- Remove from heat and stir in lemon juice and feta cheese.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, use sun-dried tomatoes instead of fresh cherry tomatoes.
- You can substitute orzo with couscous or small pasta shapes.
- Use rotisserie chicken to save prep time.
- Best served immediately but can be stored for up to 3 days in the refrigerator.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean