Description
Mediterranean Chicken and Orzo Skillet is a quick and wholesome one-pan dish with juicy chicken, tender orzo pasta, fresh tomatoes, olives, and feta, all brightened with lemon and herbs.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken with paprika, oregano, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
- Add diced onion to the same skillet and cook for 3 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add orzo and toast for 1–2 minutes, stirring frequently.
- Pour in chicken broth, scraping up browned bits from the skillet. Bring to a simmer.
- Return chicken to skillet, cover, and cook 12–15 minutes until orzo is tender and chicken reaches 165°F (74°C).
- Stir in cherry tomatoes, olives, lemon juice, and zest. Simmer uncovered for 2–3 minutes.
- Remove from heat and top with feta cheese and parsley before serving.
Notes
- Spinach or zucchini can be added for more vegetables.
- Bone-in chicken thighs work well but may require longer cooking.
- For a creamy variation, stir in a splash of cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean