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Mediterranean Chicken Orzo

One-Pan Mediterranean Chicken Orzo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 cups cherry tomatoes, halved
  • 1 cup orzo pasta
  • 3 cups low-sodium chicken broth
  • ½ cup pitted kalamata olives, halved
  • 2 cups baby spinach
  • ½ cup crumbled feta
  • 1 lemon, juiced

Method
 

  1. Heat oil in a large skillet over medium-high heat. Season chicken with oregano, salt, and pepper. Sear for about 4 minutes per side until golden, then transfer to a plate.
  2. Reduce heat to medium. Cook onion until soft, about 3 minutes. Add garlic and tomatoes, cook 2 minutes more until tomatoes soften.
  3. Stir in orzo and toast for 1 minute. Pour in broth and scrape up any browned bits from the pan.
  4. Return chicken to the skillet, bring to a boil, then reduce heat to low. Cover and simmer 10-12 minutes until orzo is tender and chicken reaches 165°F.
  5. Remove from heat. Top with spinach, olives, and feta. Cover and let sit 2 minutes. Squeeze lemon over everything and serve.

Notes

A heavy 12-inch skillet works best. If doubling the recipe, use a Dutch oven to avoid overcrowding. The orzo will absorb more liquid as it sits, so when reheating add a splash of warm broth.