This Mediterranean-inspired chicken and orzo dish brings together tender chicken, vibrant vegetables, and fragrant herbs for a comforting yet fresh weeknight meal. Every bite is filled with Italian flavors, creamy Parmesan, and perfectly cooked orzo for a wholesome and satisfying dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
- While the orzo cooks, heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 6–7 minutes per side until golden and fully cooked. Remove and let rest before slicing.
- In the same skillet, add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
- Add the red bell pepper and zucchini. Cook for 4–5 minutes until softened.
- Stir in the diced tomatoes, oregano, and basil. Cook 2–3 minutes to allow the flavors to mingle.
- Add the cooked orzo to the skillet and toss gently to combine with the veggies and herbs.
- Add the sliced chicken on top, sprinkle with Parmesan, and garnish with fresh parsley before serving.
Variation
- Swap the chicken for Italian turkey sausage to give the dish a richer, slightly spiced flavor.
- Add spinach or kale during the final 2 minutes of cooking for extra color and nutrients.
- Use feta instead of Parmesan for a tangier, Mediterranean twist.
Cooking Notes
- Make sure to cook the orzo just until al dente so it stays fluffy and doesn’t become mushy when mixed with the vegetables.
- Letting the chicken rest before slicing keeps it tender and juicy, preventing dryness.
- If the mixture feels too thick, add a splash of chicken broth or reserved pasta water for extra creaminess.
Serving Suggestions
- Serve with a simple side salad of cucumbers, tomatoes, and olives for a full Mediterranean-style meal.
- Pair with warm garlic bread or toasted ciabatta to soak up the flavorful juices.
- Add a squeeze of fresh lemon over each serving to brighten the flavors even more.
Tips
- Dice the vegetables evenly so they cook at the same rate.
- For deeper flavor, brown the chicken well before removing it from the skillet.
- Grate fresh Parmesan instead of using pre-shredded it melts creamier and tastes better.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 28 g
- Sodium: 520 mg
Frequently Asked Questions
-
Can I use whole-wheat orzo instead of regular orzo?
Yes, whole-wheat orzo works great and adds extra fiber, though it may need 1–2 more minutes of cooking time. -
Can I make this recipe ahead of time?
Absolutely prepare the dish, let it cool, and store it in an airtight container for up to 3 days. Reheat with a splash of broth. -
What vegetables can I substitute if I don’t have zucchini?
Mushrooms, spinach, broccoli, or chopped asparagus all work beautifully in this recipe. -
Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover grilled chicken makes the dish even faster—just stir it in during the final step to warm through.
Conclusion
This Italian Chicken Orzo brings together hearty chicken, vibrant veggies, and tender orzo in one comforting Mediterranean-style dish. It’s quick, flavorful, and perfect for busy weeknights while still feeling fresh and satisfying.
Italian Chicken Orzo
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Mediterranean-inspired chicken and orzo dish brings together tender chicken, vibrant vegetables, and fragrant herbs for a comforting yet fresh weeknight meal. Every bite is filled with Italian flavors, creamy Parmesan, and perfectly cooked orzo for a wholesome and satisfying dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
- While the orzo cooks, heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 6–7 minutes per side until golden and fully cooked. Remove and let rest before slicing.
- In the same skillet, add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
- Add the red bell pepper and zucchini. Cook for 4–5 minutes until softened.
- Stir in the diced tomatoes, oregano, and basil. Cook 2–3 minutes to allow the flavors to mingle.
- Add the cooked orzo to the skillet and toss gently to combine with the veggies and herbs.
- Add the sliced chicken on top, sprinkle with Parmesan, and garnish with fresh parsley before serving.
Notes
- For extra flavor, add a splash of lemon juice at the end.
- You can swap zucchini for spinach or mushrooms.
- Use shredded rotisserie chicken for an even quicker meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean / Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 78 mg
Keywords: Italian chicken, orzo, Mediterranean chicken, skillet chicken, veggie chicken pasta