Introduction:
Treat yourself to a Mediterranean feast with this Greek Chicken with Orzo Pasta! Juicy, seasoned chicken breasts are paired with tender orzo, fresh veggies, and tangy feta cheese for a vibrant, flavorful dish that’s easy to make and perfect for any night of the week. The combination of savory chicken, refreshing veggies, and creamy feta will transport your taste buds straight to the shores of Greece!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions:
- Marinate the Chicken: In a bowl, mix olive oil, dried oregano, garlic powder, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes.
- Cook the Orzo: While the chicken is marinating, cook the orzo pasta according to package instructions. Drain and set aside.
- Cook the Chicken: In a large skillet over medium heat, add the marinated chicken breasts. Cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.
- Sauté the Vegetables: In the same skillet, add cherry tomatoes, cucumber, red onion, and Kalamata olives. Sauté for 2-3 minutes until slightly softened.
- Combine Ingredients: In a large bowl, combine cooked orzo, sautéed vegetables, and sliced chicken. Drizzle with lemon juice and toss gently to combine.
- Serve: Top with crumbled feta cheese and garnish with fresh parsley. Serve warm and enjoy the vibrant flavors of the Mediterranean!
Variations:
- Spicy Greek Chicken: Add a pinch of cayenne pepper or red pepper flakes to the marinade for a bit of heat. This variation pairs wonderfully with cooling tzatziki sauce on the side.
- Vegetarian Version: Substitute the chicken with chickpeas or roasted vegetables like zucchini and bell peppers. Season the veggies the same way and roast until tender.
- Lemon Herb Orzo: Cook the orzo in chicken or vegetable broth instead of water and add a squeeze of fresh lemon juice right before serving for a more vibrant, zesty flavor.
Cooking Notes:
- Adjust the seasoning to taste by adding more lemon juice or herbs.
- Serve with a side of warm pita bread or a Greek salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
- Greek Salad Side: Serve the Greek Chicken with Orzo alongside a traditional Greek salad made with cucumbers, tomatoes, red onions, olives, and a tangy vinaigrette. This adds a crisp, refreshing contrast to the hearty main dish.
- Tzatziki Drizzle: Drizzle homemade tzatziki sauce over the chicken and orzo for a creamy, garlicky touch that enhances the Mediterranean flavors.
- Warm Pita Bread: Pair with warm pita bread or garlic naan to soak up the flavorful juices from the chicken and vegetables, creating a hearty and satisfying meal.
Tips:
- Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor compared to bottled lemon juice. It adds brightness and a subtle acidity that complements the savory chicken and orzo.
- Sear the Chicken: Searing the chicken at medium-high heat initially helps lock in the juices and develop a flavorful, golden crust. Avoid moving the chicken too much while cooking to achieve a nice sear.
- Balancing the Flavors: Taste the final dish before serving and adjust seasoning as needed. A little extra salt, a drizzle of olive oil, or another squeeze of lemon juice can make all the difference in balancing the flavors.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving):
- Calories: 420 kcal
- Protein: 35 g
- Sodium: 760 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Cholesterol: 100 mg
Frequently Asked Questions:
-
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs can be used in place of chicken breasts and will add an extra layer of juiciness and flavor. Keep in mind that thighs may take a bit longer to cook, so use a meat thermometer to ensure they reach 165°F internally. -
What can I substitute for orzo pasta?
If you don’t have orzo, small pasta shapes like ditalini, couscous, or even rice can work as substitutes. Adjust the cooking time accordingly, as some grains take longer to cook. -
Can I make this dish ahead of time?
Yes! You can prepare the chicken and orzo separately and store them in the fridge for up to three days. Combine just before serving and reheat in a skillet or microwave. Add a splash of broth to keep the orzo from drying out. -
How do I store and reheat leftovers?
Store the dish in an airtight container in the refrigerator for up to three days. To reheat, warm in a skillet over medium heat or in the microwave. Add a splash of water or broth to maintain moisture.
Conclusion:
Greek Chicken with Orzo Pasta is a vibrant and hearty Mediterranean dish that’s packed with fresh flavors and simple ingredients. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. Serve it with a Greek salad and some warm pita bread for a complete meal that will transport your taste buds straight to the sunny shores of Greece. Enjoy the flavorful journey and savor every bite!
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Greek Chicken With Orzo Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Treat yourself to a Mediterranean feast with this Greek Chicken with Orzo Pasta! Juicy, seasoned chicken breasts are paired with tender orzo, fresh veggies, and tangy feta cheese for a vibrant, flavorful dish that’s easy to make and perfect for any night of the week. The combination of savory chicken, refreshing veggies, and creamy feta will transport your taste buds straight to the shores of Greece!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, dried oregano, garlic powder, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes.
- Cook the Orzo: While the chicken is marinating, cook the orzo pasta according to package instructions. Drain and set aside.
- Cook the Chicken: In a large skillet over medium heat, add the marinated chicken breasts. Cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.
- Sauté the Vegetables: In the same skillet, add cherry tomatoes, cucumber, red onion, and Kalamata olives. Sauté for 2-3 minutes until slightly softened.
- Combine Ingredients: In a large bowl, combine cooked orzo, sautéed vegetables, and sliced chicken. Drizzle with lemon juice and toss gently to combine.
- Serve: Top with crumbled feta cheese and garnish with fresh parsley. Serve warm and enjoy the vibrant flavors of the Mediterranean!
Notes
- Adjust the seasoning to taste by adding more lemon juice or herbs.
- Serve with a side of warm pita bread or a Greek salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Greek chicken, orzo pasta, Mediterranean chicken, skillet chicken, easy dinner