Mediterranean Chicken With Orzo

Mediterranean Chicken With Orzo is a bright, one-pan dinner that brings classic coastal flavors to your table with minimal effort. Juicy, herb-seasoned chicken is paired with tender orzo, colorful veggies, and tangy feta for a wholesome, satisfying meal that feels both comforting and light enough for any night of the week.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup orzo pasta, uncooked
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 2 cups chicken broth (low-sodium preferred)
• 1/4 cup feta cheese, crumbled
• Fresh parsley, chopped (for garnish)

Instructions

1. Season both sides of the chicken breasts with salt, pepper, dried oregano, and dried basil.
2. Heat the olive oil in a large deep skillet over medium heat.
3. Add the seasoned chicken breasts to the skillet and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).
4. Transfer the cooked chicken to a plate, tent loosely with foil, and set aside to rest.
5. In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring frequently, until the onion is softened and translucent.
6. Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 3–4 minutes, until the vegetables begin to soften.
7. Stir in the uncooked orzo, coating it in the pan drippings and vegetables for 1 minute to lightly toast the pasta.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil over medium-high heat.
9. Once boiling, reduce the heat to low, cover the skillet, and let the orzo simmer for 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
10. While the orzo is cooking, slice the rested chicken breasts into strips or bite-size pieces.
11. When the orzo is done, gently fold in the halved cherry tomatoes and crumbled feta cheese. Taste and adjust seasoning with additional salt and pepper, if needed.
12. Spoon the flavorful orzo and vegetable mixture onto plates or into shallow bowls. Top with the sliced chicken and garnish with freshly chopped parsley before serving.

Variation

1. Add olives and capers: Stir in a handful of sliced Kalamata olives and 1–2 tablespoons of capers with the cherry tomatoes for extra briny flavor.
2. Make it creamy: Stir in 2–3 tablespoons of Greek yogurt or a splash of cream at the end for a richer, creamier orzo base.
3. Swap the protein: Substitute boneless, skinless chicken thighs or shrimp for the chicken breasts, adjusting the cooking time as needed.

Cooking Notes

1. Avoid overcrowding the pan when searing the chicken so it browns nicely instead of steaming.
2. Stir the orzo once or twice as it simmers to prevent sticking to the bottom of the skillet.
3. Let the chicken rest after cooking to keep it juicy and easier to slice without losing its moisture.

Serving Suggestions

1. Serve with a simple green salad dressed with lemon and olive oil to echo the Mediterranean flavors.
2. Add warm crusty bread or pita on the side to soak up any remaining juices from the orzo.
3. Pair with a light white wine such as Sauvignon Blanc or a citrusy sparkling water with lemon slices.

Tips

• Cut the vegetables into similar-sized pieces so they cook evenly and in the suggested time.
• For faster prep, chop the vegetables while the chicken is searing in the skillet.
• If meal-prepping, keep the chicken and orzo stored separately, then combine and reheat gently with a splash of broth.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutritional Information (Per Serving)

• Calories: 380 kcal
• Protein: 32 g
• Sodium: 520 mg

Frequently Asked Questions

1. Can I use whole-wheat orzo?
   Yes, whole-wheat orzo can be used, but you may need to add a bit more broth and extend the simmering time by a few minutes until tender.
2. How do I store leftovers?
   Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water.
3. Can I make this dairy-free?
   Yes. Omit the feta cheese or use a dairy-free feta alternative, and finish with extra herbs and lemon for brightness.
4. Can I bake this instead of cooking on the stovetop?
   You can transfer the sautéed vegetables, orzo, broth, and seared chicken to a baking dish, cover, and bake at 375°F (190°C) for about 20–25 minutes, checking that the orzo is tender and the chicken is cooked through.

Conclusion

This Mediterranean Chicken With Orzo brings tender herb-seasoned chicken, vibrant vegetables, and creamy feta together in one satisfying skillet. It’s simple enough for busy weeknights yet flavorful enough to serve guests, with minimal cleanup and bright, fresh flavors in every bite.

Mediterranean Chicken With Orzo

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• Author: Avery
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Omnivore, Mediterranean-style

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Description

Mediterranean Chicken With Orzo is a bright, one-pan dinner that brings classic coastal flavors to your table with minimal effort. Juicy, herb-seasoned chicken is paired with tender orzo, colorful veggies, and tangy feta for a wholesome, satisfying meal that feels both comforting and light enough for any night of the week.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 1 cup orzo pasta, uncooked
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 2 cups chicken broth (low-sodium preferred)
• 1/4 cup feta cheese, crumbled
• Fresh parsley, chopped (for garnish)

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Instructions

1. Season both sides of the chicken breasts with salt, pepper, dried oregano, and dried basil.
2. Heat the olive oil in a large deep skillet over medium heat.
3. Add the seasoned chicken breasts to the skillet and cook for 6–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).
4. Transfer the cooked chicken to a plate, tent loosely with foil, and set aside to rest.
5. In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes, stirring frequently, until the onion is softened and translucent.
6. Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 3–4 minutes, until the vegetables begin to soften.
7. Stir in the uncooked orzo, coating it in the pan drippings and vegetables for 1 minute to lightly toast the pasta.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil over medium-high heat.
9. Once boiling, reduce the heat to low, cover the skillet, and let the orzo simmer for 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
10. While the orzo is cooking, slice the rested chicken breasts into strips or bite-size pieces.
11. When the orzo is done, gently fold in the halved cherry tomatoes and crumbled feta cheese. Taste and adjust seasoning with additional salt and pepper, if needed.
12. Spoon the flavorful orzo and vegetable mixture onto plates or into shallow bowls. Top with the sliced chicken and garnish with freshly chopped parsley before serving.

Notes

• Use low-sodium chicken broth so you can better control the salt level, especially with the salty feta.
• If the orzo absorbs liquid too quickly before becoming tender, add a splash of broth or water and continue simmering.
• For extra brightness, finish with a squeeze of fresh lemon juice just before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop, One-Pan
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 380 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 13 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 90 mg

Keywords: mediterranean chicken, chicken orzo, one pan dinner, skillet chicken, feta orzo, easy weeknight meal