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.
Ingredients
Scale
- 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
- Season both sides of the chicken breasts with salt, pepper, dried oregano, and dried basil.
- Heat the olive oil in a large deep skillet over medium heat.
- 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).
- Transfer the cooked chicken to a plate, tent loosely with foil, and set aside to rest.
- 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.
- Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 3–4 minutes, until the vegetables begin to soften.
- Stir in the uncooked orzo, coating it in the pan drippings and vegetables for 1 minute to lightly toast the pasta.
- 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.
- 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.
- While the orzo is cooking, slice the rested chicken breasts into strips or bite-size pieces.
- 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.
- 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