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A colorful plate of Mediterranean Chicken Orzo with vegetables and herbs

Mediterranean Chicken Orzo

This one-pan Mediterranean Chicken Orzo combines tender chicken, zesty lemon, and delightful orzo pasta for a mouthwatering and easy-to-clean meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts Chicken thighs add more moisture.
  • 1.5 cups orzo pasta Can substitute with small pasta shapes.
  • 3 tablespoons extra virgin olive oil Divided for cooking.
  • 3 cups fresh baby spinach Can substitute with kale or arugula.
  • 0.5 cup sun-dried tomatoes, chopped Adds a rich flavor.
  • 2 cloves garlic, minced Toast for extra flavor.
  • 1 whole Lemon, juice and zest Adjust for more zing to taste.
  • 3 cups chicken broth (low-sodium) Ensure low-sodium for a healthier option.
  • 1 teaspoon dried oregano Herb flavoring.
  • 0.5 teaspoon crushed red pepper flakes Optional for spice.
  • to taste none Salt and freshly ground black pepper For seasoning.
  • for garnish none Fresh parsley Enhances presentation.

Method
 

Cooking
  1. Pat the chicken dry and season it with salt, pepper, and oregano.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes on each side until golden brown and thoroughly cooked. Remove and cover.
  3. In the same skillet, add the remaining olive oil and sauté the garlic for 30 seconds.
  4. Add the orzo and toast for 1-2 minutes.
  5. Pour in the chicken broth, bring to a simmer, cover, and cook for 8-10 minutes, stirring occasionally until the orzo is tender.
  6. Stir in the sun-dried tomatoes, spinach, lemon zest, and lemon juice. Cook for 1 minute more until the spinach wilts.
  7. Slice the cooked chicken and return it to the pan. Toss everything together, adjust seasoning, and garnish with parsley. Serve warm.

Notes

For the ultimate experience, serve in shallow bowls. Pair with a fresh salad or crusty bread. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.