Description
This Mediterranean Chicken with Orzo recipe features tender, oven-seared chicken thighs cooked with aromatic herbs and served over a bed of toasted orzo pasta simmered in flavorful chicken broth, mixed with juicy cherry tomatoes, Kalamata olives, and creamy feta cheese. Finished with fresh parsley and a splash of lemon juice, this dish offers a vibrant and balanced meal that’s perfect for a healthy weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, sliced
- 2 tablespoons chopped fresh parsley
Pasta and Liquids
- 1 cup uncooked orzo
- 2 cups low-sodium chicken broth
- Juice of 1 lemon
Cheese
- 1/4 cup crumbled feta cheese
Instructions
- Season the Chicken: Pat the chicken dry and season both sides evenly with dried oregano, salt, and black pepper to infuse the meat with Mediterranean flavors.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken into the pan and cook each side for 4–5 minutes, until golden brown and cooked through. Remove the chicken and set aside, covering loosely to keep warm.
- Sauté Onions and Garlic: In the same skillet, add the diced red onion and cook for 2–3 minutes until softened. Add the minced garlic and sauté for another 30 seconds to release its aroma without burning.
- Toast the Orzo: Stir in the uncooked orzo and toast it for about 1 minute, stirring often to prevent sticking and to enhance its nutty flavor.
- Simmer Orzo in Broth: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Reduce the heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has evaporated.
- Add Tomatoes, Olives, and Feta: Gently fold in the halved cherry tomatoes, Kalamata olives, and crumbled feta cheese to add bursts of flavor and creaminess.
- Combine and Heat Through: Nestle the seared chicken pieces back into the skillet atop the orzo. Cover the skillet and cook for an additional 2–3 minutes over low heat to warm everything through and meld the flavors.
- Garnish and Serve: Finish by squeezing fresh lemon juice over the dish and sprinkling chopped parsley on top for a bright and fresh finish. Serve warm and enjoy!
Notes
- For extra flavor, marinate the chicken in lemon juice and minced garlic for 30 minutes before cooking.
- This dish pairs beautifully with a crisp cucumber salad or warm pita bread to round out the meal.
- Use low-sodium chicken broth to control the salt content.
- Chicken breasts can be substituted for thighs if preferred, adjusting cook time as necessary to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
