Mediterranean Chicken and Orzo Skillet

A one-pan Mediterranean-inspired dish with juicy chicken, tender orzo, and a flavorful tomato-based sauce with olives, feta, and herbs. Perfect for a quick and satisfying meal!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

1 tablespoon olive oil

For the Orzo Skillet:

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes (optional)

1 cup orzo pasta

1 ½ cups low-sodium chicken broth

1 (14.5 oz) can diced tomatoes (with juices)

½ cup Kalamata olives, sliced

¼ cup sun-dried tomatoes, chopped

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 teaspoon lemon zest

¼ cup crumbled feta cheese

¼ cup fresh parsley or basil, chopped

Instructions:

 Cook the Chicken

Season the chicken – Sprinkle salt, pepper, garlic powder, and smoked paprika on both sides.

Sear the chicken – Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F/75°C). Remove from skillet and set aside.

 Prepare the Orzo

Sauté the aromatics – In the same skillet, add 1 tablespoon olive oil, then sauté the onion for 2 minutes until soft. Stir in garlic, oregano, and red pepper flakes, cooking for 30 seconds until fragrant.

Toast the orzo – Add the orzo pasta and stir for 1-2 minutes until slightly golden.

Simmer – Pour in chicken broth and diced tomatoes with juices. Stir well and bring to a simmer.

Cook the orzo – Reduce heat to low, cover, and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.

Combine & Serve

Add the olives & sun-dried tomatoes – Stir into the orzo for extra Mediterranean flavor.

Return the chicken – Place the cooked chicken back on top of the orzo. Cover and let simmer for 2-3 minutes.

Finish with flavor – Sprinkle with lemon zest, feta cheese, and fresh herbs before serving.

Tips & Variations:

Make it creamy

– Stir in ¼ cup heavy cream or Greek yogurt at the end.

Vegetarian option

– Swap chicken for chickpeas or grilled halloumi.

Extra veggies

– Add spinach, roasted red peppers, or zucchini.

Spicy kick

– Increase the red pepper flakes or add harissa.

Nutrition Facts (Per Serving, Approximate)

Calories: 450

Protein: 35g

Carbohydrates: 40g

Fat: 15g

Fiber: 5g

Sodium: 700mg