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