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Mediterranean Chicken and Orzo

One-skillet Mediterranean dinner with tender chicken, creamy orzo, cherry tomatoes, olives, and feta ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • ½ cup Kalamata olives pitted and sliced
  • 2 cups chicken broth
  • ¼ cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large skillet with lid
  • cutting board and knife
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt, pepper, and oregano. Add to skillet and cook for 6-8 minutes, flipping halfway through, until golden brown and cooked through to 165°F internal temperature. Transfer chicken to a plate and set aside.
  2. In the same skillet, add chopped onion and sauté for 2-3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add dry orzo to the skillet and toast for 1-2 minutes, stirring frequently, until it smells nutty and turns light golden in color.
  4. Pour in chicken broth and stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes, stirring once halfway through, until orzo is tender and most liquid is absorbed.
  5. Stir in halved cherry tomatoes, sliced Kalamata olives, cooked chicken, and lemon juice. Cook uncovered for 2-3 minutes, stirring occasionally, until everything is heated through and tomatoes begin to soften.
  6. Remove from heat. Taste and adjust seasoning with salt and pepper. Sprinkle with crumbled feta cheese and fresh chopped parsley. Serve hot.

Notes

Storage: Refrigerate in airtight container for up to 4 days. Orzo will thicken as it sits. Reheating: Add splash of broth or water when reheating. Microwave 1-2 minutes or reheat in skillet over medium-low heat. Variations: Add chickpeas for extra protein, stir in spinach or kale during last 2-3 minutes, use shrimp instead of chicken. If dish looks dry after cooking orzo, add extra broth or warm water to reach desired consistency. Toast orzo thoroughly for best flavor and texture.