Mediterranean Chicken and Orzo
A quick and nutritious one-skillet meal featuring tender chicken, orzo, sun-dried tomatoes, and fresh spinach, all brightened with lemon.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts Thighs are juicier; breasts are leaner.
- 3 tablespoons extra virgin olive oil Reserve oil from sun-dried tomatoes if oil-packed.
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For the Orzo
- 1½ cups orzo pasta
- 3 cups chicken broth Low-sodium recommended.
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped Oil-packed or rehydrated dry-packed.
- 3 cups fresh baby spinach Substitute baby kale or arugula.
- Juice and zest of 1 lemon
- ½ teaspoon crushed red pepper flakes Optional.
For Garnish
- Fresh parsley For garnish.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt, pepper, and dried oregano.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Cooking
- Sear the chicken for 5-6 minutes per side, or until deeply golden and cooked through (165°F / 74°C). Remove chicken and rest.
- Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet.
- Sauté minced garlic for 30 seconds until fragrant; do not let it brown.
- Add orzo and toast while stirring for 1-2 minutes.
- Pour in chicken broth and bring to a gentle simmer. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is tender.
- Stir in sun-dried tomatoes, spinach, lemon zest, and lemon juice. Cook for 1 more minute until spinach wilts.
- Slice rested chicken and return to the pan. Toss to coat orzo with juices and lemon.
- Taste and adjust seasoning with salt, pepper, or red pepper flakes. Garnish with chopped parsley.
Notes
Refrigerate leftovers within 2 hours; store in an airtight container for 3-4 days. Reheat gently on stove or microwave. Can freeze for up to 2 months.