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Delicious Mediterranean Chicken Orzo garnished with fresh herbs and vegetables

Flavorful Mediterranean Chicken Orzo

A delightful one-pan meal featuring tender chicken, orzo pasta, vibrant spinach, and sun-dried tomatoes in a light broth that's creamy yet light.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1.5 cups orzo pasta
  • 3 tablespoons extra virgin olive oil
  • 3 cups fresh baby spinach
  • 0.5 cup sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 juice and zest of 1 lemon
  • 3 cups chicken broth (low-sodium)
  • 1 teaspoon dried oregano
  • 0.5 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, for garnish

Method
 

Cooking
  1. Pat the chicken dry and season it with salt, pepper, and oregano.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden brown and thoroughly cooked. Remove it to a plate and cover.
  3. In the same skillet, add the remaining olive oil. Sauté the garlic for 30 seconds, just until it smells divine.
  4. Toss in the orzo and toast it for 1–2 minutes.
  5. Pour in the chicken broth, bring it to a simmer, cover, and cook for 8–10 minutes, stirring occasionally until the orzo is tender.
  6. Stir in the sun-dried tomatoes, spinach, lemon zest, and lemon juice. Cook for 1 minute more, just until the spinach wilts.
  7. Slice the cooked chicken and return it to the pan. Toss everything together, adjust seasoning, and garnish with parsley. Serve warm.

Notes

Stored leftovers keep well for about 3-4 days in an airtight container. For longer storage, freeze for up to 3 months. When reheating, add a splash of chicken broth to bring back moisture.