This Easy Mediterranean Chicken Orzo is a tasty one-pan meal that brings the flavors of the Mediterranean right to your table. The tender chicken, colorful veggies, and orzo pasta come together perfectly!
I love how quick and simple this dish is to make. Just throw everything in the pan, and in no time, you’ll have a delicious dinner that’s bursting with flavor. Perfect for busy nights!
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their juiciness and flavor. If you’re looking for a leaner option, chicken breasts work too, but they can dry out more easily. You could also use tofu for a vegetarian twist!
Orzo Pasta: Orzo gives a lovely texture to this dish, but you can substitute it with other small pasta shapes like couscous or rice if needed. Just keep an eye on the cooking times as different pasta may cook faster or slower.
Kalamata Olives: These olives add a briny flavor to the dish. If you don’t have them, you can use green olives or even capers for a different taste. I personally enjoy the sharpness of Kalamata, but experiment to find what you like best!
Feta Cheese: Feta adds a nice creaminess. If you’re dairy-free, try crumbled tofu or nutritional yeast for a similar texture and flavor. You could also leave it out completely if you prefer.
How Can I Cook the Chicken so It’s Perfectly Juicy?
Cooking chicken can be tricky, but here’s how to keep it juicy. Start by seasoning the thighs well with salt, pepper, and oregano—this adds flavor right from the start. When you add the chicken to the skillet, make sure not to overcrowd it; this helps achieve a nice browning.
- Heat your skillet to medium before adding the oil; wait until it’s hot.
- Cook the chicken for about 5-7 minutes per side until golden brown. Don’t rush this step!
- Remove it for now and let it rest so the juices redistribute—this makes a big difference in juiciness.
Easy Mediterranean Chicken Orzo
Ingredients You’ll Need:
For the Dish:
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped (for garnish)
- ¼ cup feta cheese, crumbled (optional, for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25-30 minutes to cook. You’ll spend a little time browning the chicken and then letting it simmer with the orzo and veggies. In total, you’re looking at roughly 40 minutes for a delicious Mediterranean meal!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. While it’s heating, season the chicken thighs with salt, black pepper, and dried oregano. Once the oil is hot, add the chicken thighs to the skillet and cook them until they are browned on both sides, which should take about 5-7 minutes per side. When they are done, remove them from the skillet and set them aside for now.
2. Sauté the Aromatics:
In the same skillet, add the diced red onion and minced garlic. Sauté these for about 2-3 minutes until the onion becomes soft and translucent. This will create a wonderful base for the rest of the dish!
3. Add Vegetables and Orzo:
Now, stir in the halved cherry tomatoes and chopped Kalamata olives. Cook this mixture for another 3-4 minutes, letting the tomatoes soften. Next, add the orzo and chicken broth to the skillet, mixing everything together well. Place the chicken thighs back into the skillet, nestling them into the orzo mixture.
4. Simmer the Dish:
Bring everything to a gentle simmer, then cover the skillet with a lid and reduce the heat. Let it cook for about 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid. Keep an eye on it while it simmers!
5. Finishing Touches:
Once the orzo is cooked, remove the skillet from the heat and let it sit, covered, for an additional 5 minutes. This helps everything meld together nicely. Then, fluff the orzo with a fork, and garnish your dish with fresh chopped parsley and crumbled feta cheese if you like.
6. Serve and Enjoy:
Serve your warm Mediterranean chicken orzo right away and enjoy the burst of flavors in every bite! Happy cooking!
Can I Use Another Type of Pasta Instead of Orzo?
Absolutely! You can substitute orzo with other small pasta shapes like couscous, ditalini, or even rice. Just keep in mind that cooking times may vary, so adjust the broth amount and simmer time accordingly until your pasta is cooked through.
How Can I Make This Dish Vegetarian?
To make this Mediterranean dish vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra veggies like bell peppers, zucchini, or spinach for added flavor and texture!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave. You might want to add a splash of broth or water to keep the orzo moist as it reheats.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add vegetables like spinach, zucchini, or artichokes. Just toss them in with the cherry tomatoes so they cook through, and enjoy the extra color and nutrition in your dish!
