Mediterranean Chicken with Orzo is a flavorful, one-pot meal that combines tender chicken, vibrant vegetables, and orzo pasta in a delicious lemony broth. It’s perfect for a quick weeknight dinner or an elegant meal to impress guests. Packed with Mediterranean flavors like olive oil, garlic, and herbs, this dish is both satisfying and healthy.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked orzo pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 ½ cups chicken broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon cumin
- ½ teaspoon paprika
- Juice of 1 lemon (about 2 tablespoons)
- Salt and freshly ground black pepper, to taste
- ¼ cup crumbled feta cheese (optional for garnish)
- 2 tablespoons fresh parsley or basil, chopped (optional for garnish)
Optional Add-Ins:
- ½ cup pitted Kalamata olives for a briny flavor
- 1 teaspoon red pepper flakes for heat
- 1 tablespoon capers for a tangy bite
For Serving:
- Fresh bread or pita
- A side salad or roasted vegetables
Instructions
Step 1: Season and Cook the Chicken
- Season the chicken breasts with salt, pepper, oregano, cumin, and paprika on both sides.
- In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat.
- Add the chicken breasts and cook for 5-6 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set it aside.
Step 2: Sauté the Vegetables
- In the same pan, add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened.
- Add the minced garlic and zucchini, and cook for another 2 minutes, stirring occasionally until the garlic is fragrant.
Step 3: Add Orzo and Broth
- Stir in the uncooked orzo, coating it with the vegetables and oil.
- Pour in the chicken broth and canned diced tomatoes (with juice), then bring the mixture to a simmer. Stir well to combine the ingredients.
Step 4: Simmer the Orzo
- Cover the pan and let the orzo simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Step 5: Add Chicken and Lemon Juice
- Once the orzo is cooked, return the chicken breasts to the pan, nestling them into the orzo and vegetables.
- Drizzle the lemon juice over the dish and allow the chicken to warm through for about 2-3 minutes.
Step 6: Garnish and Serve
- Garnish the dish with crumbled feta cheese and freshly chopped parsley or basil if desired.
- Serve the Mediterranean Chicken with Orzo hot, with a side of fresh bread or pita.
Cooking Notes
- Chicken: You can use boneless, skinless chicken thighs for juicier meat, or even bone-in chicken, though cooking times may vary.
- Orzo: If you prefer a creamier texture, add an extra ½ cup of broth or stir in a little cream during the final minutes of cooking.
Variations
1. Creamy Mediterranean Chicken with Orzo
Stir in ½ cup of heavy cream or Greek yogurt during the final few minutes of cooking for a rich, creamy texture. You can also add Parmesan cheese for extra flavor.
2. Spicy Mediterranean Chicken
Add 1 teaspoon of red pepper flakes or a chopped jalapeño to the vegetables while sautéing for a spicy kick.
3. Mediterranean Chicken with Spinach
For added greens, stir in 2 cups of fresh spinach during the last 5 minutes of cooking. The spinach will wilt quickly and add a boost of nutrition.
4. Vegetarian Mediterranean Orzo
Skip the chicken and add more vegetables like eggplant, mushrooms, or artichokes for a vegetarian version. You can also use vegetable broth instead of chicken broth.
Frequently Asked Questions (FAQs)
Q: Can I make Mediterranean Chicken with Orzo ahead of time?
Yes! This dish reheats well, so you can make it ahead and store it in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water or broth to refresh the orzo.
Q: Can I use another type of pasta instead of orzo?
Yes! If you don’t have orzo, you can use small pasta shapes like acini di pepe, ditalini, or even couscous. Adjust the liquid and cooking time as needed.
Q: Can I use bone-in chicken?
Yes, you can use bone-in chicken, but the cooking time will be longer. Sear the chicken in the pan first, then bake it in the oven at 375°F (190°C) for about 25-30 minutes while you cook the orzo and vegetables.
Q: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Q: Can I freeze Mediterranean Chicken with Orzo?
Yes, you can freeze this dish. Allow it to cool completely, then transfer it to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
This Mediterranean Chicken with Orzo is a simple yet flavorful dish that’s perfect for a quick weeknight dinner or meal prep. The combination of tender chicken, savory orzo, and bright vegetables makes it a versatile and delicious meal that can be customized to your taste. Serve it with fresh bread or a side salad, and enjoy a taste of the Mediterranean in your kitchen.
