Mediterranean Chicken Orzo

A nourishing and flavorful one-skillet dish featuring tender chicken, toasted orzo, fresh spinach, and sun-dried tomatoes, perfect for any season.

Prep Time 20

Cook Time 30

Total Time 50

Course Dinner, Main Course

Cuisine Mediterranean

Servings servings

Calories 450 kcal

1 pound boneless, skinless chicken thighs or breasts Use thighs for more juiciness or breasts for a leaner option.
1.5 cups orzo pasta
3 tablespoons extra virgin olive oil Divided into portions for cooking.
3 cups fresh baby spinach
0.5 cups sun-dried tomatoes, chopped Use oil-packed or rehydrated.
2 cloves garlic, minced
1 Juice and zest of 1 lemon
3 cups chicken broth Low-sodium preferred.
1 teaspoon dried oregano
0.5 teaspoon crushed red pepper flakes Optional.
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish

Pat the chicken dry with paper towels and season both sides generously with salt, black pepper, and the dried oregano.
If using breasts, pound to even thickness.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through (internal temp should be 165°F / 74°C for breasts; thighs can be pulled at ~170°F).
Remove the chicken to a plate and cover loosely with foil to keep warm.

In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the orzo and toast for 1–2 minutes, stirring, until it smells nutty and some pieces turn golden.

Pour in the chicken broth, scraping any browned bits from the pan.
Increase heat to bring to a gentle simmer.
Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender.

Stir in the chopped sun-dried tomatoes, baby spinach, lemon zest, and lemon juice. Cook for 1 minute more until the spinach wilts.
Slice the rested chicken and return to the skillet.
Toss everything together and taste; adjust seasoning.

Sprinkle freshly chopped parsley over the top and serve warm straight from the skillet.

Refrigerate leftovers in an airtight container for up to 3–4 days. Orzo will absorb liquid, so keep extra broth handy when reheating.

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 2g

Keyword Chicken, Healthy Dinner, Mediterranean Recipe, One-Skillet Meal, Orzo

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