Description
This One-Pot Mediterranean Chicken with Orzo is a flavorful and nutritious dish packed with protein, whole grains, and fresh vegetables. Juicy, seasoned chicken is seared to perfection and simmered in a rich, herb-infused tomato broth with tender orzo. With Mediterranean flavors like garlic, lemon, and olives, this easy one-pot meal is perfect for busy weeknights!
Ingredients
Scale
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the Orzo and Vegetables:
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 small zucchini, diced
- 1 cup grape tomatoes, halved
- 1 cup orzo pasta
- 2 ½ cups chicken broth
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- ⅓ cup kalamata olives, sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
1. Sear the Chicken:
- Season the chicken with salt, pepper, oregano, and paprika.
- Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown (it will finish cooking later). Remove from the pan and set aside.
2. Cook the Vegetables and Orzo:
- In the same skillet, add another 1 tablespoon olive oil.
- Sauté the onion for 2 minutes, then add the garlic and cook for 30 seconds.
- Stir in the zucchini and grape tomatoes, cooking for another 2 minutes.
- Add the orzo and toast it for 1 minute until lightly golden.
3. Simmer with Chicken:
- Pour in the chicken broth, oregano, red pepper flakes, and lemon juice, stirring well.
- Nestle the seared chicken back into the pan.
- Bring to a gentle simmer, cover, and cook for 10-12 minutes until the orzo is tender and the chicken is cooked through (internal temperature should reach 165°F/75°C).
4. Finish and Serve:
- Remove from heat and stir in the kalamata olives.
- Sprinkle with feta cheese and fresh parsley.
- Serve warm with extra lemon wedges if desired. Enjoy!
Notes
- Substitutions: Swap orzo for brown rice or quinoa for a gluten-free option.
- Storage: Leftovers can be stored in an airtight container in the fridge for 3 days and reheated on the stovetop or microwave.
- Extra Flavor: Add a handful of baby spinach in the last 2 minutes of cooking for extra greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Mediterranean, One-Pot Meal
Nutrition
- Serving Size: 4 servings
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 42g
Keywords: Mediterranean Chicken, One-Pot Orzo, Healthy Chicken Recipe, Easy Chicken Dinner, Mediterranean Diet