Mediterranean Chicken Orzo
A quick one-skillet meal featuring tender chicken, orzo, cherry tomatoes, olives, and feta, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Gluten-free option
Ingredients
Scale
- 1 lb chicken breast, diced into 1/2-inch pieces
- 1 cup orzo pasta
- 2 cups chicken broth (low-sodium preferred)
- 1 cup cherry tomatoes, halved
- 1 cup spinach, loosely packed
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tsp garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Season the diced chicken with salt, pepper, and oregano. Add chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Stir in the orzo and pour in the chicken broth. Bring the mixture to a boil.
- Reduce heat to a gentle simmer. Add the halved cherry tomatoes and spinach. Simmer, stirring occasionally, until the orzo is tender and has absorbed most of the broth, about 10–12 minutes.
- Remove the skillet from the heat. Stir in the sliced Kalamata olives and crumbled feta cheese. Taste and adjust seasoning with salt and pepper.
- Serve warm.
Notes
For extra brightness, keep a lemon on hand to squeeze before serving. If using low-sodium broth, taste toward the end and add salt as needed.
Find it online: https://www.mealbreeze.com/mediterranean-chicken-orzo/