Description
This Mediterranean Chicken and Orzo Skillet is a quick, one-pan meal combining tender chicken breasts, flavorful orzo pasta, juicy tomatoes, Kalamata olives, fresh spinach or kale, and bright herbs. Ready in under 30 minutes, it offers vibrant Mediterranean flavors with a healthy and balanced profile, perfect for busy weeknights or family dinners.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Pasta and Broth
- 1 cup orzo pasta
- 2 ½ cups chicken broth
Vegetables & Aromatics
- 1 cup diced tomatoes (canned or fresh)
- ½ cup Kalamata olives, pitted and halved
- 3 garlic cloves, minced
- 2 cups fresh spinach or kale
Herbs & Seasonings
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper, to taste
Oils & Fats
- 2 tablespoons olive oil
Instructions
- Prepare and Sear the Chicken: Season the boneless chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Veggies: Reduce heat to medium. Add minced garlic to the skillet and cook until fragrant, about 1 minute. Stir in diced tomatoes and Kalamata olives, allowing the flavors to combine for a couple of minutes.
- Add Orzo and Broth: Pour the orzo pasta into the skillet and stir to coat it evenly with the juices and oil. Add the chicken broth, then nestle the seared chicken back into the skillet. Bring everything to a gentle simmer.
- Simmer Until Cooked Through: Cover the skillet and simmer for 12-15 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F (75°C). Stir occasionally to prevent sticking.
- Add Greens and Fresh Herbs: Once the orzo is cooked, stir in fresh spinach or kale until wilted. Finish with a squeeze of fresh lemon juice, lemon zest, and chopped fresh herbs like parsley, oregano, and basil for a fresh, aromatic touch.
Notes
- Don’t overcrowd the pan when searing chicken; cook in batches if necessary to get a golden crust.
- For nuttier flavor, toast the dry orzo in olive oil briefly before adding broth.
- Use fresh herbs for authentic Mediterranean aroma and taste.
- Let the skillet rest, covered, for a few minutes after cooking to meld flavors.
- Add broth gradually to avoid a soupy texture; stop once orzo is tender.
- Substitute chicken with turkey, fish, or plant-based protein like chickpeas for variations.
- If you prefer gluten-free, swap orzo with quinoa or gluten-free pasta.
- Serve garnished with crumbled feta cheese, fresh parsley, and lemon wedges for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Mediterranean chicken, orzo skillet, one-pan meal, healthy dinner, quick chicken recipe, Mediterranean flavors