Description
A quick and delicious Mediterranean chicken orzo dish that combines juicy chicken, bright lemon flavors, spinach, and sun-dried tomatoes, all cooked in one skillet.
Ingredients
Scale
- 1 pound (450 g) boneless, skinless chicken thighs or breasts
- 1½ cups (280 g) orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cups (90 g) fresh baby spinach
- ½ cup (70 g) sun dried tomatoes, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 3 cups (700 ml) low sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pat chicken dry and season with salt, pepper, and oregano on both sides.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering.
- Sear the chicken for 5 to 6 minutes per side until golden and cooked through.
- Remove chicken to a plate and cover to rest.
- In the same skillet, add remaining olive oil and sauté garlic for 30 seconds.
- Add orzo and toast for 1-2 minutes, stirring continuously.
- Pour in chicken broth, bring to a simmer, cover, and cook for 8 to 10 minutes until orzo is tender.
- Stir in sun dried tomatoes, spinach, lemon zest, and lemon juice. Cook for 1 more minute until spinach wilts.
- Slice chicken and return to the pan, nesting slices into the orzo.
- Toss everything together, adjust seasoning, garnish with parsley, and serve warm.
Notes
Let chicken rest before slicing to retain moisture. Adjust seasoning to taste with salt and lemon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken orzo, Mediterranean chicken, one skillet meal, quick dinner