Mediterranean Chicken with Orzo and Olives
Mediterranean Chicken with Orzo and Olives is a vibrant, one-pan dish inspired by sun-soaked Mediterranean flavors. Juicy, seared chicken thighs rest over tender orzo pasta cooked in a savory broth with tomatoes, briny olives, fresh herbs, and a touch of lemon. It’s simple enough for a weeknight, yet impressive enough for guests.
Total Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
(Serves 4–5)
For the Chicken:
1½ lbs (700g) boneless, skinless chicken thighs or breasts
2 tbsp olive oil
1 tsp dried oregano
½ tsp paprika
½ tsp garlic powder
Salt and black pepper, to taste
Juice of ½ lemon
For the Orzo Base:
1 tbsp olive oil
1 small onion, finely chopped
2–3 garlic cloves, minced
1½ cups orzo pasta (uncooked)
2½ cups low-sodium chicken broth
1 cup cherry tomatoes, halved
½ cup pitted Kalamata olives, sliced
1 tsp dried oregano or thyme
Zest of 1 lemon
¼ cup crumbled feta cheese (optional)
2 tbsp chopped fresh parsley (for garnish)
Instructions
1. Season and Sear the Chicken
In a bowl, toss chicken with olive oil, lemon juice, oregano, paprika, garlic powder, salt, and pepper.
Heat a large skillet or Dutch oven over medium-high heat. Sear chicken 4–5 minutes per side until golden and mostly cooked through. Remove and set aside.
2. Cook Aromatics and Orzo
In the same pan, add 1 tbsp olive oil if needed. Saute onion for 3–4 minutes, then add garlic and cook 30 seconds.
Stir in orzo and toast for 1–2 minutes.
3. Add Liquids and Simmer
Add chicken broth, cherry tomatoes, olives, lemon zest, and dried herbs. Stir to combine.
Return chicken to the pan, nestling it into the orzo.
Cover and simmer on low heat for 12–15 minutes, or until orzo is tender and chicken is fully cooked (internal temp 165°F/74°C).
4. Finish and Serve
Remove from heat. Let rest for 5 minutes.
Sprinkle with feta cheese and chopped parsley before serving.
Optional: a squeeze of lemon juice on top for brightness.
Tips
Use chicken thighs for juicier, more flavorful results.
Don’t skip toasting the orzo — it adds a nutty depth.
For a spicy kick, add a pinch of red pepper flakes.
Try with sun-dried tomatoes or artichoke hearts for variation.
Make it vegetarian by skipping the chicken and using veggie broth, plus chickpeas for protein.
Frequently Asked Questions
Q: Can I use rice instead of orzo?
A: Yes, but adjust the cooking time and liquid amount — orzo cooks quicker than rice.
Q: Can I bake it instead of stovetop?
A: Absolutely! After searing the chicken and sauteing the orzo, combine everything in an oven-safe dish and bake at 375°F (190°C) for 20–25 minutes.
Q: Can I make it ahead?
A: Yes! It reheats well. Add a splash of broth when reheating to keep the orzo from drying out.
Q: Is this freezer-friendly?
A:It’s best eaten fresh or refrigerated for up to 4 days. Freezing may change the texture of the orzo.
Nutritional Information
Calories: 430 kcal
Protein: 30 g
Carbohydrates: 35 g
Fat: 20 g
Saturated Fat: 5 g
Fiber: 3 g
Sugar: 3 g
Sodium: 600 mg
Cholesterol: 90 mg
Calcium: 100 mg
Iron: 2.5 mg