Mediterranean Chicken with Sundried Tomatoes and Orzo
This Mediterranean-inspired dish combines juicy pan-seared chicken, tender orzo pasta, and a flavorful sauce made with sundried tomatoes, garlic, lemon, and herbs. It’s a one-pan meal that’s both comforting and fresh — perfect for a weeknight dinner.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
1 tsp paprika
½ tsp salt
½ tsp black pepper
For the Orzo & Sauce:
1 ½ cups orzo pasta
3 cups chicken broth
½ cup sundried tomatoes (in oil), sliced
1 small onion, finely chopped
2 tbsp olive oil
½ cup baby spinach
Juice & zest of 1 lemon
½ cup crumbled feta (or Parmesan for a creamy twist)
2 tbsp fresh basil or parsley, chopped
Instructions
Step 1: Cook the Chicken
Pat chicken dry and season with oregano, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 5–6 minutes per side until golden brown and cooked through.
Remove and set aside.
Step 2: Make the Orzo Base
In the same skillet, add olive oil (or oil from sundried tomatoes).
Saute onion and garlic for 2 minutes until fragrant.
Add sundried tomatoes and orzo, stirring to coat.
Pour in chicken broth, bring to a boil, then reduce heat.
Simmer 10–12 minutes, stirring occasionally, until orzo is tender.
Step 3: Finish the Dish
Stir in spinach, lemon juice, and zest.
Add feta cheese and fresh herbs.
Nestle chicken back into the skillet and let everything warm together for 2–3 minutes.
Step 4: Serve
Spoon orzo onto plates and top with chicken.
Garnish with extra feta and basil.
Notes & Tips
Use chicken thighs for extra tenderness.
For a creamier version, add 2 tbsp cream or Greek yogurt to the sauce.
Can substitute orzo with small pasta shapes, quinoa, or rice.
Add extra veggies like zucchini, cherry tomatoes, or mushrooms for more nutrition.
Frequently Asked Questions
Q: Can I make this ahead of time?
✅ Yes, store in the fridge up to 3 days. Reheat with a splash of broth to loosen the orzo.
Q: Can I make it vegetarian?
✅ Yes, replace chicken with chickpeas or grilled halloumi.
Q: Can I bake this instead of stovetop?
✅ Yes, assemble in a casserole dish and bake at 180°C (350°F) for 20 minutes.
Nutritional Information
Calories: 480 kcal
Protein: 36 g
Carbohydrates: 42 g
Fat: 18 g
Fiber: 5 g
Sugar: 6 g