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Fresh ingredients for Mediterranean chicken orzo including spinach and sun-dried tomatoes

Mediterranean Chicken Orzo

A healthy and flavorful one-pan skillet dinner combining juicy chicken, tender orzo, and vibrant vegetables.
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Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs or breasts
  • 1½ cups orzo pasta
  • 3 tablespoons extra virgin olive oil
  • 3 cups fresh baby spinach
  • ½ cup sun-dried tomatoes chopped
  • 2 cloves garlic minced
  • 1 lemon juice and zest
  • 3 cups 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

Equipment

  • Large skillet or sauté pan with lid
  • Cutting board and sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Citrus zester or fine grater

Method
 

  1. Pat the chicken dry and season with salt, pepper, and oregano. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and cooked through. Remove to a plate and cover.
  2. In the same skillet, add remaining olive oil. Sauté garlic for 30 seconds. Add orzo and toast 1 to 2 minutes. Pour in chicken broth, bring to a simmer, cover, and cook 8 to 10 minutes, stirring occasionally, until orzo is tender.
  3. Stir in sun-dried tomatoes, spinach, lemon zest, and lemon juice. Cook 1 minute more until spinach wilts. Slice chicken and return to pan.
  4. Toss everything together, adjust seasoning, garnish with parsley, and serve warm.

Notes

Use fresh lemon juice for best flavor. Don't overcook orzo. Rest chicken before slicing to retain juices. Add extra broth if needed while cooking orzo.