One-Pot Mediterranean Chicken and Orzo
This One-Pot Mediterranean Chicken and Orzo brings together juicy seared chicken, briny olives, sun-dried tomatoes, tangy feta, and tender orzo in a flavorful, herb-infused broth. Packed with vibrant Mediterranean flavors, this dish is quick, comforting, and perfect for weeknights.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
Mediterranean Medley
- 2 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- ½ cup Kalamata olives sliced
- ½ cup feta cheese crumbled
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For Cooking
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
For Garnish
- ¼ cup grated Parmesan cheese
- Fresh parsley chopped
Instructions
- Season the Chicken: Pat chicken dry and season both sides with salt and pepper.
- Sear the Chicken: Heat olive oil in a large skillet. Sear chicken 4-5 minutes per side until golden. Remove and set aside.
- Sauté the Garlic: Add garlic to the same skillet and cook 1 minute until fragrant.
- Add Mediterranean Mix: Stir in sun-dried tomatoes, olives, feta, lemon juice, oregano, and basil.
- Add Orzo & Broth: Add orzo, stir to coat, then pour in chicken broth and mix gently.
- Return Chicken to Skillet: Place seared chicken on top of the orzo mixture.
- Simmer: Cover and cook on low for 15-20 minutes until chicken reaches 165°F and orzo is tender.
- Finish & Serve: Top with Parmesan and parsley. Serve hot with chicken and orzo in each plate.
Notes
Nutritional Information (Per Serving, Approx.)
- Calories: 520
- Protein: 44g
- Carbs: 42g
- Fat: 20g
- Fiber: 3g
- Sodium: 980mg
- Sugar: 6g
