Flavorful Mediterranean Chicken Orzo | Quick & Amazing Meal
This Mediterranean chicken orzo combines juicy chicken, tender orzo pasta, and vibrant spinach, sun-dried tomatoes, and lemon for a healthy, colorful, and satisfying dinner. Ready in about 35 minutes, it’s perfect for busy weeknights or elegant enough to impress guests!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner, Mediterranean
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 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) chicken broth (low-sodium)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
1. Pat chicken dry and season with salt, pepper, and oregano. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear chicken 5–6 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 1–2 minutes.
3. Pour in chicken broth, bring to a simmer, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender.
4. Stir in sun-dried tomatoes, spinach, lemon zest, and lemon juice. Cook 1 minute more until spinach wilts.
5. Slice chicken and return to pan. Toss everything together, adjust seasoning, garnish with parsley, and serve warm.
Notes
Use fresh lemon juice for best flavor.
Don’t overcook orzo — keep it tender but not mushy.
Rest chicken before slicing to retain juices.
Add extra broth if needed while cooking orzo.