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Mediterranean chicken orzo with sliced chicken, baby spinach, and sun-dried tomatoes in a large skillet

Mediterranean Chicken Orzo

A healthy one-pan dinner with juicy seared chicken, tender orzo pasta, baby spinach, sun-dried tomatoes, and bright lemon. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts 450 g
  • 1.5 cup orzo pasta 280 g
  • 3 tbsp extra virgin olive oil divided
  • 3 cup fresh baby spinach 90 g
  • 0.5 cup sun-dried tomatoes 70 g, chopped. Oil-packed recommended.
  • 2 cloves garlic minced
  • 1 lemon juice and zest, fresh only
  • 3 cup low-sodium chicken broth 700 ml, plus extra splash if needed
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes optional
  • salt and freshly ground black pepper to taste
  • fresh parsley for garnish

Equipment

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

Method
 

  1. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and dried oregano. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken and sear for 5 to 6 minutes per side without moving it until golden and cooked through to 165 degrees F. Transfer to a plate, tent with foil, and let rest.
  3. In the same skillet over medium heat, add the remaining tablespoon of olive oil. Add the garlic and cook for 30 seconds, stirring constantly. Add the dry orzo and toast for 1 to 2 minutes until lightly golden and nutty-smelling.
  4. Pour in the chicken broth, stir to combine, and bring to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender. Add a splash more broth if the pan looks dry before orzo finishes cooking.
  5. Stir in the sun-dried tomatoes, baby spinach, lemon zest, and lemon juice. Cook 1 minute until spinach wilts. Slice the rested chicken and return it to the skillet. Toss gently, adjust seasoning, garnish with fresh parsley, and serve warm.

Notes

Use fresh lemon juice only. Toast the orzo before adding broth for extra depth. Rest chicken before slicing to keep it juicy. Keep a splash of extra broth nearby in case the orzo absorbs too much. Leftovers keep in the fridge up to 3 days — reheat with a splash of broth to loosen.