Mediterranean Chicken and Orzo Skillet
This Mediterranean chicken and orzo skillet is a quick, one pan dinner packed with garlic, lemon, olives, sundried tomatoes, and feta.
Servings: 4
Ingredients
- 2 medium chicken breasts about 1 pound total
- ¼ teaspoon kosher salt plus black pepper to taste
- 1 teaspoon granulated garlic or garlic powder
- 2 teaspoons dried oregano
- 3 tablespoons EVOO separated
- ½ medium onion diced
- 3 garlic cloves minced or pressed
- 1 cup orzo pasta whole grain if you can find it
- 2 cups water
- ½ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- ¾ cup sundried tomatoes
- ½ cup kalamata olives halved or sliced
- ⅓ cup crumbled feta cheese
- 1 tablespoon parsley and dill optional, for garnish
Instructions
- Cut chicken breasts into ¼ inch-thick slices. Toss with salt, pepper, garlic, and oregano, and allow to sit while you prep the other ingredients.2 medium chicken breasts, ¼ teaspoon kosher salt, 1 teaspoon granulated garlic, 2 teaspoons dried oregano
- Heat 1 tablespoon of olive oil in an 8- or 10-inch skillet over medium high heat, tilting the skillet to coat the bottom of the pan.Add chicken in a single layer, working batches if necessary.3 tablespoons EVOO
- Allow the pieces to get nice and brown on the first side (2-3 minutes). Turn them over, and cook for 30 more seconds until no longer pink on the second side. Remove them to a clean bowl or plate. They may not be cooked all the way through, but they will finish cooking with the orzo.
- Reduce the heat to medium, and add the remaining 2 tablespoons of EVOO.
- Add the onion and saute until translucent. Add the garlic and cook for 1 more minute.½ medium onion, 3 garlic cloves
- Stir in the orzo to coat with the aromatics, then add ½ teaspoon kosher salt, water, and lemon juice. Bring to a simmer and cook for 3-4 minutes, or until the liquid begins to absorb into the pasta.1 cup orzo pasta, 2 cups water, ½ teaspoon kosher salt, 2 tablespoons fresh lemon juice
- Mix in the cooked chicken with any juices, the sundried tomatoes, and the kalamata olives. Bring back to a simmer, then turn to medium low. Cover and cook for 10-12 minutes, until the orzo is tender and most of the liquid has been absorbed.¾ cup sundried tomatoes, ½ cup kalamata olives
- Remove the lid and top with fresh black pepper, feta cheese, chopped parsley, and dill. Enjoy!⅓ cup crumbled feta cheese, 1 tablespoon parsley and dill
Notes
Optional Add-Ins:
A pinch of red pepper flakes, artichoke hearts, or a big handful of spinach.
Substitutions:
Shrimp can be substituted for the chicken in this recipe (they will just need a little less time to cook in step 3).
For a gluten-free option, substitute rice for the orzo. Cover the pan after adding the rice and chicken, and cook for 20 minutes. Stir in the sundried tomatoes and kalamata olives at the 15-minute mark. Do not overcook your rice!
Storing leftovers:
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 484.8kcal | Carbohydrates: 43.7g | Protein: 34.3g | Fat: 19.9g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11.2g | Trans Fat: 0.01g | Cholesterol: 83.7mg | Sodium: 1005.6mg | Potassium: 1275.7mg | Fiber: 4.8g | Sugar: 9.7g | Vitamin A: 422.8IU | Vitamin C: 15.4mg | Calcium: 123.9mg | Iron: 3.3mg
