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Mediterranean Chicken Orzo

A cozy one-pan dinner with bright Mediterranean flavor, a creamy texture, and an easy weeknight feel.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Mediterranean chicken orzo with tender chicken thighs, tomatoes, spinach, and crumbled feta in a creamy one-pan sauce.
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Ingredients:

  • 1 lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ yellow onion, medium, diced
  • 2 Roma tomatoes, peeled and diced
  • 2 garlic cloves, minced
  • 1 cup dry orzo
  • 2 cups chicken broth
  • 2 cups baby spinach
  • 1 tbsp fresh lemon juice
  • ⅓ cup crumbled feta

Method:

Start Cooking
  • Pat the chicken thighs dry and season lightly with salt and black pepper.
  • Heat the olive oil in a large skillet or shallow pot over medium heat. Add the chicken and cook for about 4–5 minutes per side, until nicely browned. Remove the chicken from the pan and set aside.
  • Add the diced onion to the same pan and cook for 2–3 minutes, until beginning to soften.
  • Add the peeled, diced Roma tomatoes and cook for another 2–3 minutes, until they begin to break down and release their juices.
  • Stir in the garlic, paprika, oregano, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
  • Add the dry orzo directly to the pan. Stir and cook for about 1 minute.
  • Pour in the chicken broth and stir well.
  • Return the chicken thighs to the pan. Bring the mixture to a gentle simmer, then cover and cook for about 12–15 minutes, stirring occasionally, until the orzo is nearly tender and the chicken is cooked through.
  • If there is still excess liquid, uncover the pan and continue cooking for another 2–5 minutes, stirring occasionally, until the orzo is tender and the mixture is creamy but not watery.
  • Stir in the baby spinach and cook just until wilted.
  • Turn off the heat. Stir in the lemon juice and crumbled feta.
  • Let the dish rest uncovered for 3–5 minutes before serving. The orzo will continue to absorb some of the sauce as it sits. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen
  • Let the orzo simmer gently and stir occasionally so it does not stick to the bottom of the pan.
  • If there is still extra liquid when the orzo is tender, cook uncovered for a few minutes before adding the spinach and feta.
Make it yours
  • Use boneless chicken breasts instead of thighs, cutting them into smaller pieces for even cooking.
  • Add artichoke hearts or olives for more Mediterranean flavor.
  • Add a pinch of red pepper flakes with the paprika and oregano for a little heat.
  • Finish with fresh parsley or extra lemon juice for a brighter flavor.
At the table
  • Serve straight from the skillet while the orzo is still warm and creamy.
  • Top with extra feta or chopped parsley.
  • Pair with a simple green salad or warm pita.
  • Add lemon wedges on the side for serving.

My notes:

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Nutrition:

Calories: 378 kcal | Carbohydrates: 33 g | Protein: 35 g | Fat: 11 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.02 g | Cholesterol: 83 mg | Sodium: 743 mg | Potassium: 765 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1975 IU | Vitamin C: 12 mg | Calcium: 115 mg | Iron: 3 mg
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