Go Back
undefined

Mediterranean Chicken Orzo: Quick & Wholesome One-Pan Delight

This Mediterranean Chicken Orzo is a quick, healthy one-pan meal packed with flavor, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Provides moisture and richness; substitute with avocado oil or butter if desired.
  • 1 pound Boneless, Skinless Chicken Breasts Lean protein source; can also use chicken thighs or tenders for added flavor.
  • 1.5 cups Whole Wheat Orzo Forms the base of the dish; substitute with gluten-free orzo or another short-grain pasta like pastina.
For the Flavor
  • 0.5 tablespoon Garlic Minced; adds aromatic flavor; fresh garlic is recommended for the best taste.
  • 2 cups Grape Tomatoes Halved; juicy and sweet, providing freshness; can substitute with cubed regular tomatoes if unavailable.
  • 0.25 cups White Wine Enhances depth of flavor; can be replaced with chicken broth or omitted entirely.
  • 0.5 cups Kalamata Olives Pitted and sliced; introduces brininess; capers are a great alternative if omitted.
  • 2 cups Spinach Chopped; adds nutrition and color; can double the amount or substitute with arugula.
For the Garnish
  • 0.25 cups Pine Nuts Optional; contributes crunch; omit if nut-free.
  • 1 tablespoon Fresh Basil Chopped; provides freshness; can replace with dried herbs.
  • 1 tablespoon Fresh Parsley Chopped; provides freshness; can replace with dried herbs.
  • to taste Black Pepper Adds seasoning; adjust to taste.
  • to taste Dried Oregano Adds seasoning; adjust to taste.
  • 0.25 teaspoon Red Pepper Flakes Optional; for a spicy kick; omit if preferred milder.
  • 0.5 cups Feta Cheese Optional; adds creaminess and tang; substitute with goat cheese or omit for dairy-free.

Equipment

  • Large sauté pan
  • Small pot

Method
 

Step-by-Step Instructions
  1. Heat the Oil: Begin by warming 1 tablespoon of olive oil in a large sauté pan over medium-high heat until it shimmers.
  2. Cook the Chicken: Season thinly sliced boneless, skinless chicken breasts with salt and pepper. Add the chicken to the pan and cook for 5 minutes without moving it. Flip and cook for an additional 5 minutes, or until golden brown.
  3. Prepare the Orzo: In a small pot of salted boiling water, add 1.5 cups of whole wheat orzo. Cook until al dente, usually 7–9 minutes. Drain and set aside.
  4. Sauté Aromatics: Remove cooked chicken and let it rest. In the same pan, add another tablespoon of olive oil and heat for 2 minutes. Add 0.5 tablespoon of minced garlic and sauté for 1 minute.
  5. Add Tomatoes and Wine: Toss in 2 cups of halved grape tomatoes and pour in 0.25 cup of white wine. Cook for about 5 minutes until tomatoes soften.
  6. Combine Ingredients: Stir in cooked orzo, 0.5 cup of sliced Kalamata olives, 2 cups of chopped spinach, 1 tablespoon each of fresh basil and parsley, along with preferred seasonings. Mix until well combined.
  7. Serve With Chicken: Slice rested chicken and plate it on top of the orzo mixture. Sprinkle 0.5 cup of crumbled feta cheese over the top.

Notes

For best results, watch the cooking times and adjust according to preferences. Customize with your favorite veggies and ensure to taste for seasoning.