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Mediterranean Chicken Orzo Skillet

Mediterranean chicken orzo skillet with tomatoes olives and feta in cast iron pan
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A vibrant one-pan meal featuring tender chicken and orzo simmered with tomatoes, olives, and herbs. It delivers maximum Mediterranean flavor with minimal cleanup, perfect for a busy weeknight.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup dry orzo pasta
  • 1.5 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.25 cup chopped fresh parsley, plus more for garnish
  • 2 tbsp fresh lemon juice
  • 0.5 cup crumbled feta cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Sear chicken until golden brown on all sides, about 5-7 minutes. Remove to a plate.
  2. Add remaining 1 tbsp olive oil to skillet. Cook diced onion until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Add dry orzo to skillet. Stir constantly for 1-2 minutes to toast.
  4. Pour in chicken broth and diced tomatoes with juices. Scrape up browned bits. Stir in oregano and thyme. Bring to a simmer.
  5. Reduce heat to medium-low. Return chicken and any juices to skillet, nestling into orzo. Cover and cook for 10-12 minutes, until orzo is al dente and liquid is mostly absorbed.
  6. Remove from heat. Stir in olives, parsley, and lemon juice. Adjust seasoning with salt and pepper.
  7. Serve topped with crumbled feta and extra parsley.

Notes

For juicier chicken, use thighs. Do not overcook the orzo. Add feta only at the end as a garnish. For a gluten-free version, use gluten-free orzo.

Nutrition

Find it online: https://www.stacksipsnack.com/mediterranean-chicken-orzo-skillet/