Flavorful Mediterranean Chicken Orzo Recipe For A Healthy Dinner Recipe
This flavorful Mediterranean Chicken Orzo recipe is a quick and healthy dinner option featuring tender chicken thighs seared to perfection, toasted orzo pasta simmered in savory chicken broth, and vibrant additions of sun-dried tomatoes, spinach, and fresh lemon. The dish is garnished with fresh parsley for a bright, aromatic finish, making it a balanced and satisfying Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 pound (450 g) boneless, skinless chicken thighs or breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano
- 3 tablespoons extra virgin olive oil (divided)
Pasta and Vegetables
- 1½ cups (280 g) orzo pasta
- 3 cups (90 g) fresh baby spinach
- ½ cup (70 g) sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Liquids and Flavorings
- 3 cups (700 ml) chicken broth (low-sodium)
- Juice and zest of 1 lemon
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- Season and Sear Chicken: Pat the chicken dry and season both sides with salt, pepper, and dried oregano. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and sear for 5 to 6 minutes on each side until golden brown and cooked through. Remove from skillet, place on a plate, and cover to keep warm.
- Sauté Garlic and Toast Orzo: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the orzo pasta and toast it for 1 to 2 minutes, stirring frequently to prevent burning and to enhance its nutty flavor.
- Simmer Orzo: Pour in the low-sodium chicken broth, bring the mixture to a gentle simmer. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
- Add Vegetables and Lemon: Stir in the chopped sun-dried tomatoes, fresh baby spinach, lemon zest, and lemon juice. Add crushed red pepper flakes if using. Cook for 1 more minute until the spinach wilts.
- Combine Chicken and Serve: Slice the cooked chicken into strips and return it to the skillet. Toss everything together to combine and heat through. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve warm for a wholesome, flavorful dinner.
Notes
- Use chicken breasts or thighs depending on your preference for juiciness; thighs tend to be more tender and flavorful.
- Low-sodium chicken broth is recommended to control saltiness in the dish.
- Crushed red pepper flakes are optional and can be adjusted for heat tolerance.
- For a vegetarian version, omit the chicken and substitute vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave adding a splash of broth or water to maintain moisture.
Keywords: Mediterranean chicken, chicken orzo recipe, healthy dinner, easy stovetop meal, sun-dried tomato recipe, lemon spinach chicken, quick chicken pasta
