Flavorful Mediterranean Chicken Orzo Recipe For A Healthy Dinner

Imagine a deliciously harmonious blend of tender chicken, vibrant greens, and sun-drenched Mediterranean flavors all in one pot. This Flavorful Mediterranean Chicken Orzo is not just a delightful meal, but a celebration of wholesome ingredients and bold tastes. Perfect for a family dinner or a cozy weekend gathering, this dish effortlessly transforms a simple evening into a culinary escape. With its rich combination of textures and flavors, it will become a favorite on your dinner table.

What makes this recipe truly special is its versatility. It’s a fantastic way to provide your family with a nourishing meal packed with nutrients, yet it comes together in under 30 minutes. Whether it’s a busy weeknight or a leisurely Sunday supper, readers will love how easy and satisfying this meal is to prepare, making both cooking and sharing a joy.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 pound (450 g) boneless, skinless chicken thighs or breasts
• 1½ cups (280 g) orzo pasta
• 3 tablespoons extra virgin olive oil
• 3 cups (90 g) fresh baby spinach
• ½ cup (70 g) sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 3 cups (700 ml) chicken broth (low-sodium)
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Fresh, vibrant ingredients ready for cooking.

Directions

1. Pat the chicken dry and season it with salt, pepper, and dried oregano on both sides.
2. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken and sear for 5–6 minutes on each side until golden and cooked through. Remove the chicken from the skillet and place it on a plate, covering it to keep warm.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant but not browned.
4. Add the orzo pasta to the skillet and toast it for 1–2 minutes, stirring frequently to prevent burning.
5. Pour in the chicken broth, bring it to a simmer, cover, and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
6. Stir in the sun-dried tomatoes, fresh spinach, lemon zest, and lemon juice. Cook for an additional minute, just until the spinach wilts.
7. Slice the cooked chicken and return it to the pan, tossing everything together gently. Taste and adjust the seasoning as desired.
8. Garnish with freshly chopped parsley and serve warm.

Tips & Variations

• Ingredient substitutions: Swap chicken for shrimp or tofu for a variation that caters to dietary preferences. Use whole wheat or gluten-free orzo for a healthier option.
• Optional variations: Add artichoke hearts, olives, or feta cheese for extra Mediterranean flair.
• Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of broth to regain moisture.

Recipe Information

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4
• Difficulty level: Easy