Your typical "chicken and rice" dinner just got a healthy, delicious, low-fuss upgrade. Introducing my One-Pan Mediterranean Chicken Orzo - a hearty and flavorful dish that is the perfect quick and easy weeknight dinner. It comes together with tender, juicy chicken thighs, briny olives, and orzo stewed together in rich chicken broth and a variety of spices. It's bursting with flavor in every bite, is perfect for meal prep, and is sure to be loved by the entire family!
Equipment
- Cast Iron Skillet a 10-12 inch skillet is perfect for this one-pan recipe!
Ingredients
For the Mediterranean Chicken Orzo:
- 6 Chicken Thighs skin-on
- 2 Teaspoons Cumin
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Oregano
- 1 Tablespoon Smoked Paprika
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Olive Oil
- 1 Small Onion diced
- 4 Cloves Garlic mashed
- 1 Lemon zested
- 1 Cup Orzo uncooked
- 2 ½ Cups Chicken Broth
- 2 Lemons juiced - this is approximately 1/4 cup
- ½ Cup Kalamata Olives pitted
- ½ Cup Castelvetrano Olives pitted
For Garnishing:
- Feta Cheese crumbled
- Fresh Parsley chopped
Instructions
- To make this recipe, start by preparing the chicken. Add the chicken thighs to a plate and use a paper towel to pat them dry.
- In a small bowl, combine the seasonings together: the cumin, garlic powder, oregano, smokes paprika, ground black pepper, and kosher salt.
- Then, rub the chicken thighs generously with olive oil and coat with the seasoning blend.
- Next, heat a 10-12 inch cast iron skillet, on the stove, over medium heat, and add in a drizzle of olive oil.
- Once the oil is hot, add the chicken thighs to the pan, skin-side down. Allow them to cook, undisturbed, for 10 minutes, then flip them to the other side and allow them to cook for another 7-8 minutes. Once the chicken is done, remove it from the heat and transfer it to a plate.
- Next, dice the onion, mash the garlic, and grate the lemon zest, and add them to the pan. Allow them to cook in the olive oil and chicken juices for approximately 4-5 minutes, or until the onions have softened.
- Then, add the orzo to the pan, alongside the chicken broth, making sure that the orzo, onion, and garlic are fully covered. Be sure to scrape up the bottom of the pan, so that none of the onions or garlic stick to it.
- Add the chicken thighs back to the pan and bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low and add in the chopped olives.
- Finally, cover the pan and allow it to cook for 15-16 minutes, or until the orzo is fully cooked through and the chicken reaches an internal temperature of 165F.
- Once the orzo and chicken are cooked through, remove the cover, stir everything together, and use a spoon to scrape some of the orzo over the chicken.
- Garnish with crumbled feta cheese and fresh chopped parsley, if desired. Then, serve and enjoy!
Calories: 448kcal | Carbohydrates: 27g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1194mg | Potassium: 445mg | Fiber: 4g | Sugar: 3g | Vitamin A: 782IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
