This Easy One-Pot Mediterranean Chicken Orzo is a tasty dish full of flavor! With juicy chicken, fresh veggies, and tender orzo, it’s all cooked together in one pot for easy clean-up.
You know what’s great? No one wants extra dishes to wash! I love how this meal is a complete dinner in a bowl, and it tastes so bright and zesty. Perfect for weeknights!
Key Ingredients & Substitutions
Chicken: I usually opt for chicken thighs for their juiciness, but chicken breasts work too! If you’re vegetarian, try adding chickpeas or a hearty vegetable mix as a substitute.
Orzo Pasta: Orzo gives a lovely texture, but you can swap it for any small pasta like couscous or even quinoa if that’s more your style.
Kalamata Olives: They provide a robust flavor! If you can’t find them, any other olives like black olives or green olives will work. You can also leave them out for a milder taste.
Feta Cheese: This adds creaminess and tang. If you’re dairy-free, consider using a vegan feta or skip it altogether; your dish will still be delicious!
Spinach: Baby spinach is great, but feel free to use kale or Swiss chard. Just chop them finely, so they wilt nicely.
How Can I Cook Orzo Perfectly in a One-Pot Meal?
Cooking orzo well is crucial for this recipe! To ensure the pasta is perfectly tender without going mushy, follow these simple tips:
- Toast the orzo in the oil for a couple of minutes before adding liquids. This enhances its flavor.
- Keep the heat at a gentle simmer. A rolling boil can cause orzo to cook unevenly.
- Stir occasionally to prevent it from sticking to the bottom of the pot.
- Keep an eye on the cook time! Check it a minute or two before the packaging suggests; you want it al dente.
Following these steps will help you achieve perfectly cooked orzo every time!
Easy One-Pot Mediterranean Chicken Orzo
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 cup baby spinach, roughly chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to cook. In total, you’ll be enjoying your delicious Mediterranean chicken orzo in about 30 minutes! Quick and satisfying, just the way we like it!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large, deep skillet or pot over medium-high heat. Once hot, add the chicken pieces and season them with salt and pepper. Cook until the chicken is nicely browned on all sides, which should take about 5-7 minutes. Once done, remove the chicken from the pot and set it aside.
2. Cook the Onions and Garlic:
In the same pot, add the finely chopped onion. Sauté for about 3-4 minutes until they are softened. Next, add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. Be careful not to let it burn!
3. Toast the Orzo:
Stir in the orzo pasta and let it cook for 1-2 minutes to lightly toast. This step will add a lovely flavor to the dish!
4. Combine Ingredients:
Now it’s time to add the canned diced tomatoes (with their juice), chicken broth, dried oregano, dried basil, and red pepper flakes if you’re using them. Bring the mixture to a boil.
5. Simmer the Dish:
Once boiling, reduce the heat to a gentle simmer and return the browned chicken to the pot. Cover it and let it cook for 10-12 minutes, stirring occasionally. You want the orzo to become tender, and the chicken should be fully cooked through.
6. Add Spinach and Olives:
After the orzo is cooked, stir in the baby spinach and Kalamata olives. Cook for another 1-2 minutes until the spinach wilts down. This is where your dish starts to look colorful and vibrant!
7. Finishing Touches:
Remove the pot from heat. Squeeze in the juice of 1 lemon and add the crumbled feta cheese. Stir everything gently to combine. Taste it and adjust the seasoning with salt and pepper if needed.
8. Serve and Enjoy!
Garnish with freshly chopped parsley or basil before serving. Dish it out, and enjoy your hearty and flavorful one-pot Mediterranean chicken orzo!
Frequently Asked Questions (FAQ)
Can I Use Different Pasta Instead of Orzo?
Absolutely! You can substitute orzo with any small pasta like ditalini, couscous, or even quinoa. Just keep in mind that cooking times may vary, so adjust accordingly according to the package instructions.
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare everything up to the point of adding spinach and olives, then refrigerate. When you’re ready to serve, simply reheat on the stove and add the spinach and olives to finish cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
What Can I Use Instead of Chicken?
If you want to make a vegetarian version, consider using chickpeas, lentils, or extra vegetables like zucchini and bell peppers in place of chicken. These will still give you a delicious and filling meal!
