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Easy Mediterranean Chicken Orzo

A vibrant dish featuring tender chicken, fluffy orzo, and colorful vegetables, all wrapped in aromatic herbs and a squeeze of lemon, bringing a taste of the Mediterranean to your table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 each bell pepper (red or yellow), diced
  • 1 each zucchini, sliced
  • 2 cups chicken broth or stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: Feta cheese, crumbled

Method
 

Cooking the Chicken
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken thighs with salt, pepper, dried oregano, and basil. Place in the skillet and cook until browned on both sides, about 8-10 minutes. Remove from the skillet and set aside.
Cooking the Vegetables
  1. In the same skillet, add chopped onion and sauté for about 2-3 minutes until translucent. Add garlic, bell pepper, and zucchini, cooking for another 3 minutes.
Preparing the Orzo
  1. Pour in the orzo and chicken broth, and bring to a boil. Once boiling, reduce the heat to low and season with additional salt and pepper. Nestle the chicken thighs back into the pan. Cover and simmer until the orzo is tender, about 10-12 minutes.
Final Touches
  1. Once cooked, remove from heat and let it sit covered for another 5 minutes. Top with freshly chopped parsley and, if desired, crumbled feta cheese before serving.

Notes

For a healthier option, try using quinoa instead of orzo. Be sure not to overcook the chicken; juicy chicken is key. If you like a creamier texture, a little extra broth may be needed.