Description
This Mediterranean Chicken with Orzo recipe offers a flavorful and vibrant dish combining juicy, herb-seasoned chicken breasts with tender orzo pasta cooked in a savory chicken broth. Infused with lemon juice and fresh parsley, this comforting yet light meal is perfect for a quick dinner in just 30 minutes.
Ingredients
Scale
Chicken
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts evenly with garlic powder, dried oregano, paprika, salt, and pepper to enhance their flavor.
- Cook the chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6–7 minutes per side until they develop a golden-brown crust and are cooked through. Once done, remove them from the skillet and set aside to rest.
- Cook the orzo: In the same skillet, add the orzo pasta and pour in the chicken broth. Bring the mixture to a gentle simmer. Cover the skillet with a lid and cook for 10–12 minutes until the orzo is tender and has absorbed all the liquid.
- Add finishing touches to orzo: Stir in the freshly squeezed lemon juice and chopped parsley into the cooked orzo, mixing everything thoroughly to combine the bright and fresh flavors.
- Serve: Plate the cooked orzo and place the rested chicken breasts on top. Garnish with additional fresh parsley for an extra burst of color and freshness before serving.
Notes
- You can substitute chicken thighs for a juicier option, adjusting cooking times accordingly.
- For extra flavor, add minced garlic or diced onions when cooking the orzo.
- If you prefer, swap chicken broth with vegetable broth to suit dietary preferences.
- Leftover chicken and orzo can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, use gluten-free orzo or substitute with quinoa or rice.
