Chicken Lemon Orzo Mediterranean (Printer-Friendly Layout)
Orzo, juicy chicken, and lemon come together for a lively, feel-good Mediterranean dish you’ll love.
# Ingredients You'll Need:
→ For the Chicken
01 -
Salt and black pepper, add as much as you like
02 -
Paprika, 0.5 teaspoon
03 -
0.5 teaspoon dried thyme
04 -
1 teaspoon dried oregano
05 -
Extra virgin olive oil, 2 tablespoons
06 -
3–4 boneless chicken breasts with no skin (about 680 g total)
→ For the Orzo Mixture
07 -
0.25 cup chicken broth (toss in for extra moisture if you want)
08 -
2 tablespoons extra virgin olive oil
09 -
1 tablespoon fresh basil (slice thin) or go with 1 teaspoon dried basil
10 -
Chopped fresh parsley, 2 tablespoons
11 -
About 0.33 cup feta, crumbled (optional)
12 -
Kalamata olives, pitted and halved, 0.25 cup (skip if you’re not into them)
13 -
Half a lemon’s zest
14 -
Juice from a big lemon, roughly 3 tablespoons
15 -
A big handful (3 cups) baby spinach
16 -
A cup of cherry tomatoes, sliced in half
17 -
4 fresh garlic cloves, minced up
18 -
1 cup orzo (that’s about 200 g)
# Step-by-Step Instructions:
01 -
Cut up those chicken breasts after they're cooked. Spoon the orzo goodness onto plates, lay on the chicken slices, and scatter feta over everything if you’re into it. Best enjoyed right away.
02 -
Toss in your drained orzo with your skillet veggies. Pour in lemon juice, toss in zest and olives (totally up to you), and a splash of broth to loosen things if it looks dry. Give it some salt and pepper, then stir in parsley and basil at the end.
03 -
Keep using that chicken skillet—get it back to medium heat and add 2 tablespoons of olive oil. Drop in the garlic and let it sizzle for half a minute. Toss in the tomatoes, cook those for 2 minutes, then finish with the spinach until it just droops.
04 -
While your chicken is chillin’, get salted water boiling in a pot. Add orzo, cook it around 7–8 minutes so it’s still got a bite. Drain and leave it aside.
05 -
Heat up a big skillet over medium-high, then add the chicken and cook for about 5–6 minutes per side till browned and fully done. Move it to a plate and just plop some foil here to keep the warmth.
06 -
Dry your chicken breasts with a paper towel, then rub them down with olive oil, paprika, oregano, thyme, some salt, and as much black pepper as you like.
# Extra Tips and Tricks:
01 -
Grab some cooked rotisserie chicken from the store to make things even quicker—just pull it apart or chop it up and mix it in with the orzo.
02 -
For extra creaminess, add about 60 ml of Greek yogurt or heavy cream right before you serve.
03 -
If you love veggies, drop in chopped artichoke, zucchini, or some red peppers.
04 -
This is tasty with a bright white wine like Sauvignon Blanc or Pinot Grigio.
05 -
Pack leftovers in a container and stick them in the fridge for up to 3 days. They reheat super well.
06 -
Turkey cutlets or boneless thighs can stand in for chicken breasts if you feel adventurous.
07 -
Want to prep ahead? Keep each part separate, then put it all together right before you eat.
08 -
Need it gluten-free? Just swap orzo for rice or cooked quinoa.
09 -
If you’re into a little kick, pop in a dash of red pepper flakes.
10 -
Skip the extra pot—cook the orzo right in the skillet with extra broth after you’ve made the chicken.
11 -
Love those Greek flavors? Add some fresh mint or dill, especially when it’s summer.
12 -
If you’ve got picky eaters, cut spinach extra small so it blends right in.