Delicious Mediterranean Chicken And Orzo
This easy one-pan Mediterranean chicken and orzo dish brings vibrant flavors to your kitchen with minimal effort. It transforms simple ingredients into a comforting and flavorful meal, perfect for a busy weeknight dinner.
Equipment
- Large cast iron skillet
- Small saucepan
Ingredients
- 2 medium chicken breasts about 1 pound total
- ¼ teaspoon kosher salt
- black pepper to taste
- 1 teaspoon granulated garlic or garlic powder
- 2 teaspoons dried oregano
- 3 tablespoons EVOO
- ½ medium onion diced
- 3 garlic cloves minced or pressed
- 1 cup orzo pasta whole grain if you can find it
- 2 cups water
- ½ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped preserved lemon rind
- ¾ cup sundried tomatoes
- ½ cup kalamata olives halved or sliced
- ⅓ cup crumbled feta cheese
- 1 tablespoon parsley and dill for garnish
Instructions
Preparing the Chicken and Aromatics
- Slice the chicken breasts into uniform ¼-inch thick pieces. In a mixing bowl, combine the chicken with ¼ teaspoon kosher salt, a generous dash of black pepper, 1 teaspoon of granulated garlic or garlic powder, and 2 teaspoons of dried oregano. Toss until the chicken is well coated, then set aside.
- Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Once shimmering, add the seasoned chicken in a single layer. Sear undisturbed for 2-3 minutes until golden-brown, then flip and cook for 30 seconds more, until no longer pink on the exterior. Transfer the seared chicken to a clean plate and set aside.
- Reduce heat to medium. Add the remaining 2 tablespoons of EVOO to the same skillet. Sauté the diced onion for about 3-5 minutes, stirring occasionally, until softened and translucent. Stir in the minced or pressed garlic and cook for just one minute more, until fragrant.
Cooking the Orzo and Combining Flavors
- Add the dry orzo pasta directly into the skillet with the aromatics. Stir continuously for 1-2 minutes to lightly toast each grain and coat it in the flavorful oils.
- Pour in 2 cups of water, ½ teaspoon of kosher salt, and 2 tablespoons of fresh lemon juice. Bring to a gentle simmer, stirring occasionally, and cook for 3-4 minutes until the liquid begins to thicken as the orzo absorbs it.
- Gently stir the seared chicken, along with any accumulated juices, into the skillet. Add the sundried tomatoes and kalamata olives. Bring the mixture back to a gentle simmer, then immediately reduce the heat to medium-low. Cover tightly and cook for 10-12 minutes, until the orzo is tender and most liquid is absorbed.
The Flavorful Finish
- While the orzo cooks, melt 2 tablespoons of unsalted butter in a small, separate saucepan over medium heat. Cook, swirling occasionally, for about 3-4 minutes until it foams and golden-brown milk solids collect at the bottom, emanating a nutty aroma. Immediately remove from heat and stir in 1 tablespoon of finely chopped preserved lemon rind.
- Once the orzo is tender and creamy, remove the lid. Drizzle the warm brown butter and preserved lemon mixture evenly over the dish. Garnish generously with crumbled feta cheese, fresh parsley, and dill. Serve immediately.
Notes
Chicken Choice: For a more flavorful and moist result, consider using boneless, skin-on chicken thighs. Pat them dry before searing for crispy skin. Feta Selection: Authentic Greek sheep's milk feta offers a tangier, saltier profile, while other varieties are creamier. Choose according to your preference. Orzo Alternatives: If avoiding gluten, short-grain rice can be substituted; adjust cooking time as per package directions. Broth Recommendation: For a richer sauce, use good quality chicken broth instead of water, or even homemade stock. Creamy Sauce Secret: The orzo releases starches as it cooks, which naturally thickens the sauce without needing added cream. Cast Iron Skillet Usage: Always preheat your pan properly for a golden sear. Reduce heat to medium-low during simmering to prevent sticking or burning. Why Partial Cooking of Chicken: Searing creates a flavorful crust, and finishing it in the sauce keeps it tender and juicy, preventing dryness. Pro Tip - Deglazing: For a richer sauce, deglaze the pan with a splash of dry white wine after sautéing garlic and before adding orzo, scraping up browned bits. Pro Tip - Toast Orzo: Never skip toasting the orzo for 1-2 minutes; it adds a wonderful nutty flavor. Pro Tip - Dry Chicken: Pat chicken pieces completely dry before seasoning and searing for a beautiful, golden-brown crust. Pro Tip - Add Freshness: Stir in a handful of halved cherry tomatoes during the last minute of cooking for vibrant color and flavor. Mushy Orzo Fix: Overcooking or high heat causes mushiness. Reduce heat to low and cover the pan, allowing orzo to steam gently. Burnt Pan Fix: This indicates the heat was too high during simmering. Use medium to low heat for orzo cooking. Salty Dish Fix: Be mindful of salt in ingredients like feta, olives, and broth. Taste before adding extra salt. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat on the stovetop over low heat with a splash of chicken broth or water, stirring gently, to prevent mushiness. Meal Prep: This recipe is excellent for meal prep. Portion into containers and reheat following stovetop instructions. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 500kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 750mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 15mgCalcium: 15mgIron: 10mg
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