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–+ servings

Healthy Mediterranean Chicken Orzo

Tender chicken thighs nestled in a creamy bed of toasted orzo pasta, bursting with Mediterranean flavors like cherry tomatoes, kalamata olives, and crumbled feta. Perfect for busy weeknights or elegant gatherings!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs Substitute bone-in thighs or chicken breast for variations.
  • Salt and pepper To taste.
  • 4 tablespoons extra virgin olive oil Use high-quality olive oil for best flavor.
  • 1 large onion Diced.
  • 6 cloves garlic Minced.
  • 1 teaspoon crushed hot red pepper flakes
  • 1.5 pounds cherry tomatoes Halved.
  • 1 pound orzo Substitute gluten-free orzo or quinoa if desired.
  • 3.5 cups low-sodium chicken stock Add more as needed, especially for reheating.
  • 1 tablespoon honey
  • 1 tablespoon dried Greek oregano
  • 2 tablespoons lemon juice
  • 0.5 cup kalamata or gaeta olives Pitted, rinsed, and chopped.
  • 0.5 cup crumbled feta Substitute dairy-free feta or nutritional yeast.
  • 0.5 cup minced flat-leaf Italian parsley

Equipment

  • Large pan
  • paper towels
  • foil

Method
 

Step 1: Prep the Chicken
  1. Pat the chicken thighs very dry with paper towels and season with salt and pepper on both sides.
Step 2: Sear
  1. Heat a large pan to medium heat and add the olive oil. Once shimmering, add the chicken thighs and cook for 4–5 minutes per side until golden brown. Place the chicken onto a plate and tent with foil.
Step 3: Sauté Aromatics
  1. Add the onion to the pan along with a pinch of salt. Once the onions are soft and translucent (about 5–7 minutes), add the garlic and cook for another 1–2 minutes until fragrant. Then, add the hot red pepper flakes and cherry tomatoes to the pan and cook for 2 minutes or until the tomatoes begin to burst.
Step 4: Toast the Orzo
  1. Add the orzo and mix well to coat with the olive oil. Toast the orzo for 3 minutes to develop a slightly nutty flavor.
Step 5: Simmer
  1. Stir in the chicken stock, honey, and oregano. Bring to a boil, then lower the heat to a simmer. Nestle the browned chicken into the mixture, cover, and cook for 12–15 minutes until the orzo is tender and the liquid is absorbed.
Step 6: Finish & Serve
  1. Uncover the pot and mix in the olives and lemon juice. Remove the pan from heat and stir in parsley and crumbled feta. If the orzo is too dry, add a touch more chicken stock or olive oil. Adjust the seasoning and enjoy immediately!

Nutrition

Calories: 490kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 85mgSodium: 650mgPotassium: 510mgFiber: 3gSugar: 8gVitamin A: 150IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for up to 1 month. Reheat gently with a splash of chicken stock to loosen the orzo, if necessary. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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