Mediterranean Chicken Orzo Lemon (Print-Friendly Version)

Tender chicken, bright lemon, and orzo unite for a vibrant, satisfying Mediterranean-inspired meal.

# What You'll Need:

→ For the Chicken

01 - 3–4 boneless, skinless chicken breasts (approximately 680 g total)
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon dried oregano
04 - 0.5 teaspoon dried thyme
05 - 0.5 teaspoon paprika
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ For the Orzo Mixture

08 - 1 cup orzo pasta (approximately 200 g)
09 - 4 cloves fresh garlic, minced
10 - 1 cup cherry tomatoes, halved
11 - 3 cups baby spinach, loosely packed
12 - Juice of 1 large lemon (about 3 tablespoons)
13 - Zest of 0.5 lemon
14 - 0.25 cup kalamata olives, pitted and halved (optional)
15 - 0.33 cup crumbled feta cheese (optional)
16 - 2 tablespoons fresh parsley, chopped
17 - 1 tablespoon fresh basil, thinly sliced (or 1 teaspoon dried basil)
18 - 2 tablespoons extra virgin olive oil
19 - 0.25 cup chicken broth (optional, for moisture)

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Rub both sides with 2 tablespoons olive oil, oregano, thyme, paprika, salt, and freshly ground black pepper.
02 - Heat a large skillet over medium-high heat. Add seasoned chicken breasts and sear for 5–6 minutes per side, until golden brown and just cooked through. Transfer to a plate and cover loosely with foil.
03 - While chicken rests, bring a medium saucepan of salted water to a boil. Add orzo and cook for 7–8 minutes until al dente. Drain and set aside.
04 - In the same skillet used for chicken, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 2 minutes. Add baby spinach and cook until just wilted.
05 - Add drained orzo to the skillet with vegetables. Stir in lemon juice, lemon zest, kalamata olives (if using), and chicken broth if additional moisture is needed. Season with salt and pepper. Mix in parsley and basil.
06 - Slice the cooked chicken breasts. Divide orzo mixture among plates, top with sliced chicken, and sprinkle with crumbled feta cheese if desired. Serve immediately.

# Additional Tips:

01 - Pre-cooked rotisserie chicken may be used for faster preparation; shred or dice and add with the orzo.
02 - For a creamier consistency, stir in 60 ml heavy cream or Greek yogurt before serving.
03 - Red bell pepper, artichoke hearts, or zucchini can be included for additional vegetables.
04 - Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.
05 - Leftovers can be refrigerated in an airtight container for up to 3 days and reheat well.
06 - Turkey cutlets or boneless thighs may be substituted for chicken breasts.
07 - For make-ahead, prepare components separately and combine before serving.
08 - For a gluten-free version, substitute orzo with cooked quinoa or rice.
09 - A pinch of red pepper flakes adds gentle heat, if preferred.
10 - For a one-pot option, cook orzo directly in the skillet after chicken with extra broth.
11 - Fresh dill or mint may be added during summer for distinct Greek flavors.
12 - Finely chop spinach to blend more seamlessly for children.

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