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Mediterranean chicken orzo combines bright, bold flavors with simple preparation to create a satisfying weeknight dinner that tastes like it took hours to prepare. This one-pan wonder marries tender pan-seared chicken with pearl-like orzo pasta, sweet burst tomatoes, briny olives, and peppery spinach, all brought together with aromatic garlic and herbs. Topped with crumbled feta and toasted pine nuts, this dish delivers restaurant-quality results with minimal effort and cleanup.
I stumbled upon this recipe one evening when looking for a way to use the odds and ends in my refrigerator before a grocery run. What began as a clean-out-the-fridge meal quickly became a family favorite requested at least once a week.
Ingredients List
- Boneless chicken breasts: Provides lean protein and cooks quickly.
- Whole wheat orzo: Offers fiber-rich, nutty flavor.
- Grape tomatoes: Adds natural sweetness and a light sauce.
- Kalamata olives: Brings briny Mediterranean flavor.
- Fresh spinach: Wilts perfectly for added nutrition.
- Feta cheese: Lends creamy, tangy contrast.
- White wine: Deglazes the pan and adds depth.
- Pine nuts: Provides crunch and richness.
Preparation Method
- Prepare the Chicken:
- Pat chicken dry, season with salt, pepper, and oregano.
- Heat Your Pan:
- Warm olive oil in a large skillet over medium-high heat.
- Sear the Chicken:
- Cook chicken undisturbed for 5-6 minutes per side until golden brown.
- Rest the Chicken:
- Transfer to a plate, cover loosely, and let rest.
- Cook the Orzo:
- Boil orzo according to package directions, then drain.
- Sauté the Aromatics:
- In the same pan, cook minced garlic and red pepper flakes for 30 seconds.
- Add the Tomatoes:
- Cook halved grape tomatoes until they soften and release juices.
- Deglaze the Pan:
- Add white wine, scraping up any browned bits.
- Combine Components:
- Stir in cooked orzo, sliced olives, and spinach until wilted.
- Toast the Pine Nuts:
- In a dry skillet, toast pine nuts for 2-3 minutes until golden.
- Slice the Chicken:
- Cut rested chicken into thin slices.
- Final Assembly:
- Plate the orzo mixture, top with chicken, feta, and pine nuts.
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My first attempt at this dish taught me to add feta at the end to prevent it from melting too soon. Slightly undercooking the orzo before mixing ensures a perfect final texture.
Serving Suggestions
Pair with a Greek salad featuring cucumbers, bell peppers, and lemon-olive oil dressing.
Transform leftovers into a cold pasta salad with extra spinach and a squeeze of lemon.
Serve with warm pita bread to soak up the flavorful sauce.
Creative Variations
Make a Spanish-inspired version by swapping chicken for chorizo and adding smoked paprika.
Create a vegetarian version using chickpeas or white beans instead of chicken.
Use shrimp or scallops for a seafood variation, finishing with lemon zest.
Storage Solutions
Refrigerate leftovers in an airtight container for up to four days.
Reheat with a splash of broth to prevent the orzo from drying out.
Store components separately if making in advance for fresher presentation.
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This Mediterranean chicken orzo has become my go-to meal when I want something vibrant, flavorful, and easy to prepare. The balance of salty, sweet, and fresh ingredients creates a dish that feels special yet effortless.
Frequently Asked Questions
- → Can I use regular orzo instead of whole wheat?
- Yes, you can substitute regular orzo for whole wheat orzo in equal amounts. The cooking time and method remain the same, though the nutritional profile will be slightly different.
- → What can I use instead of white wine?
- If you prefer not to use wine, substitute with chicken broth and add a teaspoon of lemon juice to maintain the acidity and flavor depth that wine provides.
- → Can I make this dish ahead of time?
- Yes, this dish reheats well. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the orzo from drying out.
- → Is there a substitute for kalamata olives?
- If you're not a fan of kalamata olives, try using green olives, capers, or simply omit them and add an extra pinch of salt to compensate for the brininess they provide.
- → Can I use other greens instead of spinach?
- Absolutely! Arugula, kale, or Swiss chard work well as substitutes for spinach. Just note that heartier greens like kale may need an extra minute or two to wilt properly.