Mediterranean Chicken Orzo Skillet (Print View)

Chicken thighs, orzo, and vegetables simmered together in a tangy tomato-herb broth with feta and olives.

# Components:

→ For the Chicken

01 - 6 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste

→ For the Orzo and Vegetables

06 - 1 large onion, diced
07 - 1 red bell pepper, chopped
08 - 3 cloves garlic, minced
09 - 1 1/2 cups orzo pasta
10 - 1 can (14 ounces) diced tomatoes
11 - 2 1/2 cups chicken broth
12 - 1 zucchini, diced
13 - 1/2 cup Kalamata olives, pitted and halved
14 - 1 tablespoon tomato paste
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried basil

→ For the Finish

17 - 1/2 cup crumbled feta cheese
18 - 2 tablespoons chopped fresh parsley
19 - 1 tablespoon fresh lemon juice
20 - Lemon wedges, for serving

# Directions:

01 - Season chicken thighs with dried oregano, garlic powder, salt, and black pepper. Heat olive oil in a large, deep skillet over medium-high heat. Place chicken skin-side down and sear for 6 to 8 minutes until golden and crispy. Flip and sear an additional 3 minutes. Transfer chicken to a plate.
02 - In the same skillet, add diced onion and chopped red bell pepper. Sauté for 4 to 5 minutes, stirring often, until softened. Add minced garlic and cook for 30 seconds until aromatic.
03 - Stir in orzo pasta, coating it thoroughly with the sautéed vegetables for 1 minute. Pour in diced tomatoes with their juices, chicken broth, tomato paste, dried oregano, and dried basil. Stir well and bring mixture to a gentle simmer.
04 - Return seared chicken thighs to the skillet, skin-side up, nestling them into the orzo mixture. Cover and simmer for 15 to 18 minutes, stirring occasionally, until orzo is tender and chicken has reached an internal temperature of 165°F.
05 - Uncover the skillet and stir in diced zucchini and halved Kalamata olives. Cook uncovered for 3 to 4 minutes until zucchini is just tender-crisp.
06 - Remove the skillet from heat. Sprinkle crumbled feta cheese and chopped parsley evenly over the dish. Drizzle with fresh lemon juice and serve hot with lemon wedges on the side.

# Expert Advice:

01 -
  • Easy one-pot meal for fewer dishes and simple cleanup
  • Balanced with protein, fiber, and comforting carbs
  • Customizable with swaps based on what you have
  • Ready in under an hour and makes generous portions
02 -
  • Naturally high-protein complete meal
  • Feeds a crowd and reheats beautifully
  • Customizable for gluten free diets by swapping pasta
03 -
  • For crispier chicken uncover the pan for the last few minutes under the broiler but watch carefully
  • To keep orzo from sticking stir gently halfway through simmering and make sure you have enough liquid
  • For extra depth toast cheese and breadcrumbs under the broiler for two minutes before serving
  • If using rice instead of orzo add another ten minutes to the simmer time
  • A sprinkle of fresh dill or mint at the end can brighten up the flavors
  • Leftovers make a satisfying next day lunch either hot or cold

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