Mediterranean Chicken and Orzo Skillet
A delightful dish combining succulent chicken, vibrant vegetables, and perfectly cooked orzo pasta, bursting with Mediterranean flavors.
Servings: 4 servings
Calories: 375kcal
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil for cooking chicken
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 piece red bell pepper, diced
- 1 piece zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 2 cups chicken broth
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Chicken
- Heat the olive oil in a large skillet over medium heat. Season chicken breasts generously with salt, pepper, oregano, and basil. Cook for about 5-7 minutes on each side until golden brown and fully cooked. Remove from skillet and set aside.
Sautéing Vegetables
- Add chopped onion and minced garlic in the same skillet. Sauté for 2-3 minutes until onion is translucent. Add diced red bell pepper and zucchini, cooking for an additional 3-4 minutes until tender.
Cooking Orzo
- Stir orzo pasta into the sautéed vegetables and cook for 1-2 minutes. Then pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender.
Assembling the Dish
- Slice the cooked chicken into strips. Once the orzo is cooked, fold in halved cherry tomatoes and sliced chicken. Sprinkle with crumbled feta cheese and garnish with fresh parsley.
Serving
- Serve warm, ensuring to scoop up the vibrant vegetables, tender chicken, and fluffy orzo in each serving.
Notes
For extra flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for an hour prior to cooking. A squeeze of fresh lemon juice before serving can enhance the dish's flavors. Feel free to adjust ingredients based on availability.