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Mediterranean Chicken and Orzo Skillet

This Mediterranean chicken and orzo skillet is a quick, one pan dinner packed with garlic, lemon, olives, sundried tomatoes, and feta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 484.8
Ingredients Method Notes

Ingredients
  

  • 2 medium chicken breasts (about 1 pound total)
  • 1/4 teaspoon kosher salt (plus black pepper to taste)
  • 1 teaspoon granulated garlic (or garlic powder)
  • 2 teaspoons dried oregano
  • 3 tablespoons EVOO (separated)
  • ½ medium onion (diced)
  • 3 garlic cloves (minced or pressed)
  • 1 cup orzo pasta (whole grain if you can find it)
  • 2 cups water
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • ¾ cup sundried tomatoes
  • ½ cup kalamata olives (halved or sliced)
  • ⅓ cup crumbled feta cheese
  • 1 tablespoon parsley and dill (optional, for garnish)

Method
 

  1. Cut chicken breasts into ¼ inch-thick slices. Toss with salt, pepper, garlic, and oregano, and allow to sit while you prep the other ingredients.
  2. Heat 1 tablespoon of olive oil in an 8- or 10-inch skillet over medium high heat, tilting the skillet to coat the bottom of the pan.Add chicken in a single layer, working batches if necessary.
  3. Allow the pieces to get nice and brown on the first side (2-3 minutes). Turn them over, and cook for 30 more seconds until no longer pink on the second side. Remove them to a clean bowl or plate. They may not be cooked all the way through, but they will finish cooking with the orzo.
  4. Reduce the heat to medium, and add the remaining 2 tablespoons of EVOO.
  5. Add the onion and saute until translucent. Add the garlic and cook for 1 more minute.
  6. Stir in the orzo to coat with the aromatics, then add 1/2 teaspoon kosher salt, water, and lemon juice. Bring to a simmer and cook for 3-4 minutes, or until the liquid begins to absorb into the pasta.
  7. Mix in the cooked chicken with any juices, the sundried tomatoes, and the kalamata olives. Bring back to a simmer, then turn to medium low. Cover and cook for 10-12 minutes, until the orzo is tender and most of the liquid has been absorbed.
  8. Remove the lid and top with fresh black pepper, feta cheese, chopped parsley, and dill. Enjoy!

Notes

  • For perfectly tender chicken, slice the breasts into ¼ inch-thick pieces; this will help them cook quickly and evenly without drying out.
  • Keep an eye on the chicken while browning; it's done when it's golden brown on one side and just cooked through, as it will finish cooking with the orzo.
  • If you're short on time, you can use leftover rotisserie chicken; simply stir it in when you add the sundried tomatoes and olives to save time.
  • If you don't have orzo on hand, feel free to substitute with small pasta shapes like pastina or ditalini, adjusting the cooking time as needed.
  • This dish can be stored in the fridge for up to three days; for reheating, gently warm it on the stovetop with a splash of water to prevent it from drying out.