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Chicken and Orzo Recipe - Image 3

Chicken and Orzo

A simple yet flavorful one-pot meal combining tender chicken and orzo pasta with a medley of herbs and lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes with juice
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled, for serving

Equipment

  • Large skillet with a lid
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the orzo pasta, diced tomatoes with their juice, chicken broth, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
  4. Return the browned chicken to the skillet, nestling it into the orzo mixture. Cover and simmer for 15-20 minutes, or until the orzo is tender and the chicken is cooked through.
  5. Once cooked, remove the skillet from heat. Stir in the lemon zest and juice, and sprinkle with fresh parsley. Serve hot, topped with crumbled feta cheese.

Notes

Chef's Tips:
• For a creamier texture, stir in a splash of heavy cream just before serving
• Avoid overcooking the orzo to prevent it from becoming mushy
• Serve with a side salad for a complete meal
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking