Description
A quick and flavorful one-pan Greek-inspired skillet meal featuring tender chicken, orzo pasta, feta cheese, olives, and fresh lemon for a Mediterranean twist that’s ready in under 30 minutes.
Ingredients
- 1 pound boneless, skinless chicken breast, diced into bite-sized pieces
- 1 cup orzo pasta, uncooked
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups chicken broth
- 1/2 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 5-6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
- Stir in uncooked orzo and cook for 1 minute, stirring to coat with oil.
- Add diced tomatoes with their juice, chicken broth, olives, oregano, salt, and pepper. Bring to a boil, then reduce heat to simmer. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Return the cooked chicken to the skillet. Stir in lemon juice and cook for another 2 minutes to heat through.
- Remove from heat, sprinkle with feta cheese and parsley. Serve immediately.
Notes
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- Adjust lemon juice to taste for more tanginess.
- This dish reheats well; store leftovers in an airtight container in the fridge for up to 3 days.
- Use low-sodium broth if watching salt intake.