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To make this One-Pan Mediterranean Chicken Orzo, gather these items: - 1 pound chicken breast, diced - 2 cups orzo pasta - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 2 cups vegetable or chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon red pepper flakes (optional for a kick) - Salt and pepper to taste - 1/4 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped (for garnish) - 2 tablespoons olive oil Using fresh, high-quality ingredients makes a big difference. Choose chicken that is fresh and free from additives. Opt for organic vegetables when possible. This keeps flavors vibrant. Good broth adds depth to the dish. Whether you pick chicken or vegetable, it should be rich and tasty. For the best feta cheese, look for a brand that uses real sheep's milk. This adds a creamy texture and tangy flavor. You can easily adapt this recipe. If you're vegan, replace chicken with chickpeas or tofu. Use vegetable broth to keep it plant-based. For gluten-free options, swap orzo with gluten-free pasta. Quinoa is also a great substitute and adds protein. If you're avoiding dairy, skip the feta or use a plant-based alternative. This recipe is flexible, so feel free to customize it to fit your needs! {{ingredient_image_1}} To start, gather all your ingredients. You need: - 1 pound chicken breast, diced - 2 cups orzo pasta - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 2 cups vegetable or chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon red pepper flakes (optional for a kick) - Salt and pepper to taste - 1/4 cup feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 2 tablespoons olive oil Make sure your chicken is diced evenly. This helps it cook well. Chop the onion and garlic finely. Dice the bell pepper and zucchini into small pieces. Halve the cherry tomatoes. Set everything aside for easy access. Heat the olive oil in a large, deep skillet over medium heat. Add the diced chicken and season with salt and pepper. Sauté the chicken until it turns golden brown, about 5-7 minutes. Remove the chicken and set it aside. In the same skillet, add the chopped onion. Sauté until it becomes translucent, about 3-4 minutes. Then stir in the minced garlic and cook for about one minute. The smell will be amazing! Next, add the diced red bell pepper, zucchini, and cherry tomatoes. Sauté these veggies for about 5 minutes until they soften. Now, stir in the orzo pasta, dried oregano, thyme, and red pepper flakes. Mix everything well. Pour in the broth and bring it to a gentle boil. Reduce the heat to low and cover the skillet. Cook for about 10-12 minutes. Stir occasionally to stop the orzo from sticking. When the orzo is tender, return the chicken to the skillet. Fold everything together gently. Let it heat through for 2-3 minutes. Once done, remove the skillet from heat. Sprinkle crumbled feta cheese and chopped parsley on top. This adds a nice color and fresh taste. Serve the dish warm, and enjoy the rich flavors! You can pair it with a simple salad or crusty bread for a complete meal. To get that true Mediterranean taste, you need fresh herbs. Use oregano and thyme. They add depth to your dish. The red pepper flakes give it a nice kick. If you want more flavor, use high-quality olive oil. It enhances the taste of everything. Make sure your vegetables are fresh. Fresh bell peppers and zucchini are key. They add color and crunch. For a zesty finish, don’t skip the feta cheese. It adds creaminess and tang. One mistake is overcooking the orzo. Check it often while it cooks. You want it tender, but not mushy. Another mistake is not seasoning enough. Salt and pepper are your friends. Taste as you go. If the dish seems bland, add more herbs. Lastly, don’t rush the chicken cooking. It should be golden brown and cooked through. This step is vital for flavor. Presentation matters! A colorful plate is more inviting. Use a large, shallow bowl for serving. This allows the orzo to shine. After cooking, top with crumbled feta and fresh parsley. These add bright colors. You can also drizzle a little olive oil on top. This gives it a glossy look. Serve with lemon wedges on the side. They add a pop of brightness and flavor. Pro Tips Perfectly Cooked Orzo: To avoid sticky orzo, stir occasionally while it cooks and make sure to use enough broth for absorption. Flavor Boost: For added depth of flavor, marinate the chicken in olive oil, lemon juice, and herbs for at least 30 minutes before cooking. Vegetable Variations: Feel free to swap in your favorite vegetables, such as spinach or artichokes, to customize the dish to your taste. Make Ahead: This dish can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. {{image_2}} You can make this dish vegetarian by swapping chicken for chickpeas or lentils. Both options add protein and texture. Use vegetable broth instead of chicken broth. For extra flavor, mix in artichoke hearts or spinach. These ingredients pair well with the orzo and boost nutrition. If you need a gluten-free meal, try gluten-free orzo or rice. Quinoa is another great option that adds a nutty taste. Ensure your broth is gluten-free, too. This way, you can keep the flavors but avoid gluten. Feel free to mix up the veggies. You can use eggplant, asparagus, or even mushrooms. Swap feta cheese for goat cheese or leave it out if you prefer. Adjust the red pepper flakes based on your spice level. This dish allows you to use what you love most! To keep your One-Pan Mediterranean Chicken Orzo fresh, store it in an airtight container. Make sure it cools down before sealing it. This helps prevent moisture buildup. You can keep it in the fridge for up to four days. Label your container with the date. This way, you’ll know when to eat it. When you are ready to enjoy your leftovers, heat them gently. You can use a microwave or a skillet. If using a microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. If using a skillet, add a splash of broth or water. This will help keep it moist as you warm it. Heat on low until it is hot throughout. If you want to freeze your One-Pan Mediterranean Chicken Orzo, let it cool first. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. This makes it easy to have a tasty meal on hand anytime! One-pan Mediterranean chicken orzo lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps the dish fresh and tasty. When you store it, let it cool down first. This helps prevent excess moisture. Yes, you can use different pasta shapes. If you want, try penne or fusilli. These shapes soak up flavors well. Just adjust the cooking time based on the pasta you choose. Check the package for cooking times. Yes, you can make this dish ahead of time. Cook it fully, then cool it down. Store it in the fridge until you are ready to eat. Reheat it on the stove or in the microwave. This will save you time on busy days. This blog post covered key points for making one-pan Mediterranean chicken orzo. You learned about ingredient choices and how to cook everything in one pan. I shared tips for great flavor, common mistakes to avoid, and how to make the dish your own. Proper storage and reheating keep meals tasty. Remember, cooking is fun! Explore your options and enjoy every bite of this healthy dish. With practice, you’ll impress family and friends with your skills.

Zesty One-Pan Mediterranean Chicken Orzo

A flavorful one-pan dish featuring chicken, orzo pasta, and Mediterranean vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound chicken breast, diced
  • 2 cups orzo pasta
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 whole red bell pepper, diced
  • 1 whole zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil

Instructions
 

  • Heat olive oil in a large, deep skillet over medium heat.
  • Add the diced chicken breast to the skillet, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, and cook for an additional minute until fragrant.
  • Add the diced red bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for about 5 minutes until the vegetables are tender.
  • Stir in the orzo pasta, dried oregano, thyme, and red pepper flakes. Mix everything together.
  • Pour in the vegetable or chicken broth and bring to a gentle boil. Reduce the heat to low and cover the skillet.
  • Cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
  • Once the orzo is cooked, return the chicken to the skillet and gently fold everything together. Allow to heat through for 2-3 minutes.
  • Remove from heat and sprinkle crumbled feta cheese and chopped fresh parsley on top before serving.

Notes

Optional red pepper flakes can be adjusted for spice preference.
Keyword chicken, Mediterranean, one pan, orzo