One-Pot Mediterranean Chicken and Orzo with Sun-Dried Tomatoes

Looking for a simple yet delicious meal that captures the essence of Mediterranean cuisine? This One-Pot Chicken and Orzo with Sun-Dried Tomatoes is a go-to recipe for anyone craving healthy Mediterranean chicken. Packed with vibrant flavors and made in just one pot, it’s perfect for weeknight dinners or any time you need a quick and satisfying meal.

This dish combines succulent chicken with orzo pasta, sun-dried tomatoes, and fresh herbs, all simmered together to create a comforting and wholesome meal. It’s a fantastic choice for those seeking Greek chicken dishes or Mediterranean-inspired meals that are both delicious and nutritious.

A Flavorful One-Pot Meal

The One-Pot Chicken and Orzo is a delightful blend of tender chicken, perfectly cooked orzo, and the tangy sweetness of sun-dried tomatoes. This dish is not only easy to prepare but also bursting with Mediterranean flavors that will transport your taste buds to the sunny shores of Greece.

Each bite reveals a medley of textures and tastes that will make you feel like you’re enjoying a traditional Mediterranean feast, making it an excellent option for chicken dinner ideas Mediterranean style.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup orzo pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish
• Feta cheese, for serving (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the chicken pieces to the pot, season with salt, pepper, oregano, and basil. Cook until the chicken is browned on all sides, about 5-7 minutes.
4. Stir in the orzo, sun-dried tomatoes, and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the orzo is tender and most of the liquid is absorbed.
5. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
6. Remove from heat and garnish with fresh parsley and feta cheese, if desired. Serve hot.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 350kcal
• Fat: 12g
• Protein: 24g
• Carbohydrates: 35g