Description
This One-Pan Mediterranean Chicken Orzo is a flavorful and easy-to-make dish featuring juicy chicken thighs seasoned with aromatic Mediterranean spices, cooked together with tender orzo pasta, olives, lemon, and topped with crumbled feta and fresh parsley. Perfect for a wholesome weeknight dinner, this dish combines vibrant Mediterranean flavors and requires minimal cleanup as everything is prepared in a single skillet.
Ingredients
Chicken and Seasonings
- 6 Chicken Thighs (skin-on)
- 2 Teaspoons Cumin
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Oregano
- 1 Tablespoon Smoked Paprika
- 1/2 Teaspoon Ground Black Pepper
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Olive Oil (plus extra for cooking)
Orzo and Vegetables
- 1 Small Onion (diced)
- 4 Cloves Garlic (mashed)
- 1 Lemon (zested)
- 1 Cup Orzo (uncooked)
- 2 1/2 Cups Chicken Broth
- 2 Lemons (juiced, approximately 1/4 cup)
Finishing Ingredients
- 1/2 Cup Kalamata Olives (pitted)
- 1/2 Cup Castelvetrano Olives (pitted)
- Feta Cheese (crumbled, to taste)
- Fresh Parsley (chopped, to taste)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry using paper towels to ensure proper browning during cooking.
- Combine the Seasonings: In a small bowl, mix cumin, garlic powder, oregano, smoked paprika, ground black pepper, and kosher salt to create the spice blend.
- Season the Chicken Thighs: Rub the chicken thighs generously with olive oil, then coat evenly with the prepared seasoning blend.
- Heat Skillet: Heat a 10-12 inch cast iron skillet over medium heat and add a drizzle of olive oil to coat the pan.
- Cook Chicken Thighs: Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 10 minutes until the skin is crispy and golden. Flip the thighs and cook for an additional 7-8 minutes until fully cooked. Remove the chicken from the skillet and set aside on a plate.
- Cook Onion and Garlic: Add diced onion, mashed garlic, and lemon zest to the skillet with the remaining olive oil and chicken juices. Cook for 4-5 minutes, stirring occasionally, until the onion softens.
- Add Orzo and Broth: Stir in the orzo pasta and chicken broth, ensuring the orzo and vegetables are submerged. Scrape the skillet’s bottom to release any browned bits for extra flavor.
- Simmer the Chicken: Return the chicken thighs to the skillet and bring the mixture to a gentle simmer over medium heat.
- Add the Olives: Lower the heat to low and stir in the pitted Kalamata and Castelvetrano olives.
- Cover and Cook: Cover the skillet and let it cook for 15-16 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove Cover and Stir: Remove the lid, stir the contents gently, and spoon some of the orzo over the chicken thighs for even flavor distribution.
- Garnish, Serve, and Enjoy: Sprinkle crumbled feta cheese and chopped fresh parsley on top before serving. Enjoy this hearty Mediterranean-inspired meal hot.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- For extra zest, add a splash of lemon juice right before serving.
- If you prefer, substitute chicken thighs with boneless skin-on chicken breasts but adjust cooking time accordingly.
- Cast iron skillet is recommended for best browning and even cooking, but a heavy-bottomed skillet will work.
- Drain olives well to prevent excess moisture in the dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
