Mediterranean Chicken Orzo
Tender seared chicken with lemony orzo, sun-dried tomatoes, and fresh spinach in one skillet. Tastes like a Greek island dinner, ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 525
- Protein
- 42g
Ingredients
- 1 cup orzo pasta
- 2 fillets (about 8 oz) boneless, skinless chicken breasts
- ½ cup sun-dried tomatoes in oil
- 1 whole lemon (zested and juiced)
- 2 cups fresh baby spinach
- ½ cup crumbled feta cheese
- 1.5 cups chicken broth
Instructions
- 1
Boil orzo in salted water until al dente, about 9 minutes. Drain and set aside.
- 2
Pat chicken dry, season generously with salt and pepper on both sides.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 4
Sear chicken 3 minutes per side without moving—edges should look opaque.
- 5
Add broth, sun-dried tomatoes with oil, and lemon zest to the skillet. Return cooked orzo and stir.
- 6
Wilt spinach 30 seconds, then squeeze lemon juice over top. Top with feta and serve immediately.
Tools you’ll need
- medium pot
- 12-inch skillet
- tongs
- wooden spoon
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