Mediterranean Chicken Orzo Skillet
Delicious and easy Mediterranean Chicken Orzo Skillet recipe is packed with Greek flavors, vegetables, and cooked in one skillet. Perfect for weeknight meals!
Servings: 6 servings
Calories: 385kcal
Ingredients
- 2 tablespoons olive oil divided
- 1 lb boneless skinless chicken thighs or thin sliced chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes optional
- 1 ½ cup chopped sweet potato peeled and cut into ½-inch pieces
- salt and pepper
- 1 cup chopped carrots
- 1 cup chopped red onion
- 2 cups broccoli florets or cauliflower (or a mix)
- 8 oz dry orzo whole grain preferred
- 1 cup half and half
Topping Ideas
- halved cherry tomatoes
- ¼ cup feta
- fresh herbs like basil, parsley, or rosemary
Instructions
- Preheat the oven to 400℉.
- Rub the chicken with 1 tablespoon olive oil, oregano, paprika, red pepper flakes, salt, and pepper. Then heat 1 tablespoon of olive oil in a 12-inch skillet. When the oil is shimmering, add the chicken and cook for about 3-5 minutes per side and remove to a nearby plate.
- Add the garlic to the skillet and saute for 1 minute. Add sweet potato, carrots, and onion; cook for 8 minutes, stirring occasionally.
- In the skillet, add the dry orzo and saute for 1-2 minutes or until lightly golden. Add 1 ½ cups water, bring to a boil, and cook for 3-5 minutes. Then stir in the half-and-half and broccoli or cauliflower. Slide the chicken and any juices into the skillet. Transfer to the oven and cook uncovered for 10-15 minutes.
- Top with cherry tomatoes, feta, and fresh herbs like basil, parsley, or fresh rosemary.
Nutrition
Calories: 385kcal | Carbohydrates: 44g | Protein: 23g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 141mg | Potassium: 653mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8851IU | Vitamin C: 31mg | Calcium: 102mg | Iron: 2mg