Mediterranean Chicken and Lemon Orzo Pasta (30 Minutes, One-Pot)

Mediterranean chicken thighs cooked with lemon orzo pasta in a one-skillet dish.

5 from 1 vote

Mediterranean Chicken and Lemon Orzo Pasta (30 Minutes, One-Pot)

Transform your weeknight dinners with this Mediterranean Chicken and Lemon Orzo Pasta! Made in just one skillet and ready in 30 minutes, this recipe features tender chicken, bright, citrusy lemon, and perfectly cooked orzo infused with classic Greek spices. It's ideal for family dinners or a quick dish to impress your guests.

Prep Time10

Cook Time20

Total Time30

Course: Main Course Chicken

Cuisine: American-Mediterranean, Greek

Servings: servings

Calories: 763kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Chicken Seasoning

1.5 lb skinless boneless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
2 tablespoons olive oil

Greek Lemon Orzo

1 tablespoon olive oil
8 oz grape tomatoes sliced in half
5 cloves garlic minced
1 teaspoon dried oregano
¼ teaspoon salt
5 oz fresh spinach chopped
3 tablespoons lemon juice freshly squeezed
2 cups orzo pasta cooked al dente
15 oz chickpeas canned drained and rinsed

Feta cheese mixture:

6 oz feta cheese diced into small cubes
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice freshly squeezed
¼ teaspoon dried oregano
2 tablespoons fresh oregano chopped
fresh oregano for garnish

Instructions

Season and cook the chicken

Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
Add 2 tablespoons of olive oil and chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed, making sure the oil does not burn. If the skillet gets too hot (depending on your stovetop), reduce the heat to low-medium. You don't want the chicken's juices to burn, as you will use them to flavor the rice.
Flip the chicken thighs, lower the heat to medium-low, and cook for about 5 more minutes or longer, without moving them, until thoroughly cooked.
The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.

Greek lemon orzo

In the same, now empty, skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoons of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes, until they soften and release juices.
Stir in fresh spinach until it wilts.
Add cooked orzo and drained chickpeas.
Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.

Seasoned Feta cheese

Mix cubed Feta cheese with 1 tablespoon of extra virgin olive oil in a medium bowl. Add 1 tablespoon of freshly squeezed lemon juice. Then, sprinkle in ¼ teaspoons of dried oregano. You can add more to taste. If you have fresh oregano, toss in 2 tablespoons of it. Enjoy!
Mix so that the herbs and olive oil coat the cubed Feta cheese.

Putting it all together

Mix half of the feta cheese mixture into the skillet with lemon rice.
Add sliced cooked chicken to the skillet with rice and reheat on medium heat.
Top the Mediterranean chicken and lemon orzo with the remaining feta mixture. Sprinkle fresh oregano on top.
Season with salt and black pepper to taste.

Nutrition