This vibrant one-pot Mediterranean chicken and orzo combines tender chicken thighs with sun-dried tomatoes, kalamata olives, and fresh spinach for a complete meal that comes together in just 35 minutes with minimal cleanup.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1/3 cup kalamata olives, halved
- 3 cups chicken broth
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 tsp dried oregano, 1/2 tsp smoked paprika
- Feta cheese and lemon wedges for serving
Instructions
Season chicken with oregano, paprika, salt, and pepper. Sear in olive oil over medium-high heat for 4 minutes until golden. Add garlic, cook 30 seconds. Add orzo, broth, sun-dried tomatoes, and olives. Bring to a boil, reduce heat, cover, and simmer 12 minutes until orzo is al dente. Fold in spinach until wilted. Serve topped with crumbled feta and a squeeze of lemon.
Tips
Use chicken thighs rather than breasts — they stay moist during the one-pot cooking process. The orzo absorbs the savory broth as it cooks, making this dish incredibly flavorful without complex technique.
