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Mediterranean Orzo Skillet with Lemon-Herb Chicken

This vibrant, one-skillet meal delivers the rustic charm of a Mediterranean classic, re-engineered for optimal health. Juicy lemon-herb chicken is nestled in a bed of whole-wheat orzo, blistered cherry tomatoes, and Kalamata olives, creating a perfectly balanced dish that’s rich in fiber and flavor.
Course Main Course
Cuisine Mediterranean
Keyword Healthy chicken and orzo recipe, Mediterranean chicken recipe, One pan Mediterranean chicken and vegetables
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 554kcal

Ingredients

For the Lemon-Herb Chicken

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch chunks
  • 2 cloves garlic finely minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh oregano
  • 1 tsp lemon zest
  • 0.25 tsp crushed red pepper flakes optional
  • 2 tbsp extra virgin olive oil
  • 0.25 tsp sea salt
  • 0.5 tsp freshly ground black pepper

For the Orzo Skillet

  • 2 tbsp extra virgin olive oil
  • 1 large red onion thinly sliced
  • 1 medium zucchini finely diced
  • 2 cloves garlic finely minced
  • 1.5 pints cherry or grape tomatoes
  • 1.5 cups uncooked whole-wheat orzo
  • 0.5 cup pitted Kalamata olives halved
  • 3 cups low-sodium chicken broth

For Finishing & Garnish

  • 0.25 cup fresh lemon juice
  • 0.25 cup chopped fresh flat-leaf parsley
  • Fresh oregano leaves

Instructions

  • Prepare the Chicken: In a medium bowl, combine the chicken, the 2 cloves minced garlic from the Chicken section, rosemary, oregano, lemon zest, red pepper flakes (if using), 2 tablespoons olive oil, sea salt, and black pepper; toss to coat.
  • Sear the Chicken: Heat 2 tablespoons olive oil in a large 12-inch oven-safe skillet over medium-high. Add chicken in a single layer; sear 3–4 minutes per side until deeply golden. Transfer to a clean plate (not fully cooked).
  • Sauté the Vegetables: Reduce heat to medium. Add the sliced red onion; cook 4–5 minutes until softened. Add the diced zucchini and the 2 cloves minced garlic from the Orzo Skillet; cook 2 minutes until fragrant.
  • Blister and Toast: Add the cherry tomatoes; cook ~5 minutes, stirring occasionally, until blistered and beginning to burst. Stir in the whole-wheat orzo; toast 1 minute.
  • Simmer the Orzo: Pour in the low-sodium chicken broth, scraping up browned bits. Stir in the halved Kalamata olives; bring to a simmer.
  • Cook Together: Nestle the seared chicken and any juices into the orzo. Reduce heat to low, cover, and simmer 12–15 minutes, until the orzo is tender, most liquid is absorbed, and the chicken reaches 165°F (74°C).
  • Broil and Rest: Position an oven rack ~6 inches from the heat source and preheat the broiler. Uncover and broil 2–3 minutes, watching closely, until the chicken tops are lightly browned. Remove and rest 5 minutes.
  • Finish and Serve: Stir in the fresh lemon juice. Garnish with parsley and oregano.

Notes

 

  • Toasting the Orzo: Don't skip the step of toasting the orzo in the pan before adding liquid. It enhances its nutty flavor and helps it maintain a pleasant texture.
  • Ingredient Prep: Having all your vegetables chopped and ingredients measured before you start cooking will make the process smooth and seamless, as the steps move quickly.
  • Pan Selection: A cast-iron skillet is ideal as it retains heat evenly for a great sear and can go directly from the stovetop to under the broiler.

Nutrition Information

(per serving, approximately)
  • Calories: 554 kcal
  • Protein: 35 g
  • Total Carbohydrate: 40 g
  • Dietary Fiber: 8 g
  • Total Sugars: 4 g (0 g Added Sugar)
  • Total Fat: 27 g
  • Saturated Fat: 4 g
  • Sodium: 395 mg