Mediterranean Chicken W Rosemary Orzo
Infused with the vibrant flavors of the Mediterranean, this Mediterranean Chicken with Rosemary Orzo is a one-pan dinner marvel that's both hearty and fresh. Juicy, golden-seared chicken breasts are nestled atop tender rosemary-scented orzo, simmered in a savory broth and paired with a medley of cherry tomatoes, kalamata olives, and bright hints of lemon. Fresh spinach adds a burst of color and nutrients, while a finishing touch of creamy, crumbled feta cheese ties it all together. Perfect for busy weeknights, this dish boasts a balance of protein-packed chicken and satisfying pasta, all in under an hour. Whether you're seeking Mediterranean-inspired recipes, healthy chicken dinners, or quick family meals, this flavor-packed skillet dish is sure to delight!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons rosemary, fresh
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 1 whole lemon, juiced and zested
- 1.5 cups orzo pasta
- 3 cups chicken broth
- 3 cups spinach, fresh
- 0.5 cup feta cheese, crumbled
Instructions
Season the chicken breasts with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh rosemary.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes on each side, until golden brown. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet and sauté the minced garlic for 1 minute, until fragrant.
Stir in the cherry tomatoes, kalamata olives, oregano, lemon juice, and lemon zest. Cook for 3-4 minutes, allowing the tomatoes to soften slightly. Remove the mixture from the skillet and set aside.
In the same skillet, add the orzo and toast it for 1-2 minutes, stirring constantly. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Reduce heat to low and stir in the spinach, allowing it to wilt, about 2 minutes.
Nestle the chicken back into the skillet with the orzo and spoon the tomato and olive mixture over the top.
Cover and cook on low heat for an additional 5 minutes to ensure the chicken is fully cooked. The internal temperature should reach 165°F (75°C).
Garnish with crumbled feta cheese and the remaining rosemary. Serve warm.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.3 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
