Summertime Orzo Chicken
Bright, fresh, and bursting with flavor, Summertime Orzo Chicken is the ultimate one-skillet dinner tailored for sunny days and light, satisfying meals. This Mediterranean-inspired recipe combines tender chicken breasts seasoned with paprika and seared to golden perfection, paired with vibrant summer vegetables like zucchini, yellow bell pepper, and grape tomatoes. The orzo pasta is cooked to creamy perfection in savory chicken broth, while a finishing touch of zesty lemon juice, fragrant basil, and tangy crumbled feta creates a harmonious blend of flavors. Perfect for busy weeknights, this dish comes together in just 40 minutes and serves four, making it an ideal choice for a healthy, wholesome family meal. Serve it warm with a sprinkle of basil for a stunning presentation that delivers restaurant-quality taste right at home!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1.5 cups grape tomatoes, halved
- 1 medium zucchini, diced
- 1 medium yellow bell pepper, diced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup crumbled feta cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups chicken broth
- 0.5 teaspoon paprika
Instructions
Season the chicken breasts with salt, pepper, and paprika on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and fully cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and let rest on a cutting board.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the garlic for 30 seconds until fragrant.
Add the diced zucchini and yellow bell pepper to the skillet, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the halved grape tomatoes, and cook for another 2 minutes until the tomatoes start to release their juices.
Pour the chicken broth into the skillet and bring it to a gentle boil. Add the orzo pasta and stir well. Reduce the heat to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
While the orzo is cooking, slice the cooked chicken into thin strips or bite-sized pieces.
Once the orzo is done, remove the skillet from heat and stir in the lemon juice and fresh basil.
Add the sliced chicken back into the skillet along with the crumbled feta cheese. Stir gently to combine all ingredients.
Taste and adjust seasoning with more salt or pepper if necessary.
Serve immediately, garnished with additional basil leaves, if desired.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1694 mg | 74% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2151 mg | 46% | |
*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.
