Empty My Fridge
One-Pan Mediterranean Chicken and Orzo
Ingredients
- Chicken breast · cubed2 lb
- Onion · finely chopped1
- Salt
- Black pepper
- Flour · for dredging
- Garlic · grated4–5
- Oregano · dried1 tsp
- Cilantro · dried1 tsp
- Chili flake · crushed flakesto taste
- Soup pasta2 cups
- Sun dried tomato · finely chopped½ cups
- Kalamata olive · pitted roughly chopped
- Spinach8 oz
- Chicken broth5 cups
- Lemon · for garnish
- Heavy cream1 cup
- Feta cheese7 oz
- Olive oil · for sautéing
- Parmesan cheese · for serving
Instructions
- Season the chicken with salt and pepper and lightly coat each piece in flour.
- Heat olive oil in a large skillet over medium heat. Cook the chicken about 5 minutes until golden and mostly cooked through. Set aside on a plate.
- In the same skillet, cook the chopped onion for 4 to 5 minutes until soft and golden.
- Add the grated garlic and cook about 30 seconds, just until fragrant.
- Add the orzo and stir for 1 to 2 minutes to toast it lightly in the oil.
- Stir in the sun-dried tomatoes, olives if using, oregano, coriander, salt, pepper and red pepper flakes.
- Pour in the chicken broth and lemon juice. Bring to a boil, then cook uncovered for 10 minutes, stirring now and then.
- Add the spinach, return the chicken to the pan and stir in the cream. Cook 8 more minutes, until the orzo is tender and creamy.
- Crumble in the feta and stir gently until warm. Garnish with parsley, lemon wedges and extra feta or parmesan, and serve warm.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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GarlicOnionCheeseLemonCreamParmesan cheeseHeavy creamChicken breast
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