Description
Mediterranean Chicken with Orzo and Olives
Ingredients
4 bone-in chicken thighs (skin-on)
1 cup orzo pasta
1 cup cherry tomatoes (halved)
1/2 cup mixed olives (green and kalamata)
2 tbsp olive oil
2 garlic cloves (minced)
1/4 cup chicken broth
1 tbsp lemon juice
1 tsp dried oregano
Salt & pepper to taste
Fresh parsley and oregano for garnish
Directions
Prepare the Chicken: Season chicken thighs with salt, pepper, and oregano. Heat olive oil in a skillet over medium heat. Sear the chicken for 5-6 minutes per side until golden and crispy. Remove and set aside.
Cook the Orzo: In the same skillet, sauté garlic until fragrant. Add the orzo and toast for 1 minute. Pour in chicken broth and cook, stirring occasionally, until the orzo is tender (about 10 minutes).
Add Veggies: Stir in cherry tomatoes and olives. Cook for 2-3 minutes until tomatoes are slightly softened.
Finish with Chicken: Nestle the chicken thighs back into the skillet on top of the orzo. Cover and simmer for 5 minutes until the chicken is fully cooked (165°F/74°C internal temp).
Garnish and Serve: Sprinkle with fresh parsley and oregano before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 380 kcal per serving
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