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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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. Begin by thoroughly patting your chicken thighs dry with paper towels; this is crucial for achieving a crispy sear. When searing, resist the urge to move the chicken for the first few minutes to allow a proper crust to form. After removing the chicken, toast the orzo in the skillet until it turns a light golden color; this step builds a deep, nutty flavor base. As the orzo cooks in the broth, stir frequently to prevent sticking and ensure even absorption. When adding the tomatoes and olives, gently fold them in to avoid crushing the orzo. Finally, when returning the chicken to the pan, ensure it’s nestled into the orzo so the juices drip down and flavor the entire dish during the final simmer.
Serving Suggestions
This hearty one-pan meal is complete on its own, but a few simple additions can elevate it. Serve with a side of warm, crusty bread to soak up the flavorful juices. A light, crisp salad with a lemon vinaigrette provides a refreshing contrast. For a creamier element, add a dollop of tzatziki or plain Greek yogurt on the side. A glass of dry white wine, like a Sauvignon Blanc or Pinot Grigio, pairs beautifully with the Mediterranean flavors.
How-to Summary
In summary, this recipe involves searing seasoned chicken thighs until golden, then using the same pan to toast orzo and garlic. The orzo is cooked in chicken broth until tender, then combined with cherry tomatoes and olives. The chicken is returned to the pan to finish cooking, allowing the flavors to meld. The dish is finished with a garnish of fresh herbs.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the initial searing time to 3-4 minutes per side to avoid dryness, and monitor the internal temperature closely as they will cook faster.
What can I substitute for orzo? Small pasta like ditalini or acini di pepe work well. For a gluten-free option, use rice-shaped pasta or even pearled couscous, adjusting liquid as needed.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent the orzo from drying out.
Are the olives necessary? They provide a essential salty, briny flavor characteristic of Mediterranean cuisine. If you must omit them, add a tablespoon of capers or a pinch more salt to compensate.
Can I make this dish ahead of time? You can prep components (season chicken, halve tomatoes) ahead, but for best texture, cook and serve immediately. The orzo continues to absorb liquid and can become mushy if left to sit.
Common Mistakes to Avoid
- Not drying the chicken: This prevents proper browning and crisp skin.
- Crowding the pan while searing: Cook in batches if necessary to ensure each thigh gets a good sear.
- Skipping the orzo toasting step: This quick process adds a layer of flavor you’ll miss.
- Overcooking the orzo: It should be al dente when you add the veggies, as it will soften slightly more during the final simmer.
- Using pre-crushed jarred garlic: Freshly minced garlic makes a significant difference in flavor.
Conclusion
This Mediterranean Chicken with Orzo and Olives is a testament to how simple ingredients can create a profoundly flavorful and satisfying meal. The combination of crispy chicken, savory orzo, sweet tomatoes, and briny olives delivers a true taste of the Mediterranean in under an hour. By following the detailed steps and avoiding common pitfalls, you can consistently create a stunning one-pan dinner that is sure to become a regular in your recipe rotation. Enjoy the process and the delicious results!