One-Pan Mediterranean Chicken Orzo (30-Minute Dinner)

aka The Zeus Lightning Bowl

This is my weeknight savior when I need dinner on the table fast but want something that feels special. The kids love the creamy orzo, my wife appreciates the vegetables, and I’m happy it only dirties one pan. The lemon-herb flavor combo takes me straight back to our honeymoon in Santorini — minus the jet lag!

Ingredients

• 1.5 lbs boneless chicken thighs (cut into bite-sized pieces)
• 2 tablespoons extra virgin olive oil
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 cup orzo pasta (uncooked)
• 2.5 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes (drained)
• 1/2 cup Kalamata olives (pitted and halved)
• 1/4 cup sun-dried tomatoes (chopped)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Juice of 1 large lemon
• 1/2 cup fresh parsley (chopped)
• 1/3 cup crumbled feta cheese
• Sea salt and black pepper to taste

Instructions

1. Season and sear chicken: Season chicken pieces with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
2. Sauté aromatics: In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and bell pepper, cook for 2 minutes more until fragrant.
3. Add orzo and liquids: Stir in orzo pasta, chicken broth, diced tomatoes, oregano, and basil. Bring to a boil, then reduce heat to medium-low.
4. Simmer until tender: Cover and cook for 12-15 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
5. Finish the dish: Return cooked chicken to the skillet along with olives and sun-dried tomatoes. Stir in lemon juice and cook for 2 minutes to heat through.
6. Garnish and serve: Remove from heat and stir in fresh parsley. Top with crumbled feta cheese and serve immediately while hot.

Tips

• Don’t skip the chicken browning step — it adds incredible flavor to the whole dish
• If orzo seems dry during cooking, add a splash more broth
• Substitute chicken with shrimp for a seafood variation (cook only 2-3 minutes)
• Leftovers keep well for 3 days and reheat beautifully in the microwave