Recipe adapted from Dimitra Dishes.
Ingredients:
- 2 lbs. chicken breast, cubed or cut into strips
- 1 small onion, finely chopped
- Salt and pepper, to taste
- Flour, for dredging
- Olive oil, for sautéing
- 4 to 5 garlic cloves, grated
- 1 tsp. dried oregano
- 1 tsp. dried coriander
- Crushed red pepper flakes, to taste
- 2 c. uncooked orzo pasta
- 1/2 c. finely chopped sun-dried tomatoes
- 8 oz. baby spinach leaves
- 5 c. chicken broth
- Juice of 1 lemon
- 1 c. heavy cream or half and half
- 7 oz. feta cheese, crumbled
- Fresh parsley and lemon wedges, for garnish
- Additional feta, for serving
Directions:
- Season the chicken with salt and pepper, then lightly dredge each piece in flour.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, until golden and mostly cooked through. Transfer to a plate and set aside.
- Add the finely chopped onion to the skillet and cook until soft and golden, about 4–5 minutes.
- Stir in the grated garlic and cook just until fragrant, about 30 seconds.
- Add the orzo to the pan and stir for 1 to 2 minutes, allowing it to toast slightly in the oil.
- Stir in the sun-dried tomatoes, oregano, coriander, salt, pepper, and crushed red pepper flakes.
- Pour in the chicken broth and freshly squeezed lemon juice. Bring to a boil, then cook uncovered for 10 minutes, stirring occasionally.
- Add the spinach, return the chicken to the skillet, and pour in the cream. Stir everything together and cook for 8 more minutes, or until the orzo is tender and creamy.
- Crumble the feta into the skillet and gently stir to warm through.
- Garnish with chopped parsley, lemon wedges, and extra feta. Serve warm. To reheat, add a splash of water or broth and gently reheat.
Mediterranean Chicken Orzo Skillet
Ingredients
2 lbs. chicken breast, cubed or cut into strips
1 small onion, finely chopped
Salt and pepper, to taste
Flour, for dredging
Olive oil, for sautéing
4 to 5 garlic cloves, grated
1 tsp. dried oregano
1 tsp. dried coriander
Crushed red pepper flakes, to taste
2 c. uncooked orzo pasta
1/2 c. finely chopped sun-dried tomatoes
8 oz. baby spinach leaves
5 c. chicken broth
Juice of 1 lemon
1 c. heavy cream or half and half
7 oz. feta cheese, crumbled
Fresh parsley and lemon wedges, for garnish
Additional feta, for serving
Directions
- Season the chicken with salt and pepper, then lightly dredge each piece in flour.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, until golden and mostly cooked through. Transfer to a plate and set aside.
- Add the finely chopped onion to the skillet and cook until soft and golden, about 4–5 minutes.
- Stir in the grated garlic and cook just until fragrant, about 30 seconds.
- Add the orzo to the pan and stir for 1 to 2 minutes, allowing it to toast slightly in the oil.
- Stir in the sun-dried tomatoes, oregano, coriander, salt, pepper, and crushed red pepper flakes.
- Pour in the chicken broth and freshly squeezed lemon juice. Bring to a boil, then cook uncovered for 10 minutes, stirring occasionally.
- Add the spinach, return the chicken to the skillet, and pour in the cream. Stir everything together and cook for 8 more minutes, or until the orzo is tender and creamy.
- Crumble the feta into the skillet and gently stir to warm through.
- Garnish with chopped parsley, lemon wedges, and extra feta. Serve warm. To reheat, add a splash of water or broth and gently reheat.