Description
A fragrant, velvety dish that combines tender chicken, silky orzo, and a medley of fresh ingredients for a flavor explosion.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dry orzo
- 2 1/2 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, halved
- 3 cup baby spinach
- 1/2 cup heavy cream
- 1/2 cup crumbled feta cheese
- 2 tablespoon lemon juice
Instructions
- In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chicken and cook for 4 to 5 minutes until lightly browned. Remove the chicken from the pan and set it aside.
- Add the diced onion to the pan and cook for 3 minutes, until softened. Toss in the garlic, oregano, paprika, salt, and pepper, and cook for 30 seconds, stirring constantly to release the flavors.
- Stir in the dry orzo and cook for 1 to 2 minutes, stirring frequently, to toast the pasta.
- Pour in the chicken broth and add the halved cherry tomatoes. Bring the mixture to a simmer. Reduce the heat to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Stir in the spinach until it’s wilted. Add the heavy cream, lemon juice, and olives. Return the cooked chicken to the pan and simmer for 2 to 3 minutes, until the chicken is cooked through and the sauce is creamy and delightful.
- Top the Mediterranean Creamy Chicken Orzo with the crumbled feta cheese and chopped parsley, if desired. Serve this comforting dish warm and enjoy every bite!
Notes
Optional: Chopped parsley for serving
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg