One-Pot Mediterranean Chicken Orzo Skillet
Servings
4
Ready In:
30 minutes
Good For:
Dinner
About this Recipe
Experience the vibrant flavors of the Mediterranean with this One-Pot Mediterranean Chicken Orzo Skillet dish.
Featuring tender chicken, fresh broccoli florets, and sweet diced carrots, this easy-to-make recipe combines wholesome ingredients, creating a satisfying meal that is perfect for busy weeknights.
Infused with aromatic herbs and zesty lemon, every bite transports you to sun-kissed shores.
INGREDIENTS:
- 1-pound Chicken Thighs (Bone-In or Boneless, your choice)
- 2 cups Orzo Pasta
- 2 cups Roli Roti Butcher’s Bone Broth ™ Organic Chicken Bone Broth
- 1 cup Fresh Broccoli Florets
- 1 cup Diced Carrots
- 1 small Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 Tablespoons Olive Oil
- 1 lemon, juiced
- Grated Parmesan Cheese, for serving (optional)
- Fresh Parsley, chopped for garnish (optional)
Step 1
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
Step 2
Stir in minced garlic and cook for another minute until fragrant.
Step 3
Add chicken thighs to the pot, season with salt, pepper, oregano, and thyme. Cook until browned on all sides.
Step 4
Pour in chicken broth and bring to a simmer. Add orzo, diced carrots, and broccoli florets.
Step 5
Cover and cook for about 10-12 minutes, stirring occasinally, until orzo is tender and liquid is mostly absorbed.
Step 6
Remove from heat and stir in lemon juice. Adjust seasoning if needed.
Step 7
Serve hot, topped with grated Parmesan cheese and chopped parsley, if desired.
CHEF’S NOTES:
You can use frozen broccoli florets, but thaw first.
WINE PAIRING SUGGESTIONS:
A dry white wine like a Pinot Grigio or Sterling Napa Valley’s Sauvignon Blanc.
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