Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 1 teaspoon dried oregano
- 1/2 cup crumbled feta cheese
Instructions
- Step 1: Season the chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and mostly cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
- Step 2: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes and the dried oregano, cooking for another minute.
- Step 3: Add the orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly until the edges of the pasta are slightly golden. Pour in the 3 cups of chicken broth, scraping up any browned bits from the bottom of the pan.
- Step 4: Bring the liquid to a boil, then reduce the heat to low. Return the cooked chicken pieces to the skillet. Cover and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Step 5: Remove the skillet from the heat. Let the orzo stand, covered, for 3-5 minutes to allow any remaining liquid to absorb fully. Stir well, then sprinkle the crumbled feta cheese over the top before serving.
Notes
- Store leftover orzo and chicken in an airtight container for up to 3 days; note that the pasta will soak up the sauce, so you might need a splash of extra broth when reheating.
- To gently warm individual portions, use the stovetop on low heat with a small splash of extra chicken broth to bring back the creamy texture without drying out the chicken.
- Enhance the Mediterranean profile by serving alongside a simple mixed green salad dressed with a bright lemon vinaigrette, offering a crisp counterpoint to the warm, hearty pasta.
- Pay close attention during Step 3 and be sure to properly toast the dry orzo pasta for 1-2 minutes—this quick step adds a wonderful nutty depth and helps the pasta maintain its structure while simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American