Скачать или смотреть One-Skillet Mediterranean Chicken & Orzo — Quick Comfort Food with Greek Flavors

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Ingredients
2 pounds chicken breast, cubed or cut into strips
1 small onion, finely chopped
Salt and pepper, to taste
Flour, for dredging
4 to 5 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon dried coriander
Crushed red pepper flakes, to taste
2 cups uncooked orzo pasta
1/2 cup finely chopped sun-dried tomatoes
Kalamata olives, pitted and roughly chopped (optional)
8 ounces baby spinach leaves
5 cups chicken broth
Juice of 1 lemon
1 cup heavy cream
7 ounces feta cheese, crumbled

Olive oil, for sautéing
Fresh parsley and lemon wedges, for garnish
Additional feta or parmesan cheese, for serving
Instructions
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, olives (if using), 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 or parmesan. Serve warm.

Notes
This one-pan creamy orzo skillet reheats beautifully—just add a splash of broth or water before warming. For more flavor, use marinated sun-dried tomatoes packed in oil. You can also substitute boneless chicken thighs for extra tenderness or use half-and-half to lighten the dish. To make it vegetarian, omit the chicken and use vegetable broth.



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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By: LowNotes


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