Mediterranean Lemon Chicken with Artichokes & Orzo
Mediterranean Lemon Chicken with Artichokes & Orzo is a vibrant and tasty dish. With juicy chicken, artichokes, and orzo pasta, this meal is perfect for dinner any night of the week. The blend of fresh flavors from lemon, olives, and herbs brings a taste of the Mediterranean right to your table.
Why Make This Recipe
There are many reasons to make Mediterranean Lemon Chicken with Artichokes & Orzo. First, it’s easy to prepare and requires minimal cooking skills. Second, it’s a complete meal in one dish, combining protein, grains, and vegetables. Lastly, it’s healthy and offers a wonderful mix of flavors. It’s a perfect dish for family dinners or entertaining guests.
How to Make Mediterranean Lemon Chicken with Artichokes & Orzo
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 medium red onion, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth
Directions
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes or up to 2 hours.
- Cook the orzo according to the package instructions. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side or until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the red onion and cook for 2-3 minutes until softened.
- Add the sun-dried tomatoes, artichokes, and olives, and sauté for an additional 2 minutes.
- Add chicken broth and lemon juice to the skillet, stirring to combine. Let the broth simmer for 2-3 minutes.
- Add the cooked orzo to the skillet and stir to coat with the vegetable and broth mixture. Season with salt and pepper to taste.
- Slice the chicken breasts and arrange them on top of the orzo and vegetable mixture. Garnish with fresh parsley before serving.
How to Serve Mediterranean Lemon Chicken with Artichokes & Orzo
Serve this dish warm. You can place it on a big serving platter for family style or on individual plates. A sprinkle of fresh parsley adds a nice touch and extra color.
How to Store Mediterranean Lemon Chicken with Artichokes & Orzo
Leftovers can be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, microwave the dish until hot. You can also reheat it on the stove over low heat.
Tips to Make Mediterranean Lemon Chicken with Artichokes & Orzo
- You can marinate the chicken overnight for more flavor.
- Feel free to add your favorite vegetables such as spinach or bell peppers.
- If orzo isn’t available, you can use another small pasta like couscous or even quinoa.
Variation
If you want a vegetarian option, you can skip the chicken and use extra vegetables like zucchini or mushrooms. You can also add chickpeas for more protein.
FAQs
1. Can I use other types of chicken?
Yes, you can use chicken thighs if you prefer. They will stay moist and flavorful.
2. Is this dish gluten-free?
No, orzo contains gluten. However, you can substitute with a gluten-free pasta for a gluten-free version.
3. Can I freeze Mediterranean Lemon Chicken with Artichokes & Orzo?
Yes, you can freeze the leftovers. Make sure to cool them completely before transferring them to a freezer-safe container. It will keep for about 2 months in the freezer.
Mediterranean Lemon Chicken with Artichokes & Orzo
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option available
Description
A vibrant and tasty dish featuring juicy chicken, artichokes, and orzo pasta, infused with fresh Mediterranean flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 medium red onion, thinly sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth
Instructions
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Place chicken in a resealable bag or shallow dish, pour marinade over, seal, and refrigerate for 30 minutes to 2 hours.
- Cook orzo according to package instructions, drain, and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat and cook chicken for 6-7 minutes per side until golden brown. Remove and set aside.
- Add red onion to the skillet and cook for 2-3 minutes until softened.
- Add sun-dried tomatoes, artichokes, and olives, then sauté for an additional 2 minutes.
- Pour in chicken broth and lemon juice, stir to combine, and let simmer for 2-3 minutes.
- Add cooked orzo, season with salt and pepper, and stir to coat.
- Slice the chicken and arrange on top of orzo and vegetables. Garnish with fresh parsley before serving.
Notes
Marinade chicken overnight for more flavor. You can add your favorite vegetables like spinach or bell peppers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, Mediterranean, orzo, artichokes, healthy dinner