Go Back
–+ servings
Mediterranean chicken with Orzo, sprinkled with feta, topped with kalamata olives and lemon slices.

Mediterranean Chicken and Orzo

Mediterranean chicken with orzo, artichoke hearts, tomatoes, garlic, capers, olives, lemon, and feta. Easy enough for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 5
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 cups white flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons sumac
  • 1 tablespoon onion powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons olive oil
  • 5 thin chicken cutlets
  • 1 cup dry orzo pasta
  • 2 teaspoons minced garlic
  • 4 small tomatoes (rinsed and sliced)
  • 1 14 oz can artichoke hearts
  • 8 oz sliced mushrooms (rinsed)
  • 2 cups chicken broth
  • 2 tablespoons lemon juice (about half a lemon)
  • 1 tablespoon capers
  • ¼ cup kalamata olives
  • ⅓ cup feta cheese
  • 5 thin lemon slices (Use the other half of the lemon you squeezed.)

Method
 

Step 1: Season and dredge the chicken
  1. In a shallow bowl, whisk together the flour, salt, black pepper, sumac, onion powder, and Italian seasoning. Coat each chicken cutlet in the seasoned flour mixture.
Step 2: Sear and cook the chicken
  1. Heat olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for about 6 minutes per side, until golden brown and fully cooked through. You want them to be crisp on the outside but still moist. Once done, transfer the chicken to a plate and set aside.
Step 3: Sauté the aromatics and veggies
  1. In the same skillet (don't wipe out the pan), add the minced garlic and dry orzo to toast for a couple of minutes. Add the chopped tomatoes, artichoke hearts, and sliced mushrooms. Sauté together for about 3 minutes, just until the vegetables start to soften.
Step 4: Add broth and simmer
  1. Pour in the chicken broth and lemon juice. Stir everything together and bring just to a gentle boil, then immediately reduce to a simmer. Cook uncovered for 5–10 minutes, or until the orzo is tender and most of the liquid is absorbed.
Step 5: Finish with feta
  1. Tuck the cooked chicken back into the pan, cover with a lid, and warm over low heat until the chicken is heated through. Sprinkle with crumbled feta, kalamata olives, and lemon slices. Serve warm.

Notes

Makes a lovely weeknight meal but is fancy enough for guests!

Tried this recipe?

Let us know how it was!