Mediterranean Chicken Orzo Dump (One Pan)
This Mediterranean chicken orzo dump recipe is full of flavor, and it’s so easy to make. Perfect for a quick weeknight meal!
Ingredients
- 1½ lbs (0.68 kg) chicken breasts, cut into strips
- olive oil
- 1 tsp each salt + paprika
- 1/2 tsp each garlic powder, onion powder + Italian herb blend
- 2 cups (300 g) orzo
- 5 oz (141.75 g) sun dried tomatoes, chopped with oil
- 1/3 cup (45 g) green olives, or black olives
- 4 cloves garlic, minced
- 3½ cups (0.83 l) low sodium chicken broth
- 1/2 cup (118.29 ml) heavy cream
- 1/2 tsp salt
- 1 handful baby spinach, rough chop
- 7 oz (198.45 g) feta cheese
- 1/4 cup (25 g) shredded parmesan cheese
Instructions
- Preheat oven to 425℉.
- Cut your chicken breasts into strips, drizzle with olive oil, and season with salt, paprika garlic powder, onion powder, Italian herb blend and mix together. In a 12 inch skillet over medium heat, add in olive oil. Cook chicken for 8 minutes or until golden brown on both sides and set aside.
- In a 9x13 inch baking dish, add in the orzo, chicken, sun dried tomatoes, olives, garlic, broth, heavy cream, salt and mix together. Bake for 40 minutes. Add in spinach, feta and parmesan cheese and mix together. Bake until golden brown on top
Notes
You may also like this One Pan Chicken Zucchini + Orzo
- Store leftovers in an airtight container in the fridge.
- For an even easier and quicker option, skip cooking the chicken yourself and grab a rotisserie chicken from the market. Just shred it and dump it in.
- If you don't have Feta cheese just use more shredded parmesan or mozzarella.
- In order to make this vegetarian, use chickpeas instead of chicken.
Calories: 584kcal, Carbohydrates: 55g, Protein: 44g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 127mg, Sodium: 965mg, Potassium: 1542mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1203IU, Vitamin C: 13mg, Calcium: 286mg, Iron: 4mg
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