Description
A vibrant and flavorful Mediterranean Chicken Orzo recipe combining tender shredded chicken, tangy feta, fresh spinach, and a medley of olives, tomatoes, and capers, all cooked in a rich broth with orzo pasta. This easy stovetop dish is perfect for a wholesome weeknight dinner bursting with Mediterranean flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup little tomatoes (grape, cherry, etc.), cut into halves
- 1/3 cup Kalamata olives, pitted and cut into halves
- 1 tablespoon capers, drained
- 1/2 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 1/2 cup dry white wine
- 2.5 cups chicken broth
- 2 cups cooked shredded or rotisserie chicken
- 2 cups packed fresh baby spinach
- 1/2 cup crumbled feta cheese
- Salt and pepper, to taste
Instructions
- Sauté aromatics and orzo: Heat olive oil and butter over medium-high heat in a pot. Add the halved tomatoes, Kalamata olives, capers, dried oregano, minced garlic, and orzo pasta. Stir frequently as the butter melts and cook for about 2 minutes to lightly toast the orzo and combine flavors.
- Deglaze and simmer: Pour in the dry white wine and let it bubble for 30 seconds to deglaze the pot. Stir in the chicken broth and bring the mixture to a gentle boil. Reduce heat to medium or medium-low to maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring often to prevent the orzo from sticking and ensuring it cooks through without excessive liquid reduction.
- Add chicken, spinach, and feta: Stir in the cooked shredded chicken, fresh baby spinach, and crumbled feta cheese. Mix well to combine all ingredients evenly.
- Rest to finish cooking: Remove the pot from heat, cover it, and let it sit for 3 to 5 minutes. During this time, the spinach will wilt, the feta will soften and slightly melt, and the orzo will absorb the remaining broth.
- Season and serve: Taste the dish and season with salt and pepper as desired. Serve immediately to enjoy the fresh and comforting Mediterranean flavors.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- White wine adds depth, but you can substitute with additional chicken broth if preferred.
- Stir often during simmering to prevent orzo from sticking to the bottom of the pot.
- Adjust seasoning at the end based on your salt preference, as olives and feta are naturally salty.
- For a vegan variation, omit chicken and feta, and use vegetable broth and a plant-based cheese alternative.
