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A skillet with cooked Mediterranean Chicken and Orzo using chicken thighs, plus olives and preserved lemon.

Mediterranean Chicken and Orzo (Small Batch)

Mediterranean Chicken and Orzo is a one-skillet dinner packed with bold flavors from briny olives, preserved lemon, and toasty orzo pasta. A small-batch, easy weeknight meal that's big on comfort and taste.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 660 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds chicken pieces skin-on, bone-in, can use thighs, drumsticks, or breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ tablespoon preserved lemon rinsed and sliced into thin strips
  • 2 tablespoons unsalted butter
  • 2 cloves garlic chopped
  • 1 cup green olives pitted
  • 1 cup orzo pasta
  • ⅓ cup dry white wine I used chardonnay
  • 2½ cups chicken broth
  • 1 tablespoon fresh chopped parsley optional, for garnish

Instructions
 

  • Preheat the oven to 400°F.
  • Season the chicken with salt and pepper.
  • Sear the chicken in olive oil, skin-side down, until golden brown on both sides. Remove and set aside.
  • Sauté the lemon peel and olives in the same skillet until fragrant, then set aside with the chicken.
  • Toast the orzo: Reduce the heat, melt the butter, and sauté the garlic and orzo until lightly golden.
  • Deglaze with wine and scrape up the browned bits.
  • Add broth and stir to combine. Nestle the chicken, lemon, and olives back into the skillet.
  • Bake uncovered for about 20 minutes, or until the chicken is cooked through (165°F) and the orzo is tender.
  • Garnish with parsley and serve hot.

Notes

Sear the chicken well before baking; it locks in flavor and crisps the skin.
If you don’t have any preserved lemon, use a vegetable peeler to shave off thin strips of fresh lemon peel (just the yellow part—avoid the bitter white pith)
Use a meat thermometer to check doneness; 165°F is your target.
Let it rest for 5 minutes before serving. This helps the orzo finish absorbing all that flavor.
Leftovers: Cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, Warm gently in a skillet with a splash of broth or water to loosen the sauce and prevent the orzo from drying out.

Nutrition

Calories: 660kcalCarbohydrates: 31gProtein: 35gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 134mgSodium: 1475mgPotassium: 441mgFiber: 2gSugar: 2gVitamin A: 528IUVitamin C: 3mgCalcium: 56mgIron: 2mg
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