Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
I love pot food, some of my favorites include chili mac, pizza pasta and this fresh and delicious Mediterranean chicken.
I love Mediterranean food: the flavors are bold and fresh and it is also healthy. I often cook with ingredients found in the Mediterranean diet: whole grains, fruits and vegetables, beans, olive oil, and herbs. I took all of my favorite Mediterranean flavors and turned them into a one pot meal, because by now you all know that I will always cook in one pot. This Mediterranean chicken pot is a real winner and the kids enjoyed it too!
How is Mediterranean chicken made?
This recipe starts with chicken thighs, which are browned and then combined with chickpeas, orzo, olives, roasted peppers, and chicken broth. Everything goes to the oven over low heat until tender. Add a pinch of fresh parsley and dinner is served.
Tips for Mediterranean chicken
- I like to use bone-in chicken thighs for this dish, but you can also use skin-and-bone chicken thighs or breasts.
- Orzo is a small pasta in the form of rice that can be found with the rest of the forms of pasta in most grocery stores. You can use regular orzo or whole grain orzo in this dish.
- This recipe calls for roasted red peppers – you can grill yours or buy a jar of prepared roasted peppers to save time.
- This dish is perfect as it is, but sometimes I like to serve it with a steamed vegetable like broccoli, green beans or asparagus.
Mediterranean chicken variations
There are so many different ways to vary the flavors in this dish to make your own creation!
- Beans: Instead of chickpeas, try cannellini or Great Northern beans.
- Vegetables: Swap peppers for marinated artichoke hearts or sautéed mushrooms.
- Grains: Try bulgur wheat or brown rice instead of orzo pasta.
More than ever I have been relying on easy dining options. I prefer to be on the patio with the children rather than in front of a hot stove. This Mediterranean chicken is perfect for our hectic schedule because I can combine everything in a pot, put it in the oven, and walk away until the timer tells me it's time for dinner. Also, cleaning is very easy. Did you get on the food cart yet? If not, this recipe is the perfect place to start.
More easy chicken recipes
- Chicken and Green Beans
- Slow Cooked Chicken Thighs
- Hawaiian chicken
- Chicken casserole
- Chicken stew with carrots and potatoes
One Pot Mediterranean Chicken
This Mediterranean chicken recipe is chicken thighs, olives, roasted peppers, and orzo, all cooked in a single pan. An easy and healthy dinner option with minimal cleaning at the end of the night!
Follow us on PINTEREST!
Preparation time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Servings: 4 servings Calories: 510kcal
- 4 bones, skin on chicken thighs
- 2 teaspoons of olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped roasted bell peppers (you can use red, yellow, or orange bell peppers)
- 8 ounces raw orzo pasta
- 3/4 cup kalamata olives cut in half
- 1/2 teaspoon dried oregano
- 15 ounces chickpeas, drained and rinsed
- 3 cups chicken broth
- kosher salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium-high heat. Season chicken generously on both sides with salt and pepper. Place chicken in skillet and cook 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.
- Drain off excess fat leaving about 1 tsp in skillet. Add onion, cook 5 minutes. Add garlic, cook for one more minute.
- Add orzo, oregano, roasted peppers, olives, and chickpeas to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place chicken on top of orzo mixture; add chicken stock.
- Bring everything to a boil, cover the pot with a lid, and place it in the oven. Bake for 35 minutes or until chicken is cooked through. Sprinkle with parsley, then serve.
Advance: If you make your own roasted peppers, you can prepare them 2 days in advance. Never roasted peppers before? Here is a practical guide.
Calories :: 510kcal | Carbohydrates: 78 g | Protein: 40 g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 691mg | Potassium: 950mg | Fiber: 11g | Sugar: 8g | Vitamin A: 250 IU | Vitamin C: 24.4 mg | Calcium: 118mg | Iron: 5.6mg
This post was originally published on July 16, 2015 and was updated on June 25, 2019 with new content.