Easy Mediterranean Chicken and Orzo Skillet
This one-pan Mediterranean chicken and orzo skillet packs bold flavors like lemon, olives, sundried tomatoes, and feta into a satisfying and quick pressure cooker meal.
Equipment
- 1 Skillet with lid 8- or 10-inch
Ingredients
Main Ingredients
- 2 medium Chicken breasts about 1 pound total
- ¼ teaspoon Kosher salt plus black pepper to taste
- 1 teaspoon Granulated garlic or garlic powder
- 2 teaspoons Dried oregano
- 3 tablespoons Extra virgin olive oil separated
- ½ medium Onion diced
- 3 cloves Garlic minced or pressed
- 1 cup Orzo pasta whole grain if you can find it
- 2 cups Water
- ½ teaspoon Kosher salt
- 2 tablespoons Fresh lemon juice
- ¾ cup Sundried tomatoes
- ½ cup Kalamata olives halved or sliced
- ⅓ cup Crumbled feta cheese
- 1 tablespoon Parsley and dill optional, for garnish
Instructions
Instructions
- Season both sides of the chicken breasts with kosher salt, black pepper, granulated garlic, and oregano.
- Heat 2 tablespoons of olive oil in pressure cooker skillet on medium-high. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
- Lower heat to medium, add remaining 1 tablespoon olive oil. Sauté diced onion for 2–3 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant. Stir in orzo and toast for 1–2 minutes.
- Pour in water and kosher salt. Lock lid and bring to pressure. Pressure cook for 4 minutes then allow natural release.
- Slice cooked chicken, return to skillet. Stir and heat through 1–2 minutes.
- Add lemon juice, sundried tomatoes, and kalamata olives. Stir to combine.
- Top with crumbled feta and optional parsley and dill. Serve hot.
Notes
Optional Add-Ins: red pepper flakes, artichoke hearts, spinach. Sub options: shrimp instead of chicken or rice instead of orzo for gluten-free. Store in fridge 3–4 days or freeze up to 2 months.