This recipe for Mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan. An easy and healthy dinner!
I love Mediterranean food – the flavors are bold and fresh and it’s also healthy. I often cook with ingredients that are found in the Mediterranean diet – whole grains, fruit and vegetables, beans, olive oil, herbs and California Ripe Olives. I took all of my favorite Mediterranean flavors and turned them into a one pot meal, because by now you all know that I’m all about cooking in one pot whenever possible. This one pot Mediterranean chicken with black olives and orzo is a real winner and the kids enjoyed it too! If my littlest critics happily ate it, then you know it must be good!
I went with skinless, bone-in chicken thighs for this dish because they’re more flavorful than chicken breasts and they’re less likely to dry out as they cook. The chicken thighs get seared to perfection and then are combined with whole wheat orzo, California Ripe Olives, roasted peppers, oregano and chickpeas. The whole thing goes in the oven for about 30 minutes and dinner is served!
Now doesn’t that look like something you’d want to have for dinner tonight? It’s a complete meal in just one pot – no sides needed.
I roasted my own bell peppers for this dish but you can absolutely use store bought roasted peppers if you want to save some time. The orzo gets infused with the flavor of the chicken and peppers and the olives add a briny note that really complements the other ingredients. The chickpeas get soft and almost creamy in texture after their trip through the oven. The whole thing is perfection I tell you.
I have mentioned in the past that we are a black olive loving family. I know that if I put black olives in a recipe my kids will be more likely to eat it – I’ve even been sending them to camp with California Ripe Olives in their lunch boxes! I feel good about giving black olives to my girls because of the numerous health benefits. If you’d like to incorporate more California Ripe Olives into your diet you can find more recipe ideas here.
More than ever this summer I have been relying on easy dinner options. I’d much rather be out in the yard with the kids instead of standing over a hot stove. This one pot Mediterranean chicken with olives and orzo is perfect for our hectic schedule because I can just combine everything in one pot, put it in the oven and walk away until the timer tells me it’s dinner time. Plus clean up is a breeze. Have you hopped on the one pot meal bandwagon yet? If not, this recipe is the perfect place to start.
- 4 skinless, bone-in chicken thighs
- 2 teaspoons olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- ½ cup roasted peppers, roughly chopped (can use red, yellow or orange peppers)
- 8 ounces whole wheat orzo pasta
- ¾ cup California Ripe Olives, halved
- 2 sprigs fresh oregano or 1 teaspoon dried oregano
- 1 15 ounce can of chickpeas, drained and rinsed
- 3 cups chicken broth
- kosher salt and black pepper
- Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.
- Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more.
- Add the orzo, oregano, roasted peppers, olives and chickpeas to the pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Place the chicken on top of the orzo mixture; add chicken broth.
- Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Remove oregano sprigs before serving.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.