Mediterranean Chicken Orzo Recipe

3.5 3 3
Mediterranean Chicken Orzo Recipe
Mediterranean Chicken Orzo Recipe photo by Taste of Home
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Mediterranean Chicken Orzo Recipe

Read Reviews
3.5 3 3
Publisher Photo
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat really well! —Thomas Faglon, Somerset, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 cups reduced-sodium chicken broth
  • 2 medium tomatoes, finely chopped
  • 1 cup sliced pitted green olives
  • 1 cup sliced pitted ripe olives
  • 1 large carrot, finely chopped
  • 1 small red onion, finely chopped
  • 1 tablespoon grated lemon peel
  • 3 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 tablespoon herbes de Provence
  • 1 cup uncooked orzo pasta

Directions

In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking. Yield: 6 servings.

Test Kitchen tips
  • Herbes de Provence is a mixture of dried spices associated with France's Provence region. It is available in the spice aisle.
  • Use herbes de Provence to flavor mild main ingredients, like chicken, fish and vegetables.
  • Originally published as Mediterranean Chicken Orzo in Taste of Home February/March 2016, p74

    Nutritional Facts

    1-1/3 cups: 415 calories, 19g fat (5g saturated fat), 86mg cholesterol, 941mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 27g protein.

    • 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
    • 2 cups reduced-sodium chicken broth
    • 2 medium tomatoes, finely chopped
    • 1 cup sliced pitted green olives
    • 1 cup sliced pitted ripe olives
    • 1 large carrot, finely chopped
    • 1 small red onion, finely chopped
    • 1 tablespoon grated lemon peel
    • 3 tablespoons lemon juice
    • 2 tablespoons butter
    • 1 tablespoon herbes de Provence
    • 1 cup uncooked orzo pasta
    1. In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking. Yield: 6 servings.

    Test Kitchen tips
  • Herbes de Provence is a mixture of dried spices associated with France's Provence region. It is available in the spice aisle.
  • Use herbes de Provence to flavor mild main ingredients, like chicken, fish and vegetables.
  • Originally published as Mediterranean Chicken Orzo in Taste of Home February/March 2016, p74

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    Reviews forMediterranean Chicken Orzo

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    MY REVIEW
    lfreer User ID: 1113220 260012
    Reviewed Jan. 20, 2017

    "I followed the recipe, and was disappointed. The herbs de Provence was overwhelming. If I make this again, I would use only 1/2 of the spice, and replace it with smoked paprika or Italian seasoning."

    MY REVIEW
    toolbarsco User ID: 6725667 243307
    Reviewed Feb. 6, 2016 Edited Feb. 10, 2016

    "I'm always looking for an excuse to use green olives so I was excited to try this recipe. I dashed out to the store to get herbs de provence. I should have looked more closely at what's in this herb mixture. The minute I sprinkled it in I could smell the lavender and rosemary which we do not care for. My bad........ I like the basic ingredients in this dish but next time I will add thyme, oregano, marjoram and savory instead of herb mixture."

    MY REVIEW
    Kimmer66 User ID: 3383794 243058
    Reviewed Feb. 2, 2016

    "This was very good. I didn't have herbes de Provence so I improvised. I used Kalamata and green w/pimento olives. If you want a little extra zing add olive juice to taste. I didn't have time for the slow cooker so I seasoned and seared 2 chicken breast w/a shallot and shredded carrot and seasonings. Added 1 can of chicken broth and a little water and cooked until chicken was done. Cut up the chicken into bite sized pieces and added everything else and cooked until orzo was soft."

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