Lemon Yogurt Drizzled Mediterranean Chicken With Orzo

Transport your taste buds to the sun-drenched shores of the Mediterranean with this vibrant and flavorful Lemon‑Yogurt Drizzled Mediterranean Chicken with Orzo. This dish beautifully balances tender, spice-rubbed chicken thighs with a creamy, lemon-infused orzo, all brought together by a refreshing yogurt sauce. It’s a surprisingly easy recipe to make, perfect for a weeknight dinner or a relaxed weekend gathering. The combination of bright citrus, fragrant herbs, and nutty pine nuts creates a symphony of flavors that will leave you wanting more. Get ready to experience a taste of the Mediterranean in your own kitchen!

Ingredients

• 500 g (1 ½ lb) boneless skinless chicken thighs: We’re using chicken thighs here because they stay incredibly moist and flavorful during cooking, unlike chicken breasts which can dry out. Ensure they are boneless and skinless for quicker cooking and easier eating.
• 1 tsp salt: Essential for seasoning the chicken and enhancing all the other flavors. We recommend kosher salt for its clean taste.
• ½ tsp black pepper: Freshly ground black pepper provides a subtle heat and aromatic complexity.
• 1 tsp smoked paprika: This adds a beautiful smoky depth to the chicken, complementing the Mediterranean flavors. Sweet paprika can be substituted, but smoked paprika is highly recommended.
• ½ tsp ground cumin: Cumin brings a warm, earthy note that is characteristic of Mediterranean cuisine.
• 2 Tbsp (30 ml) extra‑virgin olive oil: The foundation of Mediterranean cooking! Extra virgin olive oil provides a rich, fruity flavor and healthy fats.
• 1 medium onion (≈150 g / 5 oz), finely diced: Onion forms the aromatic base of the dish, adding sweetness and depth. Yellow or white onions work best.
• 3 garlic cloves, minced: Garlic is a cornerstone of Mediterranean flavors, providing a pungent and savory aroma.
• 200 g (1 cup) orzo pasta: Orzo, also known as risoni, is a rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
• 480 ml (2 cups) low‑sodium vegetable broth: Using low-sodium broth allows you to control the saltiness of the dish. Chicken broth can also be used for a richer flavor.
• 2 Tbsp (30 ml) freshly squeezed lemon juice: Freshly squeezed lemon juice is crucial for the bright, zesty flavor that defines this dish. Bottled lemon juice doesn’t compare!
• 1 tsp lemon zest: Lemon zest adds an intense lemon aroma and flavor. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• 150 g (5 oz) plain Greek yogurt (halal‑certified): Greek yogurt provides a creamy tanginess to the sauce. Full-fat Greek yogurt will result in a richer sauce, but low-fat can be used. Halal-certified ensures it meets specific dietary requirements.
• 1 Tbsp (15 ml) olive oil (for sauce): Adds richness and helps create a smooth, emulsified sauce.
• 2 Tbsp (8 g) fresh parsley, finely chopped: Parsley adds a fresh, herbaceous note and a vibrant green color.
• 1 Tbsp (5 g) fresh mint leaves, finely chopped: Mint complements the lemon and yogurt beautifully, adding a cooling and refreshing element.
• 2 Tbsp (15 g) toasted pine nuts: Pine nuts provide a delightful crunch and a subtle nutty flavor. Toasting them enhances their flavor.
• Salt and black pepper to taste: Adjust seasoning as needed to suit your preferences.

Optional Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions:

• Chicken Thighs: Chicken breasts can be used, but reduce cooking time to avoid dryness.
• Orzo: Small pasta shapes like ditalini or acini di pepe can be substituted.
• Pine Nuts: Slivered almonds or chopped walnuts can provide a similar crunch.
• Greek Yogurt: Sour cream can be used in a pinch, but it will have a slightly different tang.

Step-by-Step Instructions for Lemon‑Yogurt Drizzled Mediterranean Chicken with Orzo

1. Season the Chicken: Pat the chicken thighs thoroughly dry with paper towels. This is crucial for achieving a good sear. In a small bowl, combine 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, and ½ tsp ground cumin. Rub this spice mixture evenly over both sides of the chicken thighs, ensuring they are well coated.
2. Sear the Chicken: Heat 2 tbsp of extra-virgin olive oil in a large, heavy-bottomed skillet (cast iron works wonderfully) over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, skin-side down if applicable. Sear for 3-4 minutes per side, until golden brown and slightly crispy. Don’t overcrowd the pan; work in batches if necessary. Remove the chicken from the skillet and set aside on a plate.
3. Sauté Aromatics: Reduce the heat to medium. Add the finely diced onion to the same skillet and sauté for 3 minutes, stirring occasionally, until translucent and softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic.
4. Toast the Orzo: Add the orzo pasta to the skillet and toast for 1 minute, stirring constantly. This step enhances the orzo’s nutty flavor and prevents it from becoming mushy during cooking. Ensure the orzo is coated with the flavorful pan juices.
5. Simmer the Orzo: Pour in the low-sodium vegetable broth, freshly squeezed lemon juice, and lemon zest. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer.
6. Combine and Cook: Return the seared chicken thighs to the skillet, nestling them among the simmering orzo. Cover the skillet again and continue to cook for 12-15 minutes, or until the orzo is al dente (firm to the bite) and the chicken reaches an internal temperature of 75°C (165°F). Use a meat thermometer to ensure the chicken is cooked through.
7. Prepare the Lemon-Herb Yogurt Sauce: While the chicken and orzo are finishing, prepare the sauce. In a small bowl, whisk together the plain Greek yogurt, 1 tbsp olive oil, half of the chopped parsley, mint, and a pinch of salt until smooth and creamy. Taste and adjust seasoning as needed.
8. Finish and Serve: Remove the cooked chicken pieces from the skillet and place them on a serving platter. Stir half of the lemon-herb yogurt sauce into the cooked orzo, creating creamy ribbons. Plate a generous mound of the creamy orzo, lay the chicken on top, and drizzle the remaining yogurt sauce in a decorative swirl over the chicken and around the plate.
9. Garnish and Enjoy: Finish the dish with a sprinkle of toasted pine nuts and the remaining fresh parsley for added color, texture, and flavor. Serve immediately on a warm, neutral-colored plate to allow the vibrant colors of the dish to shine.

Why Greek Yogurt in the Sauce? A Mediterranean Secret

The use of Greek yogurt in this sauce isn’t just about adding creaminess; it’s a cornerstone of Mediterranean cuisine. Greek yogurt provides a tangy counterpoint to the richness of the olive oil and the savory chicken. It’s also a fantastic source of protein and probiotics, making this dish not only delicious but also nourishing. The yogurt’s thickness helps it cling beautifully to the orzo and chicken, ensuring every bite is bursting with flavor. Traditional Mediterranean cooking often prioritizes fresh, whole ingredients, and Greek yogurt perfectly embodies that philosophy.

Tips for Perfectly Cooked Orzo

Orzo, often mistaken for rice, is actually a pasta. Achieving perfectly cooked orzo is key to this dish. Avoid overcooking, as it can become mushy. Toasting the orzo before adding the broth is a crucial step – it develops a nutty flavor and helps it maintain its shape. Using low-sodium vegetable broth allows you to control the saltiness of the dish. Keep a close eye on the liquid level during simmering; if it evaporates too quickly, add a splash more broth.

Choosing the Right Chicken Thighs

Boneless, skinless chicken thighs are ideal for this recipe because they remain incredibly moist and tender during the cooking process. Unlike chicken breasts, thighs have more fat, which contributes to their flavor and prevents them from drying out. Look for thighs that are plump and evenly colored. You can also use bone-in, skin-on thighs for even more flavor, but you’ll need to adjust the cooking time accordingly.

The Importance of Fresh Herbs

The fresh parsley and mint in this recipe are not merely garnishes; they are essential flavor components. Their bright, herbaceous notes complement the lemon and yogurt beautifully. Use freshly chopped herbs whenever possible, as dried herbs lack the same vibrancy. If you’re short on time, you can use pre-chopped herbs, but be sure to use them immediately.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can, but be mindful that chicken breasts tend to dry out more easily. Reduce the cooking time to 8-10 minutes, and consider marinating the breasts in lemon juice and olive oil beforehand to help keep them moist.

Can I make this dish ahead of time?

The orzo is best served immediately after cooking, as it can absorb the sauce and become sticky if left to sit for too long. However, you can prepare the chicken and yogurt sauce ahead of time and assemble the dish just before serving.

Is this recipe gluten-free?

Orzo is made from wheat, so this recipe is not naturally gluten-free. You can substitute orzo with a gluten-free pasta alternative, such as rice pasta or quinoa pasta.

Save this Recipe for Later!

Enjoyed this Lemon‑Yogurt Drizzled Mediterranean Chicken with Orzo? Don’t forget to save this recipe to your Pinterest board for easy access later! Click the Pinterest button below to share this deliciousness with your friends and family.

Print