Origin Chicken Thigh and Orzo Skillet

This dish draws inspiration from Mediterranean and Greek cooking, where orzo pasta and chicken thighs are often combined with fresh herbs and lemon for bright, comforting flavors.

What I Love About This Recipe

It’s simple, packed with flavor, and minimal cleanup. The chicken stays tender and juicy while the orzo soaks up all the savory juices — a true weeknight winner!

Also Read : Japanese Christmas Cake

Chicken Thigh and Orzo Skillet

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

648

kcal

Ingredients

• 4 bone-in, skin-on chicken thighs

• Salt and pepper, to taste

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup orzo pasta

• 2 cups chicken broth

• 1 lemon (zested and juiced)

• 1 tsp dried oregano or 1 tbsp fresh oregano, chopped

• Fresh parsley, chopped (for garnish)

Directions

• Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
• Add chicken, skin side down, and sear until golden and crispy, about 5–7 minutes. Flip and cook 3 minutes on the other side. Remove chicken and set aside.
• In the same skillet, add onion and garlic; sauté until softened and fragrant.
• Stir in orzo and toast lightly for 1–2 minutes.
• Pour in chicken broth, lemon zest, and oregano; stir to combine.
• Nestle chicken thighs back into the skillet, skin side up. Reduce heat to low, cover, and simmer for 15–20 minutes until orzo is tender and chicken is cooked through (internal temp 165°F/74°C).
• Remove lid, squeeze lemon juice over, and garnish with fresh parsley. Serve hot.

Notes

• For extra flavor, add a splash of white wine when deglazing the pan.
• Swap orzo for other small pasta like acini di pepe or couscous if preferred.
• Leftovers reheat well and make a great next-day lunch.

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Origin Rosemary Lemon Grilled Chicken

Grilled chicken has been a culinary staple across cultures for centuries, but the combination of rosemary and lemon has strong Mediterranean roots. This flavor pairing is widely used in Greek and Italian cuisines, where fresh herbs and citrus are essential components of marinades.

What I Love About This Recipe

The balance of flavors in this dish is simply amazing. The lemon adds brightness, the rosemary brings an earthy depth, and the grilling gives it that perfect smoky char. Plus, it’s incredibly easy to prepare, making it ideal for weeknights or weekend gatherings.

Also Read : Easy Salted Caramel Apple Pull-Apart Bread

Rosemary Lemon Grilled Chicken

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 boneless, skinless chicken breasts (or 4 chicken thighs)

• 3 tablespoons olive oil

• Juice of 1 large lemon

• Zest of 1 lemon

• 2 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional, for extra flavor)

Directions

• In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, salt, pepper, and paprika.
• Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Coat well and let it marinate in the fridge for at least 30 minutes (or up to 24 hours for deeper flavor).
• Preheat the grill to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking.
• Remove the chicken from the marinade and shake off excess liquid. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
• Let the chicken rest for 5 minutes before serving.

Notes

• If you don’t have a grill, cook the chicken in a grill pan or bake at 400°F (200°C) for 20-25 minutes.
• For extra juiciness, pound the chicken breasts to an even thickness before marinating.
• Pairs well with grilled vegetables, quinoa, or a fresh green salad.

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Origin Chef John’s Roman-Style Chicken

Inspired by pollo alla romana , a traditional Roman dish, this recipe combines Mediterranean ingredients like tomatoes, bell peppers, and olives with New World touches like chicken thighs. Chef John’s version simplifies the classic while honoring its roots in Roman peasant cooking, which prioritized humble ingredients and slow-cooked depth.

What I Love About This Recipe

The dish balances bright acidity from tomatoes and white wine with earthy rosemary and sweet bell peppers. The chicken becomes fork-tender, and the sauce—rich with caramelized onions and briny olives—pairs perfectly with crusty bread or pasta. It’s a weeknight-friendly recipe that feels indulgent and nostalgic.

Also Read : Creamy Italian White Bean Soup

Chef John’s Roman-Style Chicken

Recipe by RecipeWikki

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

458

kcal

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lbs)

• Salt and black pepper to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 2 bell peppers (red or yellow), sliced

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• ½ cup dry white wine (e.g., Pinot Grigio)

• 1 (28 oz) can crushed tomatoes

• ½ cup pitted green olives (optional)

• 1 tsp sugar (optional, to balance acidity)

• Fresh parsley, chopped (for garnish)

Directions

• Pat the chicken thighs dry and season generously with salt and pepper.
• Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden and crispy. Flip and cook 3 minutes more. Remove and set aside.
• Reduce heat to medium. Add onion and bell peppers; sauté for 8-10 minutes until softened. Stir in garlic and rosemary; cook 1 minute.
• Pour in white wine, scraping up browned bits. Let simmer for 2 minutes to reduce slightly.
• Add crushed tomatoes, olives (if using), and sugar (if desired). Nestle the chicken thighs back into the pan, skin-side up.
• Bring to a gentle simmer, cover, and cook for 25-30 minutes, until chicken reaches 165°F (75°C) internally.
• Garnish with parsley and serve hot.

Notes

• Substitute chicken drumsticks for a different cut, or use boneless thighs (reduce cooking time to 15-20 minutes).
• Add capers or artichokes for a briny twist.

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WHY YOU WILL LOVE MEDITERRANEAN CHICKEN BREAST RECIPE

• Quick and simple: This Mediterranean chicken is a quick, simple, and easy recipe to put together in just 30 minutes.
• Healthy: Made with clean and healthy ingredients, this easy chicken recipe is perfectly low in carbs and fat. A guilt-free chicken dinner recipe you enjoy every week. Also, they are perfect for those who like to meal prep their recipes for the week.
• So flavorful: This chicken dinner recipe is so delicious and flavorful. Full of Mediterranean flavors to satisfy those tastebuds.

Also Read: Moussaka (Greek Beef and Eggplant Lasagna)

MEDITERRANEAN CHICKEN SKILLET

Recipe by RecipeWikkiCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

249

kcal

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet

Ingredients

• 4 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, thinly sliced 

• 1 pint cherry tomatoes 

• 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 

• 1/2 cup marinated small pitted olives, such as from an olive bar 

• 1/2 cup roasted red peppers, such as from an olive bar 

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden

• 1 bag frozen brown rice 

Directions

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

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