Name: One-Pan Mediterranean Chicken & Orzo Skillet (Trader Joe’s Budget Dinner)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs Trader Joe’s boneless skinless chicken thighs (about 5-6 pieces); 1.5 cups Trader Joe’s orzo pasta; 1 pint Trader Joe’s cherry tomatoes, halved; 1 Trader Joe’s zucchini, diced; 1/2 Trader Joe’s red onion, thinly sliced; 2 cups Trader Joe’s low-sodium chicken broth; 3 tbsp Trader Joe’s olive oil; 1 tbsp Trader Joe’s Italian seasoning blend; 1 lemon (zested and juiced); 1/2 cup Trader Joe’s crumbled feta cheese; 1/3 cup Trader Joe’s pitted Kalamata olives, halved; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup chopped fresh parsley (optional)

One-Pan Mediterranean Chicken & Orzo Skillet (Trader Joe’s Budget Dinner)

miradu

This vibrant family dinner delivers Mediterranean sunshine in one skillet—and on a Trader Joe’s budget! Golden-seared chicken thighs, tender orzo, and a tumble of summer vegetables get brightness from lemon and briny hits of feta and olives. Toasting the orzo before simmering brings subtle nutty depth, while finishing with a shower of herbs keeps things fresh. By cleverly using a single pan, you save time and dishes—perfect for busy evenings. The entire meal is hearty, colorful, and comes together in under 40 minutes, using affordable Trader Joe’s staples, and feeds four generously for under $20.

Ingredients

Instructions

Pat chicken thighs dry. Season both sides with salt, pepper, and Italian seasoning.
In a large high-sided skillet, heat 2 tbsp olive oil over medium-high. Add chicken thighs and sear until golden (about 3-4 minutes per side). Remove to a plate (they will finish cooking later).
Add remaining 1 tbsp olive oil to the skillet. Add onion and zucchini; sauté 2-3 minutes until softened. Stir in orzo and toast, stirring, for 1 minute until lightly golden.
Add cherry tomatoes, chicken broth, lemon zest, and half the lemon juice. Stir to scrape up any browned bits from the pan.
Nestle chicken thighs and any juices back into skillet. Cover, reduce heat to low, and simmer 12-15 minutes, stirring halfway, until orzo is tender and chicken is cooked through.
Remove lid, scatter feta and olives over the top. Drizzle with remaining lemon juice. Cover and let rest off heat 2 minutes to melt feta slightly.
Garnish with parsley, serve directly from the skillet.