Oregano Chicken & Orzo with Feta & Olives

Oregano Chicken & Orzo

with Feta & Olives

30 MIN
2 Servings
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  • with Extra Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Chicken Breasts

    From the Test Kitchen

    A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of dried oregano. It’s perfect for serving atop a bed of tender orzo (a rice-shaped pasta) mixed with tangy feta and crisp snap peas.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Oregano Chicken & Orzo with Feta & Olives
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 4 oz Orzo Pasta
    • 1 clove Garlic
    • 4 oz Sugar Snap Peas
    • 2 Tbsps Crème Fraîche
    • 1½ oz Feta Cheese
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Red Wine Vinegar
    • 1 tsp Whole Dried Oregano
    time-saving
    tips & techniques
    Prepare the ingredients & make the tapenade:
    1 Prepare the ingredients & make the tapenade:

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    Cook the chicken:
    2 Cook the chicken:

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Cook the pasta:
    3 Cook the pasta:

    Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    Cook the peas:
    4 Cook the peas:

    In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat. 

    Finish the pasta & serve your dish:
    5 Finish the pasta & serve your dish:

    To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and tapenade. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the tapenade:
    1 Prepare the ingredients & make the tapenade:

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    2 Cook the chicken:

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Cook the chicken:
    Cook the pasta:
    3 Cook the pasta:

    Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    4 Cook the peas:

    In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat. 

    Cook the peas:
    Finish the pasta & serve your dish:
    5 Finish the pasta & serve your dish:

    To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and tapenade. Enjoy! 

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