This Mediterranean Chicken and Orzo is a vibrant, one-pan meal packed with juicy chicken, tender orzo, and bold Mediterranean flavors. With ingredients like sun-dried tomatoes, olives, garlic, and feta, this dish is a perfect balance of freshness and richness, making it an easy yet impressive dinner option.
Why You’ll Love This Recipe
- One-Pan Meal – Easy cleanup and minimal prep.
- Bold Mediterranean Flavors – Briny olives, tangy feta, and sun-dried tomatoes bring the dish to life.
- Quick & Easy – Ready in just 30-40 minutes.
- Healthy & Filling – Protein-rich chicken and fiber-packed orzo make this a well-balanced meal.
- Versatile & Customizable – Easily swap ingredients to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Orzo pasta
- Chicken broth
- Olive oil
- Garlic (minced)
- Red onion (sliced)
- Sun-dried tomatoes (chopped)
- Cherry tomatoes (halved)
- Kalamata olives (sliced)
- Fresh spinach or kale
- Feta cheese (crumbled)
- Lemon juice and zest
- Dried oregano
- Paprika
- Salt and pepper
- Fresh parsley (for garnish)
Directions
- Season and cook the chicken – Season chicken with salt, pepper, oregano, and paprika. Heat olive oil in a large skillet over medium heat. Sear chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- Sauté the aromatics – In the same skillet, add red onion and garlic. Cook until fragrant.
- Cook the orzo – Stir in the orzo, sun-dried tomatoes, and chicken broth. Simmer for about 10 minutes, stirring occasionally.
- Add veggies and return the chicken – Stir in cherry tomatoes, olives, and spinach. Nestle the chicken back into the skillet. Cover and cook for another 5 minutes, or until the orzo is tender and the chicken is fully cooked.
- Finish and serve – Remove from heat and squeeze fresh lemon juice over the dish. Sprinkle with feta cheese and fresh parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Make it Creamy – Stir in a splash of heavy cream or Greek yogurt.
- Spicy Kick – Add red pepper flakes or a pinch of cayenne.
- Vegetarian Option – Replace chicken with chickpeas or tofu.
- Extra Veggies – Add bell peppers, zucchini, or artichoke hearts.
- Low-Carb Version – Swap orzo for cauliflower rice or quinoa.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Not recommended, as orzo can become mushy when thawed.
- Reheat: Warm on the stovetop with a splash of broth or in the microwave in 30-second intervals.
FAQs
Can I use bone-in chicken?
Yes, but increase the cooking time accordingly.
What type of olives work best?
Kalamata olives add the best flavor, but green olives work too.
Can I use whole wheat orzo?
Yes! Whole wheat orzo is a great high-fiber option.
Do I have to cook the orzo separately?
No, it cooks right in the skillet with the broth for extra flavor.
Can I use feta alternatives?
Goat cheese or grated Parmesan are good substitutes.
Is this dish gluten-free?
No, but you can swap orzo for gluten-free pasta or rice.
What can I serve with this dish?
A side salad, roasted vegetables, or warm pita bread pair well.
How do I prevent the orzo from sticking?
Stir occasionally while simmering and add a bit of extra broth if needed.
Can I make this ahead of time?
Yes, you can prep and store it, but for best texture, serve fresh.
How do I add more protein?
Add chickpeas, shrimp, or an extra chicken breast.
Conclusion
This Mediterranean Chicken and Orzo is a fresh, flavorful, and easy-to-make meal that brings a taste of the Mediterranean to your dinner table. Whether you keep it classic or customize it with your favorite ingredients, this dish is sure to become a go-to weeknight favorite!
PrintMediterranean Chicken and Orzo Recipe
This Mediterranean Chicken and Orzo is a bright and hearty dish with juicy chicken, tender orzo, and Mediterranean flavors like tomatoes, olives, lemon, and feta. Made in one skillet, it’s perfect for a weeknight meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon oregano
2 tablespoons olive oil
For the Orzo:
1 tablespoon olive oil
½ onion, diced
3 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
½ cup cherry tomatoes, halved
½ cup Kalamata olives, sliced
Juice and zest of 1 lemon
½ cup crumbled feta cheese
2 tablespoons fresh parsley or basil, chopped
Instructions
Step 1: Cook the Chicken
- Season chicken pieces with salt, pepper, garlic powder, paprika, and oregano.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-6 minutes, until golden and cooked through. Remove from the pan and set aside.
Step 2: Cook the Orzo
- In the same skillet, add 1 tablespoon olive oil and sauté onion for 2-3 minutes, until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in orzo and toast for 1 minute to enhance flavor.
- Pour in chicken broth, oregano, salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Step 3: Combine & Serve
- Stir in cherry tomatoes, olives, lemon juice, and lemon zest.
- Return the cooked chicken to the skillet and mix everything together. Let it warm for 1-2 minutes.
- Remove from heat and sprinkle with feta cheese and fresh parsley.
- Serve immediately with extra lemon wedges. Enjoy!
Notes
Want to make it vegetarian? Swap the chicken for chickpeas or grilled halloumi.
Prefer a richer sauce? Stir in a splash of heavy cream or Greek yogurt.
Make it a meal! Serve with a side of tzatziki or a Greek salad.