This Mediterranean Chicken and Orzo is a light, flavorful, and easy one-pan dish that’s perfect for busy weeknights. Juicy chicken is paired with tender orzo pasta, fresh vegetables, and classic Mediterranean flavors like lemon, garlic, olives, and feta. It’s a wholesome meal that’s both satisfying and healthy, ready in just 30 minutes!
Why You’ll Love This Recipe
- One-pan meal for easy cleanup
- Bright and fresh Mediterranean flavors
- Quick and easy—ready in under 30 minutes
- Balanced meal with protein, carbs, and veggies
- Perfect for meal prep or a healthy family dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic powder
- Dried oregano
- Lemon zest
- Salt and black pepper to taste
For the orzo and vegetables:
- Orzo pasta
- Chicken broth (or vegetable broth)
- Cherry tomatoes, halved
- Baby spinach or kale
- Kalamata olives, sliced
- Red onion, thinly sliced
- Fresh garlic, minced
- Feta cheese, crumbled
- Fresh parsley or basil, chopped (for garnish)
- Lemon wedges (for serving)
Directions
- Season and cook the chicken: Season the chicken with garlic powder, oregano, lemon zest, salt, and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken for 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Cook the orzo: In the same pan, add a bit more olive oil if needed. Sauté garlic and red onion until softened, about 2 minutes. Add orzo and cook for 1-2 minutes to toast slightly.
- Simmer: Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
- Add vegetables: Stir in cherry tomatoes, spinach, and olives. Cook for another 2-3 minutes until the spinach wilts.
- Combine: Slice the cooked chicken and return it to the pan. Sprinkle with crumbled feta and garnish with fresh parsley or basil.
- Serve: Squeeze fresh lemon juice over the dish and serve immediately.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy Mediterranean Chicken: Add red pepper flakes or diced chili for extra heat.
- Vegetarian Option: Omit the chicken and add chickpeas for a plant-based protein boost.
- Low-Carb Version: Replace orzo with cauliflower rice or quinoa.
- Extra Creamy: Stir in a dollop of Greek yogurt or a splash of cream for a creamier texture.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm on the stovetop over medium heat with a splash of broth or water, or microwave until heated through.
- Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-cooked chicken?
Yes, just add it back to the skillet during the final few minutes to warm through.
What type of orzo works best?
Regular orzo works well, but whole wheat or gluten-free orzo are great alternatives for dietary needs.
Can I substitute the spinach with another green?
Yes, kale, arugula, or Swiss chard make great substitutes for spinach.
Can I use another cheese besides feta?
Yes, goat cheese or Parmesan are great alternatives for a different flavor profile.
Is this recipe gluten-free?
Use gluten-free orzo or substitute with rice or quinoa for a gluten-free version.
Can I add more vegetables?
Absolutely! Zucchini, artichokes, or roasted red peppers would complement the Mediterranean flavors perfectly.
What protein alternatives can I use?
Shrimp, turkey, or tofu can be used instead of chicken for variety.
How do I prevent the orzo from sticking?
Stir the orzo frequently during cooking, and ensure there’s enough broth in the pan.
Can I make this dish ahead of time?
Yes, it reheats well—just store the chicken and orzo separately to maintain texture.
What sides go well with Mediterranean chicken and orzo?
Serve with a side of hummus, Greek salad, or warm pita bread for a complete meal.
Conclusion
This Mediterranean Chicken and Orzo is a flavorful, easy, and wholesome one-pan meal that’s packed with fresh ingredients and bold flavors. Perfect for a quick weeknight dinner or meal prep, it’s a healthy and satisfying recipe that’s sure to become a family favorite. Serve with a squeeze of lemon and a sprinkle of feta for that perfect Mediterranean touch!
PrintMediterranean Chicken and Orzo Recipe
This Mediterranean Chicken and Orzo is a vibrant, one-pan meal packed with fresh flavors and wholesome ingredients. Juicy chicken breasts are seasoned with Mediterranean spices and served over tender orzo pasta, with bursts of sun-dried tomatoes, olives, spinach, and feta cheese. It’s a light yet hearty dish perfect for weeknights or meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéed, Simmered
- Cuisine: Mediterranean
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- Juice of 1 lemon
For the Orzo:
- 1 ½ cups (300 g) orzo pasta
- 3 cups (720 ml) chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup sun-dried tomatoes, chopped
- 1 cup baby spinach
- â…“ cup Kalamata olives, pitted and sliced
- ½ cup (75 g) crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Season and cook the chicken:
- In a small bowl, mix garlic powder, oregano, paprika, cumin, salt, and pepper.
- Rub the seasoning mixture evenly over both sides of the chicken.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 5-7 minutes on each side until golden brown and cooked through (internal temp should reach 75°C/165°F).
- Remove from the skillet, squeeze lemon juice over the chicken, and set aside.
2. Cook the orzo:
- In the same skillet, add a little more olive oil if needed.
- Sauté minced garlic for 1 minute until fragrant.
- Add orzo pasta and toast for 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a simmer.
- Add sun-dried tomatoes and cherry tomatoes. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
3. Finish the dish:
- Stir in spinach and olives, cooking until the spinach wilts.
- Add crumbled feta and mix until combined.
- Place the chicken back on top of the orzo, cover the pan, and let everything cook together for 2-3 minutes.
4. Serve:
- Garnish with fresh parsley and extra feta.
- Serve with lemon wedges on the side for a fresh burst of flavor.
Notes
- Substitute quinoa or couscous for orzo for a different twist.
- Add artichoke hearts or roasted red peppers for extra veggies.
- Use grilled shrimp instead of chicken for a seafood version.