Mediterranean Chicken Orzo

Mediterranean Chicken Orzo is easy, flavorful, and absolutely comforting! This one-pan wonder brings together tender seasoned chicken, tiny rice-shaped orzo pasta, juicy cherry tomatoes, briny olives, and tangy feta cheese, all simmered in a bright lemon kissed sauce.

Love More Dinner Recipes? Try My French Onion Chicken Orzo Casserole or this Marry Me Chicken Orzo next.

Why You’ll Love This Recipe

• One-pan magic – Everything cooks in the same skillet, so there’s less to clean and more time to relax with your family.
• Bursting with Mediterranean sunshine – Bright lemon, salty feta, sweet tomatoes, and aromatic herbs create layers of flavor that transport you straight to the coast.
• Weeknight-friendly but impressive – It comes together in about 35 minutes but tastes like you spent hours in the kitchen.
• Easily customizable – Swap chicken thighs for breasts, add your favorite veggies, or skip the olives if they’re not your thing.
• Loved by the whole family – Even picky eaters appreciate the tender chicken and comforting orzo.

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Ingredients You’ll Need

Chicken & Seasoning

• 1½ pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1–2 tablespoons olive oil (for cooking)

Orzo & Veggies

• 1½ cups orzo pasta (the little rice-shaped pasta that soaks up all that delicious sauce)
• 2 tablespoons olive oil
• 1 medium red onion, finely chopped (yellow onion works too)
• 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 cup cherry tomatoes, halved (grape tomatoes are perfect too)
• 1 cup baby spinach (or roughly chopped greens like kale)
• ½ cup Kalamata olives, sliced (optional, but they add that authentic briny punch)
• ½ cup artichoke hearts, chopped (optional—jarred or canned works great)

Sauce & Flavor

• 3 tablespoons tomato paste (this deepens the flavor so much)
• 1 can (14oz) diced tomatoes (with juices—don’t drain them!)
• 1¼ cups chicken broth (low-sodium gives you more control over salt)
• ½ cup crumbled feta cheese (the creamy, tangy star of the show)
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon (this is where the magic happens)
• Fresh parsley or basil, chopped (for garnish and a pop of color)

Why These Ingredients Work

The chicken acts as your hearty protein base. Seasoning it generously with oregano, basil, and garlic powder gives it that classic Mediterranean warmth before it even hits the pan. Browning it first locks in the juices and creates little flavor bits (called fond) that make the sauce even richer.

The orzo pasta is the unsung hero here. It’s small, tender, and drinks up every bit of the tomato-lemon broth as it cooks, almost like a risotto but without all the stirring. Toasting it briefly in the skillet before adding liquid gives it a subtle nutty depth that makes all the difference.

The red onion and garlic build the aromatic foundation. They soften and sweeten in the olive oil, creating a flavor base that supports everything else. Tomato paste might seem like a small addition, but cooking it for just a minute caramelizes its sugars and intensifies the tomato flavor tenfold.

The diced tomatoes and chicken broth create the saucy environment where the orzo plumps up perfectly. The cherry tomatoes burst and release their sweetness as everything simmers together.

Spinach wilts down into silky green ribbons that add color and a touch of earthiness. The Kalamata olives and artichoke hearts bring that unmistakable Mediterranean character—briny, slightly tangy, and totally addictive.

And then there’s the feta and lemon. The feta melts just a little into the hot orzo, adding creamy, salty pockets of flavor. The lemon juice and zest brighten everything up and tie all the flavors together with a citrusy kiss. It’s the kind of balance that makes you go back for seconds.

Essential Tools and Equipment

• Large skillet or sauté pan with a lid (at least 12 inches works best for everything to fit comfortably)
• Sharp chef’s knife and cutting board (for chopping chicken, veggies, and herbs)
• Wooden spoon or spatula (for stirring and scraping up all those flavorful bits)
• Measuring cups and spoons
• Zester or fine grater (for that fresh lemon zest)
• Tongs (helpful for flipping chicken and tossing everything together)

Step-by-Step Instructions

Step 1: Season & Cook the Chicken

Pat the chicken breasts dry with a paper towel, then season both sides generously with oregano, basil, garlic powder, salt, and pepper. Don’t be shy—this is your chance to build flavor from the inside out.

Heat 1–2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for about 5–7 minutes per side, depending on thickness, until it’s golden brown and cooked through (internal temperature should reach 165°F).

Remove the chicken from the skillet and set it on a plate or cutting board. Once it cools slightly, slice or dice it into bite-size pieces.

Step 2: Sauté the Aromatics

Turn the heat down to medium and add a drizzle more olive oil to the same skillet if it looks dry. Toss in the chopped red onion and cook for 2–3 minutes, stirring occasionally, until it softens and turns translucent.

Add the minced garlic and cook for another minute until your kitchen smells absolutely heavenly. Be careful not to burn the garlic—it can turn bitter quickly.

Step 3: Toast the Orzo

Here’s a little secret that takes this dish to the next level: toasting the orzo. Add the dry orzo pasta to the skillet and stir constantly for a minute or two until some of the grains turn lightly golden.

This step is optional, but it adds a subtle nutty flavor that makes the orzo taste even more special.

Step 4: Build the Sauce

Stir in the tomato paste and cook it for about a minute, letting it darken just a bit and release its deep, rich flavor.

Then add the diced tomatoes with their juices, chicken broth, halved cherry tomatoes, lemon zest, and lemon juice. Give everything a good stir, scraping up any stuck-on bits from the bottom of the pan. Those bits are flavor, and you want them in your sauce.

Bring the mixture to a gentle simmer.

Step 5: Cook the Orzo

Once the mixture is bubbling, reduce the heat to medium-low, cover the skillet with a lid, and let it simmer for about 10–12 minutes. The orzo should absorb most of the liquid and turn tender, almost creamy.

Stir occasionally to prevent sticking. If things start looking too thick before the orzo is cooked through, add a splash of chicken broth or water—a little at a time—until you reach the consistency you like.

Step 6: Add Veggies & Chicken

When the orzo is tender and most of the liquid has been absorbed, stir in the baby spinach, sliced Kalamata olives, and chopped artichoke hearts if you’re using them.

Add the cooked chicken pieces back into the skillet and gently fold everything together. The spinach will wilt down in seconds, and the heat will warm the chicken through. Everything should look vibrant, cozy, and absolutely irresistible.

Step 7: Finish & Serve

Remove the skillet from the heat and sprinkle the crumbled feta cheese all over the top. Let it sit for just a minute so the feta gets a little melty and creamy.

Finish with a generous handful of freshly chopped parsley or basil for color and freshness.

You Must Know

The most important thing to remember with this recipe is not to rush the chicken. Make sure your skillet is hot enough before adding the chicken so it gets a beautiful golden crust. If the pan is too cool, the chicken will steam instead of sear, and you’ll miss out on all that flavor.

Also, keep an eye on your orzo as it cooks. Different brands absorb liquid at slightly different rates, so if it’s looking dry before it’s tender, don’t hesitate to add more broth. You want it creamy and saucy, not dry and clumpy.

Personal Secret: I always zest my lemon directly over the skillet right before serving for an extra burst of citrus aroma. That bright, fresh scent is what makes this dish feel like a mini vacation.

Pro Tips & Cooking Hacks

• Use chicken thighs instead of breasts if you want extra juiciness and flavor. They’re more forgiving and stay tender even if you cook them a minute or two longer.
• Don’t skip toasting the orzo—it only takes two minutes and adds a subtle depth that elevates the whole dish.
• Add a pinch of red pepper flakes with the garlic if you like a little heat. It plays beautifully with the lemon and feta.
• If your orzo is sticking to the bottom, reduce the heat slightly and add more liquid. Stirring occasionally helps too.
• Save some pasta water or broth in case you need to loosen things up before serving. Orzo can thicken as it sits.
• Taste before serving and adjust the seasoning. A little extra salt, lemon juice, or black pepper can make all the difference.
• Let the chicken rest for a few minutes after cooking so the juices redistribute. If you cut into it right away, it’ll be drier.

Flavor Variations & Suggestions

If you want to change things up, this recipe is wonderfully flexible. You can swap the chicken for shrimp and add them during the last few minutes of cooking for a seafood twist. For a vegetarian version, skip the chicken altogether and add more veggies like zucchini, bell peppers, or roasted eggplant.

Sun-dried tomatoes in place of fresh cherry tomatoes give a deeper, sweeter flavor. A handful of fresh dill instead of basil adds a lovely, aromatic note.

If you love cream, stir in a few tablespoons of heavy cream or Greek yogurt at the end for a richer, creamier sauce. You can also make this dish more herbaceous by adding fresh oregano or thyme along with the dried herbs.

And if you’re not a fan of feta, goat cheese or shaved Parmesan work beautifully too. Want it more lemony? Add extra zest and a squeeze of juice right before serving. This dish is all about making it your own.

Make-Ahead Options

This Mediterranean Chicken Orzo is perfect for meal prep. You can cook the chicken ahead of time, slice it, and store it in the fridge for up to three days. When you’re ready to make the dish, just follow the rest of the steps and add the pre-cooked chicken back in at the end.

You can also chop all your veggies and store them in airtight containers so everything’s ready to go when dinnertime rolls around.

If you want to make the entire dish ahead, cook it completely, let it cool, and store it in an airtight container in the fridge for up to three days. The orzo will absorb more liquid as it sits, so when you reheat, add a splash of chicken broth or water to loosen it back up.

You can also freeze this dish for up to two months. Just thaw it overnight in the fridge and reheat gently on the stovetop, adding extra liquid as needed. The feta is best added fresh after reheating for the creamiest texture.

What to Serve With Mediterranean Chicken Orzo

This dish is hearty enough to stand on its own, but it pairs beautifully with a simple side salad dressed in olive oil and red wine vinegar. A crusty loaf of warm bread or garlic bread is perfect for soaking up every last bit of that lemony tomato sauce.

If you want to keep the Mediterranean theme going, serve it alongside tzatziki sauce, hummus, and pita chips for dipping. Roasted vegetables like asparagus, green beans, or broccolini add color and balance to the plate.

And for dessert, something light and citrusy like lemon bars or a simple fruit salad keeps the meal feeling fresh and bright.

Allergy Information

This recipe contains dairy (feta cheese), gluten (orzo pasta), and may contain tree nuts depending on the brand of pesto or toppings you use.

For a dairy-free version, simply omit the feta or replace it with a dairy-free cheese alternative. To make it gluten-free, use gluten-free orzo or substitute with another small gluten-free pasta like rice or quinoa pasta. Just keep in mind that cooking times may vary slightly.

If you’re avoiding nightshades, you can skip the tomatoes and tomato paste and use a different base like a creamy cashew sauce or a light vegetable broth with extra lemon and herbs. Always check labels on canned or jarred ingredients like olives and artichokes for hidden allergens.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. The orzo will continue to absorb liquid as it sits, so it might look a bit drier the next day.

When reheating, add a few tablespoons of chicken broth, water, or even a splash of cream to bring back that saucy consistency. You can reheat it gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions in 1-minute intervals, stirring in between.

If you froze the dish, thaw it overnight in the fridge before reheating. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Questions I Get Asked A Lot

Can I use regular pasta instead of orzo?

You can, but orzo is really special here because it absorbs the sauce so beautifully and gives the dish an almost creamy, risotto-like texture. If you use a different pasta shape, you may need to adjust the amount of liquid and cook it separately, then toss it with the sauce at the end.

My orzo turned out mushy—what happened?

This usually means it cooked too long or there was too much liquid. Orzo cooks quickly, so keep an eye on it after about 8 minutes and test for doneness. If there’s still a lot of liquid left when the orzo is tender, just uncover the pan and let it simmer for a minute or two to evaporate the excess.

Can I make this dish dairy-free?

Absolutely! Just skip the feta or use a dairy-free alternative. The dish will still be flavorful and delicious thanks to the lemon, herbs, olives, and tomatoes. You won’t miss the cheese as much as you think.

What if I don’t like olives or artichokes?

No problem—they’re optional! You can leave them out entirely or replace them with other Mediterranean veggies like roasted red peppers, sun-dried tomatoes, or even capers for a briny kick.

Can I use rotisserie chicken to save time?

Yes! Using rotisserie chicken is a fantastic shortcut. Just skip the first step, shred or dice the chicken, and add it in at the end when you add the spinach. You’ll still get all the flavor with way less work.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you. Did you add any special touches? Snap a photo and tag me so I can see your beautiful Mediterranean creation.