Description
This one-pan Mediterranean Chicken Orzo is a family-friendly, weeknight-friendly dinner packed with tender seasoned chicken, rice-shaped orzo pasta, cherry tomatoes, spinach, Kalamata olives, and tangy feta cheese. Everything simmers together in a bright lemon-kissed tomato sauce for maximum flavor.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop, One-Pan
- Cuisine: Mediterranean