Mediterranean Chicken and Orzo Recipe: Fresh, Flavorful, and Satisfyingly Simple
Mediterranean Chicken and Orzo is a vibrant one-pan dish that combines tender chicken, hearty orzo pasta, and a medley of sun-kissed Mediterranean flavors. With juicy tomatoes, briny olives, tangy feta, and fragrant herbs, this meal delivers a satisfying balance of bright and savory in every bite. It’s the perfect weeknight dinner—quick to prepare, healthy, and bursting with flavor. This dish is inspired by the sun-drenched coasts of the Mediterranean, where fresh ingredients and bold spices turn simple meals into something truly special. It’s colorful, comforting, and tastes like a mini vacation on a plate.
What Makes This Dish Special?
What sets this Mediterranean Chicken and Orzo apart is its bold, fresh flavor. It’s a one-pan meal that’s as beautiful as it is delicious, with juicy bites of chicken, tender orzo pasta, and bursts of salty feta and olives. Lemon zest and herbs add brightness, making this a dish that feels light but still hearty. It’s incredibly adaptable—perfect for weeknights, meal prep, or casual entertaining.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breast or thighs, diced
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and sliced
- ¼ cup crumbled feta cheese
- Juice and zest of 1 lemon
- 1–2 tablespoons chopped fresh parsley (or basil)
Instructions
1. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, oregano, and paprika. Add chicken to the pan and cook for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
2. Sauté the Aromatics
In the same pan, add a little more oil if needed. Add diced red onion and garlic, sautéing until softened and fragrant, about 2–3 minutes.
3. Toast the Orzo and Simmer
Add the orzo pasta and stir for 1–2 minutes to lightly toast. Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
4. Add Tomatoes and Chicken
Stir in cherry tomatoes and return the cooked chicken to the skillet. Cook for another 2–3 minutes until the tomatoes soften slightly and everything is heated through.
5. Finish and Serve
Remove from heat and stir in lemon juice and zest. Sprinkle with olives, crumbled feta, and fresh parsley. Adjust seasoning if needed and serve warm.
Variations
- Add Greens: Stir in spinach or arugula just before serving for extra nutrition.
- Spice It Up: Add red pepper flakes or a dash of harissa for heat.
- Make It Vegetarian: Replace chicken with chickpeas or roasted vegetables.
- Creamy Twist: Stir in a splash of cream or Greek yogurt for a creamy version.
Equipment You’ll Need
- Large skillet or sauté pan
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Lemon zester or grater
Nutritional Information (Per Serving, Approx.)
- Calories: 420
- Protein: 30g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 4g
- Sugar: 4g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Reheat with a splash of broth or water.
- Meal Prep: Makes a great make-ahead lunch! Portion into containers and reheat as needed.
My Cooking Experience
This is one of those meals that always gets rave reviews at the dinner table. I love how it all comes together in one pan, making cleanup a breeze. The orzo soaks up all the delicious chicken broth, while the lemon and feta add the perfect brightness. It’s become one of my go-to recipes when I want something that feels fancy but is easy enough for a busy weeknight.
Conclusion
Mediterranean Chicken and Orzo is a vibrant, nourishing meal that’s as easy to make as it is satisfying to eat. With bold flavors, fresh ingredients, and one-pan simplicity, it’s sure to become a regular in your dinner rotation. Serve it up with a side of pita bread or a crisp cucumber salad and enjoy the taste of the Mediterranean at home.
mediterranean chicken and orzo
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, oregano, and paprika. Add chicken to the pan and cook for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same pan, add a little more oil if needed. Add diced red onion and garlic, sautéing until softened and fragrant, about 2–3 minutes.
- Add the orzo pasta and stir for 1–2 minutes to lightly toast. Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in cherry tomatoes and return the cooked chicken to the skillet. Cook for another 2–3 minutes until the tomatoes soften slightly and everything is heated through.
- Remove from heat and stir in lemon juice and zest. Sprinkle with olives, crumbled feta, and fresh parsley. Adjust seasoning if needed and serve warm.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Reheat with a splash of broth or water.
