Mediterranean Chicken with Orzo
There are some nights when the thought of cooking feels like climbing a mountain. You want something delicious and satisfying, but the idea of using every pot and pan you own is just too much.
I get it completely. That’s where this one-pan Mediterranean chicken and orzo recipe comes in to save the day. It’s my go-to for a busy weeknight.
This dish packs all the bright, sunny flavors of the Mediterranean into a single skillet. We’re talking tender chicken, creamy orzo, salty feta, and pops of fresh tomato and lemon.
It tastes like a mini-vacation on a plate, but it comes together so fast you’ll have plenty of time to relax. Plus, the cleanup is an absolute breeze. Let’s get cooking!
What You’ll Need
Here are the simple ingredients that bring this incredible dish to life. Freshness is key, especially with the lemon and herbs!
- Olive Oil: 2 tablespoons, extra virgin is great here.
- Chicken: 1.5 pounds of boneless, skinless chicken breasts or thighs, cut into 1-inch cubes.
- Seasoning: 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper.
- Aromatics: 1 small yellow onion (diced), 4 cloves garlic (minced).
- Orzo: 1.5 cups of uncooked orzo pasta.
- Tomatoes: 1 pint of cherry or grape tomatoes, halved.
- Broth: 4 cups of chicken or vegetable broth.
- Spinach: 5 ounces of fresh baby spinach.
- Lemon: 1 whole lemon, for juice and zest.
- Cheese: 1/2 cup crumbled feta cheese.
- Olives: 1/2 cup Kalamata olives, pitted and halved (optional, but recommended).
Required Tools
You don’t need a kitchen full of fancy gadgets for this one. Here are the basics that will get the job done.
- A large, deep skillet with a lid (a Dutch oven works perfectly too)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- A sturdy spatula or wooden spoon
- Zester or fine grater for the lemon
Pro Tips for Success
I’ve made this dish more times than I can count. Here are a few tricks I’ve picked up that make a big difference.
- Toast That Orzo: Before you add any liquid, let the dry orzo toast in the pan with the onions and garlic for a minute or two. It brings out a fantastic nutty flavor that adds a whole new layer to the dish.
- Don’t Skip the Sear: Take the extra five minutes to get a nice golden-brown sear on your chicken pieces. This isn’t just for color; it creates a fond on the bottom of the pan, which is pure concentrated flavor that will infuse the entire sauce.
- Fresh Finish: Add the delicate ingredients last. The spinach, feta, and fresh lemon juice should be stirred in off the heat. This keeps the spinach from getting overcooked and slimy, the feta from melting away completely, and the lemon juice bright and zesty.
- Rest is Best: Once the orzo is cooked, let the skillet sit, covered, off the heat for about 5 minutes. This allows the pasta to absorb the last bit of steamy liquid, making it perfectly tender and creamy.
Substitutions and Variations
This recipe is very forgiving. Feel free to swap ingredients based on what you have on hand or your personal preferences.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken | Shrimp or Chickpeas | Add shrimp at the end. Use chickpeas for a vegetarian option. |
| Orzo | Quinoa or Pearled Couscous | Cooking times and liquid amounts may need adjustment. |
| Spinach | Kale or Arugula | Kale needs a few extra minutes to soften. Arugula is peppery. |
| Feta Cheese | Goat Cheese or Halloumi | Goat cheese will be creamier. Pan-fry halloumi first. |
| Cherry Tomatoes | Sun-dried Tomatoes | Use oil-packed, chopped sun-dried tomatoes for intense flavor. |
Make-Ahead Tips
Want to get a head start on dinner? You absolutely can. Prepping a few things ahead of time makes this 30-minute meal even faster.
You can chop your onion, mince the garlic, and cube the chicken up to 24 hours in advance. Just store them in separate airtight containers in the fridge.
You can also mix your seasonings (oregano, salt, pepper) in a small bowl so it’s ready to go.
How to Make Mediterranean Chicken and Orzo
Now for the fun part. Follow these simple steps for a perfect one-pan meal.
Step 1: In a small bowl, toss the cubed chicken with the dried oregano, salt, and pepper until it’s evenly coated.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it’s golden brown on all sides. It doesn’t need to be cooked through yet. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes until it softens. Add the minced garlic and cook for another minute until fragrant.
Step 4: Stir in the uncooked orzo, toasting it for about 1-2 minutes. This is that pro tip we talked about for adding nutty flavor!
Step 5: Pour in the chicken broth and add the halved cherry tomatoes. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Step 6: Return the seared chicken and any juices from the plate back into the skillet. Reduce the heat to low, cover the skillet with a lid, and let it cook for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir once or twice to prevent sticking.
Step 7: Remove the skillet from the heat. Stir in the fresh spinach, Kalamata olives (if using), crumbled feta, and the juice and zest of one lemon. The heat from the dish will wilt the spinach perfectly.
Step 8: Let it rest for 5 minutes, then give it one final stir and serve immediately.
Nutritional Information & Dietary Swaps
Here’s a general idea of the nutrition for this dish. Keep in mind that this is an estimate and can vary based on your specific ingredients.
| Nutrient | Estimated Amount (per serving) |
|---|---|
| Calories | ~550 kcal |
| Protein | ~45g |
| Carbohydrates | ~50g |
| Fat | ~18g |
For a Gluten-Free Diet: The main swap is the orzo. Use your favorite gluten-free small pasta or even quinoa. Check the cooking instructions on the package, as you might need to adjust the liquid and cooking time.
For a Dairy-Free Diet: Simply omit the feta cheese or use a dairy-free feta alternative, which are widely available now.
Meal Pairing and Efficiency
This dish is a complete meal on its own, but if you want to stretch it further, it pairs beautifully with a simple side salad with a light vinaigrette.
Some warm, crusty bread is also perfect for soaking up any extra sauce at the bottom of the bowl.
To make cooking even more efficient, practice “mise en place.” That’s a fancy term for having all of your ingredients prepped and measured before you even turn on the stove. It makes the cooking process smooth and stress-free.
Leftovers and Storage
If you have leftovers, you’re in luck! This dish reheats wonderfully.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will absorb more liquid as it sits, so you may want to add a splash of water or broth when you reheat it. You can warm it up in the microwave or gently on the stovetop.
Frequently Asked Questions
Q1. Can I use chicken thighs instead of breasts?
Ans: Absolutely! Chicken thighs are more forgiving and add extra flavor. Just make sure they are cut into similar-sized pieces. They may need an extra minute or two of cooking time.
Q2. My orzo seems a little sticky. What did I do wrong?
Ans: This can happen for a couple of reasons. You might have cooked it a touch too long, or the heat might have been too high, causing the liquid to evaporate too quickly. Stirring it a couple of times during the simmer helps prevent this.
Q3. Can I make this dish vegetarian?
Ans: Yes, it’s easy to adapt. Swap the chicken for a can of rinsed and drained chickpeas (add them with the tomatoes) and use vegetable broth instead of chicken broth. You could also add other veggies like zucchini or red bell peppers.
Q4. Can I freeze this meal?
Ans: You can, but the texture of the orzo can become a bit soft and mushy upon thawing and reheating. If you plan to freeze it, I’d recommend slightly undercooking the orzo.
Wrapping Up
And there you have it—a stunning, flavorful, and incredibly simple one-pan meal that will make you feel like a kitchen hero on any night of the week.
The combination of savory chicken, creamy orzo, and those fresh Mediterranean notes is truly something special. It’s a recipe that proves amazing food doesn’t have to be complicated.
I hope you give this Mediterranean Chicken and Orzo a try. If you do, I’d love to hear about it! Drop a comment below and let me know how it turned out or if you made any of your own creative swaps.
