This Mediterranean Chicken Orzo is one of my favorite healthy dinner recipes. It’s packed with bright, fresh flavors, juicy chicken, tender orzo pasta, and a mix of vibrant vegetables and herbs. It comes together in one pan, making it both simple and perfect for a weeknight meal.
Why You’ll Love This Recipe
I love this recipe because it strikes a perfect balance between healthy and hearty. The lean chicken provides protein, the orzo gives a nice, comforting base, and the veggies bring color, crunch, and nutrition. With a hint of lemon and a sprinkle of feta, every bite feels like a small Mediterranean escape. Plus, cleanup is a breeze since everything cooks in one pan.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup dry orzo pasta
2 tablespoons olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper, to taste
2 cups low-sodium chicken broth
1 cup cherry tomatoes, halved
Juice of 1 lemon
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
directions
I start by heating the olive oil in a large skillet over medium-high heat. Then I add the chicken, season with salt, pepper, paprika, and oregano, and cook until browned on all sides (about 5–6 minutes). I transfer the chicken to a plate and set it aside.
In the same pan, I add the chopped onion and garlic, cooking for 2–3 minutes until fragrant. Then I toss in the bell pepper and zucchini, cooking until slightly tender.
I stir in the orzo and thyme, letting it toast for a minute. Then I pour in the chicken broth, bring it to a simmer, and cook uncovered for about 8–10 minutes, stirring occasionally.
Once the orzo is almost cooked, I add the chicken back to the pan along with the cherry tomatoes. I let everything simmer together for another 3–4 minutes until the orzo is tender and the chicken is fully cooked.
I finish it off with fresh lemon juice, chopped parsley, and crumbled feta cheese before serving.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, so it’s ready in just 35 minutes from start to finish.
Variations
Sometimes I swap the chicken for shrimp or chickpeas to keep things interesting. If I’m out of zucchini, I use spinach or kale. Kalamata olives or artichoke hearts are great additions too. I also like using whole wheat orzo when I want to boost the fiber content.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or chicken broth and warm it in a skillet over low heat until everything is heated through. It can also be microwaved in short bursts, stirring in between.
FAQs
How do I keep the orzo from sticking?
I stir the orzo frequently while it cooks in the broth. A bit of olive oil also helps keep things from sticking together.
Can I make this ahead of time?
Yes, I often make this a day ahead. It reheats well, especially if I add a splash of broth or water before warming it up.
Is this recipe gluten-free?
Orzo is a wheat-based pasta, so it’s not gluten-free. But I can easily replace it with gluten-free orzo or a rice-shaped pasta alternative.
Can I use rotisserie chicken instead?
Definitely. I skip the initial browning step and add shredded rotisserie chicken when the tomatoes go in. It saves time and still tastes amazing.
What can I serve with this dish?
I usually serve it with a side salad, some warm pita bread, or grilled veggies to keep the Mediterranean theme going.
Conclusion
This Mediterranean Chicken Orzo is a recipe I come back to again and again. It’s flavorful, satisfying, and easy to customize. Whether I’m cooking for family or just meal prepping for the week, this dish never disappoints.
This Mediterranean Chicken Orzo is a one-pan, healthy dinner loaded with juicy chicken, tender orzo, fresh vegetables, herbs, and topped with lemon and feta for a bright, flavorful finish.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup dry orzo pasta
2 tablespoons olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper, to taste
2 cups low-sodium chicken broth
1 cup cherry tomatoes, halved
Juice of 1 lemon
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
Instructions
Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, paprika, and oregano, and cook for about 5–6 minutes until browned. Transfer to a plate.
In the same skillet, add chopped onion and garlic. Cook for 2–3 minutes until fragrant.
Add bell pepper and zucchini and cook until slightly tender, about 3–4 minutes.
Stir in orzo and thyme; toast for 1 minute.
Pour in chicken broth, bring to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally.
Add the chicken and cherry tomatoes back into the pan. Simmer for another 3–4 minutes until orzo is tender and chicken is fully cooked.
Stir in lemon juice, parsley, and feta cheese. Serve warm.
Notes
Swap chicken with shrimp or chickpeas for variation.
Use spinach or kale instead of zucchini if needed.
Whole wheat orzo can increase fiber content.
Store leftovers for up to 3 days in the fridge.
Reheat with a splash of broth to maintain texture.
