This Mediterranean Chicken and Orzo is a vibrant and comforting one-skillet meal packed with tender chicken, flavorful herbs, fresh vegetables, and perfectly cooked orzo. It brings the sun-kissed flavors of the Mediterranean straight to the dinner table with minimal cleanup and maximum flavor.
Why You’ll Love This Recipe
I love how this recipe combines simple, wholesome ingredients to create a hearty, satisfying dish. It’s a complete meal on its own, with protein, veggies, and pasta in every bite. The dish is infused with garlic, lemon, and oregano, giving it a bright and zesty flavor profile. Plus, it’s all made in one pan, which makes cooking and cleanup a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup uncooked orzo
2 ½ cups chicken broth
Juice and zest of 1 lemon
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
½ cup pitted kalamata olives, sliced
Optional: cherry tomatoes, halved, for garnish
Directions
I start by seasoning the chicken pieces with salt, pepper, and oregano.
In a large skillet, I heat olive oil over medium-high heat. Then I add the chicken and sear until browned on all sides (it doesn’t need to be fully cooked yet). I remove it from the pan and set it aside.
In the same skillet, I add the diced onion and cook for about 2–3 minutes until soft. I stir in the garlic, red bell pepper, and zucchini, sautéing for another 3–4 minutes.
I pour in the orzo and toast it for 1–2 minutes, stirring constantly.
I add back the chicken along with the chicken broth and lemon zest and juice. I bring everything to a boil, then reduce the heat to a simmer.
I cover and cook for about 10–12 minutes, or until the orzo is tender and the liquid is mostly absorbed.
Once done, I stir in the feta, olives, and fresh parsley. If I’m using cherry tomatoes, I scatter them on top for a fresh pop of color.
I let the dish sit for a couple of minutes before serving.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 25 minutes to cook, for a total time of 35 minutes.
Variations
I sometimes swap chicken with shrimp or even chickpeas for a vegetarian twist.
For a spicier kick, I like to add a pinch of red pepper flakes when cooking the vegetables.
I’ve also added spinach or artichoke hearts for an extra layer of flavor and texture.
If I’m out of orzo, small pasta like couscous or ditalini works well too.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of chicken broth or water and warm it on the stove over low heat or in the microwave until heated through. I avoid overheating to keep the chicken juicy and the orzo from getting mushy.
FAQs
How do I keep the orzo from getting mushy?
I make sure to simmer just until the orzo is tender and most of the liquid is absorbed. I also let the dish rest a bit before serving, which helps absorb any remaining broth without overcooking the pasta.
Can I use rotisserie chicken instead?
Yes, I often use shredded rotisserie chicken to save time. I just skip the searing step and add the chicken in after the orzo has cooked.
Is this dish freezer-friendly?
I don’t recommend freezing it, as orzo can get mushy once thawed. It’s best enjoyed fresh or within a few days from the fridge.
Can I make this dairy-free?
Absolutely. I just leave out the feta or substitute with a dairy-free cheese alternative. The dish still tastes amazing without it.
What’s a good side dish to serve with this?
I usually serve it with a light green salad or some warm pita bread to complete the Mediterranean feel.
Conclusion
Mediterranean Chicken and Orzo is a quick, delicious, and wholesome one-pan meal that I turn to when I want something easy yet full of flavor. With minimal ingredients and cleanup, it’s perfect for busy weeknights or a cozy weekend dinner.
A vibrant and comforting one-skillet meal combining tender chicken, flavorful herbs, fresh vegetables, and orzo, all infused with Mediterranean flavors like lemon, garlic, oregano, and feta.
Ingredients
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup uncooked orzo
2 ½ cups chicken broth
Juice and zest of 1 lemon
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
½ cup pitted kalamata olives, sliced
Optional: cherry tomatoes, halved, for garnish
Instructions
Season the chicken pieces with salt, pepper, and oregano.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear until browned on all sides, then remove and set aside.
In the same skillet, cook the diced onion for 2–3 minutes until soft. Stir in the garlic, red bell pepper, and zucchini, and sauté for another 3–4 minutes.
Add the orzo and toast for 1–2 minutes, stirring constantly.
Return the chicken to the pan. Add chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat to a simmer.
Cover and cook for 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Stir in the feta cheese, olives, and fresh parsley. Top with cherry tomatoes if using.
Let the dish sit for a couple of minutes before serving.
Notes
Use rotisserie chicken to save time—just add it after the orzo has cooked.
Don’t overcook the orzo to avoid mushiness.
Customize with spinach, artichokes, or red pepper flakes for extra flavor.
This dish is not ideal for freezing due to the orzo’s texture when thawed.
