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Mediterranean Chicken Orzo

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Mediterranean Chicken Orzo is a one-skillet meal packed with tender chicken, lemony orzo, briny olives, juicy tomatoes, and fresh herbs. It’s bright, comforting, and perfect for busy weeknights or casual dinners with friends.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 cups baby spinach or kale
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • 1/3 cup crumbled feta cheese
  • 2 tbsp fresh parsley or dill, chopped (for garnish)

Instructions

  1. Season chicken with salt, pepper, and oregano.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through, about 5–6 minutes per side. Remove and set aside.
  3. In the same skillet, add remaining olive oil. Sauté onion and garlic until soft, about 2–3 minutes.
  4. Add orzo and toast for 1–2 minutes, stirring frequently.
  5. Pour in chicken broth, cherry tomatoes, and olives. Scrape up any browned bits from the pan. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
  6. Stir in spinach and cook until wilted.
  7. Return chicken to the skillet and warm through.
  8. Finish with lemon zest, lemon juice, crumbled feta, and fresh herbs. Serve hot.

Notes

  • Use chicken thighs for extra juiciness or swap in shrimp or chickpeas for a different protein.
  • Add artichoke hearts or sun-dried tomatoes for a flavor boost.
  • Use vegetable broth to make it vegetarian (if omitting chicken).
  • Add a splash of cream or Greek yogurt at the end for a creamy version.
  • Leftovers keep well—add a splash of broth when reheating to keep it moist.

Nutrition

Find it online: https://cookedbymaya.com/mediterranean-chicken-orzo/