When I first made Mediterranean Chicken and Orzo, it quickly became a staple in my weeknight dinner rotation. I remember one chilly evening when I had nothing planned, and this dish saved the day with its comforting flavors and easy prep. My family gathered around the table, and the mix of tender chicken, flavorful orzo, and bright Mediterranean herbs brought smiles all around. It’s exactly the kind of reliable meal I turn to when I want something both satisfying and simple.
This Mediterranean Chicken and Orzo is perfect for real home cooking because it uses ingredients that are easy to find and doesn’t require complicated steps. I love how it combines the hearty appeal of chicken with the light texture of orzo, a pasta that cooks quickly and soaks up all those delicious Mediterranean flavors. Over time, this recipe has earned its spot as my go-to for busy evenings or casual get-togethers.
If you’re someone who values a dependable dish that pleases everyone at the table without needing a long list of ingredients or hours in the kitchen, this Mediterranean Chicken and Orzo is for you. It’s straightforward, full of comforting flavors, and can easily fit into your regular meal plan whether you’re cooking just for yourself or feeding a family. I invite all my cooking friends looking for a trustworthy recipe to give this a try—you’ll want to keep it on hand just like I do.
For fans of Greek chicken orzo or Mediterranean pasta salad, this dish offers a comforting, homestyle take that’s just right for everyday meals. Plus, it’s a one-pan wonder that’s both flavorful and forgiving, ideal for welcoming new cooks to the joys of Mediterranean herb chicken.
What You’ll Need:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup orzo pasta (you’ll find this in the regular pasta aisle)
- 2 tablespoons olive oil (extra virgin if you have it on hand)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup cherry tomatoes, halved (fresh or use frozen if needed)
- 2 cups low-sodium chicken broth (feel free to use vegetable broth for a lighter flavor)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano (or use a mix of herbs for a more robust Mediterranean herb chicken taste)
- Salt and pepper, to taste
No worries if you don’t have fresh parsley—I often swap in a bit of dried Italian seasoning when I’m running low. And if you don’t find cherry tomatoes, regular diced tomatoes work just fine in this chicken with orzo recipe.
This Mediterranean Chicken and Orzo keeps costs reasonable because it calls for basics you likely already have in your pantry: pasta, broth, and simple seasonings. The chicken thighs are budget-friendly and stay juicy, which makes a difference. To keep prep simple, I sometimes buy pre-minced garlic or pre-chopped onions. Also, if you have leftovers, store them in an airtight container and they’ll keep in the fridge for 3-4 days.
Here’s the one little change I make to my Mediterranean Chicken and Orzo that makes all the difference—I squeeze in extra lemon juice right at the end. It brightens the dish exactly how I like it.
Let’s Make It Together:
- Start by heating the olive oil in a large skillet over medium heat. When the oil is shimmering, add your chicken pieces seasoned lightly with salt and pepper. Cook until the chicken is browned on all sides but not fully cooked through—about 5-7 minutes. This step locks in the juices that make this Mediterranean Chicken and Orzo so tender.
- Once the chicken is browned, remove it from the pan and set it aside. In the same skillet, add the chopped onion and sauté for about 2 minutes until it starts to soften. Then add the minced garlic and cook for another minute until fragrant. Your kitchen will smell amazing at this point!
- Stir in the orzo, coating it with the onion and garlic mixture. Toasting the orzo lightly for a minute before adding the broth gives this orzo pilaf with chicken a nice nutty undertone.
- Pour in the chicken broth, then bring everything to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes. Keep an eye on it so the orzo absorbs the liquid just right. Don’t worry if it looks a bit soupy at first—that will cook off as the orzo softens.
- After 10 minutes, add the cherry tomatoes back into the pan along with the chicken pieces and dried oregano. Cover and cook for another 5 minutes or until the chicken is cooked through and the orzo is tender.
- Turn off the heat and stir in the fresh lemon juice, parsley, and crumbled feta cheese. Give it a gentle toss so everything blends but the feta keeps a bit of texture.
From start to finish, this Mediterranean Chicken and Orzo takes about 30 minutes, making it an ideal weeknight solution. While it simmers, you can whip up a simple salad or set the table—multi-tasking is the name of the game on busy nights.
Don’t rush the simmering step—this is where I used to hurry my Mediterranean Chicken and Orzo, but letting the orzo absorb the broth fully really makes the flavors come together. If you prefer more bite to your pasta, check and adjust the cooking time accordingly.
How to Serve & Enjoy:
I love serving Mediterranean Chicken and Orzo straight from the skillet—it’s such a warm, comforting dish. This meal pairs beautifully with a crisp Greek salad or roasted vegetables to keep things fresh and balanced.
For side dishes, simple roasted asparagus or a light cucumber-tomato salad work well. The creamy feta and bright lemon in the dish make it a great match for veggies with just a little olive oil and lemon juice drizzle.
This Mediterranean Chicken and Orzo is perfect for cozy dinners any time of year and makes a lovely option when hosting friends because it’s easy to make in larger batches. It’s also a great meal to bring to potlucks since it holds up well in transport.
Leftovers? I often turn them into a Mediterranean pasta salad the next day by tossing the chilled chicken and orzo with extra veggies and a bit more lemony dressing. It’s a refreshing twist that keeps lunchtime interesting.
Friends who have tried this dish often tell me how the combination of tender chicken and orzo has them asking for seconds—and I can’t blame them. The balance of savory, tangy, and fresh flavors hits all the right notes.
Your Questions Answered:
Q: Can I make this Mediterranean Chicken and Orzo ahead of time?
A: Absolutely! This dish tastes great reheated and can be made a day in advance. Just store it in an airtight container and warm it gently on the stove or in the microwave with a splash of broth or water to keep the orzo from drying out. I’ve found this recipe to be even better the next day as the flavors meld nicely.
Q: What’s a good substitute for feta in this Mediterranean Chicken and Orzo?
A: If feta isn’t your favorite, goat cheese or even a bit of shredded Parmesan works well. You can also leave cheese out for a lighter version—just add a sprinkle of fresh herbs at the end for brightness.
Q: How do I adjust this Mediterranean Chicken and Orzo for more or fewer people?
A: This recipe scales nicely. If making for a crowd, double the ingredients and use a larger skillet or pot. For fewer servings, simply halve the quantities. Cooking time stays roughly the same since orzo and chicken cook quickly.
Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work fine, but thighs tend to stay juicier and more forgiving if slightly overcooked. Just keep an eye on the breast pieces to avoid drying them out.
Q: Is it okay to use dried herbs instead of fresh?
A: Definitely. Dried oregano and parsley still provide great flavor. If you use dried parsley, add it earlier in the cooking process so it softens, unlike fresh which goes in last.
Q: Can I add other veggies to this Mediterranean chicken orzo?
A: I often toss in spinach or zucchini for extra color and nutrients. Just add them towards the end so they stay fresh-looking and don’t overcook.
Q: What type of orzo should I use?
A: Plain orzo pasta works perfectly here, but you can experiment with whole wheat orzo for a nuttier flavor and more fiber. Just be mindful of slightly longer cooking times.
Q: Is this dish similar to any other Mediterranean pasta salads?
A: Yes, if you enjoy this, you might like this Greek Chicken Orzo Salad from Half Baked Harvest. It’s a chilled Mediterranean pasta salad with fresh veggies and dressing, a great variation for warmer days.
Q: Do you have any other Mediterranean chicken recipes?
A: If you love this Mediterranean Chicken and Orzo, I recommend trying my chicken piccata pasta for a lemony, buttery twist or my chicken and dumplings hearty comfort food for a hearty comfort food night. Both are reliable family favorites you’ll enjoy.
Final Thoughts:
This Mediterranean Chicken and Orzo holds a special place in my recipe box because it’s the kind of dish that turns out well every time. It’s forgiving, flavorful, and ideal for busy cooking friends who want a meal that feels homemade and satisfying.
My Best Mediterranean Chicken and Orzo Tips:
- Patience with cooking the orzo makes a big difference in texture.
- Don’t skip the fresh lemon juice at the end—it brightens everything.
- Use chicken thighs for juicier results unless you prefer breasts.
I’ve tested versions with extra veggies like spinach or mushrooms and even swapped feta for goat cheese. The version most requested in my house is the classic with lemon, feta, and fresh parsley. It’s a true family favorite.
If you decide to make this Mediterranean Chicken and Orzo your own, I hope you find the same comfort and joy in it that I do. It’s the kind of recipe worth returning to. For more great home-cooked ideas, check out my chicken salad chick grape salad refreshing summer treat, or revisit this recipe if you crave a cozy meal packed with flavor.
Happy cooking, friends! Your kitchen will smell wonderful, and your table will be full of smiles with this Mediterranean Chicken and Orzo.
Links to check out:
- For similar dependable dishes, you might also like my chicken piccata pasta and chicken and dumplings hearty comfort food.
- If you want to add a refreshing twist, try this chicken salad chick grape salad refreshing summer treat.
- For inspiration from other cooks, here’s a Mediterranean orzo chicken recipe for kids, and a delicious Greek Chicken Orzo Salad from Half Baked Harvest.
- There’s even a fun Mediterranean pasta salad twist on a family classic that might spark your creativity.
Mediterranean Chicken and Orzo
Mediterranean Chicken and Orzo is a vibrant, flavorful dish combining tender chicken, tender orzo pasta, fresh vegetables, and Mediterranean herbs for a wholesome and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt, pepper, and dried oregano, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add chopped onion and garlic, sauté until softened and fragrant, about 3 minutes.
- Add orzo to the skillet, stirring to coat in oil and lightly toast for 1-2 minutes.
- Pour in chicken broth and bring to a simmer. Cover and cook until orzo is tender and most liquid absorbed, about 10 minutes.
- Return cooked chicken to skillet, stir in cherry tomatoes, olives, and lemon juice. Cook for an additional 2-3 minutes until heated through.
- Remove from heat, stir in crumbled feta cheese and fresh parsley.
- Adjust seasoning with salt and pepper as needed. Serve warm.
Notes
For an extra touch, garnish with fresh basil or serve with a side of warm pita bread.