I remember the first time I made this Mediterranean Chicken Orzo for my family—it was one of those busy weeknights when I didn’t have a lot of time but needed something satisfying and comforting on the table. My husband and kids were a bit skeptical when I mentioned orzo pasta, but the combination of tender chicken, fresh veggies, and tangy feta won them over instantly. Since then, this Mediterranean Chicken Orzo has become a go-to in our house whenever I want an easy Mediterranean dinner that feels special without extra fuss.
What I love about this Mediterranean Chicken Orzo recipe is how it fits right into real home cooking. You don’t need fancy ingredients, and it comes together quickly. It’s the kind of dish you can trust to impress family or guests but still whip up on a weeknight after work. Plus, it’s one of those dishes where you can tweak the vegetables or herbs based on what you have, making it a practical choice. If you’re on the lookout for a meal that stretches your grocery budget a bit while delivering bold Mediterranean flavors, this chicken and orzo combo is a fantastic bet.
This Mediterranean Chicken Orzo isn’t complicated, but it sure delivers on taste and texture. It’s a lovely balance of juicy Greek chicken orzo with bright notes from fresh tomatoes, spinach, and feta cheese. I also appreciate how versatile it is—if you want to switch things up, there are plenty of ways to customize it. I’ve found this dish keeps folks happy, whether it’s a casual family dinner or a small gathering. If you love an easy Mediterranean dinner that can do double duty as a hearty lunch the next day, you’re going to want to give this recipe a try.
For home cooks who want a recipe that’s both reliable and tasty, this Mediterranean Chicken Orzo is a treasure. It’s proof that simple ingredients combined with straightforward cooking can result in a meal that feels like something extraordinary. If you’re ready to give this a shot, keep reading—I’ll walk you through every step and share a few tips and tricks to make sure your Mediterranean Chicken Orzo comes out perfectly every time.
If you like dishes similar to this, you might enjoy the Mediterranean Chicken and Orzo from Sip and Feast or this flavorful Greek baked chicken orzo recipe at The Mediterranean Dish. These are great adds to your dinner rotation if you’re exploring Mediterranean pasta recipes.
What You’ll Need:
Making this Mediterranean Chicken Orzo is easy because it uses ingredients you can find in any local grocery store. Here’s what you’ll need:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup orzo pasta (you’ll find this in the pasta aisle)
- 2 tablespoons olive oil (extra virgin if you have it)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup cherry tomatoes, halved (or diced regular tomatoes)
- 2 cups fresh baby spinach (you can substitute frozen spinach if needed, just thaw and drain)
- 1/2 cup crumbled feta cheese (adds that classic Mediterranean touch)
- 2 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh lemon juice (optional, for a bright finish)
No worries if you don’t have fresh spinach—frozen works fine and saves prep time in this Mediterranean Chicken Orzo. The orzo cooks quickly and soaks up the broth and flavors beautifully, giving the dish that comforting Mediterranean pasta recipe vibe.
For those on a budget, using chicken thighs instead of breasts can save a few dollars and also make the dish juicier. You can also swap feta for a milder cheese like shredded mozzarella if you prefer.
To save time, pick pre-minced garlic and pre-chopped onion from the produce section. If you have leftovers, store the cooked Mediterranean Chicken Orzo in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to keep the pasta from drying out.
I like adding a little extra lemon juice at the end—the acidity just brightens the whole dish and cuts through the richness. This simple addition makes the Mediterranean Chicken Orzo feel fresh and lively every time I make it.
This Mediterranean Chicken Orzo recipe is handy because you likely have most of the ingredients already, and the fresh components make it pop with ease. For some inspiration, you can check Emily Bites’ one-pot Mediterranean chicken with orzo to see a similar, fuss-free method.
Let’s Make It Together:
Ready to cook your Mediterranean Chicken Orzo? From start to finish, this takes about 35 minutes, making it a solid choice for a weeknight dinner. Let’s walk through the steps you’ll want to follow:
- Prep your ingredients. Cut the chicken into bite-sized pieces. Mince the garlic, chop the onion, halve the cherry tomatoes, and rinse your spinach. Having everything ready will make cooking smooth—which is key in everyday kitchen success.
- Sauté the chicken. Heat olive oil in a large skillet or a wide, deep pan over medium-high heat. Add the chicken pieces seasoned with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and mostly cooked through. Remove the chicken and set it aside.
- Cook the aromatics. In the same pan, add the chopped onion and sauté for 2-3 minutes until softened. Toss in the garlic and cook for another minute until fragrant. Your kitchen will start smelling just wonderful at this point—one of those moments that make you glad you’re cooking dinner.
- Add the orzo. Pour the orzo into the pan and stir to coat it with the oils and onion mixture. Toast the orzo for about 2 minutes, which adds a nutty flavor to this Mediterranean pasta recipe.
- Add broth and seasonings. Pour in the chicken broth, oregano, thyme, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 8-10 minutes, stirring once or twice to prevent sticking. Don’t worry if your Mediterranean Chicken Orzo looks a little soupy at this stage—the orzo will soak up the liquid as it cooks.
- Add vegetables and chicken. Stir in the cherry tomatoes, spinach, and the cooked chicken. Cover again and cook for another 5 minutes, just enough to let the vegetables soften and the chicken finish cooking through.
- Finish with feta and lemon. Remove the pan from heat. Stir in the crumbled feta and a squeeze of fresh lemon juice. The heat from the dish will gently melt the feta, adding creaminess to the orzo with chicken and vegetables.
- Taste and adjust. Give everything a final taste and add more salt, pepper, or lemon juice if needed.
If you want to multitask while your Mediterranean Chicken Orzo simmers, this is a good time to toss together a simple salad or set the table. It’s a reliable dinner solution that gets dinner on the table with minimal stress.
If you want another take on one-pot chicken orzo, Emily Bites shares a quick version that uses similar ingredients with a flavorful twist.
How to Serve & Enjoy:
This Mediterranean Chicken Orzo is perfect by itself as a complete meal. The chicken, orzo, and vegetables make a satisfying plate, but sometimes I like to serve it alongside a crisp green salad dressed with lemon vinaigrette to keep things fresh.
For a heartier meal or guests who like sides, try serving this with warm pita bread or crusty bread to scoop up any leftover sauce. Roasted vegetables like zucchini or bell peppers also make wonderful companions because their sweetness complements the tangy feta and bright lemon.
I often serve this Mediterranean Chicken Orzo at cozy family dinners, and it’s always a crowd-pleaser. Family and friends appreciate the comforting feel and the colorful presentation. The dish also works well for easy weeknight dinners, casual potlucks, or when you want something that feels like a homemade Mediterranean feast.
Leftovers reheat beautifully and make a great lunch option. You can add a little extra broth or a drizzle of olive oil to refresh it.
Seasonally, I swap out spinach for fresh arugula or kale when I have it on hand, and sometimes I mix in olives or sun-dried tomatoes for extra flavor. Small changes, big smiles.
If you want some more ideas for easy Mediterranean dinners, check out this Chicken and Dumplings Hearty Comfort Food recipe or my Chicken Piccata Pasta recipe for other family favorites that bring great flavor to simple weeknights.
Your Questions Answered:
Can I make this Mediterranean Chicken Orzo ahead of time?
You sure can. I often make it a day ahead for busy nights. Just cool it completely and store it in the fridge. When you’re ready to eat, gently reheat on the stove or in the microwave with a splash of broth to keep everything moist.
What’s a good substitute for feta in this Mediterranean Chicken Orzo?
If you’re not a fan of feta, goat cheese or even shredded mozzarella works well. Both add creaminess without overpowering the dish.
How do I adjust this Mediterranean Chicken Orzo for more or fewer people?
It’s easy to scale. Just multiply the ingredients by the number of servings you want, keeping the broth ratio similar so the orzo cooks evenly. For fewer servings, cut all ingredients in half, and cook in a smaller pan to prevent burning.
Can I use brown rice or quinoa instead of orzo?
You could, but orzo gives a unique texture that really ties the dish together. Brown rice or quinoa would change the cooking time and consistency quite a bit, but if you want to try, cook those separately and then mix in with cooked chicken and vegetables.
Is Mediterranean Chicken Orzo gluten-free?
Traditional orzo is made from wheat, so it’s not gluten-free. You can find gluten-free orzo or substitute with gluten-free pasta shapes to keep it family-friendly.
Can I make this in a slow cooker?
I’ve tried slow cooking versions where I add everything in early, but I prefer the stovetop method for better texture. Slow cooking tends to make the orzo mushy. For a one-pot chicken orzo, stovetop is your best friend.
What are some variations for this dish?
You can add olives, sun-dried tomatoes, or even artichoke hearts for extra Mediterranean flair. Swapping spinach for kale or arugula adds a fresh twist. Some of my readers add a pinch of red pepper flakes for a bit of heat.
This Mediterranean Chicken Orzo recipe reminds me of other great meals like this Mediterranean Chicken and Orzo, which also captures the easy-to-make but delicious vibe, perfect for your dinner lineup.
Final Thoughts:
This Mediterranean Chicken Orzo holds a special place in my recipe collection because it delivers dependable, great-tasting food every time. It’s a reliable crowd-pleaser that feels both cozy and fresh, making it my family’s favorite when I want an easy Mediterranean dinner without complicated steps.
My Best Mediterranean Chicken Orzo Tips:
- Take the time to toast the orzo before adding broth; it adds a subtle nutty flavor that makes a difference.
- Don’t rush adding the veggies and chicken back in—letting them cook gently keeps textures perfect.
- Finish with fresh lemon juice and feta; they bring brightness and creaminess to balance the savory notes.
I’ve tested variations with roasted red peppers, different greens, and even swapping chicken thighs for breasts. The version with spinach and cherry tomatoes gets requested most often—there’s just something about that combination that wins hearts every time.
I encourage you to take this Mediterranean Chicken Orzo and make it your own. Play around with herbs, veggies, or cheeses that your family loves. This recipe is all about practical, tasty cooking that brings people together, which is what I hope you enjoy most about it.
For more recipes that deliver on flavor and ease like this Mediterranean Chicken Orzo, check out my Chicken Piccata Pasta or Chicken and Dumplings Hearty Comfort Food. Cooking friends, I’m cheering you on as you bring this simple, satisfying dish to your table!
For additional inspiration, see the easy Mediterranean Chicken and Orzo recipe at Sip and Feast, the Greek baked chicken orzo recipe at The Mediterranean Dish, and a one-pot Mediterranean chicken with orzo method from Emily Bites.
Mediterranean Chicken Orzo
Mediterranean Chicken Orzo is a flavorful and wholesome one-pan meal combining tender chicken, tender orzo pasta, fresh vegetables, and vibrant Mediterranean herbs for a quick and satisfying dinner.
- 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 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 1/2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add onion and garlic. Sauté until softened and fragrant, about 2-3 minutes.
- Add the orzo to the skillet and toast for 1-2 minutes, stirring frequently.
- Pour in the chicken broth, then add oregano, thyme, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and cook until orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
- Stir in the cooked chicken, cherry tomatoes, and Kalamata olives. Cook for another 2-3 minutes to warm through.
- Remove from heat and stir in lemon juice, fresh parsley, and crumbled feta cheese. Adjust seasoning as needed.
- Serve warm, garnished with extra parsley or feta if desired.
Notes
For extra flavor, drizzle with a little more olive oil or add a sprinkle of crushed red pepper flakes before serving. This dish pairs well with a side Greek salad or crusty bread.