If you’re looking for a meal that brings everyone around the dinner table with smiles and satisfied sighs, Mediterranean Chicken and Orzo fits the bill perfectly. I remember one busy weeknight when my kids were starving after soccer practice and asked if I had anything “tasty but quick.” That’s when I turned to this Mediterranean Chicken and Orzo recipe. The way the lemon herb chicken paired with the tender orzo struck that perfect balance of fresh and comforting was a real win. Watching everyone dig in and keep asking for seconds reminded me why this Mediterranean pasta with chicken is a family favorite.
At first, I had a bit of a challenge getting the orzo to cook just right without turning mushy, but through a few tries, I learned the best timing and how to infuse the lemon and herb flavors perfectly. Now, I make this Mediterranean Chicken and Orzo with confidence, knowing it will come out delicious every time. The one-pan meal approach makes cleanup easy after a full day, and the flavors keep everyone chatting and enjoying the meal.
This Mediterranean Chicken and Orzo is more than just food. It’s a simple way to gather my family and create those little moments of togetherness we treasure. If you want a recipe that’s foolproof, flavorful, and flexible for busy nights, you’ll love making this one. Ready to try it with your family? I promise it’ll become one of your Mediterranean one-pan meal favorites soon enough.
What You’ll Need
Here’s everything you’ll want to gather to make this Mediterranean Chicken and Orzo shine in your kitchen. Trust me, this Mediterranean Chicken and Orzo ingredient list keeps things simple without sacrificing flavor!
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup orzo pasta (choose regular or whole wheat for a healthier option)
- 2 tablespoons olive oil (extra virgin if you have it)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 lemon (zest and juice)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups low-sodium chicken broth
- 1 cup fresh spinach leaves, roughly chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the best Mediterranean Chicken and Orzo, I recommend using fresh lemon zest and juice to brighten the flavors and good-quality chicken broth for depth. You’ll find everything for this Mediterranean Chicken and Orzo at your regular grocery store, often clustered near the fresh herbs and pasta.
This Mediterranean Chicken and Orzo is forgiving if you need to swap ingredients. If you’re out of spinach, baby kale or arugula works great. No fresh lemon? Bottled lemon juice works, but fresh is best for that vibrant flavor. If you prefer, you can use boneless, skinless chicken thighs instead of breasts for a bit more richness.
Here’s a tip for easier cooking: have your garlic minced and your onion chopped beforehand, so you can move through the recipe smoothly. My family prefers when I use extra virgin olive oil in our Mediterranean Chicken and Orzo—it really lifts the olive flavors and pairs beautifully with the feta cheese.
How to Make It
Making Mediterranean Chicken and Orzo is straightforward, and I love how it all cooks together for a fuss-free dinner. This Mediterranean Chicken and Orzo typically takes me about 30 minutes from start to finish—perfect for busy evenings when time is tight.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning lightly with salt and pepper. Cook until golden brown on the outside and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the orzo pasta to the skillet and stir it around for a minute to toast lightly. This step gives your Mediterranean pasta with chicken a toasty depth.
- Pour in the chicken broth, lemon juice, and add the oregano, basil, and lemon zest. Stir everything together and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 10-12 minutes or until the orzo is tender but not mushy. Keep an eye on it, as you want the orzo to soak up the broth without overcooking.
- Stir in the spinach and cooked chicken, allowing the spinach to wilt and the chicken to rewarm, about 2-3 minutes.
- Remove from heat and sprinkle crumbled feta cheese over the skillet. Cover briefly to let the cheese soften, then garnish with fresh parsley.
You’ll know your Mediterranean Chicken and Orzo is ready when the orzo is tender and the lemon herb chicken pieces are warmed through. Your kitchen will smell amazing with those herbs and fresh lemon notes as it cooks. Don’t worry if your Mediterranean Chicken and Orzo looks a bit saucy before the broth is absorbed—that’s normal and what you want for perfect texture.
Here’s where I used to mess up my Mediterranean Chicken and Orzo: not toasting the orzo first. Now I always remember to do that step—it adds subtle nuttiness to the dish. While your skillet meal cooks, you’ll have time to set the table or start on a simple salad for a full Mediterranean one-pan meal experience.
If you want to explore more family-friendly chicken meals, this recipe reminds me of the comfort found in a creamy Chicken Alfredo Soup or a vibrant Chili’s Chicken Enchilada Soup. Both can be found on MomsGate and offer different but equally delicious ways to enjoy chicken.
Serving Ideas
Everyone reaches for seconds when this Mediterranean Chicken and Orzo comes out, especially when it’s fresh and warm with just the right balance of tart lemon and salty feta. My family loves serving it with a side of warm pita bread or a crisp cucumber-tomato salad to add extra freshness.
This Mediterranean Chicken and Orzo is perfect for those nights when you want something really satisfying but don’t want to turn on too many pots and pans. It’s also a great dish for casual entertaining because it looks beautiful on the plate and feels special without a lot of fuss.
For presentation, drizzle a little olive oil and sprinkle extra chopped parsley or a few more crumbles of feta on top. This simple touch brightens the dish and makes it look ready for company.
If you have leftovers, they reheat beautifully. Just warm gently on the stove or microwave with a splash of broth or water to loosen it up. Leftover Mediterranean Chicken and Orzo is great for lunch the next day —your family can enjoy the same tasty meal with half the effort!
I’ve tried adding olives or sun-dried tomatoes for a twist, and those versions also meet with enthusiastic thumbs up. Feedback from friends says this Mediterranean Chicken and Orzo reminds them of homemade comfort food but with a fresh, vibrant edge.
If your family loves this type of meal, you might want to check out this delicious Mediterranean Shrimp and Orzo recipe over at Spices in My DNA for another skillet pasta adventure that’s easy and flavorful. Also, this one skillet Greek chicken and orzo pasta recipe shared on I Wash You Dry’s Facebook page captures those Mediterranean flavors beautifully.
Your Questions Answered
Can I make this Mediterranean Chicken and Orzo ahead of time?
Absolutely! I often prepare this one in advance for a next-day meal win. Just cover and refrigerate once cooled, then reheat gently with a splash of broth. It keeps well and flavors actually deepen overnight.
What if I don’t have fresh lemon for the Mediterranean Chicken and Orzo?
Bottled lemon juice works fine if fresh isn’t available. The dish still tastes great. I suggest adding a bit of lemon zest if possible since it adds a lovely brightness.
Can I use chicken thighs instead of breasts?
Yes, using boneless, skinless chicken thighs works wonderfully and adds a richer flavor. Cooking time might be a few minutes longer, so just watch for doneness.
Is this recipe suitable for picky eaters?
It tends to be a crowd-pleaser even with kids due to its mild herbs and familiar pasta texture. I recommend serving the feta on the side if you’re unsure about cheese acceptance.
How do I store leftover Mediterranean Chicken and Orzo?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a little broth or water to keep it moist.
Can I switch the orzo for another pasta?
While orzo is ideal for its rice-like texture, small pasta shapes like couscous or small shells could work, but cooking times will vary.
What sides pair well with this Mediterranean one-pan meal?
A simple Greek salad, roasted vegetables, or crusty bread make great companions. For cold weather, a bowlful of Chicken Cordon Bleu Soup from MomsGate warms the soul alongside this dish.
The Final Word
This Mediterranean Chicken and Orzo has earned a special spot in my recipe book because it is approachable, flavorful, and always a crowd-pleaser. It fits the bill whether I’m feeding a hungry family on a hectic weeknight or offering a crowd-friendly dish for friends.
My Mediterranean Chicken and Orzo Tips:
- Always toast your orzo before adding broth for extra flavor.
- Use fresh lemon zest and juice to brighten the dish.
- Add greens at the end to keep them fresh and vibrant.
I’ve tried variations like adding kalamata olives for a saltier bite, sun-dried tomatoes for sweetness, and switching out spinach for baby kale. My husband loves it with olives, while my kids prefer the plain lemon herb chicken with orzo version.
I encourage you to make this Mediterranean Chicken and Orzo your own. It’s a dish that makes mealtime feel special yet manageable, and I hope your family will love it as much as mine does.
If you want more ideas for meals that your whole family will enjoy, check these out: Chicken Alfredo Soup, Chili’s Chicken Enchilada Soup, or Chicken Cordon Bleu Soup on MomsGate. These recipes share the same spirit of bringing families together without stress.
Give this Mediterranean Chicken and Orzo a try, and watch it become a fast favorite!
Mediterranean Chicken and Orzo
A flavorful and wholesome Mediterranean Chicken and Orzo dish featuring tender chicken, tender orzo pasta, and vibrant vegetables, perfect for a hearty weeknight 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 cup orzo pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add onion and sauté until translucent, about 3-4 minutes. Stir in garlic and cook for 1 more minute until fragrant.
- Add orzo pasta to the skillet and toast for 1-2 minutes, stirring frequently.
- Pour in chicken broth, dried oregano, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes or until orzo is tender and liquid is absorbed.
- Stir in cooked chicken, cherry tomatoes, baby spinach, and kalamata olives. Cook for an additional 2-3 minutes until spinach wilts and tomatoes soften.
- Remove from heat and sprinkle crumbled feta cheese on top.
- Garnish with fresh parsley and serve warm.
Notes
For extra flavor, add a squeeze of fresh lemon juice just before serving or serve alongside a crisp green salad.