Mediterranean Chicken with Orzo Recipe
If you’re craving a dinner that’s both vibrant and comforting, Mediterranean Chicken with Orzo is about to become your new obsession. This one-pan wonder is bursting with juicy chicken, tangy feta, briny olives, and tender orzo, all drenched in a lemony embrace that will transport you straight to the sunny coastlines of Greece. It’s a meal that’s as easy to pull together as it is impressive—perfect for busy weeknights or when you want to wow your guests with bold Mediterranean flair.
Ingredients You’ll Need
Every ingredient in Mediterranean Chicken with Orzo plays a starring role, combining to create a dish that’s full of flavor, color, and texture. Here’s what you’ll need—and why each one matters.
- Chicken thighs or breasts: The juicy base of this dish, soaking up all those Mediterranean flavors.
- Dried oregano: Adds that essential earthy, slightly minty note that’s signature to Mediterranean cuisine.
- Salt and black pepper: A classic duo for bringing out the natural flavors of the chicken and veggies.
- Olive oil: A must for sautéing, it gives everything a silky richness and authentic taste.
- Red onion: Offers a mild sweetness and beautiful color, softening perfectly in the skillet.
- Garlic: Infuses the dish with warmth and a little punchy depth.
- Orzo: This small, rice-shaped pasta soaks up all the lovely juices and brings a tender texture.
- Low-sodium chicken broth: Lends flavor and moisture, helping the orzo cook to perfection.
- Cherry tomatoes: Bursting with sweetness and color, they add a juicy freshness at the end.
- Kalamata olives: Their salty, briny kick is pure Mediterranean magic in every bite.
- Feta cheese: Creamy and tangy, feta melts just enough to tie the whole dish together.
- Fresh parsley: A final flourish of green that brightens up every serving.
- Lemon juice: A squeeze at the end wakes up all the flavors and adds irresistible zing.
How to Make Mediterranean Chicken with Orzo
Step 1: Season the Chicken
Start by generously seasoning your chicken thighs or breasts on both sides with dried oregano, salt, and black pepper. This simple blend is the backbone of Mediterranean Chicken with Orzo, ensuring every bite is packed with flavor right from the start.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and sear for 4 to 5 minutes per side until each piece is perfectly golden and cooked through. When done, transfer the chicken to a plate and loosely cover to keep warm—don’t worry, it’ll return to the party soon!
Step 3: Sauté the Aromatics
In the same skillet (no need to clean it, those pan juices are pure gold), toss in the diced red onion and let it soften for 2 to 3 minutes. Stir in the garlic and cook for just 30 seconds more, allowing its aroma to bloom without burning.
Step 4: Toast the Orzo
Add the uncooked orzo straight into the skillet and give it a minute to toast, stirring frequently. This step adds a subtle nuttiness and helps the orzo hold its shape once the broth goes in.
Step 5: Simmer with Broth
Pour in the low-sodium chicken broth and bring everything to a gentle simmer. Reduce the heat to medium-low, then cook uncovered for 8 to 10 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed—don’t rush this, as it’s when all those flavors meld.
Step 6: Add the Mediterranean Flavors
Now it’s time for the Mediterranean Chicken with Orzo magic! Stir in the halved cherry tomatoes, sliced Kalamata olives, and crumbled feta. Return the chicken to the skillet, nestling it into the orzo so it can soak up all that goodness. Cover and cook for another 2 to 3 minutes, just until everything is heated through.
Step 7: Finish with Freshness
Right before serving, squeeze fresh lemon juice over the top and sprinkle with chopped parsley. These finishing touches brighten the whole dish, making every bite sing with flavor.
How to Serve Mediterranean Chicken with Orzo
Garnishes
A sprinkle of extra feta, a few more olives, and a scattering of fresh parsley turn Mediterranean Chicken with Orzo from cozy to company-worthy. Don’t forget an extra lemon wedge on the side for those who love a bit more zing!
Side Dishes
This dish is a meal in itself, but it pairs beautifully with a crisp cucumber salad, a vibrant Greek salad, or even warm pita bread to scoop up every last bit of sauce. These sides keep things light, fresh, and perfectly Mediterranean.
Creative Ways to Present
Try serving Mediterranean Chicken with Orzo straight from the skillet at the table for a rustic, family-style feel. For a dinner party, plate each portion individually and top with extra herbs and colorful veggies for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Mediterranean Chicken with Orzo keeps well in the fridge for up to 3 days. Store it in a tightly sealed container to preserve those fabulous flavors and keep the orzo from drying out.
Freezing
If you want to freeze it, let the dish cool completely first. Transfer to a freezer-safe container and store for up to 2 months. Just note that the orzo may soften a bit upon thawing, but the flavors will still be delicious.
Reheating
To reheat, add a splash of chicken broth or water to keep things moist, then warm gently on the stovetop or in the microwave. Stir occasionally until heated through and garnish with fresh parsley and lemon juice to revive those bright flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both chicken thighs and breasts work beautifully in Mediterranean Chicken with Orzo. Thighs tend to stay juicier, but breasts are a great leaner option—just be careful not to overcook them.
Is this recipe gluten-free?
As written, Mediterranean Chicken with Orzo is not gluten-free because orzo is a wheat-based pasta. You can substitute with gluten-free orzo or small gluten-free pasta shapes to make it celiac-friendly.
Can I make this dish vegetarian?
Definitely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add chickpeas or extra veggies for protein and heartiness, keeping all those wonderful Mediterranean flavors intact.
What other vegetables can I add?
This recipe is super flexible—try adding spinach, zucchini, or artichoke hearts for even more color and nutrition. Just stir them in with the tomatoes and olives so they have time to soften.
Can I double the recipe for a crowd?
Yes! Mediterranean Chicken with Orzo is a fantastic crowd-pleaser. Just use a larger skillet or Dutch oven and double all the ingredients. Cooking time may increase slightly, but the process is exactly the same.
Final Thoughts
Mediterranean Chicken with Orzo is the kind of meal that brings sunshine to your table, no matter the season. I hope you give it a try soon—your taste buds (and your dinner guests) will thank you!
Print
Mediterranean Chicken with Orzo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mediterranean Chicken with Orzo recipe features tender, oven-seared chicken thighs cooked with aromatic herbs and served over a bed of toasted orzo pasta simmered in flavorful chicken broth, mixed with juicy cherry tomatoes, Kalamata olives, and creamy feta cheese. Finished with fresh parsley and a splash of lemon juice, this dish offers a vibrant and balanced meal that’s perfect for a healthy weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, sliced
- 2 tablespoons chopped fresh parsley
Pasta and Liquids
- 1 cup uncooked orzo
- 2 cups low-sodium chicken broth
- Juice of 1 lemon
Cheese
- 1/4 cup crumbled feta cheese
Instructions
- Season the Chicken: Pat the chicken dry and season both sides evenly with dried oregano, salt, and black pepper to infuse the meat with Mediterranean flavors.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken into the pan and cook each side for 4–5 minutes, until golden brown and cooked through. Remove the chicken and set aside, covering loosely to keep warm.
- Sauté Onions and Garlic: In the same skillet, add the diced red onion and cook for 2–3 minutes until softened. Add the minced garlic and sauté for another 30 seconds to release its aroma without burning.
- Toast the Orzo: Stir in the uncooked orzo and toast it for about 1 minute, stirring often to prevent sticking and to enhance its nutty flavor.
- Simmer Orzo in Broth: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Reduce the heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has evaporated.
- Add Tomatoes, Olives, and Feta: Gently fold in the halved cherry tomatoes, Kalamata olives, and crumbled feta cheese to add bursts of flavor and creaminess.
- Combine and Heat Through: Nestle the seared chicken pieces back into the skillet atop the orzo. Cover the skillet and cook for an additional 2–3 minutes over low heat to warm everything through and meld the flavors.
- Garnish and Serve: Finish by squeezing fresh lemon juice over the dish and sprinkling chopped parsley on top for a bright and fresh finish. Serve warm and enjoy!
Notes
- For extra flavor, marinate the chicken in lemon juice and minced garlic for 30 minutes before cooking.
- This dish pairs beautifully with a crisp cucumber salad or warm pita bread to round out the meal.
- Use low-sodium chicken broth to control the salt content.
- Chicken breasts can be substituted for thighs if preferred, adjusting cook time as necessary to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
