Name: Mediterranean Chicken Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 pound boneless, skinless chicken thighs or breasts; 1½ cups orzo pasta; 3 tablespoons extra virgin olive oil; 3 cups fresh baby spinach; ½ cup sun-dried tomatoes, chopped; 2 cloves garlic, minced; Juice and zest of 1 lemon; 3 cups low-sodium chicken broth; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; Fresh parsley, for garnish

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This Mediterranean Chicken Orzo is a vibrant one-skillet meal packed with wholesome flavors and nourishing ingredients. I like the way juicy, golden-seared chicken pairs with tender orzo pasta, sun-dried tomatoes, spinach, and a zesty lemon finish. It’s satisfying, simple, and perfect for busy weeknights when I want something hearty but fresh.

Mediterranean Chicken Orzo

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken thighs or breasts

1½ cups orzo pasta

3 tablespoons extra virgin olive oil

3 cups fresh baby spinach

½ cup sun-dried tomatoes, chopped

2 cloves garlic, minced

Juice and zest of 1 lemon

3 cups low-sodium chicken broth

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

Fresh parsley, for garnish

Directions

I start by patting the chicken dry and seasoning both sides with salt, pepper, and dried oregano.

In a large skillet, I heat 2 tablespoons of olive oil over medium-high heat.

I sear the chicken for about 5–6 minutes per side until golden and cooked through, then transfer it to a plate and cover to keep warm.

Using the same skillet, I add the remaining tablespoon of olive oil and sauté the garlic for about 30 seconds until fragrant.

I stir in the orzo and toast it for 1–2 minutes, making sure it’s well coated in oil.

Then I pour in the chicken broth, bring it to a gentle simmer, cover, and cook for 8–10 minutes until the orzo is tender and most of the liquid is absorbed.

I mix in the chopped sun-dried tomatoes, spinach, lemon zest, and juice, and cook for another minute until the spinach wilts.

After slicing the cooked chicken, I return it to the skillet and toss everything together until heated through.

I adjust seasoning with salt and pepper and garnish with fresh parsley before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Approximate Calories: 450 kcal per serving

Variations

I sometimes use whole wheat orzo for a slightly nuttier flavor and more fiber.

For a vegetarian twist, I skip the chicken and add chickpeas or white beans instead.

If I want more veggies, I stir in some roasted red peppers or zucchini.

I like using feta cheese crumbles on top for a tangy finish.

Swapping the chicken broth with vegetable broth works well for a lighter flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the stovetop over the microwave — I add a splash of broth or water to loosen up the orzo as it warms. This keeps everything from drying out and helps bring the creaminess back.

FAQs

What type of chicken works best for this recipe?

I usually go with boneless, skinless chicken thighs for more flavor and tenderness, but breasts work great too if I prefer a leaner option.

Can I make this dish ahead of time?

Yes, I often prepare it a day ahead and reheat it with a bit of broth to keep the orzo moist and flavorful.

What can I use instead of orzo?

If I don’t have orzo, I sometimes use small pasta shapes like ditalini or even couscous, though the texture and cook time may vary slightly.

Is this recipe spicy?

Only a little — the crushed red pepper flakes are optional. I adjust the heat depending on who I’m cooking for.

Can I freeze Mediterranean Chicken Orzo?

I don’t usually recommend freezing it because the orzo can get mushy, but if needed, I freeze it in portions and reheat gently with added broth.

Conclusion

Mediterranean Chicken Orzo is one of my go-to meals when I want something comforting yet refreshing. It’s quick, made in one pan, and full of wholesome ingredients that taste even better together. Whether it’s a busy weeknight or I’m cooking for guests, this dish never fails to impress.

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Mediterranean Chicken Orzo

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

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Description

This Mediterranean Chicken Orzo is a vibrant one-skillet meal featuring juicy chicken, tender orzo, sun-dried tomatoes, spinach, and a bright lemon finish. It's hearty, fresh, and perfect for busy weeknights.

Instructions

Pat the chicken dry and season both sides with salt, pepper, and dried oregano.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken for about 5–6 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.
In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for 30 seconds until fragrant.
Stir in the orzo and toast for 1–2 minutes, ensuring it’s well coated in oil.
Pour in the chicken broth, bring to a gentle simmer, cover, and cook for 8–10 minutes until orzo is tender and most liquid is absorbed.
Mix in the sun-dried tomatoes, spinach, lemon zest, and juice. Cook for 1 minute until spinach wilts.
Slice the cooked chicken and return it to the skillet. Toss everything together until heated through.
Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.