There was this one hectic weeknight when I really needed something that felt like comfort food but wouldn’t keep me stuck in the kitchen forever. That’s when this Mediterranean Chicken Orzo became my go-to. It’s become a staple in my cooking routine because it’s simple to pull together, satisfying, and downright delicious every time. The way the orzo cooks up with the juicy chicken and fresh veggies, then finishes with that fresh lemon herb touch—well, it’s just the kind of meal that makes you smile after a busy day.
This Mediterranean Chicken Orzo fits perfectly into my week because I don’t have to fuss over complicated steps or ingredients. It’s the kind of dish I can throw together after running errands or a long day, knowing it will turn out well—and that feeling of confidence in the kitchen is so rewarding. Plus, everyone I’ve served it to has loved it, which makes it even more special.
If you’re looking for a Mediterranean pasta dish that’s both reliable and full of flavor, this Mediterranean Chicken Orzo is there for you. It hits all the right notes: tender chicken infused with herbs, orzo pasta that soaks up all those bright Mediterranean flavors, and fresh vegetables that add color and crunch. Whether you’re trying the recipe for the first time or looking for a family favorite, I promise this dish will bring joy to your table.
And before I forget, if you enjoy Mediterranean Chicken Orzo, there’s a lovely version of it over at Sip and Feast called Easy Mediterranean Chicken and Orzo that shares a similar vibe. It’s always great to see how different cooks bring out the best in these flavors. So let’s get cooking together—I’m excited to share this recipe with you, friends.
What You’ll Need for This Mediterranean Chicken Orzo:
- 1 pound boneless, skinless chicken breasts or thighs (I use thighs for juicier results, but breasts work great too)
- 1 cup orzo pasta (you can find this in most grocery stores near the rice or pasta aisle)
- 2 tablespoons olive oil (a kitchen staple for this Mediterranean diet chicken recipe)
- 1 medium onion, finely chopped (adds sweetness and depth)
- 2 cloves garlic, minced (don’t skip—garlic gives this Mediterranean pasta dish that signature warmth)
- 1 red bell pepper, diced (any color works; I sometimes swap in yellow or orange for a twist)
- 1 cup cherry tomatoes, halved (or canned diced tomatoes if fresh isn’t around)
- 2 cups low-sodium chicken broth (if you don’t have broth, water with a bouillon cube works fine)
- Juice of 1 lemon (fresh lemon juice really brightens the lemon herb chicken with orzo)
- 1 teaspoon dried oregano (classic Mediterranean flavor)
- 1/2 teaspoon dried thyme (optional, but I love the extra herb punch)
- Salt and freshly ground black pepper, to taste
- 1/4 cup crumbled feta cheese (for garnish; save this for the end)
- Fresh parsley or basil, chopped (again, for garnish and brightness)
If you’re short on time, here’s a helpful note: you can buy pre-chopped garlic or frozen diced peppers to speed things up. Also, this Mediterranean Chicken Orzo is budget-friendly because it uses simple pantry staples and versatile ingredients you might already have. I always keep orzo and broth on hand because they open up so many quick meal options.
A little kitchen tip: I usually prepare my veggies while the chicken heats in the pan. That multitasking saves minutes. And if you want a lighter version, swapping chicken thighs for breasts is a simple substitute.
Don’t forget, fresh herbs make all the difference in this dish, but dried herbs work fine when fresh ones are unavailable. Just sprinkle a little extra at the end to bring it to life. This Mediterranean Chicken Orzo keeps ingredients simple because good cooking should be accessible for everyone.
How to Make This Mediterranean Chicken Orzo:
Let’s get to it! From start to finish, this Mediterranean Chicken Orzo takes about 40 minutes. I like to think of it as the perfect balance between fast and satisfying.
- Prep your ingredients first. Chop onion, garlic, bell pepper, and tomatoes. This helps everything flow smoothly once you start cooking your Mediterranean Chicken Orzo.
- Heat olive oil in a large skillet over medium heat. Add the chicken seasoned with salt, pepper, oregano, and thyme. Cook for 5 to 6 minutes on each side until golden brown and cooked through. This step is where patience pays off with your Mediterranean Chicken Orzo—the chicken needs a nice sear to lock in flavor.
- Remove the chicken from the skillet and set aside. While it rests, your kitchen will smell amazing, and you can clean up your prep station.
- In the same skillet, add a little more olive oil if needed and sauté the onion, garlic, and bell pepper. Cook until softened but not browned, about 3-4 minutes. This layer of flavor is key for a well-rounded Mediterranean pasta dish.
- Add the orzo and stir it around the pan for 1-2 minutes. This little step lets the orzo toast slightly and soak in those wonderful flavors.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce heat and simmer, uncovered, stirring occasionally. The orzo absorbs the broth, picking up all the savory notes. This takes about 10 minutes.
- Cut the cooked chicken into bite-sized pieces while the orzo cooks. Then stir the chicken and cherry tomatoes into the skillet during the last 5 minutes. This is where flavors really come together in your Mediterranean Chicken Orzo.
- Squeeze the lemon juice over the dish and adjust salt and pepper to taste. Lemon boosts the freshness and ties all the flavors neatly together.
- Turn off the heat and sprinkle the crumbled feta and fresh parsley over the top. The creamy feta adds a wonderful tang, perfectly complementing the lemon herb chicken with orzo.
If your Mediterranean Chicken Orzo looks like it’s a bit too thick at the end, stir in a splash of warm broth or water to loosen it up. And if you want to save time, you can use store-bought rotisserie chicken—just toss it in during the last few minutes instead of cooking raw chicken.
Making this dish several times, I’ve found that multitasking during simmering—like tidying the kitchen or setting the table—makes the whole cooking experience smoother. I also love trying out a squeeze of extra lemon or a handful of kalamata olives for a Mediterranean twist.
For some extra inspiration, check out the Greek chicken and orzo version at The Mediterranean Dish—it’s a wonderful close cousin to this recipe.
Serving Your Mediterranean Chicken Orzo:
This Mediterranean Chicken Orzo truly shines when served with a fresh green salad or steamed vegetables on the side. The bright lemon and herbs pair so nicely with crisp greens, making a balanced and colorful meal.
For a simple side, I love pairing this Mediterranean chicken and orzo with roasted asparagus or a cucumber tomato salad. These sides keep it light and fresh, fitting perfectly with a Mediterranean diet chicken recipe plan.
This dish works beautifully for everything from weeknight dinners to casual gatherings. I’ve served it for family, friends, and even smaller dinner parties—it’s always met with smiles and requests for seconds! Presentation-wise, a little extra sprinkle of parsley and a wedge of lemon always brightens the plate.
Leftovers? They’re fantastic cold or reheated. I like to toss leftover Mediterranean Chicken Orzo into a wrap with some greens and tzatziki sauce for a quick lunch. For a seasonal twist, adding roasted zucchini or spinach during the last cooking stage adds lovely variety—especially in summer and fall.
Friends have shared how this recipe makes a satisfying staple with minimal effort, and I agree heartily. If you want some fresh ideas for serving, the lemon-feta chicken and orzo recipe from Dishing Out Health offers great inspiration.
Common Questions About This Mediterranean Chicken Orzo:
Can I make parts of this Mediterranean Chicken Orzo ahead of time?
Yes! You can cook the chicken and prep the veggies a day ahead. Store separately in the fridge, then combine everything when ready. The orzo cooks quickly, so it’s easy to finish last minute.
What’s a good substitute for feta in this Mediterranean Chicken Orzo?
Goat cheese or ricotta salata work well for a similar tangy flavor. If you want to skip cheese altogether, a sprinkle of chopped olives adds a nice briny note.
How can I adjust this Mediterranean Chicken Orzo for more or fewer people?
Scaling is simple. Just multiply or divide ingredients accordingly. The cooking time for orzo stays about the same, but thicker pans help with even cooking when making larger batches.
Can I use other pasta besides orzo?
Yes, but note that orzo cooks faster and has a unique texture. Small pasta like couscous or acini di pepe can work, but adjust cooking times accordingly.
Is this Mediterranean Chicken Orzo okay for meal prep?
Definitely. It reheats well and keeps its flavor for up to 3 days in the fridge. Just store properly and add fresh herbs or a squeeze of lemon when reheating to refresh.
Can I make this recipe gluten-free?
Substitute the orzo for a gluten-free pasta or use quinoa for a grain-free option. I recommend checking the cooking times since gluten-free pasta can cook differently.
Where can I find a reliable Mediterranean Chicken Orzo recipe?
I often look to trusted sources for ideas and variations. Sip and Feast has an excellent Easy Mediterranean Chicken and Orzo, and for another reliable version, The Mediterranean Dish’s Greek chicken and orzo is fantastic.
Final Thoughts on This Mediterranean Chicken Orzo:
This Mediterranean Chicken Orzo holds a special spot in my recipe collection because it’s both simple and satisfying in that way that just invites you back to the kitchen. With every bite, there’s a little reminder that good food doesn’t have to be complicated or time-consuming.
My Top Tips for This Mediterranean Chicken Orzo:
- Season the chicken well before cooking to build layers of flavor early.
- Don’t rush the orzo simmer—stir gently and taste to achieve the perfect texture.
- Fresh lemon juice and herbs at the end make all the difference; never skip them.
I enjoy mixing it up by adding kalamata olives, a touch of artichoke hearts, or swapping chicken thighs for breasts based on what’s on hand. The version with lemon and feta gets requested the most in my family—a true classic.
I hope you take this Mediterranean Chicken Orzo and make it your own, enjoying the process as much as the plate. Cooking this dish reminds me that with just a few simple ingredients and a bit of love, you can create meals that bring joy and connection. For more recipes that fit comfortably into busy lives, you might like my garlic parmesan chicken stew or the crispy buffalo chicken taquitos.
Mediterranean Chicken Orzo
Mediterranean Chicken Orzo is a vibrant and flavorful one-pot dish featuring tender chicken, fragrant herbs, and tender orzo pasta, perfect for a wholesome 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 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 1/2 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with salt, pepper, and oregano, and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add chopped onion and sauté until translucent, about 3 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Stir in orzo pasta and cook for 1-2 minutes to lightly toast it.
- Pour in chicken broth and diced tomatoes, bring to a boil, then reduce heat to a simmer.
- Cover and cook for 8-10 minutes, stirring occasionally, until orzo is tender and liquid absorbed.
- Return cooked chicken to the skillet, stir in olives, lemon juice, and half of the parsley. Heat through for 2 minutes.
- Remove from heat, sprinkle with crumbled feta and remaining parsley before serving.
Notes
For added freshness, garnish with extra lemon zest or a drizzle of good quality extra virgin olive oil before serving.