Mediterranean chicken and orzo is a comforting one-pan dinner of golden chicken, tender orzo, sun-dried tomatoes and briny olives. The pasta simmers in broth right beside the chicken, making an easy weeknight meal with little cleanup.
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Why You Will Love This Mediterranean chicken and orzo
Simple ingredients, practical steps and an approachable cooking technique make this a useful meal to add to your rotation. The seasonings are easy to adjust and the instructions include temperature guidance to help you cook with confidence.
One-Pan Mediterranean Chicken and Orzo Recipe Recipe
Yield: 4 servings · Prep: 15 minutes · Cook: 30 minutes.
Ingredients
- 1½ lb (680 g) boneless skinless chicken thighs
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1½ cups (270 g) dry orzo
- ⅓ cup chopped oil-packed sun-dried tomatoes, drained
- ½ cup pitted Kalamata olives, halved
- 2½ cups low-sodium chicken broth, plus extra as needed
- 1 teaspoon dried oregano
- 1 lemon, zest and juice
- 2 tablespoons chopped parsley
- ¼ cup crumbled feta, optional
Step-by-Step Instructions
- Pat chicken dry, season with half the salt and pepper, and heat one tablespoon oil in a deep 12-inch skillet over medium-high heat. Sear chicken 3–4 minutes on each side until golden; transfer to a clean plate. It will finish cooking later.
- Reduce heat to medium. Add remaining oil and onion; cook 3 minutes. Stir in garlic and dry orzo for 1 minute, scraping browned bits from the pan.
- Add sun-dried tomatoes, olives, chicken broth, oregano and remaining salt. Stir and bring to a gentle simmer. Nestle chicken and any accumulated juices into the orzo.
- Cover and cook over medium-low heat 12–15 minutes, stirring the orzo around the chicken once or twice. Add a splash of broth if the pan becomes dry. Check that the chicken reaches 165°F (74°C) in its thickest part and the orzo is tender.
- Turn off heat, add lemon zest and one tablespoon lemon juice, and rest for 3 minutes. Top with parsley and feta; taste and add more lemon or pepper.
Tips for the Best Mediterranean chicken and orzo
- Use a wide, deep skillet so the orzo cooks evenly without scorching.
- Orzo absorbs broth differently by brand; adjust with warm broth rather than raising the heat.
- If using chicken breasts, choose thin, similarly sized pieces and check their internal temperature early.
What to Serve With It
Balance the main dish with a bright seasonal salad or lightly cooked vegetables. For more ideas, explore our family dinner recipes and lighter meal ideas.
Make-Ahead and Storage Notes
Store any perishable ingredients refrigerated until needed. Promptly cool cooked leftovers, refrigerate within two hours (within one hour when ambient temperature exceeds 90°F / 32°C), and reheat leftovers to 165°F (74°C). Follow the specific make-ahead guidance below rather than leaving prepared dishes unrefrigerated.
Mediterranean chicken and orzo FAQ
Can I substitute rice for orzo?
Not cup for cup. Rice has different liquid and cooking requirements; use a recipe developed for rice instead.
Can I make it dairy-free?
Yes. Simply omit the feta; the lemon, herbs and olives provide plenty of flavor.
How long does it keep?
Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat to 165°F (74°C), adding broth to loosen the orzo.
Final Thoughts
Mediterranean chicken and orzo is a flexible choice when you want a satisfying meal with clear, manageable steps. Save this recipe and pair it with a fresh side dish for a complete menu.
For additional safe food preparation guidance, visit FoodSafety.gov.
