Mediterranean chicken orzo is a one-pan dinner of diced chicken, orzo pasta, red onion, and bell pepper simmered together in chicken broth, then finished with cherry tomatoes, feta, and lemon juice - ready in about 30 minutes. The orzo cooks directly in the same broth the chicken was browned in, so the pasta absorbs that flavor instead of being boiled separately and added on top.
Mediterranean Chicken Orzo
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 1 red bell pepper, diced
- 1 cup orzo pasta (dry)
- 2 cups chicken broth
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: kalamata olives, spinach, or cucumber for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and oregano. Cook 4–5 minutes until lightly browned. Remove and set aside.
- In the same pan, sauté onion and bell pepper for 2–3 minutes. Add garlic and cook another minute.
- Stir in orzo and toast for 1 minute. Pour in chicken broth, scraping up browned bits.
- Bring to a simmer. Return chicken to pan, cover, and cook 10–12 minutes, stirring occasionally, until orzo is tender.
- Stir in cherry tomatoes, feta, lemon juice, and parsley. Adjust seasoning as needed.
- Serve warm with extra feta and fresh herbs on top.
Recipe Notes
- Swap in quinoa or rice if you’re out of orzo.
- Use leftover rotisserie chicken to speed things up.
- Delicious hot or cold—perfect for next-day lunch!
Nutrition
- Serving Size
- 1.5 cups
- Calories
- 410
- Sugar
- 4g
- Sodium
- 430mg
- Fat
- 15g
- Saturated Fat
- 5g
- Unsaturated Fat
- 8g
- Trans Fat
- 0g
- Carbohydrates
- 36g
- Fiber
- 3g
- Protein
- 30g
- Cholesterol
- 75mg
Why the orzo is toasted before the broth
- Toasting the dry orzo in the pan for a minute before adding the broth (as the instructions call for) is the same technique used for pilaf-style rice, and it helps the pasta hold its shape instead of turning mushy as it simmers.
- Cooking the chicken only until lightly browned first, then letting it finish through the covered simmer with the orzo, keeps it from drying out the way it would if it were fully cooked twice.
How to keep the feta from breaking down
- Cover the pan while the orzo simmers with the broth so the liquid doesn't reduce and scorch before the pasta is tender, and stir occasionally so the orzo on the bottom doesn't stick.
- Add the feta, lemon juice, and parsley only at the end, off the heat - simmering feta breaks it down into the sauce rather than leaving distinct, briny bites.
- Taste before adding extra salt; both the feta and the chicken broth used to cook the orzo already carry a fair amount of sodium.
Troubleshooting
The orzo is still firm after the covered simmer time.
Orzo can vary in cook time by brand. Add a splash more broth or water, re-cover, and check again in a couple of minutes rather than raising the heat, which risks scorching the bottom.
The dish looks dry once the feta and lemon juice are stirred in.
Orzo continues absorbing liquid as it sits. Stir in a little extra broth or water at the end if it looks tight before the feta goes in.
Orzo is still firm but the liquid has been absorbed.
don’t panic! Simply add a bit more warm broth and continue cooking until the pasta reaches your desired tenderness.
Refrigerate promptly and use within 3 to 4 days. The recipe's own notes say it is good hot or cold, so it works for next-day lunches; if reheating, warm gently with a splash of broth until the chicken reaches 165°F (74°C), since the orzo tightens as it chills.
Add kalamata olives, extra spinach, or sliced cucumber at the table, as suggested in the recipe's own optional add-ins.
Frequently asked questions
Can I use regular rice instead of orzo in Mediterranean Chicken Orzo?
Yes, but cooking times will differ. Long-grain rice needs about 18-20 minutes instead of 8-10 minutes for orzo. Add slightly more liquid and adjust seasoning accordingly.
How do I prevent the chicken from becoming dry?
Don’t overcook it initially—just a quick sear on each side until golden. The chicken will finish cooking as it simmers with the orzo, keeping it tender and juicy.
Is this recipe freezer-friendly?
Yes! Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth to restore moisture.
Can I make this dish vegetarian?
Absolutely! Replace chicken with chickpeas or white beans, and use vegetable broth instead of chicken broth for a delicious meatless version.
What’s the best type of pan to use for Mediterranean Chicken Orzo?
A large, deep skillet or Dutch oven with a tight-fitting lid works best. Cast iron or stainless steel pans distribute heat evenly for perfect results.
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