Mediterranean chicken orzo saved my weeknights. This one pan meal combines juicy chicken and tender pasta into a dinner that takes barely any effort.
If your family loves easy pasta nights, my cheesy chicken broccoli orzo and ground beef orzo recipe are also great options.
Table of Contents
Ingredients for Mediterranean Chicken Orzo
I always keep these simple staples on hand for this Mediterranean chicken orzo.
- 1 pound boneless skinless chicken thighs or breasts – I recommend thighs for extra juiciness
- 1½ cups orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cups fresh baby spinach
- ½ cup sun-dried tomatoes (chopped) – My preference is the ones packed in oil for better flavor
- 2 cloves garlic (minced)
- Juice and zest of 1 lemon
- 3 cups low-sodium chicken broth – In my experience low-sodium lets you control the salt perfectly
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley (for garnish) – I usually add a heavy handful for a fresh finish
Step-by-Step Instructions
I recommend using a large skillet with a tight lid.
Step 1: Pat chicken dry and season with salt, pepper, and oregano. Heat 2 tablespoons olive oil over medium-high heat. Sear chicken 5 to 6 minutes per side until golden. Move to a plate and cover.
Step 2: Add remaining oil to the skillet and sauté garlic for 30 seconds. Add orzo and toast for 1 to 2 minutes.
Step 3: Pour in broth and simmer. Cover and cook 8 to 10 minutes until tender. Add a splash of broth if the pan gets dry.
Step 4: Stir in sun-dried tomatoes, spinach, lemon zest, and juice. Cook 1 minute until wilted. Slice chicken, return to pan, and garnish with parsley.
What to Serve with Mediterranean Chicken Orzo
Finding the best sides for Mediterranean chicken orzo is easy when you focus on crisp textures.
Greek Chicken Gyros: Cool cucumbers and tangy feta cut through the rich pasta beautifully.
Italian Grinder Salad Sandwich: A crisp salad side adds a refreshing crunch to balance the warm skillet meal.
Easy Creamy Potato Soup: A warm bowl of soup makes this a cozy comfort dinner.
Sheet Pan Chicken Pitas: Soft pita is perfect for soaking up leftover lemon sauce on your plate.
Storage & Serving Tips
Store leftover Mediterranean chicken orzo in an airtight container in the fridge for up to three days.
I recommend reheating it gently on the stove with a splash of chicken broth to bring the texture back to life.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but I suggest checking them a few minutes early so they do not dry out.
Can I make this ahead of time?
You can cook the pasta mixture ahead, but I recommend searing the chicken fresh before serving.
What can I substitute for sun-dried tomatoes?
Chopped kalamata olives work great if you do not have sun-dried tomatoes on hand.
Conclusion
This simple skillet dinner proves you do not need hours to make a meal your family will love. Grab a skillet and try this recipe for your next weeknight dinner.
Mediterranean Chicken Orzo
Ingredients
Equipment
Method
- Pat the chicken dry and season with salt, pepper, and oregano. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear chicken 5 to 6 minutes per side until golden and cooked through. Remove to a plate and cover.
- In the same skillet, add remaining olive oil. Sauté garlic for 30 seconds. Add orzo and toast 1 to 2 minutes. Pour in chicken broth, bring to a simmer, cover, and cook 8 to 10 minutes, stirring occasionally, until orzo is tender.
- Stir in sun-dried tomatoes, spinach, lemon zest, and lemon juice. Cook 1 minute more until spinach wilts. Slice chicken and return to pan.
- Toss everything together, adjust seasoning, garnish with parsley, and serve warm.
