Easy Mediterranean Chicken Orzo Recipe

Mediterranean chicken orzo has been my go-to “fancy but not really fancy” dinner for years now. I first stumbled onto this recipe back when I was trying to impress my in-laws with something that looked sophisticated but wouldn’t have me sweating bullets in the kitchen. Look, I’ll be honest—the first time I made this, I overcooked the orzo until it was practically mush. My father-in-law still ate three servings, bless him. Since then, I’ve tweaked and adjusted this recipe so many times that I barely recognize the original anymore, but that’s the beauty of cooking, right?

Why This Mediterranean Chicken Orzo Works Every Time

So here’s the thing about one-pot meals—they’re either amazing or a complete disaster. There’s rarely an in-between. This mediterranean chicken orzo thankfully falls into the first category, but only after I messed it up about seven different ways.

The real secret here? It’s not actually the chicken (though that’s important). It’s not even the orzo (though getting the cooking time right matters a lot). It’s the balance of those bright, zingy Mediterranean flavors against the comfort-food base. The lemon, feta, olives, and herbs do all the heavy lifting flavor-wise, while the chicken and orzo create this perfect canvas.

I make this on busy weeknights when I want something that feels somewhat fancy but doesn’t require me to stand over the stove forever. My kids call it “that rice with the white cheese chunks” which is… technically accurate, I guess.

What Makes This Mediterranean Chicken Orzo Different

You might be wondering, “Aren’t there like a thousand mediterranean orzo recipes online already?” Well, yeah. But here’s why mine’s better (in my completely biased opinion):

First, I toast the orzo in the same pan after cooking the chicken. This one step makes SUCH a difference—it gives the pasta this nutty flavor that elevates the whole dish. I learned this trick from my neighbor Maria who’s actually Greek and knows what she’s talking about.

Second, I use chicken thighs instead of breasts. They’re cheaper, they’re juicier, and they don’t dry out if you get distracted by your kid’s math homework and forget about dinner for 10 minutes. Not that I’ve ever done that. Twice in one week.

And third, I add the spinach at the very end, just letting it wilt from the residual heat. Most recipes have you cook it longer, but that just gives you sad, army-green spinach that nobody wants to eat.

The Ingredients You’ll Need

Nothing fancy required here, which is why this has become such a staple in my house. Most of this stuff lives in my pantry or freezer anyway, making it perfect for those “I forgot to plan dinner” evenings.

Oh, and quick note—you can absolutely substitute ingredients based on what you have. This recipe is super forgiving. Last month I made it without olives because my husband ate them all as a midnight snack (still slightly bitter about that), and it was still delicious.

• Boneless, skinless chicken thighs – About 1.5 pounds, cut into bite-sized pieces. You could use breasts if you must, but thighs have more flavor and stay juicier. Just saying.
• Orzo pasta – One cup. And yes, it has to be orzo—other pastas won’t cook properly with this method. I learned this the hard way when I tried using bowties once.
• Chicken broth – Two cups. Use low-sodium if you can, since the olives and feta add plenty of salt already. I’ve used water in a pinch, but it’s definitely not the same.
• Lemon – You’ll need both the zest and juice. Please use a real lemon—that bottled juice is just not the same thing. I keep lemons in my freezer and grate them frozen when I need zest.
• Garlic – Four cloves, minced. And yes, I mean actual cloves, not that pre-minced stuff in the jar which I’m convinced is just garlic-scented jelly.
• Red onion – Half of one, diced. Yellow works too, but red gives a prettier color and slightly sweeter flavor
• Baby spinach – About 3 cups, loosely packed. It looks like too much, but trust me, it’ll shrink to practically nothing.
• Kalamata olives – Half cup, pitted and halved. The pre-pitted ones save you time, but they’re usually more expensive.
• Feta cheese – About 4 ounces, crumbled. Get the block and crumble it yourself if possible. Those pre-crumbled containers have anti-caking agents that make the texture weird.
• Fresh herbs – Parsley, dill, or mint—whatever you have. I usually use parsley because it’s what’s most likely to be slowly dying in my fridge.
• Olive oil, salt, pepper, dried oregano – The usual suspects. Nothing fancy needed here.
  

How to Make This Mediterranean Chicken Orzo

The beauty of this recipe is that it’s all made in one pot, which means fewer dishes to wash later. I’m a huge fan of anything that reduces my time at the sink. My husband claims he’ll do the dishes, but we all know how that usually goes…

Anyway, the trick to making this mediterranean chicken orzo really sing is getting a good sear on the chicken first, then using all those browned bits (fancy chef types call this “fond”) to flavor the orzo. Don’t rush this part!

The whole process takes about 30 minutes, but only about 15 of active cooking time. The rest is just letting things simmer while you scroll through Instagram or break up fights between your kids, depending on your life situation.

1. Season and cook the chicken. Cut the chicken thighs into bite-sized pieces and season generously with salt, pepper, and about a teaspoon of dried oregano. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Add the chicken pieces, but—and this is important—don’t crowd the pan! If your pan isn’t big enough, cook in batches. Nobody wants steamed chicken when they’re supposed to be getting seared chicken. Cook for about 4-5 minutes until golden brown on all sides. The chicken doesn’t need to be fully cooked through yet.
2. Set aside the chicken and start building flavors. Transfer the chicken to a plate, but leave all those delicious browned bits in the pan. Add another tablespoon of olive oil, then toss in your diced red onion. Cook for about 3 minutes until it starts to soften. Then add the garlic and cook for just 30 seconds—seriously, time this! Burnt garlic will ruin the whole dish. Ask me how I know. Then add the orzo (about 1 cup) to the pan and stir it around for about 2 minutes until it starts to toast slightly. It should smell nutty and delicious. This toasting step is SO worth it, don’t skip it!
3. Add liquid and return the chicken. Pour in 2 cups of chicken broth, the juice of one lemon, and about a teaspoon of lemon zest. Scrape the bottom of the pan with a wooden spoon to get up all those browned bits—that’s pure flavor! Return the chicken to the pan along with any juices that collected on the plate. Bring everything to a boil, then reduce the heat to a simmer, cover the pan, and cook for about 10-12 minutes. Check it at the 8-minute mark—the orzo should be tender but not mushy. If it’s still too firm, add a splash more broth and continue cooking.
4. Finish with the Mediterranean goodies. Once the orzo is cooked through, remove the pan from heat. Stir in the halved kalamata olives, then add the baby spinach on top. Cover the pan again and let it sit for 2 minutes—the residual heat will perfectly wilt the spinach without turning it into green sludge. Then gently fold in about 3/4 of your crumbled feta (save the rest for topping) and most of your chopped fresh herbs. The heat will slightly melt the feta, creating little pockets of creamy goodness throughout the dish.
5. Serve it up! Spoon the mediterranean chicken orzo into bowls, and top with the reserved feta, a sprinkle of fresh herbs, and an extra drizzle of good olive oil if you’re feeling fancy. I sometimes add a squeeze of lemon juice at the end too, especially if I’m serving it with a glass of white wine. Which I usually am, because cooking dinner deserves a reward.
   

Common Problems (And How I Fixed Them)

So you might be thinking, “This sounds too easy. What’s the catch?” Well, I’ve had my share of mediterranean chicken orzo disasters, and I’m here to help you avoid them.

The biggest issue people run into (me included, multiple times) is orzo that’s either undercooked or mushy. The first time I made this, I followed a recipe that called for way too much liquid, and I ended up with chicken orzo soup. Tasty, but not what I was going for. The ratio of 1 cup orzo to 2 cups liquid is pretty reliable, but different brands can vary.

Another potential pitfall: bland chicken. This happened to me when I was rushing and didn’t get a good sear on the meat. Those golden brown edges are non-negotiable for flavor, people!

Oh, and one more thing—don’t add the spinach too early or it’ll disappear into nothing. I did this once and my kids were like, “Where’s the green stuff?” as if I was trying to trick them into eating vegetables. Which I mean, I was, but I wanted them to actually SEE the vegetables they were consuming.

Making This Mediterranean Chicken Orzo Your Own

What I love about this dish is how flexible it is. I’ve made so many variations depending on what’s in my fridge or who’s coming to dinner.

For a vegetarian version, skip the chicken and add a can of drained chickpeas instead. My sister-in-law is vegetarian, and this is my go-to when she visits.

If you want to up the veggie content (always a good idea), throw in some cherry tomatoes with the olives, or some diced zucchini with the onions.

And if you’re not a feta fan (though honestly, who isn’t?), you could substitute goat cheese or even a sprinkle of parmesan. But the feta really does give it that classic Mediterranean vibe.

My husband likes his with a dollop of Greek yogurt on top, which sounds weird but is actually pretty delicious. Adds a nice tangy creaminess.

Storing Leftovers (If There Are Any)

This mediterranean chicken orzo actually gets better the next day, once all the flavors have had time to mingle and get to know each other. It’ll keep in the fridge for about 3 days in an airtight container.

For reheating, add a tiny splash of water or broth before microwaving to keep the orzo from drying out. And if you want to be fancy about it, throw in a few fresh spinach leaves and another crumble of feta on top.

I don’t recommend freezing this one, though. The orzo gets weird and the feta doesn’t thaw well. Trust me, I’ve tried.

So there you have it—my not-so-secret mediterranean chicken orzo recipe that’s saved dinner in my house more times than I can count. It’s fancy enough for company but easy enough for a Tuesday night when you’ve got a million other things to do. Plus, it’s all in one pot, which means less time cleaning up and more time eating. Or in my case, more time helping with homework while simultaneously watching whatever show I’m currently binging.

If you give this a try, I’d love to know how it turns out! Did you make any tweaks? Use different herbs? Add something amazing that I should know about? Drop me a comment below—I’m always looking to upgrade my recipes, especially the ones I make as often as this one!