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Top-down view of Mediterranean Chicken Orzo in a grey ceramic bowl featuring blistered tomatoes and seared chicken.

Mediterranean Chicken Orzo: A One-Pan Masterpiece for Weeknight Dinners

A vibrant, one-pan Mediterranean Chicken Orzo featuring golden-seared chicken, blistered cherry tomatoes, and glossy pasta. Finished with salty feta, kalamata olives, and fresh lemon for a 30-minute meal that is as beautiful as it is delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Chicken Breast cut into succulent chunks (680g)
  • 1.5 cups Orzo Pasta dry (300g)
  • 1 pint Cherry Tomatoes whole for blistering (250g)
  • 3 cups Baby Spinach fresh (90g)
  • 0.5 cup Kalamata Olives whole (75g)
  • 0.5 cup Feta Cheese crumbled (75g)
  • 3 cups Chicken Broth low-sodium (720ml)
  • 1 whole Lemon juiced and zested, plus wedges for garnish
  • 1 tsp Red Pepper Flakes adjust to taste

Equipment

  • 1 Large Skillet Preferably heavy-bottomed
  • 1 Chef's Knife

Method
 

Preparation and Cooking
  1. Season chicken with salt, pepper, and oregano. Sear in olive oil over medium-high heat until golden brown. Remove and set aside.
  2. In the same skillet, cook whole cherry tomatoes until skins are blistered and popping.
  3. Add dry orzo and garlic to the pan, stirring for 2 minutes until nutty and toasted.
  4. Add broth and lemon juice. Cover and simmer for 8-10 minutes until orzo is glossy and tender.
  5. Fold in seared chicken, spinach, and olives. Top with crumbled feta and fresh parsley.

Notes

Always toast your orzo for a nutty flavor profile.
Use fresh lemon wedges at the end to brighten the dish.