A sun-kissed dish that transports you straight to the shores of Greece After years of experimenting with Mediterranean flavors in my kitchen, I’ve perfected this incredible chicken and orzo recipe that never fails to impress. The combination of juicy chicken, bright lemon, and tender orzo creates a harmonious meal that feels both comforting and sophisticated.
Why You’ll Love This Recipe
Every time I serve this dish, friends and family beg for the recipe! There’s something magical about how the simple Mediterranean ingredients come together to create layers of flavor. The golden, tender chicken pairs perfectly with the orzo pasta, while the cherry tomatoes burst with sweetness and the spinach adds a nutritional boost. It’s an easy one-skillet meal that feels like you’re dining at a seaside taverna, without requiring hours in the kitchen.
Ingredients
Serves 4 generously
For the Chicken
- 3-4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons extra virgin olive oil (use a high-quality one for best flavor)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
For the Orzo Mixture
- 1 cup orzo pasta
- 4 cloves fresh garlic, minced
- 1 cup cherry tomatoes, halved
- 2 handfuls baby spinach (about 3 cups, loosely packed)
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1/2 lemon
- 1/4 cup kalamata olives, pitted and halved (optional)
- 1/3 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, thinly sliced (or 1 teaspoon dried)
- 2 tablespoons extra virgin olive oil (for sautéing)
- 1/4 cup chicken broth (optional, for additional moisture)
Instructions
Step 1: Prepare the Orzo
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually 8-9 minutes. Drain well but don’t rinse – we want to keep that starchy goodness to help our sauce cling to the pasta. Set aside.
Step 2: Season and Cook the Chicken
While the orzo cooks, prepare your chicken. Pat the chicken breasts dry with paper towels (this helps them brown better). Season generously on both sides with salt, pepper, dried oregano, thyme, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 6-7 minutes until golden brown on the bottom. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). The timing may vary depending on the thickness of your chicken breasts.
Transfer the chicken to a plate and tent loosely with foil to rest. This resting period is crucial – it allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
Step 3: Create the Mediterranean Base
In the same skillet (don’t clean it out – those browned bits are flavor gold!), reduce heat to medium and add a touch more olive oil if needed. Add the minced garlic and sauté for 30-45 seconds until fragrant but not brown (burnt garlic will taste bitter).
Add the halved cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until they begin to soften and release their juices. Use your spoon to gently press on some of the tomatoes to help them burst.
Step 4: Bring It All Together
Reduce heat to medium-low. Add the cooked orzo to the skillet and stir to combine with the garlic and tomatoes. Add the baby spinach in batches, stirring until it wilts down into the mixture.
Squeeze the fresh lemon juice over everything and sprinkle in the lemon zest. If using, add the kalamata olives now. If the mixture seems dry, add the optional 1/4 cup of chicken broth to create a light sauce.
Step 5: Final Flourishes
Slice the rested chicken into strips or leave whole, depending on your preference. Place the chicken back into the skillet, nestling it into the orzo mixture, or serve the orzo as a bed with the chicken arranged on top.
Sprinkle with fresh parsley, basil, and crumbled feta cheese if using. I find the feta adds a delightful tangy creaminess that complements the other flavors beautifully.
Step 6: Serve and Enjoy
Serve the dish immediately while still warm, with additional lemon wedges on the side for those who enjoy an extra burst of citrus.
Recipe Notes
- Time-Saving Tip: You can use pre-cooked rotisserie chicken to make this dish even faster! Simply shred or dice the chicken and add it when combining all ingredients.
- Make It Creamy: For a richer version, stir in 1/4 cup of heavy cream or Greek yogurt at the end.
- Add More Veggies: Red bell peppers, artichoke hearts, or zucchini make wonderful additions.
- Wine Pairing: This dish pairs beautifully with a crisp Pinot Grigio or a light Sauvignon Blanc.
- Leftovers: This dish reheats wonderfully. Store in an airtight container in the refrigerator for up to 3 days.
- Chicken Alternatives: Turkey cutlets or boneless thighs work well as substitutes for chicken breasts.
- Make Ahead: You can prepare the components separately and assemble just before serving for a quick dinner.
- Gluten-Free Option: Substitute the orzo with quinoa or rice for a gluten-free version.
- Spice It Up: Add a pinch of red pepper flakes for a subtle heat that enhances all the flavors.
- One-Pot Variation: For fewer dishes, cook the orzo directly in the skillet with additional broth after cooking the chicken.
- Fresh Herb Boost: In summer, try adding a handful of fresh dill or mint for an authentic Greek flavor profile.
- Kid-Friendly Adjustment: For picky eaters, you can chop the spinach finely so it blends in more seamlessly.
Chef’s Personal Notes
I discovered this recipe during a summer trip to a small coastal village in Greece. The local taverna served a similar dish that I couldn’t stop thinking about after returning home. After countless attempts to recreate that perfect balance of flavors, this version finally captured the essence of that memorable meal. The key, I found, was using the freshest ingredients possible and not rushing the process of developing flavors.
This has become my go-to recipe for dinner parties and family gatherings – it’s impressive enough for company but simple enough for a weeknight. Everyone always asks for seconds!
Nutrition Information
Per serving (approximately 300g):
- Calories: 450
- Protein: 30g
- Carbohydrates: 56g
- Fiber: 4g
- Sugar: 3g
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Sodium: 650mg
- Cholesterol: 70mg
Enjoy this Mediterranean escape right from your kitchen! Let me know in the comments if you try any exciting variations.
PrintMediterranean Chicken Recipe with Orzo
A sun-kissed dish that transports you straight to the shores of Greece
After years of experimenting with Mediterranean flavors in my kitchen, I’ve perfected this incredible chicken and orzo recipe that never fails to impress. The combination of juicy chicken, bright lemon, and tender orzo creates a harmonious meal that feels both comforting and sophisticated.
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
Serves 4 generously
For the Chicken
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons extra virgin olive oil (use a high-quality one for best flavor)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
For the Orzo Mixture
- 1 cup orzo pasta
- 4 cloves fresh garlic, minced
- 1 cup cherry tomatoes, halved
- 2 handfuls baby spinach (about 3 cups, loosely packed)
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1/2 lemon
- 1/4 cup kalamata olives, pitted and halved (optional)
- 1/3 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, thinly sliced (or 1 teaspoon dried)
- 2 tablespoons extra virgin olive oil (for sautéing)
- 1/4 cup chicken broth (optional, for additional moisture)
Instructions
Per serving (approximately 300g):
- Calories: 450
- Protein: 30g
- Carbohydrates: 56g
- Fiber: 4g
- Sugar: 3g
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Sodium: 650mg
- Cholesterol: 70mg
Notes
- Time-Saving Tip: You can use pre-cooked rotisserie chicken to make this dish even faster! Simply shred or dice the chicken and add it when combining all ingredients.
- Make It Creamy: For a richer version, stir in 1/4 cup of heavy cream or Greek yogurt at the end.
- Add More Veggies: Red bell peppers, artichoke hearts, or zucchini make wonderful additions.
- Wine Pairing: This dish pairs beautifully with a crisp Pinot Grigio or a light Sauvignon Blanc.
- Leftovers: This dish reheats wonderfully. Store in an airtight container in the refrigerator for up to 3 days.
- Chicken Alternatives: Turkey cutlets or boneless thighs work well as substitutes for chicken breasts.
- Make Ahead: You can prepare the components separately and assemble just before serving for a quick dinner.
- Gluten-Free Option: Substitute the orzo with quinoa or rice for a gluten-free version.
- Spice It Up: Add a pinch of red pepper flakes for a subtle heat that enhances all the flavors.
- One-Pot Variation: For fewer dishes, cook the orzo directly in the skillet with additional broth after cooking the chicken.
- Fresh Herb Boost: In summer, try adding a handful of fresh dill or mint for an authentic Greek flavor profile.
- Kid-Friendly Adjustment: For picky eaters, you can chop the spinach finely so it blends in more seamlessly.