Description
There’s something truly special about Mediterranean cooking—the vibrant colors, the fresh ingredients, and the comforting yet sophisticated flavors that transport you straight to a sun-drenched coastal village. This Mediterranean Chicken with Orzo is a dish that embodies all of that and more.
Imagine tender, juicy chicken seasoned with fragrant herbs, nestled in a bed of perfectly cooked orzo infused with tomatoes, garlic, and warm spices. Every bite is a perfect balance of hearty, fresh, and light flavors. Whether you’re making this for a cozy weeknight dinner or a gathering with friends, this one-pan wonder is sure to impress.
It’s a meal that feels fancy enough for guests yet simple enough for a laid-back family dinner. Plus, the easy cleanup makes it even better!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
For the Orzo:
- 1 cup orzo pasta
- 1 ½ cups chicken broth
- 1 can (14 oz) diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Instructions
Start by seasoning the chicken breasts with salt, pepper, oregano, and smoked paprika. These spices add a deep, aromatic flavor that will soak into the chicken as it cooks.
Heat olive oil in a large, deep skillet or pan over medium-high heat. Once hot, add the chicken and sear it for about 3–4 minutes on each side until it develops a golden-brown crust. Don’t worry if it’s not fully cooked through at this point—it will finish cooking later with the orzo. Remove the chicken from the pan and set it aside.
In the same pan, add the diced onion and cook until softened, about 2 minutes. Stir in the minced garlic and let it cook for another 30 seconds until fragrant. The aroma of garlic and onion sizzling in the pan is already enough to make your kitchen smell amazing!
Pour the orzo into the pan, stirring it into the onions and garlic so it gets lightly toasted—this adds an extra layer of flavor. Then, add the diced tomatoes (with their juices), chicken broth, basil, thyme, and crushed red pepper flakes. Stir everything together, making sure the orzo is evenly distributed in the pan.
Nestle the seared chicken breasts back into the pan, allowing them to sit on top of the orzo mixture. Cover and let everything simmer over low heat for about 15 minutes, or until the orzo is tender and the chicken is cooked through.
Once everything is cooked, remove the pan from heat and stir in the Kalamata olives. Squeeze fresh lemon juice over the dish for a bright, tangy finish. Top with crumbled feta cheese and fresh parsley for the final Mediterranean touch.
Serve the Mediterranean Chicken with Orzo straight from the pan. The flavors will have melded beautifully, creating a dish that’s bursting with Mediterranean goodness. Pair it with a simple green salad or some roasted vegetables for a complete meal.
Notes
- You can use bone-in chicken thighs instead of chicken breasts for an even juicier result. Adjust the cooking time accordingly.
- If you love extra veggies, stir in some baby spinach or sun-dried tomatoes before serving.
- Leftovers taste even better the next day! The flavors will continue to develop as they sit.