This lemony-garlic Mediterranean chicken and orzo with sundried tomatoes and spinach is cooked in one skillet; it’s the perfect weeknight dinner.
This Mediterranean chicken and orzo is so simple but tastes like you spent hours in the kitchen, without actually breaking a sweat. I always prep the ingredients ahead of time so I can just throw it all in when dinner rolls around.
Why you’ll love this recipe
- One skillet, complete dinner: Everything cooks in a single pan for an easy, balanced meal with minimal cleanup. Perfect for weeknights!
- Simple & flavourful: Made with simple ingredients and packed with bright lemony, garlicky mediterranean flavours everyone loves.
Ingredients and substitutions
- Olive oil – Any neutral cooking oil like avocado oil.
- Chicken breast – Chicken thighs work great here too and stay extra juicy.
- Yellow onion – White onion or even shallots will work just fine.
- Garlic – Fresh is best, but jarred minced is fine or garlic powder in a pinch.
- Orzo – No swap for the same texture, but small pasta like ditalini can work in a pinch.
- Chicken broth – Use vegetable broth if you want.
- Lemon juice + zest – Fresh is key here for the best flavour—bottled works, but fresh really makes it.
- Sun-dried tomatoes – Essential flavour, but you could sauté some cherry tomatoes or use roasted red peppers
- Spinach – Kale could work, just chop it small and let it cook a bit longer.
- Fresh parsley – You can skip or swap with fresh basil for a slightly different flavour.
How to make mediterranean chicken and orzo
Step 1: Cook the chicken
Sauté the chicken until browned and set aside.
Step 2: Star the base
Sauté the onions and garlic until fragrant.
Step 3: Toast the orzo
Add the orzo and stir for 2 mins while it toasts.
Step 4: Add broth
Add the broth, bring it to a boil, reduce, stir and let the orzo absorb.
Step 5: Add ingredients
Add the cooked chicken, spinach, sundried tomatoes, lemon juice and zest.
Step 6: Stir and serve
Mix it all together then serve and enjoy!
Recipe Tips & Variations
This mediterranean chicken and orzo is so simple to make but here are some tips to ensure it turns out perfect every time:
- Don’t overcook the chicken: Cut even pieces and sauté until just cooked through.
- Toast the orzo: It adds extra flavour and helps keep the texture from getting mushy.
- Add more broth if needed: If it looks dry before the orzo is tender, just add a splash more.
- Protein options: I love chicken breast or thighs for this recipe, but shrimp could work or chickpeas for a vegetarian option. Leftover rotisserie chicken can be used too!
- Pack the veggies: Add more veggies if you’d like or try others like zucchini, grape tomatoes, or mushrooms.
- Flavour boost: Adding fresh lemon juice and zest really brightens it up along with fresh parsley. Some crumbled feta would be nice too.
Frequently asked questions
How do I keep the orzo from getting mushy?
Don’t overcook it and stir occasionally so it doesn’t stick. If it looks dry before it’s tender, add a splash of broth or water. Toasting it at the start helps it hold its shape too.
Can I use chicken thighs instead of chicken breast?
Absolutely! Thighs actually stay juicier and are more forgiving if you slightly overcook them. Just cut them into similar-sized pieces so they cook evenly. Leftover rotisserie chicken works too if you want to use it up or save on time.
Can I make this ahead of time?
Yes! It’s great for meal prep. Store leftovers in the fridge for up to 4 days and reheat with a splash of broth or water so the orzo stays tender. You can also prep the ingredients ahead of time for a quick dinner you can throw together in minutes.
What to serve with chicken and orzo
This recipe is complete on it’s own but if you wanted something on the side, here are a few ideas:
- Crusty bread with some olive oil and balsamic vinegar to dip
- Pita with some tzatziki or humus
- Leafy green salad or chopped greek salad with a light vinaigrette
- Roasted zucchini, asparagus or green beans (you can also toss these in!)
Storing and reheating
Storing: Store meal prep portions or leftovers in airtight containers in the fridge for up to 4 days.
Reheating: Reheat in a skillet over medium-low heat or in the microwave. Add a splash of broth or water to loosen it up as the orzo will absorb liquid as it sits.
Freezing: I don’t recommend freezing as the orzo will get too soft, but if you don’t mind that, then you could freeze this recipe.
More mediterranean inspired recipes
Mediterranean Chicken and Orzo
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken breast diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/4 tsp each salt and pepper
- 1 cup orzo
- 3 cups chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup sundried tomatoes in oil rinsed and julienned
- 2 cups spinach chopped
- 2 tbsp fresh parsley finely chopped
Instructions
- Heat half of olive oil in a large skillet over medium-high heat. Add chicken, seasoning with salt & pepper, cooking for 5 minutes until browned. Remove from heat and set aside.
- Without wiping pan clean, add remaining half of olive oil and onions, sauteeing for 2 minutes until softened. Add garlic, sauteeing for 30 seconds. Add orzo and toast for 2 minutes, stirring often.
- Add broth, bringing to a boil then reducing heat to medium for 15 minutes, stirring occasionally until almost all liquid has absorbed and pasta is tender.
- Stir in lemon juice, zest, sundried tomatoes and spinach, then stir chicken back in. Garnish with parsley then serve and enjoy!
Comments & Reviews
Renee Amaral says
This is a great one pan meal!