Mediterranean Chicken Orzo

One-pan Mediterranean chicken orzo blends zingy, rich tastes with easy cooking for a quick dinner that seems fancy. This speedy meal combines juicy seared chicken with tiny orzo pasta, plump cherry tomatoes, tangy olives, and fresh spinach, all mixed with fragrant herbs and garlic. Finished with crumbly feta and crunchy pine nuts, you'll get restaurant-worthy food with hardly any work or dishes.

I came up with this dish one night when I needed to use whatever was left in my fridge before shopping. What started as a thrown-together meal quickly turned into something my family now asks for every week.

Ingredients List

• Boneless chicken breasts: Gives you healthy protein that doesn't take long to cook.
• Whole wheat orzo: Adds hearty, nutty goodness with extra fiber.
• Grape tomatoes: Brings natural sweetness and makes a light juice.
• Kalamata olives: Adds that salty Mediterranean kick.
• Fresh spinach: Shrinks down perfectly for extra nutrients.
• Feta cheese: Gives a soft, tangy pop of flavor.
• White wine: Loosens the tasty bits stuck to the pan.
• Pine nuts: Adds a fancy crunch and buttery taste.

Preparation Method

Get Your Chicken Ready:

Dry the chicken pieces, then sprinkle with salt, pepper and oregano.

Warm Your Skillet:

Pour olive oil into a big pan and turn heat to medium-high.

Brown the Chicken:

Let chicken sit untouched for 5-6 minutes each side until golden.

Let Chicken Cool:

Move chicken to a plate and cover it loosely with foil.

Fix the Orzo:

Cook orzo in boiling water following box timing, then strain.

Cook Flavoring Veggies:

Using the same pan, fry minced garlic and red pepper flakes for half a minute.

Put in Tomatoes:

Cook cut grape tomatoes until soft and juicy.

Clear the Pan Bottom:

Pour in white wine, scraping up the brown tasty bits.

Mix Everything:

Add the cooked orzo, cut olives, and spinach until greens shrink down.

Brown the Pine Nuts:

In a separate dry pan, toast pine nuts for 2-3 minutes until golden.

Cut the Chicken:

Slice your rested chicken into thin pieces.

Put it All Together:

Scoop orzo mix onto plates, place chicken on top, sprinkle with feta and pine nuts.

Pin it

When I first tried making this, I learned to add the feta cheese at the very end so it wouldn't melt away. Also, cooking the orzo slightly less than normal keeps it from getting mushy later.

Serving Suggestions

Serve alongside a fresh Greek salad with crunchy cucumbers, colorful bell peppers, and a simple lemon-olive oil dressing.

Yesterday's leftovers can become today's cold pasta lunch—just mix in more spinach and squeeze some lemon juice over it.

Don't forget warm pita bread on the side to mop up all the tasty sauce.

Creative Variations

Try a Spanish twist by using chorizo instead of chicken and adding some smoky paprika.

Make it meat-free with chickpeas or white beans taking the chicken's place.

Switch to seafood by using shrimp or scallops and finishing with grated lemon peel.

Storage Solutions

Keep any extras in a sealed container in your fridge for up to four days.

When heating up leftovers, add a bit of broth to keep the orzo moist.

If you're making ahead, keep ingredients separate until serving time for better results.

Pin it

This chicken orzo dish has become my favorite when I want something bright, tasty, and quick to make. The mix of salty, sweet, and fresh ingredients creates something that feels special without much fuss.

Frequently Asked Questions

→ Can I swap out the whole wheat orzo?

Sure! Regular orzo works just fine. Use the same amount and follow the same steps. It’s just a little less nutritious than the whole wheat version.

→ What if I don’t want to use wine?

You can replace the wine with chicken broth and a splash of lemon juice. This keeps the flavor rich and balanced without the alcohol.

→ Can I prepare this ahead of time?

Definitely! Keep it in the fridge in an airtight container for up to 3 days. Heat it up with a bit of broth or water to keep the orzo from drying out.

→ What’s a good substitute for kalamata olives?

Green olives or capers are great substitutes. Or you can skip the olives and add a little extra salt to boost the flavor.

→ Can I switch out the spinach for a different green?

For sure! Kale, arugula, or Swiss chard are excellent alternatives. Just know heartier greens will need a little more cooking time to wilt.