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A close-up view of the creamy chicken orzo, showing the texture of the pasta and tender pieces of chicken mixed with spinach and sun-dried tomatoes.

Mediterranean Chicken Orzo: A Flavorful One-Pan Dinner

This Mediterranean Chicken Orzo is a vibrant, easy weeknight meal made in one pan! Featuring tender chicken, sun-dried tomatoes, spinach, and feta, this flavorful dish is ready in about 40 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup orzo pasta uncooked
  • 1 small yellow onion finely chopped
  • 4 cloves garlic minced, divided
  • 2.5 cups chicken broth low-sodium
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 3 cups fresh baby spinach packed
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh lemon juice

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. In a medium bowl, toss the chicken cubes with 1 tbsp olive oil, dried oregano, thyme, half of the minced garlic, salt, and pepper. Set aside.
  2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
  3. In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in the remaining garlic and cook for 30 seconds until fragrant. Add the dry orzo and stir constantly for 1-2 minutes until lightly toasted.
  4. Pour in the chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 10-12 minutes, or until orzo is al dente and most of the liquid is absorbed.
  5. Stir the cooked chicken back into the skillet. Add the sun-dried tomatoes and spinach, stirring until the spinach wilts. Turn off the heat. Stir in the crumbled feta and fresh lemon juice. Serve immediately.

Notes

Tip 1: Don't overcrowd the pan when searing the chicken; cook in batches if necessary to get a good golden-brown crust.
Tip 2: For extra flavor, use the oil from the sun-dried tomato jar to sauté the onions.
Tip 3: Garnish with fresh parsley or dill for an extra layer of freshness before serving.