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One-Pan Mediterranean Chicken Orzo

A quick and satisfying one-pan meal bringing vibrant Mediterranean flavors with chicken, orzo, and fresh vegetables.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 pound Chicken breast Boneless and skinless
  • 1 cup Orzo pasta
  • 2 cups Fresh spinach Can use frozen spinach (thawed and drained)
  • 1 cup Cherry tomatoes Halved
  • 1/2 cup Feta cheese Crumbled
  • 1/4 cup Olives Optional for additional flavor

Cooking Essentials

  • 2 tablespoons Olive oil
  • 3 cloves Garlic Chopped
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Pepper To taste
  • 2 cups Chicken broth

Instructions

Preparation

  • Heat olive oil in a large skillet over medium heat.
  • Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown.
  • Remove the chicken from the skillet and set it aside.
  • In the same skillet, add chopped garlic and cook until fragrant.
  • Add the orzo pasta, cherry tomatoes, and chicken broth; bring to a boil.
  • Once boiling, reduce heat, stir in the spinach, and return the chicken to the skillet.
  • Cover the pan and cook until the orzo is tender and the chicken is cooked through, about 15 minutes.
  • Top with crumbled feta and olives just before serving.

Notes

For added flavor, marinate chicken in Mediterranean herbs for at least an hour before cooking. Customize by substituting quinoa or bulgur for orzo, or adding chickpeas for a vegetarian twist. Serve with fresh herbs, crusty bread, or a light Mediterranean salad.