A one-pan skillet dinner packed with Mediterranean flavor? Yes, please! This Mediterranean chicken and orzo skillet is everything I want in a weeknight recipe: quick, satisfying, and brimming with bright, briny, herby goodness. It's a balanced dinner that comes together in under 30 minutes with very little fuss.
This dish leans on classic Mediterranean chicken recipe ingredients—sundried tomatoes, kalamata olives, and feta. These are the "holy trinity" of Mediterranean flavor, and they are always stocked at my house. Having them on hand means I'm always a protein and a package of pasta away from a healthy one-pan meal.
This recipe has been perfected over the course of many years, and my family will tell you it has only gotten better. My favorite thing about this version is adding the orzo in before the broth and water and letting it soak up all that flavor from the onions, garlic, and the fond from the chicken. It eliminates the need for chicken broth and gives the whole dish a savory depth that is just not there when the pasta is cooked separately.
Ingredient notes and substitutions
- Chicken breast: Slicing it thin helps it cook fast and stay tender. You can also use chicken thighs if you prefer.
- Orzo pasta: Looks like rice but cooks like pasta—orzo is perfect for soaking up the lemony, savory broth. Whole wheat orzo works too. If you use another type of pasta (like mini farfalle or orecchiette), you may need to add water and cooking time at the end.
- Extra virgin olive oil: Use a good extra virgin olive oil since it’s a key flavor here. I use Graza’s “Sizzle” EVOO for recipes like this. Use the code PARSLEY for 10% off your first order. This brand is on-point in terms of production value and flavor, and well worth a try.
- Sundried tomatoes: Oil-packed or dry-packed both work, just chop them into bite-sized pieces. Their intense flavor is key to this recipe. My favorite is Bella Sun Luci Sun Dried Tomatoes packed in EVOO.
- Kalamata olives: Add richness and briny depth. If you aren't a fan of briny olives, you could sub in green olives (such as Castelvetrano olives), or leave them out. I buy my kalamata olives at Costco.
- Feta cheese: The saltiness balances the acidity of the lemon and tomatoes. Use cow’s milk or sheep’s milk feta—either works beautifully. My favorite brand recently has been Dodoni Feta Cheese in Brine...just know it's earthier than other grocery store brands.
- Fresh herbs (optional but recommended): Parsley adds brightness, and dill gives a fresh finish that complements the lemon and feta.
Optional add-ins to boost flavor and nutrition
- Add a splash of white wine and deglaze the pan before adding the water.
- Add a pinch of red pepper flakes with the garlic to kick up the heat.
- Stir in a cup of drained and rinsed garbanzo beans or cannellini beans to increase the protein content.
- Add vitamins and minerals by stirring in a can of quartered artichoke hearts with the sundried tomatoes and/or a couple handfuls of baby spinach right at the end.
Tips for the perfect Mediterranean chicken and orzo skillet
Don't overcook the chicken when you are browning it. It's actually a little better if it's a bit undercooked...it will finish off cooking with the orzo and have less chance of becoming dry. If you have too much chicken to make a single layer in your pan, working in batches will make it easier to gauge its doneness.
Keep the heat low after adding the orzo. Once you've brought the orzo and water to a simmer, turn the heat to medium low and check it in a few minutes to make sure it's not boiling. Cooking the orzo too fast can cause it to stick to the bottom of the pan.
Use the right size pan. An 8- or 10-inch skillet works best for this recipe. Just make sure it has a lid.
Finish with fresh herbs. That sprinkle of fresh herbs on the top, even if you only have one or the other, adds a lovely finish that really brightens up this dish. Flat-leaf parsley is the go-to for garnishing dishes.
Frequently Asked Questions
You can! Just skip the browning step and stir in cooked chicken when you add the sundried tomatoes and olives. It’s a great way to use up pre-cooked or leftover chicken. If you do, consider using half chicken broth and half water to boost the overall flavor.
Yes, most micro-pastas will work, such as pastina or ditalini. You can also use a short-grain rice such as arborio or brown rice, just lower the heat to medium low and increase the cooking time according to the package directions.
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Prep ahead and storage instructions
This Mediterranean chicken and orzo skillet is perfect for meal prep. The flavors deepen as it sits, and it reheats beautifully—making it one of my go-to healthy one pan meals to prep ahead for busy weeks.
To prep ahead, slice and season the chicken and chop your onion and garlic up to 24 hours in advance. Store separately in airtight containers in the fridge. You can also measure out the sundried tomatoes, orzo, and olives ahead of time so everything’s ready to go when it’s time to cook.
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth to loosen the orzo and keep it from drying out. Reheat gently on the stovetop over medium-low heat or in the microwave at 50% power in 1-minute intervals, stirring between each.
Did you make this recipe?
Leave a comment and a rating below—I’d love to know how this chicken and orzo skillet turned out for you. Your feedback helps me create simple, flavorful recipes inspired by the Mediterranean diet.
Mediterranean Chicken and Orzo Skillet
Equipment
- 1 8- or 10-inch skillet with lid
Ingredients
- 2 medium chicken breasts -about 1 pound total
- ¼ teaspoon kosher salt -plus black pepper to taste
- 1 teaspoon granulated garlic -or garlic powder
- 2 teaspoons dried oregano
- 3 tablespoons EVOO -separated
- ½ medium onion -diced
- 3 garlic cloves -minced or pressed
- 1 cup orzo pasta -whole grain if you can find it
- 2 cups water
- ½ teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- ¾ cup sundried tomatoes
- ½ cup kalamata olives -halved or sliced
- ⅓ cup crumbled feta cheese
- 1 tablespoon parsley and dill -optional, for garnish
Instructions
- Cut chicken breasts into ¼ inch-thick slices. Toss with salt, pepper, garlic, and oregano, and allow to sit while you prep the other ingredients.2 medium chicken breasts, ¼ teaspoon kosher salt, 1 teaspoon granulated garlic, 2 teaspoons dried oregano
- Heat 1 tablespoon of olive oil in an 8- or 10-inch skillet over medium high heat, tilting the skillet to coat the bottom of the pan.Add chicken in a single layer, working batches if necessary.3 tablespoons EVOO
- Allow the pieces to get nice and brown on the first side (2-3 minutes). Turn them over, and cook for 30 more seconds until no longer pink on the second side. Remove them to a clean bowl or plate. They may not be cooked all the way through, but they will finish cooking with the orzo.
- Reduce the heat to medium, and add the remaining 2 tablespoons of EVOO.
- Add the onion and saute until translucent. Add the garlic and cook for 1 more minute.½ medium onion, 3 garlic cloves
- Stir in the orzo to coat with the aromatics, then add ½ teaspoon kosher salt, water, and lemon juice. Bring to a simmer and cook for 3-4 minutes, or until the liquid begins to absorb into the pasta.1 cup orzo pasta, 2 cups water, ½ teaspoon kosher salt, 2 tablespoons fresh lemon juice
- Mix in the cooked chicken with any juices, the sundried tomatoes, and the kalamata olives. Bring back to a simmer, then turn to medium low. Cover and cook for 10-12 minutes, until the orzo is tender and most of the liquid has been absorbed.¾ cup sundried tomatoes, ½ cup kalamata olives
- Remove the lid and top with fresh black pepper, feta cheese, chopped parsley, and dill. Enjoy!⅓ cup crumbled feta cheese, 1 tablespoon parsley and dill
Notes
Need more servings?
To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Susan Colts says
All my favorite flavors in one quick and easy dish! I love it.
I like the ingredient list included within the instructions. I find that very helpful.
Lisa says
Thank you so much. It's hard to go wrong with sundried tomatoes, kalamata olives, and feta!
Elaine Cook says
This recipe was delicious! It was really easy to make. The flavors are incredible. I had to be careful not to eat too much. By accident I added a wee too much pepper but I enjoyed the bite. I don't like olives, but the olives in this dish made the recipe.
Lisa says
I'm so glad you enjoyed it, Elaine! I agree about the olives making the dish...I can't imagine it without them!