
This Mediterranean Chicken and Orzo recipe brings the bright flavors of the Mediterranean to your dinner table in just 30 minutes. The combination of tender chicken, perfectly cooked orzo, juicy tomatoes, and briny olives creates a satisfying one-pan meal that feels both comforting and sophisticated.
I first made this dish when looking for ways to use up some leftover chicken and was amazed at how quickly it became a family favorite. My children who normally pick around tomatoes devour them in this dish, and my husband always goes back for seconds.
- Olive oil: brings authentic Mediterranean flavor and helps create a golden sear on the chicken
- Chicken breasts: provide lean protein and become tender when pounded thin
- Whole wheat orzo: adds nutty flavor and extra nutrition compared to regular pasta
- Garlic: forms the aromatic base of the dish and enhances all other flavors
- Grape tomatoes: burst with sweet juiciness when cooked down
- Kalamata olives: contribute briny depth and authentic Greek character
- White wine: deglazes the pan and adds sophisticated acidity
- Spinach: wilts beautifully into the dish adding color and nutrition
- Pine nuts: offer a buttery crunch and traditional Mediterranean touch
- Fresh herbs: like basil and parsley brighten the entire dish with their aromatic oils
- Seasonings: including pepper, oregano and red pepper flakes build the flavor profile
- Feta cheese: adds creamy tanginess and that classic Mediterranean finish
How To Make Mediterranean Chicken and Orzo
- Prepare the Orzo:
- Bring a small pan of water to a boil and cook the orzo according to package directions until al dente. Remember that orzo cooks quickly, usually in about 7 to 9 minutes. For best results, taste it occasionally while cooking to achieve that perfect tender but slightly firm texture. Once done, drain thoroughly and set aside.
- Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Season the thinly sliced and pounded chicken breasts with salt and pepper on both sides. Carefully lay the chicken pieces in the hot pan, giving them space to cook evenly. Cook for 5 to 7 minutes on each side until they develop a gorgeous golden brown crust and reach an internal temperature of 165°F. The thin pounding ensures quick, even cooking. Remove the chicken and set aside on a plate, loosely tented with foil to keep warm.
- Sauté the Vegetables and Add Wine:
- In the same skillet with all those flavorful chicken bits, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 1 minute, stirring constantly to prevent burning. The aroma will intensify noticeably. Add the halved grape tomatoes and stir to coat them in the garlic oil. Pour in the white wine and watch it sizzle as it deglazes the pan, loosening all the caramelized bits from the bottom. Let this mixture simmer for 5 to 10 minutes, stirring occasionally until the tomatoes soften and begin to burst and the wine reduces by about half.
- Combine Everything:
- Once the tomatoes have softened and released their juices, add the cooked orzo to the skillet and stir to coat it in the sauce. Add the kalamata olives, chopped spinach, black pepper, oregano, and red pepper flakes. Stir everything together until well combined and continue cooking for 2 to 3 minutes until the spinach wilts and everything is heated through. Taste and adjust seasonings if needed.
- Serve and Garnish:
- Return the cooked chicken to the skillet, nestling it into the orzo mixture. Alternatively, you can arrange the orzo mixture on a serving platter and place the chicken on top for a more impressive presentation. Sprinkle the dish with fresh chopped basil, parsley, pine nuts, and crumbled feta cheese. The herbs add brightness, the pine nuts provide texture, and the feta melts slightly into the hot dish. Serve immediately while everything is hot and the aromas are at their peak.
The kalamata olives are my secret weapon in this recipe. Their rich, fruity brine infuses the entire dish with unmistakable Mediterranean character. When my Greek grandmother first tasted this dish, she nodded approvingly and said it reminded her of summers in her coastal village, which remains the highest compliment this recipe has ever received.
Make Ahead and Storage
This Mediterranean Chicken and Orzo stores beautifully in the refrigerator for up to 3 days. In fact, the flavors actually develop and improve overnight as the ingredients have time to mingle. To reheat, add a splash of chicken broth or water to prevent the orzo from drying out, then warm gently on the stovetop or microwave until heated through. I often make a double batch specifically to have leftovers for lunches throughout the week.

Easy Substitutions
This recipe welcomes many adaptations based on what you have available. For a gluten free version, replace the orzo with quinoa or rice, adjusting cooking times accordingly. If you prefer dark meat, boneless chicken thighs work beautifully and add extra richness. No white wine on hand? Use chicken broth with a squeeze of lemon juice. Baby kale or arugula can stand in for spinach, adding their own unique flavors. And if pine nuts are beyond your budget, toasted slivered almonds or walnuts provide a similar textural contrast at a fraction of the cost.
Serving Suggestions
I love serving this Mediterranean Chicken and Orzo as a complete meal on its own, but there are several accompaniments that pair beautifully with it. A simple Greek salad with crisp cucumbers, red onions, and a lemon vinaigrette provides a fresh contrast. Warm pita bread or crusty sourdough is perfect for sopping up the flavorful sauce. For a special occasion, start with stuffed grape leaves or a platter of hummus and olives. And of course, a glass of the same white wine used in cooking completes the Mediterranean experience.

Recipe FAQs
- → Can I make this Mediterranean chicken and orzo dish ahead of time?
Yes! You can prepare this dish up to 2 days ahead. Store it in an airtight container in the refrigerator. When reheating, add a splash of chicken broth to prevent the orzo from drying out. The flavors actually develop nicely as it sits.
- → What can I substitute for white wine in this dish?
If you prefer not to use wine, simply substitute with an equal amount of chicken or vegetable broth. You can also add a squeeze of lemon juice (about 1 tablespoon) to provide some acidity.
- → How do I make this Mediterranean dish gluten-free?
To make this dish gluten-free, replace the orzo with a gluten-free alternative like quinoa, rice, or gluten-free small pasta shapes. Adjust cooking times according to package directions for your chosen substitute.
- → What sides pair well with this Mediterranean chicken and orzo?
This dish works beautifully with a simple Greek salad, roasted vegetables, or warm pita bread. For a lighter meal, serve with a side of tzatziki sauce and a fresh cucumber and tomato salad.
- → Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish and often provide more flavor and moisture. They may require a slightly longer cooking time (about 7-9 minutes per side) to reach a safe internal temperature of 165°F (74°C).
- → How can I make this Mediterranean dish dairy-free?
To make this dish dairy-free, simply omit the feta cheese or substitute with a dairy-free feta alternative. The dish is still delicious without cheese, but you might want to add a bit more salt or a squeeze of lemon juice to compensate for the missing salty tang of the feta.