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One-pan Mediterranean chicken and orzo recipe in a cast iron skillet, plated with lemon, feta and olives.
Easy Mediterranean Recipes

Mediterranean Chicken and Orzo Recipe (One-Pan Lemon & Feta)

A vibrant, one-pan Mediterranean chicken and orzo recipe featuring lemon, oregano, feta and Kalamata olives. This quick weeknight meal is a healthy, high-protein take on classic comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Mediterranean
Calories: 510
Ingredients Equipment Method Video Notes

Ingredients
  

Chicken & Marinade:
  • 1.5 lbs Boneless
  • skinless chicken breast or thighs cut into 1-inch pieces
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Orzo Base:
  • 3 Tbsp Extra Virgin Olive Oil EVOO
  • 1 cup orzo pasta
  • 1 yellow onion finely diced
  • 4-5 cloves garlic minced
  • 4 cups low-sodium chicken stock/broth
Finishers:
  • Zest and juice of 1 large lemon
  • 1 cup halved cherry tomatoes
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped

Equipment

  • 1 Deep Skillet Large (10-12 inch)
  • 1 Dutch Oven Oven-Safe Casserole Dish (for the bake variation)
  • 1 Cutting board
  • 1 Sharp knife

Method
 

Step 1:
  1. Season & Brown Chicken.
  2. Heat 2 Tbsp EVOO in a large skillet.
  3. Then season chicken pieces well. Sear until deeply golden brown, 3-4 minutes per side.
  4. Now, remove chicken and set aside.
Step 2:
  1. Toast Orzo with Aromatics.
  2. Then add remaining 1 Tbsp EVOO, onion and cook until softened (3 min).
  3. Add garlic (1 min) and add orzo and toast for 2-3 minutes.
Step 3:
  1. Simmer with Broth & Lemon. Pour in chicken stock, add lemon zest and bring to a simmer.
  2. After this, nestle chicken back in. Cover, reduce heat to low, and simmer for 15 minutes or until orzo is tender.
Step 4:
  1. Finish with Feta, Olives & Herbs and remove from heat.
  2. Then stir in lemon juice and tomatoes.
  3. Top with feta and olives. Cover for 2-3 minutes.
  4. Finally, garnish generously with parsley and serve immediately.

Notes

1. Creamier Texture: Stir in 1/4 cup heavy cream or Greek yogurt at the end for an indulgent finish.
2. Protein Swaps: Boneless and skinless chicken thighs can be used, requiring 2-3 extra minutes of cook time.
3. Whole Grains: Whole-wheat orzo increases cook time by 5-8 minutes; add an extra splash of broth if needed.