What the heck is this?
This is your new favorite dinner — juicy chicken thighs cooked until golden, nestled in a skillet with tender orzo, sun-dried tomatoes, olives, garlic, lemon, and fresh herbs. It’s basically like your favorite Mediterranean vacation, but in dinner form and way cheaper. The orzo soaks up all the flavor from the chicken and broth, turning into a creamy, risotto-like base — no cream necessary. One skillet, tons of flavor, and minimal cleanup? Yes please.
Why You’ll Love This Recipe
• One-skillet magic: everything cooks together, which means fewer dishes
• Bursting with Mediterranean flavors — lemon, garlic, herbs, and briny bites
• Hearty but not heavy, with that cozy orzo base
• Great for meal prep — leftovers reheat beautifully
• Feels fancy but is secretly super easy
The Good Stuff You’ll Need
• 1½ lbs boneless, skinless chicken thighs (or breasts if you prefer)
• Salt and pepper, to taste
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup orzo pasta
• 3 cups chicken broth (low-sodium)
• ½ cup sun-dried tomatoes (in oil), chopped
• ⅓ cup kalamata olives, pitted and halved
• Zest and juice of 1 lemon
• ½ tsp crushed red pepper flakes (optional, for a kick)
• ½ cup crumbled feta
• ¼ cup chopped fresh parsley
• Fresh basil or dill (optional, for topping)
Let’s Do This
- Season and sear the chicken.
Pat the chicken dry and season both sides with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden. It doesn’t need to be cooked through yet — just get that color. Transfer to a plate. - Sauté the aromatics.
In the same skillet, lower the heat to medium and add the remaining tablespoon of oil. Sauté the onion for 2–3 minutes until soft, then stir in the garlic and orzo. Cook for 1–2 minutes, toasting the orzo a bit and letting it soak up that flavor. - Add the good stuff.
Stir in the chicken broth, sun-dried tomatoes, olives, lemon zest, lemon juice, and red pepper flakes. Give everything a good stir, then nestle the chicken back into the skillet. - Let it simmer.
Cover and simmer for 12–15 minutes over medium-low heat, until the orzo is tender and the chicken is cooked through. Stir occasionally to keep the orzo from sticking to the bottom. - Finish with flair.
Remove from heat. Sprinkle with feta and parsley. Let it sit, uncovered, for 5 minutes to let everything meld. Add fresh basil or dill if you’re feeling fancy. Serve straight from the skillet with lemon wedges on the side.
Serving Suggestions
• Pair with a crisp cucumber-tomato salad for a bright, fresh contrast
• A hunk of warm pita or crusty bread is perfect for scooping up every last bit
• Wine night? A chilled glass of Sauvignon Blanc or Pinot Grigio works beautifully
Switch It Up
• Sub pearl couscous or rice if you don’t have orzo
• Use chicken breasts or even salmon fillets for a different protein
• Add chopped spinach or arugula in the last 5 minutes for some greens
• No feta? Try goat cheese or grated parmesan instead
Make-Ahead Tips
• Cook everything ahead and reheat gently with a splash of broth
• Or prep the chicken and chop the add-ins ahead of time for a fast weeknight cook
• Leftovers keep in the fridge for up to 4 days, and they taste even better the next day
Questions People Actually Ask
Q: Can I make this vegetarian?
A: Totally. Swap the chicken for chickpeas or white beans and use veggie broth. Still super flavorful and hearty.
Q: What if I don’t have sun-dried tomatoes?
A: Use cherry tomatoes, roasted red peppers, or skip entirely — but they do add a nice punch of flavor.
Q: Is this freezer-friendly?
A: Yes, but the orzo can get a little soft after thawing. Freeze in individual portions and reheat with a bit of broth or water to bring it back to life.
Delicious Mediterranean Chicken Recipe with Orzo: Fresh, Flavorful, and Weeknight-Ready
- Total Time: 35 minutes
- Yield: 4 servings
Description
This is your new favorite dinner — juicy chicken thighs cooked until golden, nestled in a skillet with tender orzo, sun-dried tomatoes, olives, garlic, lemon, and fresh herbs. It’s basically like your favorite Mediterranean vacation, but in dinner form and way cheaper. The orzo soaks up all the flavor from the chicken and broth, turning into a creamy, risotto-like base — no cream necessary. One skillet, tons of flavor, and minimal cleanup? Yes please.
Ingredients
• 1½ lbs boneless, skinless chicken thighs (or breasts if you prefer)
• Salt and pepper, to taste
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup orzo pasta
• 3 cups chicken broth (low-sodium)
• ½ cup sun-dried tomatoes (in oil), chopped
• ⅓ cup kalamata olives, pitted and halved
• Zest and juice of 1 lemon
• ½ tsp crushed red pepper flakes (optional, for a kick)
• ½ cup crumbled feta
• ¼ cup chopped fresh parsley
• Fresh basil or dill (optional, for topping)
Instructions
Season and sear the chicken.
Pat the chicken dry and season both sides with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden. It doesn’t need to be cooked through yet — just get that color. Transfer to a plate.Sauté the aromatics.
In the same skillet, lower the heat to medium and add the remaining tablespoon of oil. Sauté the onion for 2–3 minutes until soft, then stir in the garlic and orzo. Cook for 1–2 minutes, toasting the orzo a bit and letting it soak up that flavor.Add the good stuff.
Stir in the chicken broth, sun-dried tomatoes, olives, lemon zest, lemon juice, and red pepper flakes. Give everything a good stir, then nestle the chicken back into the skillet.Let it simmer.
Cover and simmer for 12–15 minutes over medium-low heat, until the orzo is tender and the chicken is cooked through. Stir occasionally to keep the orzo from sticking to the bottom.Finish with flair.
Remove from heat. Sprinkle with feta and parsley. Let it sit, uncovered, for 5 minutes to let everything meld. Add fresh basil or dill if you’re feeling fancy. Serve straight from the skillet with lemon wedges on the side.
Notes
• Pair with a crisp cucumber-tomato salad for a bright, fresh contrast
• A hunk of warm pita or crusty bread is perfect for scooping up every last bit
• Wine night? A chilled glass of Sauvignon Blanc or Pinot Grigio works beautifully
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal per serving
- Carbohydrates: ~42g
- Protein: ~40g per serving