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Juicy Mediterranean Chicken Orzo

One-pot Mediterranean chicken orzo with cherry tomatoes, kalamata olives, and crumbled feta cheese in a Dutch oven
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A one-pot Mediterranean dinner featuring golden-seared chicken thighs, cherry tomatoes, briny kalamata olives, and creamy feta, all simmered together with orzo that soaks up every bit of flavor. Ready in 50 minutes with minimal cleanup.

Ingredients

Scale
  • 2.25 lbs chicken thighs, cut into 1-inch pieces
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons olive oil
  • 1 large onion, finely diced
  • 7 garlic cloves, minced
  • 1 1/2 teaspoons red pepper flakes
  • 1.75 lbs cherry tomatoes, halved
  • 1 lb orzo (Barilla recommended)
  • 4 cups unsalted chicken stock, room temperature (Swanson recommended)
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons dried oregano
  • 3 tablespoons fresh lemon juice
  • 3/4 cup kalamata olives, halved lengthwise
  • 3/4 cup crumbled feta cheese
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped

Instructions

  1. Pat chicken pieces completely dry with paper towels. Season generously with salt and pepper and toss to coat. Prep all remaining ingredients before heating the pan.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add chicken in batches if needed and sear 4 to 5 minutes per side without moving until deeply golden brown. Transfer to a clean plate and set aside.
  3. In the same pot with the rendered chicken fat, saute diced onion over medium heat for 5 to 7 minutes until softened and beginning to caramelize at the edges. Add minced garlic and cook 1 to 2 minutes until fragrant.
  4. Stir in red pepper flakes and halved cherry tomatoes. Cook for 2 minutes to release juices and meld flavors.
  5. Add dry orzo and stir constantly for about 3 minutes to toast in the savory oils. Pour in chicken stock, honey, and dried oregano. Stir well to combine.
  6. Bring to a boil, then nestle the seared chicken back into the pot. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes until orzo is tender and has absorbed most of the liquid. Stir gently once halfway through to prevent sticking.
  7. Remove from heat. Stir in lemon juice, kalamata olives, and crumbled feta. Fold in most of the fresh parsley and dill, reserving some for garnish. Taste and adjust seasoning carefully. Serve immediately garnished with reserved fresh herbs.

Notes

  • Always pat chicken completely dry before searing – wet chicken steams instead of browns and you will lose the golden crust that makes this dish.
  • Add feta only after removing the pot from heat so it stays crumbled and distinct rather than melting fully into the dish.
  • Use room-temperature or warm chicken stock – cold stock drops the pan temperature and affects the simmer time.
  • Do not substitute orzo with other pasta shapes – the size and starch of orzo is specifically what makes the liquid absorption and texture work correctly here.

Nutrition

Find it online: https://www.benefitiany.com/juicy-mediterranean-chicken-orzo/