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Mediterranean Chicken Orzo

Mediterranean chicken orzo in a Dutch oven topped with crumbled feta, kalamata olives, and fresh parsley
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A bold, flavorful one-pot meal with tender chicken, orzo pasta, kalamata olives, sun-dried tomatoes, and creamy feta cheese. A satisfying weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup orzo pasta
  • 1 1/2 cups chicken broth (plus extra if needed)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup fresh spinach

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add chicken pieces in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to 165 degrees F. Remove and set aside.
  3. Add diced onion to the same pot and cook for 3 to 4 minutes until softened and translucent, scraping up any browned bits from the bottom.
  4. Add minced garlic and stir constantly for 1 minute until fragrant. Watch carefully to avoid burning.
  5. Add orzo and stir to coat in the oil. Toast for about 30 seconds until a slight nutty aroma develops.
  6. Pour in chicken broth and entire can of diced tomatoes with juices. Stir and bring to a simmer over medium-high heat.
  7. Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring once or twice, until orzo is just tender and most liquid is absorbed. Do not overcook.
  8. Stir in cooked chicken, kalamata olives, sun-dried tomatoes, oregano, salt, and pepper. Taste and adjust seasoning.
  9. Add fresh spinach and stir for 1 to 2 minutes until just wilted.
  10. Remove from heat and fold in feta cheese and fresh parsley. Serve warm with a squeeze of lemon juice if desired.

Notes

  • Orzo continues to absorb liquid after cooking – pull it from heat when just tender, not fully soft.
  • If the dish is too dry, add a splash of chicken broth. If too loose, simmer uncovered for a few extra minutes.
  • Chicken thighs can be substituted for chicken breasts for extra juiciness.
  • This dish tastes even better the next day as the flavors continue to develop.

Nutrition

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