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This Mediterranean chicken orzo recipe combines pasta, bold flavors, and juicy chicken in a simple one pot meal! Tomatoes, olives, and feta are the stars of the bright sauce.
Try my Mediterranean Chickpea Salad or Easy Pasta Puttanesca next.
Why you’ll love it
Those who know me well can attest to my fondness for Greek food. I could eat hummus and Tzatziki and Kalamata olives all day, every day. That’s why I created this Mediterranean-inspired one pot orzo! There’s so much concentrated flavor in 30 minutes.
This simple chicken orzo uses irresistible fresh ingredients you’ll find in many Greek-style recipes. We’ve got capers and olives in the light white wine sauce, and it perfectly complements the natural sweetness of the tomatoes. Fewer dishes is icing on the cake!
What you’ll need
- Olive oil and butter – for sautéing and the base of the sauce
- Tomatoes – use either cherry or grape tomatoes
- Olives and capers – to give the sauce a briny quality. Kalamata olives are the standard in Greek cuisine!
- Dried oregano – it’s a classic herb in Mediterranean recipes
- Garlic – more savory goodness
- Orzo – find this rice-shaped pasta in the dry pasta aisle
- White wine and chicken broth – the liquid base. Use a dry white wine like pinot grigio or sauv blanc (not cooking wine).
- Chicken – we’re using rotisserie for convenience
- Spinach – a burst of freshness at the end
- Feta – this crumbly cheese adds a tangy, salty pop
Helpful tips
- As always, one pot recipes can vary from stove to stove and pot to pot.
- If it’s looking too liquidy and the pasta is nearly done, turn up the heat and/or cover it and wait to let some more liquid absorb.
- On the other hand, if the pasta isn’t cooked yet, feel free to add a splash more broth and turn the heat down.
How to make Mediterranean chicken orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot or Dutch oven, add the olive oil, butter, tomatoes, olives, capers, oregano, garlic, and orzo. Cook for a couple of minutes, stirring frequently. Add the wine, letting it bubble for half a minute. Pour in the chicken broth.
Bring to a gentle boil, then reduce the heat and simmer until the orzo is al dente. Make sure to stir it often. Add in the chicken, feta, and spinach. Remove from the heat, and cover until the spinach has wilted. Taste, and add salt & pepper if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my Le Creuset Dutch oven and a budget-friendly Lodge alternative.
- Readers can’t get enough of this garlic press, which avoids chopping and sticky fingers!
- Here’s the angled measuring cups pictured.
Substitutions and variations
- Leave the chicken out if you’re looking for a meatless main or to serve as a side dish.
- For a standalone (no pasta) version, try my Mediterranean Chicken, and for a cold version, try my Mediterranean Orzo Salad.
- Use low-sodium chicken broth if salt is a concern.
What to serve with Mediterranean orzo
- A salad! Try my Super Simple Parmesan Arugula Salad for a really basic (and delicious) pairing.
- Or get a bit creative and make my Creamy Pesto Dressing or this Creamy Balsamic Dressing and toss with your favorite salad greens and vegetables.
- Serve fresh bread on the side with olive oil for dipping, and throw in some dried oregano for a little infusion of Greek flavor.
Leftovers and storage
- Store leftovers of this orzo for 3-4 days in the fridge in a covered container. The pasta will absorb liquid over time.
- Reheat over a low heat in a covered saucepan or in the microwave in intervals while stirring in between.
- I don’t love the texture of thawed cooked pasta, but if you happen to have leftovers, you could try freezing them and see if you like the results.
If you made this Mediterranean orzo with chicken, please leave a star rating and review below! You can also tag me on Instagram to be featured in my stories.
Mediterranean Chicken Orzo
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup little tomatoes (grape, cherry, etc.) cut into halves
- 1/3 cup Kalamata olives pitted and cut into halves
- 1 tablespoon capers drained
- 1/2 teaspoon dried oregano
- 4 cloves garlic minced
- 1 cup uncooked orzo pasta
- 1/2 cup dry white wine
- 2.5 cups chicken broth
- 2 cups cooked shredded/rotisserie chicken
- 2 cups (packed) fresh baby spinach
- 1/2 cup crumbled feta cheese
- Salt & pepper to taste
Instructions
- Add the oil, butter, tomatoes, olives, capers, oregano, garlic, and orzo to a pot over medium-high heat. Once the butter melts, cook for 2 minutes, stirring often.
- Add in the wine and let it bubble for about 30 seconds, then stir in the chicken broth. Let it come to a gentle boil, then continue cooking for 10 minutes, uncovered, stirring fairly often ensuring the orzo doesn't cement to the pot. You will probably need to turn the heat down (to medium or even medium-low). It should simmer vs. boil like crazy, and you don't want the liquid to reduce too much before the orzo is cooked.
- Stir in the chicken, spinach, and feta.
- Take the pot off the heat, and cover it for 3-5 minutes or until the spinach has wilted, the cheese has melted a bit, and more of the broth has been absorbed. Season with salt & pepper if needed and serve immediately.
Notes
- If the pasta is soaking up the liquid too fast (like before the orzo is cooked enough), turn the heat down and/or add another splash of chicken broth. If there’s too much liquid, cover the pot for a bit longer and the orzo will soak it up quickly.
- Capers, olives, and feta can all be salty, and the salt content in chicken broth can vary brand-to-brand. If you’re sensitive to salt, you may want to use low sodium chicken broth. It’s a good idea to taste the end result before adding extra salt to this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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