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One Pan Mediterranean Chicken Orzo recipe, served and ready to eat, easy homemade dish
Thomas Baker

Mediterranean Chicken Orzo One Pan Warm Satisfying Meal Your Family Will Love

Enjoy a hearty and flavorful Mediterranean Chicken Orzo One Pan dish that's perfect for an easy dinner or weeknight dinner. This family dinner recipe brings together tender chicken, juicy cherry tomatoes, and savory olives, all cooked in one pan to minimize cleanup. The Mediterranean orzo skillet combines fresh parsley and crumbled feta for a satisfying meal your loved ones will adore.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 950
Ingredients Notes

Ingredients
  

  • 2 pounds (908g) boneless skinless chicken thighs
  • salt and pepper to taste
  • 4 tablespoons (60ml) extra virgin olive oil
  • 1 large onion diced
  • 6 cloves garlic minced
  • 1 teaspoon crushed hot red pepper flakes
  • 1 1/2 pounds (680g) cherry tomatoes halved
  • 1 pound (454g) orzo
  • 3 1/2 cups (840ml) low-sodium chicken stock
  • 1 tablespoon (22g) honey
  • 1 tablespoon dried greek oregano
  • 2 tablespoons (30ml) lemon juice
  • 1/2 cup (70g) kalamata or gaeta olives pitted, rinsed, and chopped
  • 1/2 cup (57g) crumbled feta
  • 1/2 cup minced flat-leaf Italian parsley

Notes

  • Makes 4 large or 6 moderate sized servings. Chicken breasts can be substituted for chicken thighs. If using breasts, cook them through, cut into bite-sized pieces, and then stir in after the orzo is finished cooking. Any type of olives can be used, but kalamata or gaeta are preferred. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave.