Name: Mediterranean Creamy Chicken Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon dried oregano; Salt and black pepper, to taste; 3 cloves garlic, minced; 1 cup uncooked orzo pasta; 2 cups low-sodium chicken broth; ½ cup heavy cream; ½ cup sun-dried tomatoes (packed in oil), drained and chopped; 2 cups fresh spinach leaves; ½ cup crumbled feta cheese; Zest and juice of 1 lemon

Hey y'all! Ready for a flavor-packed dinner that'll have everyone coming back for seconds? This Mediterranean Creamy Chicken Orzo is the ultimate one-pot wonder—super creamy, bursting with fresh herbs, juicy chicken, and tender pasta. It’s the kind of recipe that feels like a cozy hug, whether you’re hosting friends, feeding the family, or meal-prepping for a busy week. Let’s get cooking!

Why You'll Love This Mediterranean Creamy Chicken Orzo

One-pot magic: Minimal cleanup with maximum flavor!
Super creamy texture balanced by zesty Mediterranean flavors.
Ready in under 40 minutes—perfect for busy weeknights.
Customizable with your favorite veggies or proteins.
Impressive enough for entertaining guests!

Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 cup (180g) orzo pasta (uncooked)
2 cups (480ml) low-sodium chicken broth
1 cup (240ml) half-and-half or heavy cream
½ cup (75g) sun-dried tomatoes, chopped
½ cup (80g) pitted Kalamata olives, sliced
1 cup (100g) baby spinach, roughly chopped
½ cup (50g) crumbled feta cheese (plus extra for garnish)
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 teaspoon salt
½ teaspoon black pepper
Zest of 1 lemon
Juice of ½ lemon

Directions

Step 1: Sear the Chicken

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.
Add the cubed chicken, sprinkle with half the salt and pepper, and sauté for 4-5 minutes until golden and just cooked through. Transfer to a plate and set aside.

Step 2: Sauté Aromatics

Add the remaining oil to the same pan. Toss in the diced onion and cook for 3 minutes until softened.
Add garlic and sun-dried tomatoes, sauté for 1 minute until fragrant.

Step 3: Cook Orzo

Stir in the uncooked orzo and toast for 1 minute.
Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes until the orzo is al dente and most of the liquid is absorbed.

Step 4: Make it Creamy

Stir in the cream or half-and-half, spinach, olives, oregano, and lemon zest. Simmer gently for 2-3 minutes.

Step 5: Finish and Serve

Return the cooked chicken and any juices into the pan. Fold in feta cheese, fresh parsley, and a squeeze of lemon juice. Simmer for 2 minutes so everything's creamy and hot. Taste and adjust seasoning.
Serve in shallow bowls, topped with extra feta and parsley. Enjoy!

Notes

For extra flavor, use fire-roasted sun-dried tomatoes if available.
If the orzo gets too thick, add a splash more broth to loosen before serving.
You can use rotisserie or leftover chicken to save even more time.

Variations

Vegetarian: Omit chicken and add artichoke hearts or canned chickpeas.
Seafood Twist: Swap chicken for shrimp and adjust the cooking time accordingly.
Low-Carb: Use riced cauliflower in place of orzo for a lighter dish.

Required Equipment

Large skillet or Dutch oven (with lid)
Cutting board and chef’s knife
Measuring cups and spoons
Wooden spoon or spatula

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to maintain the creamy texture. This dish does not freeze well because the creamy sauce may separate.

Suggested Pairings & Serving Recommendations

Pair with a crisp Greek salad and warm pita bread.
Enjoy with a glass of chilled Sauvignon Blanc or rosé.
Add roasted vegetables like zucchini or eggplant for extra Mediterranean flair.

Pro Tips

For extra creaminess, finish with an extra splash of half-and-half just before serving.
Taste and adjust lemon juice at the end for a bright flavor pop.
Don’t overcook the orzo—keep it slightly al dente for the perfect texture.

FAQ

Can I make Mediterranean Creamy Chicken Orzo in advance?: Absolutely! Store in the fridge for up to 3 days and reheat with a splash of cream or broth to keep it creamy.
What can I use instead of orzo?: Try small pasta shapes like ditalini or even pearl couscous for a similar feel.
Is this recipe gluten-free?: No, but you can use gluten-free orzo or substitute with riced cauliflower for a gluten-free option.

Prep Time & Total Time

Prep time: 10 minutes
Cook time: 28 minutes
Total time: 38 minutes