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
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
Instructions
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1Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with oregano, salt, and pepper. Cook chicken until browned and cooked through, about 5-6 minutes. Remove and set aside.
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2In the same skillet, add garlic and orzo. Sauté for 1-2 minutes until fragrant and orzo is lightly toasted.
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3Pour in chicken broth and bring to a simmer. Reduce heat and cook, stirring occasionally, until orzo is al dente and most liquid is absorbed, about 9-10 minutes.
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4Lower the heat and stir in heavy cream, sun-dried tomatoes, and spinach. Cook until spinach is wilted, 2-3 minutes.
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5Return chicken to the skillet, add lemon zest and juice, and mix well. Top with crumbled feta before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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