If you’re looking for a meal that’s packed with vibrant flavors, hearty textures, and just the right amount of Mediterranean flair, this Mediterranean Chicken with Orzo recipe will knock your socks off. It’s that perfect middle ground between comfort food and a fresh, health-conscious dish that doesn’t sacrifice taste. Plus, it comes together in about 30 minutes, making it an ideal weeknight dinner. I first stumbled upon this recipe when I was craving something bright, filling, and Mediterranean-inspired—and let me tell you, it has quickly become a household favorite.

I remember the first time I made this, the smell of garlic and white wine sizzling away in the pan was pure heaven. The whole kitchen was filled with these amazing Mediterranean aromas that instantly transported me to a cozy outdoor café somewhere in Santorini (at least in my head!). I’ve always loved how Mediterranean cooking focuses on fresh ingredients and simple techniques, which is exactly what this dish is all about. This recipe hits all the right notes—savory, tangy, a little nutty from the pine nuts, and just the right kick of spice from red pepper flakes (if you’re feeling bold). And the best part? It’s not only delicious but also packed with nutritious ingredients!

Mediterranean Chicken Recipe With Orzo Recipe

🍳 Why this Mediterranean chicken with orzo is a game-changer

This recipe is a total win for a few reasons. First, it’s easy to make but feels impressive enough to serve at a dinner party. The combination of seared chicken breasts, juicy tomatoes, and tangy kalamata olives is perfectly balanced. Plus, the orzo—those little rice-shaped pasta bits—soaks up all the incredible flavors from the pan, making every bite satisfying and flavorful.

If you’re a fan of meal prepping, this dish also keeps really well in the fridge. The flavors actually deepen after a day or two, making it a perfect candidate for leftovers (if there are any!). And for anyone trying to eat a bit healthier, swapping regular pasta for whole wheat orzo adds some extra fiber and nutrients without losing that comforting, carb-y feel.

A little story: how I fell in love with Mediterranean cooking

I’ve always been a fan of Mediterranean food, but it wasn’t until I traveled to a little seaside town in Greece that I truly understood how magical the cuisine could be. One evening, at a family-run taverna, I ordered a dish similar to this one. The simplicity of the ingredients—fresh tomatoes, local olives, and tender chicken—blew me away. The meal was so comforting yet light, and I felt completely satisfied without the heavy feeling you sometimes get from richer foods. That’s when I knew I had to bring a piece of that Mediterranean magic back into my own kitchen.

When I recreated this Mediterranean chicken with orzo recipe at home, I was instantly reminded of that trip. There’s something about the combination of garlic, tomatoes, and white wine that just feels timeless. It’s no wonder Mediterranean diets are so popular—not only do they taste great, but they’re also good for you!

The Mediterranean touch: where this recipe comes from

Mediterranean cuisine is all about balance, using fresh ingredients to create simple yet flavorful dishes. Many recipes center around olive oil, fresh vegetables, lean proteins (like chicken or fish), and grains. This particular recipe draws inspiration from the many pasta and chicken dishes you’d find across Greece and southern Italy. The use of orzo—a pasta that’s often mistaken for rice—adds a fun twist, making it hearty but still light.

Over time, Mediterranean dishes have evolved, especially as they’ve been shared across different cultures. While this recipe is a bit of a modern take (thanks to the addition of white wine and pine nuts), it stays true to the spirit of Mediterranean cooking, focusing on fresh, whole foods and minimal fuss.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Chicken breasts: The star of the show! Thinly sliced and pounded chicken breasts cook up fast and get a gorgeous sear. You can easily swap in boneless chicken thighs for a juicier alternative, but you’ll need to adjust the cooking time slightly.
Whole wheat orzo: This small pasta is a great choice for absorbing all the flavors of the dish. If you don’t have orzo on hand, feel free to use couscous or even quinoa for a gluten-free option. The texture will be different, but the flavors will still be fantastic!
Grape tomatoes: Their sweetness balances the tangy olives and feta. Cherry tomatoes work just as well, and in a pinch, you could use canned diced tomatoes, though fresh will give you that burst of flavor.
Kalamata olives: These briny, rich olives add depth and a bit of a salty kick. If you’re not a fan of olives (I know, they can be divisive!), you could leave them out or replace them with capers.
Spinach: A great way to sneak in some greens! Kale or arugula would work here too, though they’ll have a slightly stronger flavor.
Pine nuts: These little guys add a lovely crunch, but they’re optional. If you’re nut-free, skip them or substitute sunflower seeds for a similar texture.
White wine: This helps deglaze the pan and adds a subtle acidity. If you’d rather not use wine, chicken broth is a great alternative.

Kitchen gear: what you need (and what you can totally skip)

To pull this dish together, you’ll need a few basics:

A large skillet or pan: You’ll want something big enough to cook both the chicken and the orzo mixture without overcrowding. A cast-iron skillet works beautifully here because it holds heat well, but any large pan will do.
A medium saucepan: For cooking the orzo. If you don’t have one, you could also cook the orzo in the skillet after you’ve seared the chicken, but that would add a bit more time.
A good knife: For chopping all those delicious ingredients—especially the tomatoes and spinach. Trust me, it makes all the difference to have a sharp, reliable knife in the kitchen!
Tongs or a spatula: For flipping the chicken and stirring the orzo. Tongs give you better control when searing chicken, but a spatula will work just fine in a pinch.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Cook the orzo: Start by bringing a small pot of water to a boil and cooking your orzo according to the package instructions. Whole wheat orzo typically takes around 8-10 minutes. Drain it once it’s cooked and set aside.
Sear the chicken: While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with a little salt and pepper, and then sear it for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside. (Pro tip: Don’t overcrowd the pan, or the chicken won’t brown properly!)
Create the sauce: In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for about 1 minute until fragrant—don’t let it burn! Next, toss in the halved tomatoes and the white wine. Let it simmer for about 5-10 minutes until the tomatoes soften and the wine reduces. You’ll notice the sauce thickens and becomes incredibly fragrant.
Mix it all together: Once the tomatoes are soft, stir in the cooked orzo, chopped spinach, kalamata olives, pine nuts, and your herbs and spices (oregano, basil, parsley, red pepper flakes). Toss everything together until it’s well combined and the spinach wilts. Don’t forget to season with a bit more salt and pepper to taste.
Serve it up: Plate the orzo mixture and top with your seared chicken breasts. If you like feta (I highly recommend it!), sprinkle some crumbled feta on top for a tangy, creamy finish. Enjoy!

Variations I’ve tried and loved

Vegan version: Swap out the chicken for tofu or chickpeas and use vegetable broth instead of white wine. You can skip the feta or use a plant-based version—there are some great vegan feta options out there!
Low-carb option: Instead of orzo, try using cauliflower rice. It won’t have the same texture, but it will cut down on the carbs and still absorb all those great flavors.
Seasonal twists: In the summer, I like to add roasted zucchini or eggplant to the mix. In the winter, roasted butternut squash brings a cozy sweetness that pairs perfectly with the salty olives and tangy tomatoes.

How to serve this dish like a pro

For a casual dinner, I love serving this Mediterranean chicken with orzo in shallow bowls—this way, all the juices from the tomatoes and wine get soaked up by the orzo. A sprinkle of fresh parsley and a few extra crumbles of feta on top makes it look fancy with very little effort. If you want to go all out, you could serve this with a side of warm, crusty bread to mop up any leftover sauce, and a light green salad on the side adds freshness.

Drink pairings to elevate your meal

Personally, I love pairing this dish with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. The acidity of the wine complements the tomatoes and olives beautifully. If you’re more of a red wine person, a light-bodied Pinot Noir would work nicely too. Not into wine? A sparkling water with a slice of lemon or a light herbal tea would be equally refreshing.

Leftovers? Yes, please!

If you’re lucky enough to have leftovers, they store beautifully in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors will have deepened by the next day, making it even more delicious! Just be sure to add a splash of water or broth when reheating to keep the orzo from drying out.

Scaling the recipe

Need to feed a crowd? No problem! This recipe easily doubles or even triples. Just be mindful of the pan size—if you overcrowd the pan when cooking the chicken, it’ll steam instead of sear. You may need to cook the chicken in batches if making a larger quantity.

Common issues (and how to avoid them)

Dry chicken: Be sure not to overcook the chicken. Thinly slicing and pounding it helps, but you still want to keep an eye on it. Cooking it for 5-7 minutes per side should do the trick, but always check to make sure it’s cooked through.
Sauce too thick? If the sauce reduces too much or looks too dry, just add a splash of chicken broth or more white wine.

Give it a try!

I hope this Mediterranean chicken with orzo brings a little sunshine into your kitchen! It’s a dish that feels special enough for a weekend but easy enough to whip up on a busy weeknight. And don’t be afraid to play around with the ingredients—add your favorite veggies, try different herbs, or even mix up the protein. This recipe is super adaptable, so make it your own!

Frequently asked questions

Can I make this gluten-free?
Yes! You can swap the orzo for gluten-free pasta, quinoa, or even rice.

What can I use instead of chicken?
Tofu, shrimp, or even chickpeas would be great alternatives if you want to change it up or make it vegetarian.

Can I use a different type of wine?
Of course! A light red wine could work, but stick with dry varieties to avoid overwhelming the dish with sweetness.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave with a splash of water or broth.

What if I don’t like olives?
No problem! You can leave them out or substitute them with capers for a similar briny kick.