Your typical “chicken and rice” dinner just got a healthy, delicious, low-fuss upgrade. Introducing my One-Pan Mediterranean Chicken Orzo – a hearty and flavorful dish that is the perfect quick and easy weeknight dinner. It comes together with tender, juicy chicken thighs, briny olives, and orzo stewed together in rich chicken broth and a variety of spices. It’s bursting with flavor in every bite, is perfect for meal prep, and is sure to be loved by the entire family!
Friends, what’s your word going into 2025? For me, it’s simple: PEACE. After a rather tumultuous 2024, I am setting the intention that 2025 will be a year full of peace. This year, I went through a divorce, moved into a new house, renovated said house, created hundreds of new recipes, travelled to New York… to say that it was eventual is an understatement. While I’m beyond grateful for all of the adventures that 2024 brought, I am looking to 2025 dreaming of a much quieter year ahead.
Which is why I am so excited to have a repertoire of simple, easy, and delicious one-pan recipes to help bring some peace to the new year. If you haven’t tried any of my one-pan recipes before, then let me let you in on a little secret… they’re the BEST. As the name implies, they come together with only one pan, which means minimal prep, minimal dishes, and one tasty home cooked meal at the end. I love making a one-pan meal (like my Marry Me Chicken Orzo or my Saucy Coconut Chicken) on the days where I’m craving a cozy and comforting meal, but don’t feel like making a complicated dish. Plus, the best part is… nobody will be able to tell just how easy it is! All of my one-pan meals, but especially my One-Pan Mediterranean Chicken Orzo, looks so beautiful once it’s done. If you’re serving it to guests, I promise that they’ll be impressed!
This recipe also happens to be perfect for your weekly meal-prep. If you live alone or are cooking for yourself, one pan makes enough for SIX servings, which could easily be enjoyed as lunch or dinner throughout the week! Plus, the longer that this dish sits, the better it tastes. As it sits, the orzo soaks up all of the delicious chicken juices, making this dish hearty and filled with flavor. My mouth is watering just thinking about it!
What You Need to Make This Mediterranean-Inspired Chicken Dish
- Chicken Thighs: Tender, skin-on chicken thighs are perfect in this recipe. The chicken ends up being perfectly juicy, soaking up just the right amount of the broth and juices, while the skin gets nice and crispy.
- Seasonings: To season the chicken, you’ll need a combination of cumin, garlic powder, oregano, smoked paprika, ground black pepper, and kosher salt. Yum!
- Olive Oil: To cook the chicken, I like to choose a better-for-you oil such as olive oil.
- Onion & Garlic: I always recommend using fresh onion and garlic, whenever possible. The combination of both adds the best flavor to this recipe that truly can’t be replicated!
- Lemon: You’ll need both lemon juice and lemon zest in order to make this recipe!
- Orzo: Orzo is a short-cut pasta that looks like a large grain of rice. It’s a delicious form of pasta to eat when you don’t want to feel super full and sluggish, and tastes reminiscent of classic chicken and rice dishes.
- Chicken Broth: Chicken broth adds a rich and delicious flavor to this orzo. If you want to add in some extra protein, you can also opt for chicken bone broth instead.
- Olives: This recipe calls for two types of olives: Kalamata Olives and Castelvetrano Olives. The combination of both adds the best salty, briny flavor to this dish that truly can’t be beat!
- Garnishes: These are optional, but I love garnishing this One-Pan Mediterranean Chicken Orzo with crumbled feta cheese and a sprinkle of fresh parsley!
How to Make This Hearty & Flavorful One-Pan Meal
To make this recipe, start by preparing the chicken. Add the chicken thighs to a plate and use a paper towel to pat them dry. In a small bowl, combine the seasonings together: the cumin, garlic powder, oregano, smokes paprika, ground black pepper, and kosher salt. Then, rub the chicken thighs generously with olive oil and coat with the seasoning blend.
Next, heat a 10-12 inch cast iron skillet, on the stove, over medium heat, and add in a drizzle of olive oil. Once the oil is hot, add the chicken thighs to the pan, skin-side down. Allow them to cook, undisturbed, for 10 minutes, then flip them to the other side and allow them to cook for another 7-8 minutes. Once the chicken is done, remove it from the heat and transfer it to a plate.
Next, dice the onion, mash the garlic, and grate the lemon zest, and add them to the pan. Allow them to cook in the olive oil and chicken juices for approximately 4-5 minutes, or until the onions have softened. Then, add the orzo to the pan, alongside the chicken broth, making sure that the orzo, onion, and garlic are fully covered. Be sure to scrape up the bottom of the pan, so that none of the onions or garlic stick to it. Add the chicken thighs back to the pan and bring the mixture to a gentle simmer.
Once simmering, reduce the heat to low and add in the chopped olives. Finally, cover the pan and allow it to cook for 15-16 minutes, or until the orzo is fully cooked through and the chicken reaches an internal temperature of 165F.
Once the orzo and chicken are cooked through, remove the cover, stir everything together, and use a spoon to scrape some of the orzo over the chicken. Garnish with crumbled feta cheese and fresh chopped parsley, if desired. Then, serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Cast Iron Skillet a 10-12 inch skillet is perfect for this one-pan recipe!
Ingredients
For the Mediterranean Chicken Orzo:
- 6 Chicken Thighs, skin-on
- 2 Teaspoons Cumin
- 1 Teaspoon Garlic Powder
- 2 Teaspoons Oregano
- 1 Tablespoon Smoked Paprika
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Olive Oil
- 1 Small Onion, diced
- 4 Cloves Garlic, mashed
- 1 Lemon, zested
- 1 Cup Orzo, uncooked
- 2 ½ Cups Chicken Broth
- 2 Lemons, juiced – this is approximately 1/4 cup
- ½ Cup Kalamata Olives, pitted
- ½ Cup Castelvetrano Olives, pitted
For Garnishing:
- Feta Cheese, crumbled
- Fresh Parsley, chopped
Instructions
- To make this recipe, start by preparing the chicken. Add the chicken thighs to a plate and use a paper towel to pat them dry.
- In a small bowl, combine the seasonings together: the cumin, garlic powder, oregano, smokes paprika, ground black pepper, and kosher salt.
- Then, rub the chicken thighs generously with olive oil and coat with the seasoning blend.
- Next, heat a 10-12 inch cast iron skillet, on the stove, over medium heat, and add in a drizzle of olive oil.
- Once the oil is hot, add the chicken thighs to the pan, skin-side down. Allow them to cook, undisturbed, for 10 minutes, then flip them to the other side and allow them to cook for another 7-8 minutes. Once the chicken is done, remove it from the heat and transfer it to a plate.
- Next, dice the onion, mash the garlic, and grate the lemon zest, and add them to the pan. Allow them to cook in the olive oil and chicken juices for approximately 4-5 minutes, or until the onions have softened.
- Then, add the orzo to the pan, alongside the chicken broth, making sure that the orzo, onion, and garlic are fully covered. Be sure to scrape up the bottom of the pan, so that none of the onions or garlic stick to it.
- Add the chicken thighs back to the pan and bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low and add in the chopped olives.
- Finally, cover the pan and allow it to cook for 15-16 minutes, or until the orzo is fully cooked through and the chicken reaches an internal temperature of 165F.
- Once the orzo and chicken are cooked through, remove the cover, stir everything together, and use a spoon to scrape some of the orzo over the chicken.
- Garnish with crumbled feta cheese and fresh chopped parsley, if desired. Then, serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This turned out great! Im the only olive lover in my family but they all loved this dish after picking them out of course. I liked the dish as a whole. Thank you will definitely make again.
Thank you so much Kimberly! Glad everyone loved it (sans olives of course!).