Easy One Pot Chicken Orzo – 30-Minute Dinner

I don't know about you, but my weeknights are a whirlwind. Between school runs, work deadlines, and trying to squeeze in a workout, the last thing I want is a sink full of pots and pans. That's why I created this One Pot Mediterranean Chicken and Orzo – it's a complete, satisfying meal that cooks in a single skillet, so you can spend less time scrubbing and more time with your family.

This dish is my go-to when I need a comforting, hearty dinner that feels a little special but doesn't require a culinary degree. The chicken comes out juicy and golden, the orzo soaks up all the savory broth and bright lemon, and the feta and olives add a briny pop that takes it over the top. It's the kind of meal that makes you look forward to leftovers – if there are any!

I first made this on a busy Tuesday when I had a half-lemon, some chicken thighs, and a box of orzo begging to be used. I threw everything in one pan, and the result was so good that it immediately became a regular in my rotation. Now, it's my answer to 'What's for dinner?' on those chaotic evenings.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken thighs

Thighs stay juicy and flavorful. You can use chicken breasts, but reduce cooking time by 5 minutes.

2 tablespoons olive oil

Use a good-quality extra virgin olive oil for the best flavor. You can substitute avocado oil.

1 medium yellow onion, diced

Adds a savory base. You can use shallots or leeks for a milder flavor.

4 cloves garlic, minced

Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.

1 cup (200g) dried orzo pasta

Orzo is a small rice-shaped pasta. You can substitute with pearl couscous or small pastina.

1 (14.5 oz) can diced tomatoes, undrained

Fire-roasted diced tomatoes add extra smoky flavor. Use regular if preferred.

2 cups (480ml) low-sodium chicken broth

Low-sodium allows you to control the salt. Vegetable broth works for a vegetarian version.

1 teaspoon dried oregano

Dried oregano is a Mediterranean staple. You can use 1 tablespoon fresh oregano, chopped.

1 teaspoon paprika

Adds warmth and color. Smoked paprika gives a deeper, smokier flavor.

1/2 teaspoon salt, plus more to taste

Adjust to your preference, especially if using regular broth.

1/4 teaspoon black pepper

Freshly ground black pepper is best.

1 lemon, juiced and zested

Fresh lemon brightens the whole dish. Bottled lemon juice can be used in a pinch.

1/2 cup (75g) crumbled feta cheese

Feta adds a salty, creamy finish. You can use goat cheese or omit for dairy-free.

1/4 cup chopped fresh parsley, for garnish

Fresh parsley adds color and freshness. You can use fresh basil or dill.

Tips & Tricks

• Don't overcrowd the pan when browning the chicken: work in batches if needed to get a nice golden crust, which adds flavor.
• Use a large skillet (12-inch) with tall sides to accommodate all the ingredients without spilling.
• Stir the orzo occasionally while it simmers to prevent sticking, and add a splash of broth if it gets too dry.

Step-by-Step Instructions

1. Season and Sear Chicken

Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer and cook for 4-5 minutes per side until golden brown (internal temperature reaches 165°F / 74°C). Transfer to a plate and set aside.

2. Sauté Aromatics

In the same skillet, reduce heat to medium (350°F / 175°C). Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

3. Toast the Orzo

Add the orzo to the skillet and stir to coat with the oil and onion mixture. Cook for 1-2 minutes, stirring occasionally, until the orzo is lightly toasted. This adds a nutty flavor.

4. Add Liquids and Seasonings

Pour in the diced tomatoes with their juices, chicken broth, oregano, paprika, and the remaining 1/2 teaspoon salt. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer (about 212°F / 100°C).

5. Simmer the Orzo

Nestle the seared chicken thighs back into the skillet, pushing them into the liquid. Reduce heat to low (around 180°F / 82°C), cover, and simmer for 15-20 minutes, until the orzo is tender and has absorbed most of the liquid. Stir once halfway through to prevent sticking.

6. Finish with Lemon and Feta

Remove the skillet from heat. Stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper. Scatter the crumbled feta and chopped parsley over the top.

7. Rest and Serve

Let the dish rest for 5 minutes before serving. This allows the orzo to absorb any remaining liquid and the flavors to meld. Serve hot, directly from the skillet.

Delicious Variations

Vegetarian

Omit the chicken and use vegetable broth. Add a can of drained chickpeas for protein.

Add veggies

Sauté a chopped bell pepper or zucchini along with the onion for extra nutrition.

Creamy twist

Stir in 1/2 cup of heavy cream or Greek yogurt at the end for a creamy sauce.

How to Store One Pot Mediterranean Chicken and Orzo

Frequently Asked Questions

I hope this One Pot Mediterranean Chicken and Orzo becomes a favorite in your kitchen as it is in mine. Have you tried it? Let me know in the comments below!

One Pot Mediterranean Chicken and Orzo

One Pot Mediterranean Chicken and Orzo is a flavorful, easy weeknight dinner that comes together in one skillet for minimal cleanup.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup (200g) dried orzo pasta
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups (480ml) low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 lemon, juiced and zested
• 1/2 cup (75g) crumbled feta cheese
• 1/4 cup chopped fresh parsley, for garnish

📋 Instructions

1. 1Season and Sear Chicken — Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer and cook for 4-5 minutes per side until golden brown (internal temperature reaches 165°F / 74°C). Transfer to a plate and set aside.
2. 2Sauté Aromatics — In the same skillet, reduce heat to medium (350°F / 175°C). Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
3. 3Toast the Orzo — Add the orzo to the skillet and stir to coat with the oil and onion mixture. Cook for 1-2 minutes, stirring occasionally, until the orzo is lightly toasted. This adds a nutty flavor.
4. 4Add Liquids and Seasonings — Pour in the diced tomatoes with their juices, chicken broth, oregano, paprika, and the remaining 1/2 teaspoon salt. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer (about 212°F / 100°C).
5. 5Simmer the Orzo — Nestle the seared chicken thighs back into the skillet, pushing them into the liquid. Reduce heat to low (around 180°F / 82°C), cover, and simmer for 15-20 minutes, until the orzo is tender and has absorbed most of the liquid. Stir once halfway through to prevent sticking.
6. 6Finish with Lemon and Feta — Remove the skillet from heat. Stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper. Scatter the crumbled feta and chopped parsley over the top.
7. 7Rest and Serve — Let the dish rest for 5 minutes before serving. This allows the orzo to absorb any remaining liquid and the flavors to meld. Serve hot, directly from the skillet.

👨‍🍳 Chef's Note: This dish is perfect for meal prep – the flavors only get better the next day. Small steps, big change.

Servings: 6

Cuisine: Mediterranean

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.