An easy, creamy & dreamy Greek-inspired one-pan chicken and orzo skillet dinner!

This one-pan Mediterranean chicken and orzo skillet is a hearty, one-pan weeknight dinner loaded with sun-dried tomatoes, baby spinach, and tangy feta. Made with tender chicken breast, creamy orzo, and bold Greek flavors, it comes together in under an hour for a comforting, family-friendly meal. Serve with fresh lemon and parsley for a bright finish.

If you’re looking for a quick, one-pot dinner, this is it. The chicken is juicy, the orzo is soft, and the spinach adds heartiness, while the sauce is packed with warm spices and the sweet, tangy, concentrated flavor of sun-dried tomatoes. It’s perfect for a busy weeknight and tastes better than any takeout.

Why is this better than takeout?

Juicy, tender chicken

Hearty, wilted spinach

Warm, herby, bright,

Creamy, saucy, tender orzo

Sweet, tangy, chewy

Rich sundried tomatoes

Soft, creamy feta

What do I need to make one-pan Mediterranean chicken and orzo skillet?

Chicken breast -cubed or cut into strips, or you can substitute boneless chicken thighs for extra tenderness.

Onion -finely chopped so it’s not too much bigger than the pasta and can mix in seamlessly.

Salt and pepper – orzo isn’t seasoned, so you can add a generous amount without this dish becoming too salty.

Flour –to dredge the chicken and fry for a bit of crispiness.

Garlic cloves -grated or minced to melt into the onions and sauce.

Dried oregano -this gives the sauce bold, earthy herb flavor, and I love it with

Dried coriander -pairs perfectly with oregano and adds a bright, citrusy pepperiness.

Crushed red pepper flakes – my family likes a little heat, but you can use as much or as little as you want.

Uncooked orzo pasta -I like to cook the orzo right in the dish so it soaks up all the delicious flavors of the chicken, veggies, and herbs.

Sun-dried tomatoes -finely chopped and for more flavor, use marinated sun-dried tomatoes packed in oil.

Kalamata olives -pitted and roughly chopped. These are optional, but the meaty, brininess they add is perfection.

Baby spinach leaves – the leaves are smaller and wilt beautifully into the sauce. However, you can chop any spinach you have or use thawed frozen spinach.

Chicken broth – I add flavor wherever I can, but you can use water or vegetable broth instead.

Juice of 1 lemon – this doesn’t make it lemony, but adds the perfect amount of acid to brighten everything.

Heavy cream -to create an extra creamy sauce, or you can use half-and-half to lighten the dish.

Feta cheese -crumbled from a block to avoid tasteless pre-crumbles and measured from the heart. Here’s the sheep’s milk feta I use.

Olive oil – to fry the chicken and sauté the onions and garlic.

Fresh parsley – for garnish to add fresh herb and color to the entire dish.

Lemon wedges -to serve alongside the finished dish if anyone would like an extra squeeze.

What’s the best way to cook the chicken?

Season the chicken with salt and pepper, then lightly dredge each piece in flour. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, until golden and mostly cooked through. Transfer to a plate and set aside.

How do I cook the orzo?

Add the finely chopped onion to the skillet and cook until soft and golden, about 4–5 minutes. Stir in the grated garlic and cook just until fragrant, about 30 seconds. Add the orzo to the pan and stir for 1 to 2 minutes, allowing it to toast slightly in the oil. Stir in the sun-dried tomatoes, olives (if using), oregano, coriander, salt, pepper, and crushed red pepper flakes. Pour in the chicken broth and freshly squeezed lemon juice. Bring to a boil, then cook uncovered for 10 minutes, stirring occasionally.

How do I pull it all together?

Add the spinach, return the chicken to the skillet, and pour in the cream. Stir everything together and cook for 8 more minutes, or until the orzo is tender and creamy. Crumble the feta into the skillet and gently stir to warm through.

What’s the best way to serve one pan Mediterranean chicken and orzo skillet?

Garnish with chopped parsley, lemon wedges, and extra feta or parmesan and serve warm.

Can I meal prep this dish?

This one-pan creamy orzo skillet reheats beautifully—add a splash of broth or water before warming.

Can I make this vegetarian?

Yes! Just omit the chicken and use vegetable broth for the orzo.

Do you have more orzo pasta dishes?

Lemony Chicken & Orzo Skillet

Shrimp Saganaki & Orzo

Summertime Mediterranean Orzo Salad

Lemony Orzo with Feta & Pesto

30 Minute Spinach, Feta, & Chicken Orzo

Orzo with Olives & Feta: Greek Kritharoto

Watch the Video:

One-Pan Mediterranean Chicken and Orzo Skillet with Spinach and Feta

Yield: serves 5

This Mediterranean chicken and orzo skillet is a hearty, one-pan weeknight dinner loaded with sun-dried tomatoes, baby spinach, and tangy feta. Made with tender chicken breast, creamy orzo, and bold Greek flavors, it comes together in under an hour for a comforting, family-friendly meal. Serve with fresh lemon and parsley for a bright finish.

Ingredients

2 pounds chicken breast, cubed or cut into strips
1 small onion, finely chopped
Salt and pepper, to taste
Flour, for dredging
4 to 5 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon dried coriander
Crushed red pepper flakes, to taste
2 cups uncooked orzo pasta
1/2 cup finely chopped sun-dried tomatoes
Kalamata olives, pitted and roughly chopped (optional)
8 ounces baby spinach leaves
5 cups chicken broth
Juice of 1 lemon
1 cup heavy cream
7 ounces feta cheese, crumbled
Olive oil, for sautéing
Fresh parsley and lemon wedges, for garnish
Additional feta or parmesan cheese, for serving

Instructions

Season the chicken with salt and pepper, then lightly dredge each piece in flour.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, until golden and mostly cooked through. Transfer to a plate and set aside.

Add the finely chopped onion to the skillet and cook until soft and golden, about 4–5 minutes.

Stir in the grated garlic and cook just until fragrant, about 30 seconds.

Add the orzo to the pan and stir for 1 to 2 minutes, allowing it to toast slightly in the oil.

Stir in the sun-dried tomatoes, olives (if using), oregano, coriander, salt, pepper, and crushed red pepper flakes.

Pour in the chicken broth and freshly squeezed lemon juice. Bring to a boil, then cook uncovered for 10 minutes, stirring occasionally.

Add the spinach, return the chicken to the skillet, and pour in the cream. Stir everything together and cook for 8 more minutes, or until the orzo is tender and creamy.

Crumble the feta into the skillet and gently stir to warm through.

Garnish with chopped parsley, lemon wedges, and extra feta or parmesan. Serve warm.

Notes

This one-pan creamy orzo skillet reheats beautifully—just add a splash of broth or water before warming. For more flavor, use marinated sun-dried tomatoes packed in oil. You can also substitute boneless chicken thighs for extra tenderness or use half-and-half to lighten the dish. To make it vegetarian, omit the chicken and use vegetable broth.

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One-Pan Mediterranean Chicken and Orzo Skillet with Spinach and Feta

Why is this better than takeout?