I used to have a little bit of a bias against one-pan meals. So many of them promised convenience but delivered on… well, mush. Everything would end up tasting the same, and the vibrant flavors I love just got lost in the pot.
As a researcher (and a mom!), I needed a solution that was both practical for a Tuesday night and genuinely exciting to eat. This Mediterranean Chicken and Orzo skillet is that solution.
It’s a complete, satisfying meal in one pot, but it tastes complex. You get the juicy, lemon-herb chicken, the bright burst of tomatoes, the salty olives, and the hearty, whole-wheat orzo. It’s nourishing, packed with protein and fiber, and tastes like sunshine.
A Truly Satisfying (and Easy) One-Pan Meal
What I love most about this recipe is how it layers flavor without dirtying a dozen bowls. Searing the chicken first builds that golden-brown crust, which is the foundation of the whole dish.
Then, we toast the orzo. This is a small step, but it’s key! It gives the whole-wheat orzo a nutty, rich flavor and helps it stay firm, not mushy. It’s a great choice for a balanced meal that keeps you feeling full and energized, thanks to all the fiber from the whole grains and zucchini.
This is the kind of nourishing, whole-food cooking I lean on. It’s a fantastic one pan orzo recipe that doesn’t compromise on taste.
How This Chicken Orzo Skillet Comes Together
The process is straightforward, and it all happens in that one glorious skillet.
1. Sear the Chicken: You’ll start by searing the seasoned, lemon-herb chicken thighs until they’re deeply golden. This isn’t about cooking them through—just getting that amazing color. Set them aside.
2. Sauté & Bloom: In the same pan, you’ll soften the onion and zucchini, then add the garlic. Once it’s fragrant, the cherry tomatoes go in. Let them cook until they just start to burst and release their juices.
3. Toast & Simmer: Stir in the whole-wheat orzo to toast it, then add the broth and olives. The seared chicken goes right back on top to finish cooking in the simmering orzo, soaking up all that flavor.
4. Finish Bright: A quick trip under the broiler (if your skillet is oven-safe!) gives the chicken a beautiful finish. The final, non-negotiable step is a big squeeze of fresh lemon juice and a shower of parsley. It wakes everything up!
A Few of My Favorite Tips & Variations
After testing this recipe a few times, I’ve found a few things that make it even better:
- Don’t Skip the Rest: Letting the skillet rest for 5 minutes after cooking is crucial. The orzo absorbs the last bit of savory broth, and the chicken juices settle.
- Cheese, Please: If you’re a cheese lover, a sprinkle of crumbled feta or goat cheese at the very end is fantastic.
- Add More Greens: Want to boost the veg? Stir in two big handfuls of fresh spinach at the very end, right after you add the lemon juice. It will wilt perfectly.
- Make it a Meal: This is a hearty dish on its own, but it’s wonderful with a crisp side. I often serve it with my quick 15-Minute Mediterranean Salad or start the meal with a Smoky Eggplant Dip and some whole-grain crackers.
- Love One-Pan Meals? If you’re a fan of easy, all-in-one dinners like this, you should also try my Go-To Sheet Pan Mediterranean Chicken. It’s another weeknight lifesaver!
Quick Questions About This Mediterranean Chicken Recipe
Can I use chicken breast?
Yes, but I highly recommend chicken thighs for this. They stay much juicier and more flavorful in a one-pan simmer. If you use breasts, be careful not to overcook them, and make sure they reach 165°F (74°C).
What if I don’t have an oven-safe skillet?
No problem! Just skip the final broiling step. The dish will still be delicious. The chicken will be fully cooked from the simmering step.
What other whole-wheat pasta can I use?
If you can’t find whole-wheat orzo, any small whole-wheat pasta shape (like ditalini or small shells) will work. Just check the package directions, as the simmering time might change slightly.
Mediterranean Orzo Skillet with Lemon-Herb Chicken
Ingredients
For the Lemon-Herb Chicken
- 1.5 lbs boneless skinless chicken thighs, cut into 2-inch chunks
- 2 cloves garlic finely minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh oregano
- 1 tsp lemon zest
- 0.25 tsp crushed red pepper flakes optional
- 2 tbsp extra virgin olive oil
- 0.25 tsp sea salt
- 0.5 tsp freshly ground black pepper
For the Orzo Skillet
- 2 tbsp extra virgin olive oil
- 1 large red onion thinly sliced
- 1 medium zucchini finely diced
- 2 cloves garlic finely minced
- 1.5 pints cherry or grape tomatoes
- 1.5 cups uncooked whole-wheat orzo
- 0.5 cup pitted Kalamata olives halved
- 3 cups low-sodium chicken broth
For Finishing & Garnish
- 0.25 cup fresh lemon juice
- 0.25 cup chopped fresh flat-leaf parsley
- Fresh oregano leaves
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken, the 2 cloves minced garlic from the Chicken section, rosemary, oregano, lemon zest, red pepper flakes (if using), 2 tablespoons olive oil, sea salt, and black pepper; toss to coat.
- Sear the Chicken: Heat 2 tablespoons olive oil in a large 12-inch oven-safe skillet over medium-high. Add chicken in a single layer; sear 3–4 minutes per side until deeply golden. Transfer to a clean plate (not fully cooked).
- Sauté the Vegetables: Reduce heat to medium. Add the sliced red onion; cook 4–5 minutes until softened. Add the diced zucchini and the 2 cloves minced garlic from the Orzo Skillet; cook 2 minutes until fragrant.
- Blister and Toast: Add the cherry tomatoes; cook ~5 minutes, stirring occasionally, until blistered and beginning to burst. Stir in the whole-wheat orzo; toast 1 minute.
- Simmer the Orzo: Pour in the low-sodium chicken broth, scraping up browned bits. Stir in the halved Kalamata olives; bring to a simmer.
- Cook Together: Nestle the seared chicken and any juices into the orzo. Reduce heat to low, cover, and simmer 12–15 minutes, until the orzo is tender, most liquid is absorbed, and the chicken reaches 165°F (74°C).
- Broil and Rest: Position an oven rack ~6 inches from the heat source and preheat the broiler. Uncover and broil 2–3 minutes, watching closely, until the chicken tops are lightly browned. Remove and rest 5 minutes.
- Finish and Serve: Stir in the fresh lemon juice. Garnish with parsley and oregano.
Notes
- Toasting the Orzo: Don't skip the step of toasting the orzo in the pan before adding liquid. It enhances its nutty flavor and helps it maintain a pleasant texture.
- Ingredient Prep: Having all your vegetables chopped and ingredients measured before you start cooking will make the process smooth and seamless, as the steps move quickly.
- Pan Selection: A cast-iron skillet is ideal as it retains heat evenly for a great sear and can go directly from the stovetop to under the broiler.
Nutrition Information
(per serving, approximately)- Calories: 554 kcal
- Protein: 35 g
- Total Carbohydrate: 40 g
- Dietary Fiber: 8 g
- Total Sugars: 4 g (0 g Added Sugar)
- Total Fat: 27 g
- Saturated Fat: 4 g
- Sodium: 395 mg
I hope this vibrant, easy skillet meal makes your week a little more delicious! It’s become a true staple in our house, and I love that it’s a meal I can feel great about serving. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
