This one-skillet Mediterranean chicken recipe brings the vibrant flavors of the Mediterranean coast right to your dinner table! Tender chicken thighs are seasoned with aromatic oregano and paprika, then paired with lemony orzo, fresh spinach, and chickpeas for a healthy Mediterranean recipe that's both satisfying and nutritious.
If you think comfort food can't be healthy, this one skillet Mediterranean chicken will change your mind. The combination of protein-rich chicken, fiber-packed chickpeas, and fresh vegetables creates a perfectly balanced meal that's as good for you as it tastes!
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🗝️ Recipe's key points
- It's a true one-pot wonder that comes together in just 30 minutes, perfect for busy weeknights
- The dish combines lean protein, whole grains, and vegetables for a complete, nutritious meal
- The bright lemon and oregano flavors give this Mediterranean chicken recipe its distinctive taste
- It's versatile and can be made dairy-free by just omitting the feta cheese
If you're looking for a family-friendly dinner that is full of flavor, this Mediterranean chicken is your answer. The combination of bright citrus, tender chicken, and perfectly cooked orzo creates a restaurant-worthy meal that comes together easily.
🛒 Ingredients
This is an overview of the healthy Mediterranean recipe ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Boneless chicken thighs: They stay more tender and juicy than breast meat. You can substitute chicken breasts, but reduce cooking time by 2-3 minutes
- Seasonings: dried oregano, paprika, kosher salt, red pepper flakes, garlic - Provides classic Mediterranean flavor. Greek oregano is ideal, but Italian works well too
- Extra-virgin olive oil: Choose a good-quality oil that can handle medium-high heat
- Grape tomatoes: These hold their shape better than larger tomatoes. Cherry tomatoes work equally well
- Lemon juice: Must be freshly squeezed for the brightest flavor. You'll need about 2 medium lemons
- Baby spinach: Adds color and nutrients. Baby spinach is most tender, but regular spinach works too
- Orzo pasta: This rice-shaped pasta is traditional. Cook it just until al dente as it will continue cooking in the skillet
- Chickpeas (Garbanzo beans): Add protein and fiber. Use canned for convenience, just drain and rinse well
- Feta cheese: Traditional Greek feta made from sheep's milk has the best flavor, but any feta will work
🗒 Instructions
This is an overview of the one-skillet chicken and lemon orzo instructions. Full instructions are in the recipe card at the bottom of the page.
- Begin by seasoning your chicken thighs generously with dried oregano, paprika, salt, and red pepper flakes. Make sure to season both sides evenly for consistent flavor.
- Heat your skillet over medium heat for 2-3 minutes until hot.
- Add 2 tablespoons olive oil and carefully place the seasoned chicken thighs in the pan. Cook undisturbed for 5 minutes until golden brown. Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.
- In the same skillet, add half of your halved grape tomatoes, minced garlic, and 1 teaspoon dried oregano. Cook for 2 minutes until the tomatoes begin to soften and release their juices.
- Add the fresh spinach to the skillet and stir until it just begins to wilt, about 1 minute. The heat from the pan will continue to cook it perfectly.
- Pour in the cooked orzo and drained chickpeas, stirring to combine. The orzo will begin to absorb all the flavorful juices from the pan.
- Add 3 tablespoons of fresh lemon juice and the remaining tomatoes. Stir everything together and heat through for 2-3 minutes.
- While the orzo mixture is heating, prepare the feta mixture by combining the cubed feta, olive oil, lemon juice, and dried oregano in a small bowl.
- Slice the chicken thighs into bite-sized slices.
- Fold half of the feta mixture into the orzo, then arrange the sliced chicken thighs on top of the orzo. Finally, top the dish with the remaining feta mixture and sprinkle with fresh oregano. Taste and adjust seasoning with salt and black pepper as needed.
🥫 Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop further overnight, making this Mediterranean chicken even more delicious the next day!
To freeze, let the dish cool completely, then store in freezer-safe containers for up to 2 months. Keep in mind that the orzo may become slightly softer after thawing. For best results, freeze the chicken and orzo mixture separately from the feta cheese mixture, then add fresh feta when reheating. Thaw overnight in the refrigerator and reheat gently over medium-low heat, adding a splash of chicken broth if needed to restore moisture.
📚 Variations
- Dairy-free: Omit the feta cheese entirely or replace it with dairy-free alternatives like marinated tofu cubes or dairy-free feta. You can also add extra olives for a salty bite that mimics the feta.
- Protein Options: You can use chicken breasts for a leaner option. Just reduce cooking time by 2-3 minutes to prevent them from becoming dry. Shrimp or white fish can also work beautifully in this dish.
- Gluten-free: Replace the orzo with quinoa, rice, or gluten-free orzo pasta. If using quinoa or rice, cook them separately according to package instructions before adding to the skillet.
- Extra Vegetables: Transform this into an even more veggie-packed meal by adding diced zucchini, bell peppers, or eggplant when cooking the tomatoes. You can also stir in marinated artichoke hearts or sun-dried tomatoes for extra Mediterranean flair.
👩🏻🍳 Tips
- Cook the orzo just until al dente, as it will continue to soften slightly when combined with the other ingredients
- Don't move the chicken while it's cooking to achieve that perfect golden crust
- Let the chicken rest for 5 minutes before slicing for the juiciest results
- Feel free to add extra vegetables like bell peppers or zucchini to make this healthy Mediterranean recipe even more nutritious
🤔 FAQs
Orzo is a small, rice-shaped pasta that's popular in Mediterranean cuisine. Despite looking like rice, it's actually made from wheat flour just like regular pasta. It cooks quickly and has a tender, chewy texture that makes it perfect for one-pot dishes like this Mediterranean chicken recipe.
Yes, you can substitute chicken breasts for thighs in this recipe. Since chicken breasts are leaner, reduce the cooking time by 2-3 minutes per side to prevent them from becoming dry. You'll know they're done when they reach an internal temperature of 165°F (74°C).
Yes! This Mediterranean chicken recipe is packed with nutritious ingredients. It features lean protein from the chicken, fiber from the chickpeas, vitamins and minerals from the fresh vegetables, and heart-healthy fats from the olive oil. The Mediterranean diet is praised by health experts!
While fresh lemon juice provides the best flavor, you can substitute it with white wine vinegar or apple cider vinegar. Use half the amount called for in the recipe, as vinegar is more potent than lemon juice.
If you can't find orzo or want to try something different, there are several alternatives. Small pasta shapes like acini di pepe or couscous work well. For a gluten-free option, try quinoa or rice. Keep in mind that cooking times may vary with different grains, so adjust accordingly.
📗 Related Recipes
For more Mediterranean flavors, you'll want to try these dishes:
🍽 What to serve with Mediterranean Chicken and Lemon Orzo Pasta
This one skillet Mediterranean chicken is already a complete meal, but you can enhance it with some delicious sides:
- Mediterranean Chickpea Salad, Tomato and Cucumber Salad, or a crisp green salad with Greek Dressing would be perfect starters.
- Warm Pita Bread or Mediterranea Flatbread is perfect for soaking up the lemony sauce. You could also serve Homemade Hummus or Baba Ghanoush for dipping!
- A glass of crisp white wine, such as a Greek Assyrtiko or a light Pinot Grigio, pairs beautifully with the lemony flavors
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Deep skillet
- Chef's knife
- Cutting board
- Liquid measuring cup
- Measuring spoons
- Tongs
📞 Chiacchierata (chat)
You know how it goes—you’re craving something with Greek flair, but not in the mood to chase down a dozen specialty ingredients or spend all day in the kitchen. Well, that’s exactly how this little gem came to life.
We were in cerca di (on the hunt for) something Mediterranean—herby, comforting, and full of flavor—and this skillet did tutto il lavoro (all the work) with hardly any fuss! One bite in and we looked at each other like, “Why haven’t we made this sooner?!”
This Mediterranean chicken recipe embodies the spirit of "la dolce vita" through its simplicity and harmony. Cook with care, savor each bite, and take time to enjoy the company. Bring the essence of Italy to your table with this delightful dish, and relish the moments of togetherness it inspires.
It’s now officially earned a spot in our weekly dinner rotation—easy, delicious, and makes us feel like we’re dining somewhere between Athens and the Amalfi Coast.
Buon appetito e kalí órexi, amici! 🧡🍷🇮🇹🇬🇷
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Mediterranean Chicken and Lemon Orzo Pasta (30 Minutes, One-Pot)
Equipment Needed
Ingredients
Chicken Seasoning
- 1.5 lb skinless boneless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Greek Lemon Orzo
- 1 tablespoon olive oil
- 8 oz grape tomatoes sliced in half
- 5 cloves garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 5 oz fresh spinach chopped
- 3 tablespoons lemon juice freshly squeezed
- 2 cups orzo pasta cooked al dente
- 15 oz chickpeas canned drained and rinsed
Feta cheese mixture:
- 6 oz feta cheese diced into small cubes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon dried oregano
- 2 tablespoons fresh oregano chopped
- fresh oregano for garnish
Instructions
Season and cook the chicken
- Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes.
- Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil and chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed, making sure the oil does not burn. If the skillet gets too hot (depending on your stovetop), reduce the heat to low-medium. You don't want the chicken's juices to burn, as you will use them to flavor the rice.
- Flip the chicken thighs, lower the heat to medium-low, and cook for about 5 more minutes or longer, without moving them, until thoroughly cooked.
- The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
Greek lemon orzo
- In the same, now empty, skillet, add half of the halved grape tomatoes, minced garlic, 1 teaspoon of dried oregano, ¼ teaspoons of salt, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes, until they soften and release juices.
- Stir in fresh spinach until it wilts.
- Add cooked orzo and drained chickpeas.
- Add 3 tablespoons of freshly squeezed lemon juice and the remaining uncooked halved grape tomatoes. Reheat on medium heat, stirring everything to combine. Add 1 extra tablespoon of olive oil if you like.
Seasoned Feta cheese
- Mix cubed Feta cheese with 1 tablespoon of extra virgin olive oil in a medium bowl. Add 1 tablespoon of freshly squeezed lemon juice. Then, sprinkle in ¼ teaspoons of dried oregano. You can add more to taste. If you have fresh oregano, toss in 2 tablespoons of it. Enjoy!
- Mix so that the herbs and olive oil coat the cubed Feta cheese.
Putting it all together
- Mix half of the feta cheese mixture into the skillet with lemon rice.
- Add sliced cooked chicken to the skillet with rice and reheat on medium heat.
- Top the Mediterranean chicken and lemon orzo with the remaining feta mixture. Sprinkle fresh oregano on top.
- Season with salt and black pepper to taste.
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