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Close up of Mediterranean Chicken Orzo in a black skillet showing glossy lemon garlic sauce and charred chicken chunks.

Mediterranean Chicken Orzo with Blistered Tomatoes and Feta

A vibrant one-skillet Mediterranean Chicken Orzo featuring pan-seared chicken chunks, tender pasta, and blistered cherry tomatoes in a glossy lemon-garlic sauce. Finished with salty Kalamata olives and creamy feta for an easy, high-protein dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Chicken Breast cut into large chunks (680g)
  • 1.5 cups Orzo Pasta dry (300g)
  • 2 cups Cherry Tomatoes whole (300g)
  • 3 cups Fresh Spinach baby leaves (90g)
  • 1/2 cup Kalamata Olives pitted (75g)
  • 1/2 cup Feta Cheese crumbled (75g)
  • 3 cups Chicken Broth (710ml)
  • 1 large Lemon juiced plus wedges for garnish
  • 4 cloves Garlic minced
  • 2 tbsp Extra Virgin Olive Oil (30ml)
  • 1 tsp Cracked Black Pepper (2g)
  • 1/4 cup Fresh Parsley chopped (10g)

Equipment

  • 1 12-Inch Cast-Iron Skillet Essential for searing
  • 1 Wooden spoon For scraping the fond
  • 1 Chef's Knife For fresh herbs

Method
 

Preparation and Searing
  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear for 4 minutes until golden-brown charred edges form. Flip and cook for 2 more minutes. Remove from pan.
  2. Add remaining oil and cherry tomatoes to the same skillet. Sauté for 5 minutes until skins are wrinkled and blistered.
Cooking the Pasta
  1. Add minced garlic and dry orzo to the skillet. Toast for 2 minutes until fragrant and slightly translucent.
  2. Pour in broth and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until orzo is tender.
Assembly
  1. Stir in spinach, olives, and seared chicken until spinach is wilted. Top with large feta crumbles, chopped parsley, and black pepper. Serve with lemon wedges.

Notes

Do not rinse the orzo; the starch creates the glossy sauce texture.
Use a cast iron skillet for the best char on the chicken.