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One-pan Mediterranean chicken and veggie orzo topped with tomatoes, olives, feta, and tzatziki.

One-Pan Mediterranean Chicken & Veggie Orzo

This one-pan dish is a fast, easy and tasty lifesaver on a busy weeknight. I use store bought rotisserie or leftover cooked chicken for the simplest, speediest under 30-minute meal in just one pan. Kids love to help create their meals and are more likely to try it if they take part! If you need your meal to be vegan, dairy-free and/or gluten-free or you wish to use raw chicken, I offer those versions in the notes under the recipe.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 5

Ingredients
  

For the spice mix:

  • 2 tsp garlic powder
  • 2 tsp dried oregano divided
  • 2 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the orzo:

  • 2 1/2 cups shredded rotisserie or leftover chicken
  • 3 tbsp extra-virgin olive oil
  • 1 large yellow onion diced
  • 1 large red bell pepper thinly sliced and cut into 1-inch pieces
  • 2 large cloves garlic minced
  • 1 1/4 cups dried orzo
  • 3 3/4 cups chicken broth or water more if needed
  • 1 to 2 tbsp lemon juice to taste
  • 1 tsp lemon zest optional

Toppings (optional, but recommended, use your favourites!)

  • 1 cup sliced grape tomatoes or diced fresh tomatoes
  • 1/4 cup sliced black olives
  • 1/3 to 1/2 cup crumbled feta cheese
  • Store bought tzatziki

Instructions
 

  • Mix the spices: Combine garlic powder, oregano, thyme, basil, salt, and pepper in a small bowl.
  • Sauté the veggies: Heat olive oil in a large skillet over medium-high. Add the onion, bell pepper, and garlic as you prep them. Cook about 5 minutes, until softened. Add the shredded/chopped chicken.
  • Add orzo + spices: Stir in the orzo and spice mix (use 2 Tbsp if using broth; the full mix if using water). Sauté 1 minute, then pour in the broth or water.
  • Simmer: Bring to a boil, then reduce heat to medium. Cook for about 10 minutes, stirring occasionally. Cover with the lid slightly ajar and cook 3–5 more minutes, until the orzo is al dente. Add small splashes of liquid if it looks dry.
  • Finish: Stir in lemon juice and zest (if using). Taste and season lightly—remember the toppings add saltiness.
  • Serve: Add your toppings or set them out for everyone to customize. Serve warm.

Notes

To use raw chicken: Use about 14-ounces. In the skillet with the oil, cook the chicken until done, then remove it and set aside before proceeding with step 3 of the recipe. 
Vegan or vegetarian version: Swap the chicken for 1 (19-ounce/540 mL) can of chickpeas, drained. Omit the optional feta and tzatziki.
Gluten-free version: Use gluten-free orzo and follow the directions on the package for how much liquid to use, adding more during cooking if necessary.
Dairy-free version: Omit the optional feta and tzatziki.
Keyword one pan
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