Dinner

Mediterranean Chicken Orzo Recipe

Name: Mediterranean Chicken Orzo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; 1 cup little tomatoes (grape, cherry, etc.) cut into halves; 1/3 cup Kalamata olives, pitted and cut into halves; 1 tablespoon capers, drained; 1/2 teaspoon dried oregano; 4 cloves garlic, minced; 1 cup uncooked orzo pasta; 1/2 cup dry white wine; 2.5 cups chicken broth; 2 cups cooked shredded or rotisserie chicken; 2 cups (packed) fresh baby spinach; 1/2 cup crumbled feta cheese; Salt and pepper to taste

ByMaya Quinn March 9, 2026March 9, 2026

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Introduction

This Mediterranean Chicken Orzo is a vibrant, flavorful one-pot meal that combines tender chicken, fresh spinach, and briny olives with delicate orzo pasta. Perfect for a quick weeknight dinner, it offers a delicious balance of savory and tangy flavors with minimal fuss.

A close-up view of a white bowl filled with a creamy orzo pasta dish. The dish has a layer of tender shredded chicken scattered evenly, bright red halved cherry tomatoes, dark purple olives, green spinach leaves, and small green capers, all mixed with the creamy sauce that lightly coats the ingredients. The orzo pasta is pale yellow and sits beneath the other colorful ingredients, creating a textured layering effect. A gold fork with a white handle rests inside the bowl on the left side, partially buried in the orzo and ingredients. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 cup little tomatoes (grape, cherry, etc.) cut into halves
1/3 cup Kalamata olives, pitted and cut into halves
1 tablespoon capers, drained
1/2 teaspoon dried oregano
4 cloves garlic, minced
1 cup uncooked orzo pasta
1/2 cup dry white wine
2.5 cups chicken broth
2 cups cooked shredded or rotisserie chicken
2 cups (packed) fresh baby spinach
1/2 cup crumbled feta cheese
Salt and pepper to taste

Instructions

Step 1: In a pot over medium-high heat, combine the olive oil, butter, halved tomatoes, Kalamata olives, capers, dried oregano, minced garlic, and uncooked orzo. Once the butter has melted, cook the mixture for about 2 minutes, stirring frequently.
Step 2: Pour in the dry white wine and let it bubble gently for about 30 seconds. Then add the chicken broth and bring to a gentle boil. Reduce the heat to medium or medium-low and simmer uncovered for 10 minutes, stirring often to prevent the orzo from sticking and ensuring the liquid reduces slowly while the pasta cooks.
Step 3: Stir in the cooked shredded chicken, fresh baby spinach, and crumbled feta cheese. Remove the pot from heat and cover it for 3 to 5 minutes, allowing the spinach to wilt, the cheese to melt slightly, and the broth to absorb further.
Step 4: Season with salt and pepper to taste, then serve immediately while warm and flavorful.

Tips & Variations

For extra flavor, try adding a squeeze of fresh lemon juice just before serving.
Substitute spinach with kale or Swiss chard for a different leafy green texture.
Use vegetable broth to make the dish vegetarian and replace chicken with sautéed mushrooms or chickpeas.
If you don’t have white wine, use extra chicken broth with a splash of lemon juice or vinegar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to loosen the texture if it has thickened. This dish is best enjoyed fresh but still reheats well.