This easy, beautiful Mediterranean Chicken and Orzo dish is packed with flavor and comes together in just one pan. Thin chicken cutlets get dredged in seasoned flour, which gives them a light crust and helps them soak up all the deliciousness. Artichoke hearts, fresh tomatoes, mushrooms, lemon, garlic, olives, and capers simmer with the delicate, orzo pasta.
This dish is savory, vibrant, and perfect for a weeknight or a special occasion. Inspiration for this meal came from my desire to have a nutritious and sophisticated meal that worked on any night of the week. The thin chicken cutlets make quick work of the chicken. (I bought them frozen and defrosted them overnight in the fridge.)
Mediterranean Chicken and Orzo would pair well with a simple green or Caesar salad. As an appetizer, you might consider some pita bread or chips and Authentic Lebanese Baba Ganoush.
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Ingredients
A combination of fresh, dry, and canned ingredients ensures that the recipe packs taste where it counts but saves time when it can.
- Thin chicken breast cutlets – Quick to cook and tender
- White flour – For a thin golden crust that locks in juiciness.
- Sumac – Adds a citrusy kick.
- Onion powder + Italian seasoning – Savory, aromatic herbs
- Olive oil – For searing the chicken and adding a bit of richness throughout the dish.
- Garlic – Brings that classic pungent aroma we all love.
- Tomatoes – Adds more color and tang.
- Artichoke Hearts – Tender vegetables that always make the meal more interesting.
- Mushrooms – Adds a bit of texture and deeper flavor.
- Capers – Imparts a bit of briny love into each bite.
- Kalamata olives – Rich and salty; bring depth and classic Mediterranean flair.
- Chicken broth – For simmering the orzo.
- Lemon juice – Brightens the whole dish and balances the richness.
- Dry orzo pasta – Cooks right in the pan and soaks up every bit of goodness.
- Feta cheese – Crumbly, satisfying cheese that also adds a pretty touch.
See recipe card for quantities.
Instructions
- Combine flour and dry seasonings in a dish. Then pat chicken cutlets with a paper towel to remove excess moisture. Coat the chicken with the flour mixture.
- Brown each piece of chicken in olive oil in a skillet. Then transfer the chicken to a plate and begin on the sauce.
- In the same pan, toast the minced garlic and orzo pasta for 1–2 minutes. Add the mushrooms, tomatoes, and artichoke hearts and sauté just until they begin to soften. Pour in the chicken broth and lemon juice, bring to a gentle boil, then reduce to a simmer. Cook for 5–10 minutes, or until the orzo is tender and most of the liquid has evaporated.
- Nestle the chicken into the orzo and cover the pan. Warm through on low heat, then top with kalamata olives, crumbled feta, and lemon slices.
Hint: Dredging first adds more flavor – Seasoning the flour means your chicken gets infused from the start and comes out with a golden crust that locks in moisture.
Substitutions
- Chicken Cutlets: If your store doesn't carry these, I recommend slicing regular chicken breasts horizontally and then pounding them out to a thin, even thickness.
- Orzo: If you can't find orzo, try another dainty pasta like ditalini or angel hair pasta. Just adjust the cooking time and liquid slightly. You could also use cooked rice. For a low-carb option, try cauliflower rice. It won’t absorb broth like orzo does, but it still works.
Variations
Make it spicier – Garnish with a pinch of crushed Aleppo pepper flakes.
Kid-friendly – Skip the capers, artichokes, and olives and stick with tomatoes, lemon, and broth. You can stir in a little butter at the end for creaminess they’ll love.
More deluxe – Swap in boneless chicken thighs for a richer flavor.
More healthy – Stir in a few handfuls of baby spinach or chopped kale during the last 5 minutes of cooking for added nutrition.
Equipment
For this recipe, a large 5-quart non-stick pan comes in handy. Also, for extracting the lemon juice that you need, a simple handheld juicer like this one should do the trick.
Storage
Fridge – Keeps well for up to 4 days in an airtight container. Reheat with a bit of broth or water to loosen the orzo.
Freezer – Freezing this meal is not ideal since the orzo and vegetables may become too soft. The chicken would freeze nicely by itself. Lay it flat in a single layer on a sheet pan and place in the freezer for 45-60 minutes before placing it in a freezer bag. This will keep the chicken from sticking together and preserve the coating.
Top Tip
Be sure to use a fresh lemon for this recipe, both for the juice and garnish! You'll appreciate the brighter flavor than what you would get with bottled lemon juice and the pop of color adds a beautiful touch. Just slice one lemon in half for the juice and use the other half for the thin garnish slices.
FAQ
Orzo is a tiny pasta that looks a lot like rice but has a softer texture. It is sold in the pasta section of your grocery store. Or you can buy it easily and inexpensively online.
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Pairing
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Mediterranean Chicken and Orzo
Ingredients
- 2 cups white flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons sumac
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 5 thin chicken cutlets
- 1 cup dry orzo pasta
- 2 teaspoons minced garlic
- 4 small tomatoes (rinsed and sliced)
- 1 14 oz can artichoke hearts
- 8 oz sliced mushrooms (rinsed)
- 2 cups chicken broth
- 2 tablespoons lemon juice (about half a lemon)
- 1 tablespoon capers
- ¼ cup kalamata olives
- ⅓ cup feta cheese
- 5 thin lemon slices (Use the other half of the lemon you squeezed.)
Instructions
Step 1: Season and dredge the chicken
- In a shallow bowl, whisk together the flour, salt, black pepper, sumac, onion powder, and Italian seasoning. Coat each chicken cutlet in the seasoned flour mixture.
Step 2: Sear and cook the chicken
- Heat olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for about 6 minutes per side, until golden brown and fully cooked through. You want them to be crisp on the outside but still moist. Once done, transfer the chicken to a plate and set aside.
Step 3: Sauté the aromatics and veggies
- In the same skillet (don't wipe out the pan), add the minced garlic and dry orzo to toast for a couple of minutes. Add the chopped tomatoes, artichoke hearts, and sliced mushrooms. Sauté together for about 3 minutes, just until the vegetables start to soften.
Step 4: Add broth and simmer
- Pour in the chicken broth and lemon juice. Stir everything together and bring just to a gentle boil, then immediately reduce to a simmer. Cook uncovered for 5–10 minutes, or until the orzo is tender and most of the liquid is absorbed.
Step 5: Finish with feta
- Tuck the cooked chicken back into the pan, cover with a lid, and warm over low heat until the chicken is heated through. Sprinkle with crumbled feta, kalamata olives, and lemon slices. Serve warm.
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