I love making this simple chicken with orzo recipe. It’s packed with vibrant, zesty flavors of the Mediterranean. While nearly every pasta dish is considered “family-friendly,” I feel like this particular orzo recipe could easily claim the prize for “easy”.
I wouldn’t let the simplicity and forward, fresh flavors fool you, every mouthful of this orzo and chicken offers a comforting bite of deliciousness.
I originally published this recipe in 2010 as one of my favorite chicken and pasta dishes to have around the kitchen, especially for lunchtime leftovers. If you haven’t made it in the past several years, this is your sign to whip it up again.
One reader Jancd says …”I made this tonight. It was as delicious as it looks. I love the Mediterranean inspired flavors.”
I love the Mediterranean flavors too, but this chicken orzo recipe is very different from another one of my Mediterranean chicken dinners.
Why I Love This Orzo and Chicken
- Since orzo is so quick-cooking, I find it’s the perfect choice for a weeknight meal.
- I love that this chicken orzo uses simple and affordable ingredients.
- It’s easily customizable – make it your own by adding more crunchy vegetables.
- Room temperature or cold, I think it tastes as good as my other favorite chicken and pasta meal.
- The high in protein and low in calories is a plus for me.
- Packable and easy to take to the office for lunch. I love taking it on picnics too.
Reader Lindsay says …“This chicken orzo became one of my favorites as soon as you posted it. Just searched your archives to find it again… Just made it again for lunch and it’s just as good as I remembered! I like adding some chopped bell pepper for a little extra color and flavor, too.”
Ingredients You’ll Need and Why
- Orzo pasta: This is the base of the dish that gives it a hearty texture. Orzo is very similar in shape to rice.
- Boneless, skinless chicken breasts: The recipe starts with uncooked boneless, skinless chicken breast, but you can absolutely make this with chicken thighs instead. You can also use pre-cooked chicken—see recipe Notes. I’ve even made it with shrimp.
- Cucumber and red onion: I love the way this adds the fresh and crunchy texture to this recipe.
- Fresh parsley: Adds that vibrant, herbaceous flavor you’re expecting.
- Lemon juice: Make sure you’re using freshly squeezed for that brightness!
- Olive oil: The olive oil coats the ingredients in the final mixture and contributes richness.
- Salt and pepper: Seasonings that enhance the taste and balance the flavors. Feel free to season to your tastes.
- Feta cheese: My favorite addition for a creamy and tangy taste.
Hint: Start By Making the Orzo
Before you start on the chicken, have your pasta prepared and ready to go. This allows the pasta to come to room temperature before mixing the final ingredients together. While the pasta is cooking is a great time to cube your chicken.
Reader Nicole commented …“I will make this again and again! It was so nice and light and a perfect evening meal, as you suggested. Thank you!”
How to Make Chicken Orzo
- Making the orzo: I prepare the pasta following the instructions on the package, then allow it to cool.
- Preparing the chicken: In a large skillet sprayed with cooking spray, I cook the chicken over medium heat for 6-8 minutes or until no longer pink. Next. I remove it from the pan and allow it to cool.
- Adding the crunch. I combine the cucumber, onion, parsley, and slightly cooled chicken in a large bowl.
- Final touches. Next, I’ll mix the cooled pasta into the chicken mixture. Following that, in a small bowl, I whisk together the lemon juice, oil, salt, and pepper. Afterwards, I will drizzle the mixture over the chicken mixture and toss it to evenly coat. Lastly, just before serving, I sprinkle the chicken orzo with cheese.
Chicken and Orzo Variations
- Orzo: I love using orzo in this chicken recipe, maybe it’s because of its cute, rice-like shape or how quickly it cooks or its toothsome texture, but you could absolutely get away with using quinoa instead. You will lose some of the texture that makes this dish feel hearty, and might make it feel more like a quinoa salad. However, you’ll gain more protein if that’s important to you.
- Meats: Chicken thighs, turkey or shrimp all work wonderfully here. If using pre-cooked meat, you can skip the sautéing step.
- Vegetables/Fruits/Herbs: You can add or subtract anything to customize this dish. Bell peppers (any color) are a great addition. Cherry tomatoes and Kalamata olives also add great flavor and texture.
- Cheese: I love feta cheese in this recipe, but goat cheese works just as well and has a similar tang.
Recipe Tips
- I let the chicken sit on the counter for thirty minutes prior to sautéing so it requires less cooking time and remains juicy.
- Stir the orzo as it’s cooling so it doesn’t stick together.
- Feel free to use a flavored extra virgin olive oil to add another layer of depth.
- Some readers have loved adding fresh garlic to this recipe.
FAQS
- How long do orzo and chicken leftovers last? Because of the cucumber, this recipe is at it’s best when eaten 2-3 days after making it.
- Can I freeze chicken orzo? I wouldn’t freeze it with the cucumber because it will turn into a watery mess while thawing.
- Can I use another type of onion? A shallot would be a good substitute for the red onion.
- Can I use tarragon instead of parsley? Tarragon has a really different flavor in comparison to parsley so it will change the overall flavor completely.
- What should I serve with chicken and orzo? If you want to stick with the Mediterranean theme, make a batch of homemade hummus, cucumber feta salad or cucumber tomato salad. If you can get your hands on juicy-ripe tomatoes, I would suggest making Panzanella.
More Chicken Recipes
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Chicken Orzo
Ingredients
- 3/4 cup dry, orzo pasta
- 1 lbs. boneless, skinless chicken breasts, cut into 1″ pieces
- 1 medium cucumber, chopped
- 1 small red onion, chopped
- 1/4 cup minced fresh parsley
- 2 tbsps. fresh lemon juice
- 1 tbsp. olive oil
- 1 tsp. table salt
- 1/4 tsp. black pepper
- 1/4 cup crumbled feta cheese
Instructions
- Cook orzo pasta according to package directions and let cool. (Make sure to stir the pasta while cooling so it doesn’t stick together.)3/4 cup dry, orzo pasta
- Meanwhile in a large skillet coated with cooking spray or oil, cook chicken over medium heat for 6-8 minutes, until no longer pink and cooked through Remove chicken from pan and let cool. (You can also grill the chicken and cube it after.)1 lbs. boneless, skinless chicken breasts, cut into 1″ pieces
- In a large bowl, combine cucumber, onion, parsley and chicken (once chicken has cooled a bit).1 medium cucumber, chopped, 1 small red onion, chopped, 1/4 cup minced fresh parsley
- Stir cooled pasta into chicken mixture. In a small bowl, whisk lemon juice, oil, salt and pepper. Pour over chicken mixture and toss to coat. Just before serving, sprinkle with cheese.2 tbsps. fresh lemon juice, 1 tbsp. olive oil, 1 tsp. table salt, 1/4 tsp. black pepper, 1/4 cup crumbled feta cheese
- Serve immediately or refrigerate for later.
Notes
Nutrition
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Mrs. Jansson says
This looks amazing! (My mouth is literally watering just looking at your photos.) Thank you for your blog – I enjoy reading it so much. Also, I love your photos – they are always so beautiful. Keep up the good work!
Jenn says
I made this and it’s really so good for the sheer simplicity of it!
Carol says
Oh boy would we love this…….it looks like summer in a bowl. Thank you, Cathy.
BethieofVA says
Oh, and I have a brand new bag of orzo! This looks fantastic Cathy. Thanks for sharing.
June says
Can’t wait to give this a try. Looks delicious!
Jennifer says
This looks delicious! Definitely a good summer time meal.
bellini valli says
This salad sounds so refreshing and welcomes summer Cathy.
Cassie says
It is so wrong that my mouth waters when reading recipes! I would like that right now. For breakfast.
Karen Ashford says
On the printed recipe it says 3/4 uncooked orzo. Is this 3/4 of a cup? I have everything except the feta so will be making this tonight.
Noble Pig says
Yes, thanks!!
Mental P Mama says
Oh does that look heavenly!
Cheryl says
Wow, that looks good. I make Orzo all the time but it never occured to me to add Chicken!
Marjie says
Summer on a plate, indeed! It looks wonderful.
pam says
This is my kind eating!
Gretchen Cole says
This looks great, but 3/4 what? Cup, box, lb? It’s hard to tell from the pix.
Barbie with a T says
I love anything Mediterranean, and this dish seems to be different and exciting. Plus the fact that it is easy to prepare,I think I will be using this dish frequently.I am always looking for ways to use orzo. Thanks for this one!
Linda says
I had this for dinner last evening, and it is every bit as good as it looks! I added a bit of mint with the parsley and loved the fresh flavors.
pat says
I make a similar version of this with healthy brown rice, tomatoes, black olives, mushrooms, red pepper and onions…just about any veggie you like; tossed with a lemon-basil vinagrete and feta…i can’t wait to try yours for a change!
Julie says
Orzo is something I just don’t make enough of, but this is convincing me I should work on that!
Nicole Isaacson says
I will make this again and again! It was so nice and light and a perfect evening meal, as you suggested. Thank you!
Suzette says
Lovely! I’m having a “quinoa thing” right now. Betcha this would be great made with quinoa. Must try….
katie says
I was thinking the same exact thing! Using Quinoa would make this superbly healthy. I actually think I may try this tonight.
Sandy says
Just bought some orzo this week..was clueless about what to do with it – NOT ANYMORE! I’m so excited, thank you for sharing this recipe ~ đŸ™‚
Rachel the SdOC says
I thought it and you said it, summer on a plate. Great fresh flavors.
jancd says
I made this tonight. It was as delicious as it looks. I love the Mediterranean inspired flavors.
DanielleK says
I found your blog last night while searching for things to do with Nutella (my newest obsession amongst many other cooking related ones I have) and I just love it! Your blog is the epitome of everything I love. I live faaaaar from Wine Country (North Mississippi), but I like to try to recreate it in my own home. I was wondering though, if goat cheese would work in this recipe? I have tried Feta a few times and I just don’t like it as much as other cheeses. What do you think?
Katie says
Just an update, I used quinoa and also added some cumin and garlic power when i was cooking the chicken to add a bit of flavor, it turned out awesome!
Karen A. says
I have already made this twice. The 2nd time I added a little fresh garlic. I take my lunch to work and this is perfect.
analise says
Made this last week and the bf and I finished the entire thing! delicious!
Pamela says
I made this flavorful dish last night, my family loved it! Thank you.
Lindsay says
This became one of my favorites as soon as you posted it. Just searched your archives to find it again… Just made it again for lunch and it’s just as good as I remembered! I like adding some chopped bell pepper for a little extra color and flavor, too.
Julie says
I’d never had orzo before, and it was delicious. The cucumber and lemon juice gave it such a fresh flavor. And oh, that feta cheese just took it right over the top. So good!
Cathy says
I’m so glad you liked it, it’s one of my favorites to have around for lunch.
Kalie says
I know you mention it being perfect for summer, but I was looking for something light after all the heavy comfort food we have been enjoying lately–this was perfect!
Cathy says
I agree and I love making this year round for lunch and dinner.
Ellie says
I made this chicken orzo for my lunch meal prep and loved it. It was so easy to make and really delicious. A nice change from the salads I have been making.
Cathy says
Glad you loved it!
Mina says
This is the perfect meal when I don’t want to heat up the kitchen, but I find myself wanting it all the time no matter the weather!