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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