Mediterranean Lemon Chicken Orzo is a delightful dish featuring tender chicken, tangy lemon, and fresh spinach, all mixed with Greek seasoning mixed in with the creamy orzo salad dressing. This one-pot pasta is topped with crumbled feta, making it a perfect blend of flavours and textures for a satisfying weeknight meal made in 30 minutes.
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Why you'll love this recipe
One Pot. Mediterranean Lemon Chicken Orzo simplifies cooking and cleanup, all in one pot, making it perfect for busy weeknights.
Perfect Hot or Cold. This Greek-inspired orzo dish can be enjoyed hot as a comforting dinner or cold as a refreshing orzo pasta salad, making it adaptable for any occasion.
High Protein. With tender chicken and a creamy sauce made from silken tofu, this orzo pasta salad recipe is high protein.
Meal Prep-able. Lemon Chicken Orzo with feta is great for meal prep as the flavours continue to develop overnight.
Orzo vs Risoni
What is orzo? Orzo, also known as Risoni in Australia (this is what will be on the pasta box/packet), is a type of pasta shaped like large grains of rice.
Australia uses "Risoni" as a translation from the Italian word for "big rice". In contrast, "orzo" is commonly used in North American countries and derived from the Italian word for "barley" (which also describes the shape).
Despite its rice-like appearance, orzo is made from wheat semolina, giving it the same versatility and texture as other pasta varieties. Risoni is commonly used in Mediterranean and Middle Eastern cuisines, where it can be found in soups, salads, and as a base for various dishes.
Ingredients
Silken tofu. This type of tofu is a smooth and creamy, perfect for making the creamy lemon orzo sauce. sauces in Mediterranean Lemon Chicken Orzo; Greek yogurt can be used as an alternative for similar texture.
Lemon. Lemon adds a bright and zesty flavour to the orzo with feta and spinach.
Flavour. I've used oregano, thyme, dill and garlic as they are classic Mediterranean flavours for this Greek chicken orzo.
Chicken breast. Chicken breast orzo is a lean, high-protein component. Thighs can be used for a juicier option (but I've given you all my tips & tricks to keep the chicken breast tender below).
Orzo/Risoni. Orzo (or Risoni to my fellow Australians) is a rice-shaped pasta that absorbs the stock and creamy lemon sauce in this orzo dish making it a perfect one-pot pasta option.
Chicken stock. Chicken stock adds depth and richness to the chicken and orzo one-pot pasta.
Cherry tomatoes. Cherry tomatoes bring a burst of sweetness and color to Mediterranean Lemon Chicken Orzo
Spinach. Spinach adds a fresh, nutritious element to this Orzo salad. To make it more "salady" you could add more spinach after it has been cooked to keep the leaves fresher.
Red onion. Red onion adds a mild sweetness to the lemony chicken orzo helping to cut through the citrus.
Feta. Orzo with feta is a classic combination in Mediterranean dishes. Feel free to omit if you don't like, or swap with some other cheese.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make Mediterranean Orzo
- Tenderise chicken
In a bowl, add diced chicken breast and cornflour, tossing to coat the chicken evenly. This step helps to tenderize the chicken and ensures a silky texture when cooked with the lemony orzo pasta.
- Make creamy orzo sauce
Add the sauce ingredients to a blender, stick blender, or food processor, and blitz until completely smooth. This creates the creamy lemon orzo salad dressing.
- Sear chicken
In a large, deep pan, heat olive oil over medium heat. Add the coated chicken and cook until the exterior turns mostly white, ensuring the chicken is well-sealed and partially cooked (it will continue cooking in the creamy lemon sauce mixture with the orzo).
- Cook orzo
Pour the chicken stock and the blended sauce mixture into the pan with the chicken. Add the orzo (or risoni), and bring the mixture to a boil over medium-high heat. Once it starts bubbling, reduce the heat to low, cover the pan, and let it cook for about 10 minutes, stirring occasionally or until the orzo is tender.
- Add fresh ingredients
Remove the lid and add the cherry tomatoes, red onion, and spinach to the one-pan orzo. Stir until everything is well combined and the spinach has wilted. This creates a veggie packed Mediterranean orzo with spinach, tomato and red onion (think: COLOURS)
- Serve
Top the dish with crumbled feta, a sprinkle of fresh dill, and a squeeze of lemon to enhance the bright, tangy flavours of this delicious one-pot pasta.
Top Tip
If you have time and want an extra burst of flavour, marinate the chicken in lemon juice, olive oil and some of the herbs for at least 30 minutes before cooking.
Substitutions and variations
Sauce. I've used silken tofu as the creamy element in the sauce due to its protein content. You can substitute for Greek yoghurt which is similar in protein and texture once combined with the elements.
You could also use creams or softer cheeses (e.g. ricotta, cream, cottage), but note the nutritional information will change.
Flavour. Mix things up with the herbs and spices you use for different variations that will never get boring. I've used dried herbs for my recipe as they're accessible all year round, but you could use a fresh basil for a pesto-like vibe.
Protein. Substitute with any cut of chicken. For a plant-based version, try tofu or tempeh.
Pasta. You can substitute the orzo in this pasta dish with any other small pasta. Note that it may take slightly longer to cook due to the size. I normally use the packet as a guide and add on 1-2 minutes. If you have experience with the pasta shapes, you'll be able to tell when they're al dante. They should be relatively soft with a small amount of give when biting into it (but not hard).
Meal prep and leftovers
Meal prepping Mediterranean Lemon Chicken Orzo is a great way to ensure you have a delicious, nutritious meal ready throughout the week. This dish is versatile, easy to store, and maintains its flavours well. Plus, it works well for a cold meal prep recipe if you don't have access to a microwave.
Storing
Store this Greek lemony orzo in airtight containers in the refrigerator for up to 4 days. Make sure to let it cool completely before sealing to prevent condensation and sogginess.
Reheating
Add a splash of water, milk (or even yoghurt/cream) to the Mediterranean chicken orzo with feta before reheating. This will help the sauce creaminess as a lot of it would have been soaked up by the orzo when storing.
Don't stir before reheating as the orzo pasta will be more prone to breaking apart. You want the creaminess of the sauce to assist in an easy stir.
Microwave. Reheat individual portions in the microwave on 1 minute intervals, stirring after each interval. This should take 2-3 minutes.
Stovetop. You can also reheat orzo on stovetop over medium heat until warmed through (approx. 10 minutes)
Freezing
You can freeze this chicken orzo with tomatoes and spinach, but the more "salady" ingredients may change texture if they weren't cooked through. As I normally have this as a hot dish, I don't find too much issue with the "soggyness" of the tomatoes and spinach when reheating, but if you want an orzo pasta salad vibe, I wouldn't recommend freezing (or freezing and then adding the fresh ingredients later).
Store in freezer-safe containers, souper cubes, vacuum sealer, or reusable silicone bags (linked above) for up to 6 months. For best results, thaw overnight in the refrigerator before reheating, and stir in a bit of fresh lemon juice and olive oil to revive the flavours.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Mediterranean Lemon Chicken Orzo (with Feta and Spinach)
Ingredients
Sauce
- 300 g silken tofu (See Note 1)
- 1 lemon juice and rind
- 20 g (1 tbsp) oregano dried
- 20 g (1 tbsp) thyme dried
- 20 g (1 tbsp) dill dried
- 4 cloves garlic diced
- Salt and pepper to taste
Pasta
- 10 ml (½ tbsp) extra virgin olive oil
- 500 g chicken breast diced
- 40 g (2 tbsp) cornflour
- 350 g orzo/risoni
- 500 ml chicken stock (or vegetable)
- 250 g cherry tomatoes halved
- 300 g spinach
- 1 red onion diced
- 100 g feta optional
- Fresh dill optional
Instructions
- Add diced chicken breast and cornflour to a bowl, toss to coat.
- Add sauce ingredients to a blender or stick blender or food processor and blitz until smooth.
- In a large and deep pan, heat the olive oil over medium heat and add chicken. Cook until the outside is mostly white.
- Add chicken stock and sauce mixture to a large pan over medium-high heat with the orzo and allow it to come to the boil. Once bubbling, reduce the heat and cover for 10 minutes or until risoni/orzo is tender, stirring occasionally.
- Lift lid and add cherry tomatoes, red onion and spinach. Stir until combined and spinach has wilted.
- Top with feta, fresh dill and lemon
- See post for meal prep and leftover tips and tricks. More substitutions and variations also in the post.
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