My favorite fast Mediterranean dinner is this Greek chicken orzo with artichokes and fresh vegetables — bright lemon, tender chicken, and little pockets of briny artichoke hearts tossed through buttery orzo. It comes together in about 30–35 minutes, makes great leftovers for lunches, and stretches easily for a family meal or potluck. If you like a quick one-pan style supper that still feels fresh and restaurant-worthy, this is it. For a sweet finish after dinner, try pairing it with an irresistible fresh apple cake for an easy contrast of flavors.
Why you’ll love this dish
This recipe balances bright acidity (lemon), savory chicken, and a mix of crunchy, fresh vegetables — all bound together by orzo, which acts like a tiny rice or pasta that soaks up flavor. It’s fast, budget-friendly, and flexible: perfect for weeknights, office meal-prep, or a casual weekend lunch.
“A fresh, no-fuss weeknight winner — lemony, satisfying, and full of veggies.” — home cook review
Reasons to try it:
- Ready in under 40 minutes, ideal when time is short.
- Uses pantry staples (canned artichokes, orzo) and fresh produce.
- Kid- and guest-friendly: mild flavors, optional feta for a salty finish.
- Scales easily for leftovers or entertaining.
If you want another easy make-ahead main for busy evenings, check this simple dessert recipe to round out a dinner menu.
How this recipe comes together
Quick overview before you start:
- Boil the orzo until just tender; drain and keep warm. Reserve a splash of pasta water.
- Sauté diced chicken in olive oil with garlic until cooked through and golden.
- Add artichokes and fresh vegetables, warming them briefly so they stay crisp-tender.
- Toss in the cooked orzo, lemon juice, parsley, salt, and pepper. Adjust with reserved pasta water if needed.
- Serve warm, topped with crumbled feta if you like.
This sets expectations: simple steps, little active hands-on time, and flexibility to swap ingredients.
Key ingredients
- 2 cups orzo pasta (regular or whole wheat)
- 1 pound chicken breast, diced (about 2 medium breasts)
- 1 can artichoke hearts, drained and chopped (14 oz typical)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (English cucumber works well)
- 1 bell pepper, diced (any color)
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 lemon, juiced (plus zest if desired)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Feta cheese for garnish (optional)
Ingredient notes and swaps:
- Chicken: use thighs for richer flavor, or shredded rotisserie chicken to save time.
- Artichokes: jarred or canned work; if using frozen, thaw and pat dry.
- Orzo alternatives: couscous, small pasta shapes, or quinoa (for gluten-free — cook separately and adjust liquid).
- Add olives or capers for more briny depth; swap parsley for dill or oregano to shift the profile.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 2 cups orzo according to package directions until al dente (usually 7–9 minutes). Drain, toss with a teaspoon of olive oil to prevent sticking, and set aside. Reserve 1/4 cup pasta water.
- Meanwhile, heat 1/4 cup olive oil in a large skillet over medium heat. Add diced chicken and a pinch of salt. Cook, stirring occasionally, until pieces are golden and cooked through, about 6–8 minutes (internal temp should reach 165°F / 74°C).
- Push the chicken to one side. Add minced garlic to the pan and cook 30 seconds until fragrant. Stir to combine.
- Add chopped artichoke hearts, halved cherry tomatoes, diced cucumber, bell pepper, and red onion. Cook 3–4 minutes, just until the vegetables are tender-crisp — you want them to retain some texture.
- Add the cooked orzo to the skillet. Pour in lemon juice, season with salt and pepper, and sprinkle chopped parsley. Toss everything together over low heat. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
- Taste and adjust seasoning. Serve warm, topped with crumbled feta if desired.
Short, active steps: cook pasta, brown chicken, warm the veggies, toss and finish. That’s it.
Best ways to enjoy it
Serving suggestions:
- Serve it warm as a main dish with crumbled feta and extra lemon wedges.
- Turn it into a chilled salad for picnics: cool the cooked mixture and refrigerate for at least one hour.
- Pair with a green salad and crusty bread for a full meal, or offer grilled pita and tzatziki for a Mediterranean spread.
- For a light dinner party, serve in shallow bowls and garnish each portion with chopped parsley and a drizzle of good olive oil.
Pair this dish with a crisp white wine or a sparkling water with lemon. For a complementary make-ahead side, consider an easy crockpot main on days when you want both warm and cold options: simple slow-cooked chicken ideas are great to have on hand.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container within 2 hours of cooking. Keeps 3–4 days in the fridge.
- Reheating: Reheat on the stovetop in a skillet over medium-low heat with a splash of water or olive oil to restore moisture, or microwave covered for 1–2 minutes, stirring halfway. Add a squeeze of lemon after reheating to brighten flavors.
- Freezing: Assembled orzo with fresh vegetables doesn’t freeze well (cucumbers and tomatoes get watery). If you must freeze, omit the cucumber and tomato, and freeze only the chicken and orzo mixture for up to 1 month. Thaw overnight in the fridge before reheating.
- Food safety: Always reheat leftovers until steaming hot. Do not leave perishable food at room temperature for more than 2 hours.
Pro chef tips
- Don’t overcook the orzo: aim for al dente so it keeps a pleasing bite after tossing.
- Reserve pasta water: a tablespoon or two loosens the dish and helps the lemon juice coat the orzo.
- Even pieces = even cooking: dice chicken and vegetables into similar sizes so everything cooks uniformly.
- Use high heat initially to get color on the chicken, then lower the heat to finish cooking without drying it out.
- Add lemon zest for an extra aromatic lift, or finish with a small pat of butter for a silkier mouthfeel.
- For time-saving: use pre-cooked rotisserie chicken or frozen pre-cut vegetables.
Creative twists
- Vegetarian swap: replace chicken with a can of chickpeas (drained and sautéed) or pan-roasted tofu for a meatless version.
- Spicy twist: add red pepper flakes or a chopped jalapeño when sautéing garlic for heat.
- Herby lemon orzo: increase parsley and add fresh dill and oregano for more Mediterranean herbs.
- Creamy version: stir in 2–3 tablespoons of Greek yogurt or a splash of cream at the end for a creamier texture (serve immediately).
- Grill edition: grill the chicken and bell pepper for smoky flavor, then chop and toss with the orzo.
Common questions
Q: How long does this recipe take to make?
A: Active cook time is about 25–35 minutes: orzo (7–9 minutes) plus chopping and about 10–15 minutes to cook chicken and warm vegetables.
Q: Can I make this ahead for a party?
A: Yes. Prepare everything except the cucumber and tomato (they’re best added fresh). Keep the orzo-chicken mix warm or reheat before tossing with fresh veggies and parsley.
Q: Is this recipe gluten-free?
A: Not as written — orzo is wheat-based. Use cooked quinoa, rice-shaped gluten-free pasta, or chickpea pasta as a gluten-free substitute.
Q: My tomatoes softened in the fridge — can I still use them?
A: Slightly soft tomatoes are fine in a warm toss. If they’re very mushy, swap them for sun-dried tomatoes or omit and add extra cucumber.
Q: How do I know when the chicken is done?
A: Cut a piece to check (it should be opaque and juices run clear) or use an instant-read thermometer — the safe internal temperature is 165°F (74°C).
Conclusion
If you enjoyed this lemony, vegetable-studded one-pan meal and want another similar recipe to compare flavors and techniques, take a look at this Greek Chicken Orzo Salad | Craving Something Healthy for a related take on the classic orzo salad.
Greek Chicken Orzo
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook 2 cups orzo according to package directions until al dente (usually 7–9 minutes). Drain, toss with a teaspoon of olive oil to prevent sticking, and set aside. Reserve 1/4 cup pasta water.
- Heat 1/4 cup olive oil in a large skillet over medium heat. Add diced chicken and a pinch of salt. Cook, stirring occasionally, until pieces are golden and cooked through, about 6–8 minutes.
- Push the chicken to one side. Add minced garlic to the pan and cook for 30 seconds until fragrant.
- Add chopped artichoke hearts, halved cherry tomatoes, diced cucumber, bell pepper, and red onion. Cook for 3–4 minutes, just until the vegetables are tender-crisp.
- Add the cooked orzo to the skillet. Pour in lemon juice, season with salt and pepper, and sprinkle chopped parsley. Toss everything together over low heat, adding reserved pasta water as needed.
- Taste and adjust seasoning. Serve warm, topped with crumbled feta if desired.