There’s something magical about a dish that feels both comforting and fresh at the same time. This Chicken with Orzo and Sundried Tomatoes has quickly become my husband’s new favorite dinner. I think it will be yours, too. 

This one-pan stovetop casserole brings together the vibrant flavors of the Mediterranean with the ease of a weeknight meal. The best part? You can have it on the table in less than 45 minutes, and it freezes beautifully, just like any good casserole should.

I also love that this dish is more than just delicious—it’s nourishing, too. 

With its mix of lean protein, leafy greens, whole grains, and Mediterranean flavors, it works for both the Mediterranean and MIND Diets, making it a smart choice for heart and brain health. I love this as an easy, flavorful way to bring a little Mediterranean flavor to your weeknight table.

What You Will Need to Make This Stove-Top Chicken Casserole

Juicy chicken breasts, earthy mushrooms, and sweet sundried tomatoes mingle with tender orzo, fresh spinach, and fragrant basil. A touch of creamy feta stirred in at the end ties it all together in the most delicious way. 

Chicken Breasts

4 small, 5-ounce chicken breasts or 2 large breasts sliced in half. 

Orzo

This little oval-shaped pasta looks a lot like rice but has a softer texture. It cooks quickly and is perfect for a stove-top casserole.

Olive Oil

Cook the veggies and sear the chicken in extra virgin olive oil. It adds a nice, very subtle earthy flavor. 

Onions

I used a sweet onion for this dish as it’s a bit less bitter than yellow or white onions. You can use either of those instead if you prefer more of an oniony bite. 

Garlic

One clove, smashed to release the flavor, and then sliced, the garlic is added to the onions and cooked very quickly. 

Mushrooms

Baby bella or crimini mushrooms have a rich, savory flavor. I use them a lot in casseroles because they hold up to long, slow cooking times, and I love the flavor they add. You could also use sliced portobello mushrooms or white button mushrooms. 

Sundried Tomatoes

Oil-packed sundried tomatoes are part of what makes this dish so incredibly rich and flavorful. You can use some of the oil from the tomatoes for cooking the vegetables and chicken if you want an extra boost of flavor.

While I realize the oil adds some extra calories, you do drain these, and the flavor of dried tomatoes just won’t be as rich, so I prefer the oil-packed version. Look for a jar packed in extra virgin olive oil so that you get the health benefits from the olive oil too.

Spinach

These leafy greens are mild and full of nutrition. Stirred in right at the end of cooking, these little leaves wilt quickly and blend in with the orzo and other veggies. 

Chicken Broth

Store-bought or homemade, cooking the orzo and veggies in chicken broth really amps up the flavor in this dish. 

If you don’t have broth, you can use chicken bouillon mixed with water (just cut any added salt back) or water, but you’ll need to increase the salt and maybe add some extra dried basil for a little more flavor. 

Feta Cheese

Just a bit of feta mixed into the dish at the end of cooking adds a nice creaminess and savory, salty flavor to the orzo and veggies. 

You can skip it if you are trying to cut back on saturated fat, but keep in mind you only get about a tablespoon of feta per serving, so it isn’t adding that much extra, but it does add a lot of flavor!

Pine Nuts

Toasted pine nuts are so Mediterranean! And they add a nice little crunch to this dish. Skip them if you want, but I love the flavor the toasted nuts add.

Basil

Extra fresh basil in your garden? Grab a few leaves, slice them up, and sprinkle them on the dish just before serving.

Step-By-Step Guide

This one-pan dinner has a few steps, but once the veggies are cooked and the chicken seared, it is mostly hands-off. It’s just a matter of timing and organization.

The orzo cooks in the same pan with the chicken and veggies, so all that yummy flavor soaks into the orzo and the chicken, making this dish incredibly flavorful.

Follow this step-by-step guide to make this dish. 

Step 1- Cook the Onions, Garlic, Mushrooms, and Tomatoes

Start by cooking the onions and garlic in a large sauté pan. When they are just softened, remove them to a plate. 

Turn up the heat to medium-high and add the mushrooms. Cook until browned on both sides. Add the tomatoes and stir. Remove them to the plate with the onions and garlic. 

Step 2 – Sear the Chicken Breasts

If needed, add a little more EVOO to the pan and heat it over medium-high heat. Add the chicken breasts and sear on each side for 3 – 4 minutes. It should easily lift from the pan. (If it is stuck, leave it alone and let it cook a little longer. It is ready to flip when you can easily lift it without sticking.)

You’ll notice in the image below that they are not cooked through. This is okay, they will continue to cook with the orzo, broth, and vegetables in the next step. The idea with searing is that the process creates a delicious flavor on the outside of the chicken and adds color to the dish.

Step 4- Add the Orzo and Broth

Once the chicken is seared (note, it is not done, just browned on the outside), sprinkle the orzo around the chicken breasts. Pour in the chicken broth and stir to make sure the orzo is submerged in the broth. 

Step 5 – Return the Veggies to the Pan, Cover, and Cook

Add the vegetables back to the pan, distributing them between the chicken breasts. 

Cover the pan and allow it to simmer for about 15 minutes, until the orzo is tender and the chicken is cooked through. The chicken should be 165°F when checked with an instant-read thermometer. 

Step 6 – Finishing Touches

Gently stir in the spinach and feta cheese. The cheese will melt and make the orzo rich and creamy. Just before serving, sprinkle with basil and pine nuts. 

Variations

While this dish is amazing just as it is, you can make a few adjustments based on your tastes. 

• Add artichoke hearts
• Use baby kale in place of baby spinach
• Use boneless pork chops in place of chicken breasts
• Use chicken thighs in place of chicken breasts
• Use a different cut of pasta – adjust the cooking time up or down
• Use goat cheese in place of feta cheese
• Add some fresh oregano

Frequently Asked Questions:

Storage Tips

You can make extra of this, divide it into portions, and keep it in the refrigerator for 2 – 3 days or place it in an airtight container and store it in the freezer for 2 – 3 months. 

If frozen, remove it and place it in the refrigerator overnight to thaw. Then reheat it in the oven at 350°F covered for 30 minutes. 

If you store it for later, save the basil and pine nuts and add them right before serving.

This Chicken with Orzo and Sundried Tomatoes really is the best of both worlds. It is comfort food that’s also brimming with Mediterranean-inspired goodness. This stove-top chicken casserole is quick enough for a busy weeknight, yet impressive enough to serve when friends or family come over. If you try it, I’d love to hear what you think!

Be sure to leave a comment and give the recipe a star rating—it helps others find it too. And if you’re not cooking it tonight, don’t forget to pin this recipe so you can come back to it whenever you’re craving a bit of Mediterranean magic.