One-Pot Mediterranean Chicken with Orzo

One-Pot Mediterranean Chicken with Orzo

This One-Pot Mediterranean Chicken with Orzo is full of bright lemon and herb flavor, and it’s so easy to make. Perfect for a quick weeknight meal! You’ll just brown up the chicken, then toss everything else into the pot and bake! Lemon is one of my favorite Spring flavors, and it’s perfectly complemented by the rich kalamata olives, tart sun-dried tomatoes, healthy spinach, and Mediterranean herbs in this dish. I love that the chicken and orzo cook together in the same pot, so it’s a main dish and a side dish all in one. Better still, a perfect portion of this dish is just 372 calories or 8 Green, 6 Blue or 3 Purple myWW SmartPoints! I also think this One-Pot Mediterranean Chicken with Orzo pairs really nicely with a glad of white wine. I’m just saying!

One-Pot Mediterranean Chicken with Orzo

Looking for more tasty, lightened-up one-pot meals? Check out my One-Pot Spicy Dirty Rice with Chicken and Sausage, Spanish Chicken and Rice Skillet, Beef Enchilada Pasta Skillet, Turkey Sloppy Joe Pasta, Chicken Pot Pasta, White Chicken Chili, Mexican Chicken Cauliflower Rice Skillet, Thai Turkey with Carrot Noodles, Lemon Chicken Orzo with Tomatoes and Asparagus, Rustic Sausage and Potato Skillet, One-Pot Cincinnati Chili Spaghetti Bake, Beef Stroganoff, Beefy American Goulash, Spicy Taco Gnocchi Skillet, Pumpkin Alfredo Tortellini Skillet, Cheesy Chicken Veggie Pasta Skillet, Sausage Tortellini Skillet, The Best Turkey Chili, and more in the One-Pot Meal category of my recipe index!


One-Pot Mediterranean Chicken with Orzo

Yield: 4 (1 chicken breast + 2/3 cup orzo mix)


  • 4 (5 oz each) uncooked boneless, skinless chicken breasts (20 oz total)
  • A sprinkle of salt and pepper
  • 1 tablespoon olive oil
  • 4 oz uncooked orzo (use wheat orzo if following the myWW Purple plan)
  • 1 (14.5 oz) can low sodium chicken broth
  • 2 cups torn fresh spinach leaves
  • 16 pitted kalamata olives
  • 1 oz dry-packed julienne cut sun-dried tomatoes
  • 1 tablespoon fresh lemon juice
  • ½ of a lemon, cut into wedges
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. Pre-heat the oven to 400 degrees. On a cutting board, sprinkle the chicken breasts on both sides with salt and black pepper as desired.
  2. Pour the olive oil into a 4-5 QT Dutch oven and bring over med-high heat. Once the oil is hot, Add the chicken breasts and brown the outsides in the oil for about 5 minutes, flipping once in the middle to get both sides. Stir in all remaining ingredients (orzo, broth, spinach, olives, sun-dried tomatoes, lemon juice, lemon wedges, oregano, basil, rosemary, salt and pepper) to combine.
  3. Cover the Dutch oven and transfer it to the heated oven. Bake for 25 minutes or until the chicken breasts are cooked through and orzo is tender. Stir together, remove the lemon rinds and serve.

MyWW SmartPoints per (1 chicken breast + 2/3 cup orzo mix) serving:(SP calculated using the recipe builder on

Green: 8 SmartPoints/ Blue: 6 SmartPoints/ Purple: 3 SmartPoints (if using wheat orzo, if not then use Blue points)

Weight Watchers Points Plus:
9 per (1 chicken breast + 2/3 cup orzo mix) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)

Nutrition Information per (1 chicken breast + 2/3 cup orzo mix) serving:
372 calories, 28 g carbs, 3 g sugars, 12 g fat, 1 g saturated fat, 37 g protein, 3 g fiber (from