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Mediterranean Chicken with Orzo

An image of prepared One Skillet Greek Chicken with Orzo made with lemon, chicken, oregano, Swanson® Natural Goodness® Chicken Broth, Campbell's® Condensed Unsalted Tomato Soup, orzo pasta, baby spinach and feta cheese.
  • prep time: 10 min
  • total time: 25 min
  • serves: 4 people
  • calories: 458 1 serving

Ready to channel the flavors of Greece from the comfort of your own kitchen? Our one-pan Mediterranean Chicken with Orzo is the quintessential easy weeknight meal - flavorful, nourishing, and ready in only 25 minutes. Sauteed chicken simmers in a sauce made with Campbell’s® Condensed Unsalted Tomato Soup, garlic and oregano, with a citrusy punch from fresh lemon juice and zest. The orzo for this one skillet meal goes in dry, so it absorbs the rich tomato goodness of the soup mixture while it cooks. Just stir in some spinach, crumble a bit of feta on top, and prepare to transport yourself to a Mediterranean getaway.


  • 1 lemon
  • 1 1/4 pounds boneless, skinless chicken breast, cut in bite-sized pieces (about 1 inch)
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano leaves
  • 2 teaspoons olive oil
  • 2 1/2 cups Swanson® Natural Goodness® Chicken Broth
  • 1 can (10 3/4 ounces) Campbell's® Condensed Unsalted Tomato Soup
  • 1 cup uncooked orzo pasta
  • 5 ounces baby spinach (about 5 cups)
  • 1/4 cup crumbled feta cheese


  • Tips

    • Zesting Advice: Make sure to zest only the colored part of the lemon peel to avoid bitterness.
    • Serving Suggestion: Want to amp up the dish’s Mediterranean vibe? Try tossing in some flavorful additions like pitted Kalamata olives, diced sundried tomatoes, or chopped cooked eggplant.
  • Step 1

    Grate 1 teaspoon zest and squeeze 2 tablespoons juice from the lemon. Pat the chicken dry, season with salt and pepper, and sprinkle with the garlic powder and 1 teaspoon oregano. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned and done. Remove the chicken from the skillet, cover and keep warm.

  • Step 2

    Add the broth, soup, and remaining 1/2 teaspoon oregano to the skillet and heat to a boil over high heat. Stir in the orzo. Cook for 10 minutes or until the orzo is tender, stirring often to prevent sticking.

  • Step 3

    Reduce the heat to low. Stir in the lemon juice and lemon zest. Add the spinach and stir until wilted.  Stir in the cooked chicken. Sprinkle with the cheese.

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Calories 458
Total Fat 9 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 99 mg
Sodium 580 mg
Total Carb 48 g
Dietary Fiber 4 g
Sugar 9 g
Protein 43 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 24 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.