Butterfly the chicken breasts by carefully slicing them horizontally without cutting completely through. Open each breast like a book.

Place the chicken between two pieces of parchment paper or plastic wrap and gently pound it to approximately ¼-inch thickness. Even thickness helps the chicken cook quickly and consistently.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Season the chicken with salt and ⅛ teaspoon black pepper. Add it to the hot skillet in a single layer.

Cook for approximately 4–5 minutes on the first side. Flip and continue cooking until golden and the thickest part reaches 165°F (74°C). Cooking time will vary according to thickness.

Meanwhile, bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente.

Drain the cooked orzo and set it aside.

Transfer the cooked chicken to a clean plate and allow it to rest. Leave the flavorful browned bits in the skillet.

Add the remaining tablespoon of olive oil and reduce the heat to medium.

Add the minced garlic and cook for approximately 30–60 seconds, stirring frequently.

Add the halved cherry tomatoes, chicken or vegetable broth, and fresh lemon juice.

Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and begin releasing their juices.

Add the cooked orzo, Kalamata olives, spinach, pine nuts, basil, parsley, oregano, remaining black pepper, and red pepper flakes.

Stir gently over medium-low heat until the spinach wilts and everything is heated through.

Remove the skillet from direct heat and gently fold in the crumbled feta.

Taste and adjust the seasoning if necessary. Remember that feta and Kalamata olives naturally add saltiness.

Slice the rested chicken into strips.

Divide the Mediterranean Chicken Recipe with Orzo between serving bowls and arrange the sliced chicken over the top.

Finish with additional basil, parsley, feta, or a squeeze of fresh lemon if desired. Serve warm.