Greek Chicken Orzo is a vibrant, one-pan wonder that brings the Mediterranean to your table in just 35 minutes. Tender chicken, fluffy orzo, and a medley of sun-kissed vegetables come together in a dish bursting with zesty lemon, earthy oregano, and briny olives. Each bite offers a perfect balance of textures—creamy, chewy, and crisp—while delivering a hearty 25g of protein per serving.
This recipe is not only quick and easy but also a nutritional powerhouse, packed with vitamins and fiber. The juicy chicken and savory broth infuse the orzo with rich flavor, making it a comforting yet light meal. Perfect for busy weeknights or casual gatherings, it’s a dish that’s as satisfying to make as it is to eat.
Ingredients for Greek Chicken Orzo
- 2 Tablespoons olive oil (divided)
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- 1 ½ lbs (680 g) chicken thighs
- 1 red bell pepper (cut into strips)
- ½ (160 g) red onion (cut into thick wedges)
- 1 Tablespoon minced garlic
- 1 ½ cups (272 g) orzo
- 1 cup (115 g) cherry tomatoes
- 1 (14 oz) can artichoke hearts (drained and quartered)
- ½ cup (85 g) kalamata olives
- 1 lemon (cut into thin wedges)
- ½ cup (118 ml) white wine (may substitute chicken broth)
- 2 cups (473 ml) chicken broth
- Crumbled Feta cheese (for topping, optional)
- Fresh parsley (for topping, optional)
Step-by-Step Instructions for Greek Chicken Orzo
- In a small dish, whisk together salt, pepper, oregano, basil, parsley, and smoked paprika. Sprinkle over chicken thighs and gently rub into the surface. Reserve the excess spice mixture for later.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the chicken on each side until browned and cooked through. Remove the chicken to a clean plate and cover with foil.
- Add another 1 tablespoon of olive oil to the skillet. Once the oil is shimmering, add the onion and bell pepper and cook until softened.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the remaining spice mixture and stir well.
- Add the orzo, cherry tomatoes, artichoke hearts, olives, and lemon wedges. Toast the orzo for 1-2 minutes, stirring occasionally.
- Slowly deglaze the pan by drizzling in the white wine and scraping the bottom with a spatula. Cook until the wine is absorbed.
- Gradually stir in the chicken broth and bring the mixture to a boil. Once boiling, reduce to a simmer and return the chicken to the pan.
- Cook until the orzo has absorbed the liquid and is tender, and the chicken is cooked through (internal temperature should be at least 165°F / 74°C).
- Serve the dish topped with crumbled feta cheese and fresh parsley, if desired.
Perfect Pairings: Serving Suggestions
This Greek Chicken Orzo is a complete meal on its own, but you can elevate it with a side of warm pita bread or a simple Greek salad. For a refreshing touch, serve with a dollop of tzatziki sauce or a drizzle of extra virgin olive oil. Don’t forget a glass of crisp white wine to complement the flavors!
Make It Your Own: Recipe Variations
Swap chicken thighs for boneless, skinless chicken breasts or even shrimp for a lighter option. Vegetarian? Skip the chicken and add chickpeas or tofu. If you’re out of orzo, try using couscous or quinoa. For a spicier kick, add a pinch of red pepper flakes to the spice mix.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water to the skillet and warm over medium heat, stirring occasionally. This helps keep the orzo moist and prevents it from drying out.
Quick Tips for Time-Saving Success
Prep your veggies and measure out your spices ahead of time to streamline the cooking process. Use pre-minced garlic and pre-sliced olives to save a few extra minutes. If you’re in a rush, you can skip toasting the orzo—just add it directly to the skillet with the broth.
Essential Equipment for Effortless Cooking
A large, deep skillet or Dutch oven is key for this recipe, as it allows enough space to sear the chicken and cook the orzo. A sharp knife and cutting board will make prepping the veggies a breeze. Don’t forget a spatula for deglazing the pan and a meat thermometer to ensure the chicken is perfectly cooked.
Greek Chicken Orzo
Ingredients
- 2 Tablespoons olive oil divided
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1 1/2 lbs chicken thighs (680 g)
- 1 red bell pepper cut into strips
- 1/2 red onion cut into thick wedges (160 g)
- 1 Tablespoon minced garlic
- 1 1/2 cups orzo (272 g)
- 1 cup cherry tomatoes (115 g)
- 1 (14 oz) can artichoke hearts drained and quartered
- 1/2 cup kalamata olives (85 g)
- 1 lemon cut into thin wedges
- 1/2 cup white wine may substitute chicken broth (118 ml)
- 2 cups chicken broth (473 ml)
- Crumbled Feta cheese for topping (optional)
- Fresh parsley for topping (optional)
Instructions
- In a small dish, whisk together salt, pepper, oregano, basil, parsley, and smoked paprika. Sprinkle over chicken thighs and gently rub into the surface, you won’t use all of the mixture, reserve all excess for later.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once oil is hot, sear chicken on each side until browned and cooked through. Remove chicken from skillet to a clean plate and cover with foil.
- Add another tablespoon of olive oil to the skillet. Once oil is shimmering, add in onion and pepper and cook until softened.
- Add garlic and cook until fragrant (about 30 seconds).
- Add remaining mixture of spices and stir well.
- Add orzo, tomatoes, artichokes, olives, and lemon. Toast the orzo for about 1-2 minutes, stirring occasionally.
- Slowly deglaze the pan by slowly drizzling wine into the skillet and scraping the bottom with a spatula. Cook until wine is absorbed.
- Gradually stir in chicken broth and bring mixture to a boil. Once it reaches a boil, reduce to a simmer and return chicken to pan.
- Cook until orzo has absorbed the liquid and is tender and the chicken is cooked through (should be at least 165F/.75C.
- Serve, topped with crumbled feta and fresh parsley if desired.