One Pot Greek Chicken and Orzo
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One Pot Greek Chicken and Orzo packs a creamy, cheesy punch with a hint of lemon, butter, and Italian seasonings under perfectly seasoned, tender, marinated chicken thighs cooked all together in one pot for easy clean up!
Want more Greek-inspired recipes? My Greek Yogurt Alfredo Sauce, Greek Chicken Marinade, Greek Lemon Rice, and Greek Avocado Chicken Salad are just a click away!
For more one-pot meals, check out my posts for One Pot Curry Chicken and Rice, One Pot Chicken Parmesan Pasta, and One Pot Creamy Pesto Chicken Pasta.
It’s no secret that I love orzo just about as much as humanly possible. (Head to my Slow Cooker Parmesan Herb Chicken & Orzo for another great reason why.) It’s the perfect pasta for one-pot meals too! I wanted to make something Greek (there’s just something so magical about all of those garlicky/lemony/buttery/herby flavors, I just can’t get enough!) and there’s plenty of fresh herbs in the garden, plus lemons at the farmer’s market and I had chicken thighs thawing so it all just seemed to be pointing toward the direction of making a Greek orzo and chicken dish. Sometimes ingredients talk to me like that, and I’m not complaining about it.
Why This Recipe Works
Here are only a few reasons why this one pot Greek chicken dish gets an A++ in my book:
- One pot — cooking everything in one pot is just so nice! You cook in it, you serve out of it, and you only have one dish to clean up after dinner. It doesn’t get any better than that!
- Chicken thighs — I know a lot of people prefer chicken breasts to thighs but I think thighs are just as delicious. They’re more flavorful, and cook up just as tender and juicy as a chicken breast. Plus, they cook quickly, making them ideal for this orzo dish.
- Orzo — Speaking of orzo, this little, teeny pasta is perfect for this Greek dish. It’s widely available in grocery stores, it cooks up fast, and it is great at taking on the flavors of whatever it’s cooking in, which in this case is savory chicken broth.
- Keeps well — If you have leftovers, consider it a bonus! Just reheat in the microwave for about a minute or so to enjoy this dish again for lunch or dinner the next day.
Here’s How You Make It
Let’s walk through how to whip up this tasty one pot Greek chicken and creamy orzo recipe.
- First make the marinade by whisking together the Greek yogurt, oil, lemon juice, garlic, salt, pepper, and dried oregano. Add the chicken to the marinade bowl and toss to coat, then cover the bowl and chill the whole thing in the fridge for 30 minutes.
- When you’re ready to cook, add 1 tablespoon of oil to a large skillet over medium heat. Using tongs, add the marinated chicken to the pan (throw out the unused marinade), and brown the chicken on both sides for 2 minutes. Remove the chicken and set on a plate.
- To the same skillet, melt the butter over medium heat, then stir in the garlic and cook for 1 minute.
- Add the orzo to the pan, stirring it for another minute or two until it gets lightly browned, then add the chicken broth, dried oregano, and lemon juice, and bring it all to a boil.
- Turn the heat down to a high simmer. Add the chicken back in right on top of the orzo.
- Cover the pan and cook for about 25 minutes all together till the chicken is done and the orzo is soft.
- Transfer the chicken to a plate and fluff the orzo. Garnish chicken and orzo with parmesan and fresh herbs if you like, and serve.
Ideas for Customizing this Dish
- Add sundried tomatoes, kalamata olives, or mushrooms to the orzo while it cooks.
- Stir in fresh basil into the orzo at the end when it’s done cooking. The basil will wilt as you fluff the orzo.
- For more protein and texture, add a can of rinsed, drained chickpeas to the orzo while it cooks.
- Use butterflied chicken breasts or pound three medium-size chicken breasts to 1-inch thickness instead of chicken thighs.
- Sprinkle feta over the top of the dish right before serving.
- Shred the chicken thighs and mix back into the orzo before serving.
Frequently Asked Questions
No orzo? No problem. You can still enjoy one pot Greek chicken with acini de pepe (another type of tiny pasta), or use ditalini or orecchiette.
You can also use white rice instead of the orzo, as rice cooks to the same ratio as orzo (2 cups of liquid to 1 cup of orzo/rice).
Expert Tips
- If you have stuck on orzo and you are finding it hard to clean the pot during dinner clean up, do what I do: Fill the pot with hot (can be boiling) water in the sink with half a cup of baking soda and leave it to soak for an hour or so — clean up will be a breeze!
- Substitute lemon juice from a bottle if that’s all you have. It’s not as lemony fresh but it will work just fine!
- Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
Most Popular One Pot Meals
- One Pot Chicken Parmesan Pasta
- One Pot Lasagna
- One Pot Shrimp and Asparagus
- Lemon Herb Shrimp and Rice Skillet
- Cajun Shrimp and Rice
- Cheesy Enchilada Pasta Skillet
Did you make this dish? Please rate the recipe below!
One Pot Greek Chicken and Orzo
Ingredients
- 6 chicken thighs
- 1 tablespoon oil
- grated parmesan cheese
marinade
- ⅓ cup plain Greek yogurt
- 4 tablespoons oil
- 2 lemons, juiced
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
for the orzo
- 1 cup dry orzo pasta
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 lemon, juiced
- ¼ teaspoon dried oregano, or dried Italian seasoning or Herbs de Provence
- ½ teaspoon salt
- 2 ¼ cups low sodium chicken broth
Instructions
- In a medium bowl whisk together marinade ingredients. Add chicken, toss to coat, cover tightly and chill for 30 minutes.
- Add 1 tablespoon oil to a large skillet over medium heat. Use tongs to transfer marinated chicken to the pan (discard excess marinade) and brown for about 2 minutes on each side. Transfer to a plate and set aside.
- In the same skillet, melt butter over medium heat. Once melted, stir in garlic for 1 minute til fragrant.
- Stir in orzo pasta for 1-2 minutes til lightly browned. Stir in chicken broth, dried oregano, and lemon juice and bring to a boil.
- Reduce heat to a high simmer. Add chicken back to the pan on top of the orzo.
- Cover and cook for about 25 minutes until chicken is cooked through and orzo is soft.
- Transfer chicken to a plate, fluff the orzo with a fork. Garnish chicken and orzo with parmesan if desired, and serve.
Notes
- Easily swap chicken thighs for chicken breasts (one medium chicken breast per person)
- If you have stuck on orzo and you are finding it hard to clean the pot during dinner clean up, do what I do: Fill the pot with hot (can be boiling) water in the sink with half a cup of baking soda and leave it to soak for an hour or so — clean up will be a breeze!
- Fresh lemon juice will give you the best flavor – always opt for fresh if you have it but a squeeze of bottled lemon juice will do in a pinch.
- Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The picture at the top of the page showing the chicken in the marinade doesn’t look like it has Greek yogurt added. When I transferred the chicken to the pan it took forever to brown and was soupy b/c of the yogurt. I’ve only ever grilled chicken that has been marinated in yogurt.
My chicken didn’t turn out like the picture either and I’m trying to figure out why…what type of oil did you use the recipe didn’t specify?
This recipe is always a hit with guests and we make this probably 1-2 times a month! So easy to make. 25 mins seems to burn the orzo, 20 mins is perfect on our stove.
Dinner for Dad was AMAZING!! I added artichoke hears and OMG it was a spectacular feast! Thanks!
This is absolutely in my top 3 best meals I’ve made. Everything about it is just delicious. I wouldn’t change a thing. Im so glad I found it!!
Sooo I had high hope for this recipe. First thing that went wrong. Browning the chicken took forever. Probably was because I used skin on bone in chicken thighs. Everything was super soupy even after 25 minutes. So I might give it another shot but it was disappointing.
So flavorful…. was willing to keep burning my mouth in order to stuff my face on the spot with this amazing orzo—that’s how yummy it is!
Really great recipe. My family loves chicken and I’m always looking for new recipes. This one grabbed my attention because of the one pan and it’s a keeper. Great flavor and easy….cleaning the pan does not look like it will be easy tho but worth it! Ps it’s soaking as I type lol.
Your recipe had great flavor, but you need to tell people to use boneless skinless thighs. The skin on made the dish greasy and the orzo over done and mushy.
Cooked this but used Graviera cheese instead. We live on Corfu island,so kept it Greek 😁
Was luvverly !
MMMMMMM
Delicious. How did you make the chicken brown that much? Thank you for the recipe.
You can brown your meat ahead of cooking in the pan- gives it a nice color for the end result.