One Pot Greek Chicken Orzo
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This One Pot Greek Chicken Orzo is made in one pan and ready in 30 minutes. Juicy chicken, orzo, feta and lots of bright Mediterranean flavors, perfect weeknight win!
My 30 Minute Greek Chicken Orzo
You know those nights when you’re just too tired to cook, but takeout sounds like more effort than it’s worth? That’s exactly when I make this One Pot Greek Chicken Orzo. It’s quick, comforting, and tastes like you put way more effort into it than you actually did.
The chicken turns out juicy, the orzo soaks up all those herby, lemony flavors, and the feta adds that perfect salty tang. You can swap in chicken breasts, toss in some extra feta or spinach, but the verdict will always be the same, total weeknight win!
Why You’ll Love This Greek Chicken Orzo
- One pan and zero stress. Dinner and cleanup both handled in under 30 minutes.
- Juicy chicken and tender orzo with bright Greek flavors in every bite.
- Feta, olives, herbs, and lemon come together for that perfect Mediterranean vibe.
- It feels like comfort food but still fresh and light enough for any night of the week.
- Great for busy nights, picky eaters, or anyone who loves big flavor without the fuss.
Ingredients You’ll Need
- Chicken: I like using boneless, skinless thighs because they stay juicy. If you prefer chicken breasts, just keep an eye on the cooking time so they don’t dry out.
- Orzo: This tiny pasta cooks fast, so stir it now and then to keep it from sticking to the pan.
- Wine: A splash of white wine adds depth, but chicken broth works perfectly if you’d rather skip it.
- Feta and Olives: Use good quality feta and Kalamata olives. They’re what make this dish taste like it came straight out of a Greek taverna.
- Lemon: Don’t skip the squeeze of fresh lemon at the end. It brightens everything and ties the flavors together beautifully.
- Get everything ready first. Chop, measure, and prep before you start cooking. This recipe moves quickly once the chicken hits the pan.
- Dry your chicken well. Patting the chicken dry before dredging helps the flour stick and gives you that gorgeous golden crust.
- Toast the orzo a little. Give it a minute or two in the pan before adding the liquids. It deepens the flavor and keeps the orzo from turning mushy.
- Use good feta and olives. This is not the time for the crumbly prepackaged stuff. A block of feta and real Kalamata olives make all the difference.
- Lemon is your secret weapon. Squeeze it in right before serving for that fresh pop of brightness that ties everything together.
- Let it rest. After cooking, let the skillet sit off the heat for a few minutes so the orzo absorbs the last bit of liquid and turns creamy.
- Spices. Smoked paprika and oregano for that signature Greek warmth, so make sure they’re fresh and fragrant. Old spices lose flavor fast.
To begin, you need to coat the chicken in a seasoned flour mixture to make it extra tasty and crispy! To make the mixture, just whisk the flour together the smoked paprika, garlic powder, salt and black pepper. Then dredge the chicken thighs through the seasoned flour, making sure they are fully coated.
Next, heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Then add the thighs to the pan in a single layer and sear them for about 4 minutes on each side. Now, remove the chicken from the pan and set it aside on a plate. Don’t worry if the chicken is not fully cooked, it just needs to be crispy on the outside at this point.
For this next step, use the same skillet that you just used to cook the thighs. And don’t drain any of the flavorful chicken juices! Now, add the remaining olive oil to the skillet followed by the chopped onions, minced garlic, red pepper flakes, oregano, and thyme. Next, stir the aromatic mixture together and let it cook for about 1 minute, just long enough for the onions to soften and the garlic to become fragrant. Then add a bit of salt and pepper to complete the base.
Add the uncooked orzo pasta, wine, and chicken broth to the skillet. Next, stir the ingredients together and bring the orzo to a boil. Then lower the heat to medium and put the chicken back into the skillet. Now, cover the pan with a lid and let the dish cook for about 10 minutes, stirring occasionally. It’s done when both the chicken thighs and orzo are fully cooked.
Once the Greek chicken orzo is ready, take the pan off the heat. Then garnish the dish with the kalamata olives, feta cheese, and fresh parsley. Now, serve it warm with some lemon wedges and enjoy!
How To Serve It
I like to serve this One Pot Greek Chicken Orzo straight out of the skillet with a big sprinkle of extra feta and a few lemon wedges on the side. Here’s how I like to pair it:
Homemade Tzatziki Sauce
No Yeast Flatbread
Maroulosalata (Greek Lettuce Salad)
Greek Salad
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work just fine if that’s what you’ve got. They cook a little faster, so just keep an eye on them to avoid drying out.
Can I use a different type of pasta?
Absolutely. Orzo gives that perfect texture, but you can swap in other small pasta shapes like ditalini, small shells, or even broken spaghetti. Just adjust the liquid slightly and check for doneness as you go.
What can I use instead of wine?
You can replace the wine with extra chicken broth or a splash of lemon juice for brightness. The wine just adds a touch of depth, but you won’t miss it if you skip it.
Can I make this vegetarian?
Definitely. Skip the chicken and use vegetable broth instead of chicken broth. Add some chickpeas, zucchini, or roasted red peppers instead of chicken.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or water to loosen it up again.
Can I freeze Greek Chicken Orzo?
Yes! Let it cool completely, then freeze it in a freezer safe container for up to 2 months. Thaw in the fridge overnight, then reheat gently.
What’s the best way to reheat it?
My favorite way is on the stove over medium low heat. Add a bit of broth and stir until it’s warm and creamy again. The microwave works too, just cover it so it doesn’t dry out.
Try These Orzo Recipes Next
- One Pot Spicy Pork Ragu with Orzo
- One Pot Cheesy Taco Orzo
- Mediterranean Orzo Salad
- Lemon Orzo with Asparagus
- One Pot Greek Chicken Orzo
- Creamy Parmesan Orzo with Chicken and Asparagus
- Chicken Cacciatore
- One Pot Spanish Chicken and Rice
- Slow Cooker Creamy Tuscan Chicken Orzo
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One Pot Greek Chicken Orzo
Video
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 8 chicken thighs (boneless and skinless)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- ½ tablespoon dried oregano
- 1 tablespoon fresh thyme (chopped)
- 1½ cups orzo (dry)
- 1 cup white wine
- 2 cups chicken broth (low sodium)
- ¾ cup kalamata olives (pitted)
- ¼ cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- ½ lemon (cut into wedges)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk together the flour, smoked paprika, garlic powder, salt, and pepper in a medium sized bowl. Dredge the chicken thighs through the flour mixture.
- In a large skillet, warm 1 tablespoon of olive oil over medium high heat. Add the chicken thighs to the skillet and sear for approximately 4 minutes on each side until crispy, golden brown. The chicken does not need to be completely cooked through at this stage. Transfer the chicken to a plate and set aside for later.
- In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, red pepper flakes, oregano, and thyme, stirring continuously. Sauté for about a minute, until the garlic becomes fragrant and the onion starts to soften. Season with a pinch of salt and pepper.
- Add the dry orzo to the skillet followed by the white wine and chicken broth. Stir and then bring the dish to a gentle boil.
- Reduce the heat to medium. Return the seared chicken thighs to the skillet, nestling them among the orzo. Cover the skillet with a lid and allow the dish to cook for about 10 minutes, or until the orzo is perfectly cooked through. Remember to stir occasionally to prevent sticking.
- Garnish it with kalamata olives, crumbled feta cheese, freshly chopped parsley, and lemon wedges.
Equipment
Notes
- Chicken: Both chicken thighs and breasts work well in this recipe. Thighs tend to be juicier, but if you prefer a leaner option, chicken breasts are a great substitute.
- Orzo: Make sure to stir occasionally while cooking to prevent the orzo from sticking to the pan.
- Herbs: If fresh thyme is unavailable, dried thyme can be used (use ⅓ of the quantity when switching from fresh to dried).
- Wine Substitute: If you prefer not to use wine, you can replace it with additional chicken broth, or a non-alcoholic white wine.
- Storage: This dish stores well in the fridge for up to 4 days, and can be frozen for up to 2-3 months in a freezer-safe container. To reheat, simply warm on the stovetop or in the microwave, adding a little broth or water if needed.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
