This One Pot Greek Chicken Orzo is a perfect midweek meal. It’s quick, delicious and loaded with Greek flavors. Less stress, more flavor!
This dish is one of my favorites when I’m in the mood for something a little different that packs tons of flavor and is completely satisfying. We cook down the tender orzo with white wine and chicken broth, crumble lots of salty feta, Kalmata olives, and perfectly crisp chicken. Did I mention it’s a one pot dish?
Orzo is perfect for these types of quick meals because it really does cook pretty fast, we’re talking about 6 minutes or less. Orzo is really quite versatile and it’s great in soups, dishes like this Greek chicken orzo and believe it or not, it’s great in salads. It’s light, it’s chewy and it’s such a great base to soak up all our Mediterranean flavors.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Dredge – We’re going to crispy up some chicken in a dredge made from: all purpose flour, smoked paprika, garlic powder, salt, and pepper.
- Chicken – Thighs, boneless and skinless.
- Onion – We want something that cooks down well like white or yellow.
- Garlic – Use as much or little as you like.
- Spices – Red pepper flakes, dried oregano, and fresh chopped thyme. However, if dried is all you have on hand just keep in mind that 1 tablespoon fresh equals 1 teaspoon dried.
- Orzo – We want this small shaped pasta for our dish, but you could also substitute it with couscous.
- Liquids – White wine and low sodium chicken broth make up our liquid base.
- Olives – Pitted Kalmata olives studding our entire dish.
- Cheese – Feta cheese all crumbled up will help create a creamy base for our Orzo.
- Parsley – Fresh all chopped up to be sprinkled on liberally.
- Lemon – Cut into wedges to be squeezed over top as garnish.
How To Make One Pot Greek Chicken Orzo
- Form the dredge: In a medium sized bowl whisk together the flour, smoked paprika, garlic powder, salt and pepper. Dredge the chicken thighs through the flour mixture.
- Cook the thighs: In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and cook for about 4 minutes per side or until crispy. Don’t worry if the chicken isn’t cooked through completely. We’ll continue cooking it later. Transfer the chicken to a plate and set aside.
- Form the flavor base: In the same skillet, add the remaining tbsp of olive oil. Add the onion, garlic, red pepper flakes, oregano, thyme and stir. Cook for about 1 minute, just until the garlic gets aromatic and the onion begins to soften a bit. At this point you can season with a bit of salt and pepper.
- Cook the orzo: Add the orzo to the skillet, pour in the wine, chicken broth and stir. Bring to a boil, then reduce heat to a medium. Add the chicken back to the skillet, cover with a lid and cook for about 10 minutes or until the orzo is cooked through, stirring occasionally.
- Finish the dish: Garnish with kalamata olives, feta cheese, parsley and lemon wedges. Serve while warm.
Don’t Want To Use Wine?
You don’t have to use wine if you’d prefer not to! Chicken broth will substitute 1 for 1 just as easily.
Using Chicken Breast In Place Of Thigh
If you use chicken breasts, cut them in half first so that they cook through, otherwise cook it exactly as you would normally!
Other Additions
Another great thing about this recipe, besides it being, quick, one pot and delicious, is the fact that it’s quite versatile. Although I give you a basic recipe here, feel free to add what you’d like to bulk it up a bit!
Veggies
- Spinach
- Broccoli
- Asparagus
- Peas
- Mushrooms
Meat
This dish would taste amazing with a bit of bacon or pancetta.
Starches
You don’t just have just use orzo, you can use some other starches if you’d like! I’m just obsessed with orzo lately, because you know what, it only takes about 6 minutes to cook!
- Rice, long grain like Basmati to prevent stickiness
- Couscous
- Any small small shaped pasta
Leftovers
Fridge
Freezer
More Delicious Orzo Recipes To Try:
- 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
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One Pot Greek Chicken Orzo
Equipment
Ingredients
- 1/2 cup all-purpose flour
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 8 chicken thighs boneless and skinless
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/2 tbsp dried oregano
- 1 tbsp fresh thyme chopped
- 1 1/2 cups orzo dry
- 1 cup white wine
- 2 cups chicken broth low sodium
- 3/4 cup kalamata olives pitted
- 1/4 cup feta cheese crumbled
- 2 tbsp fresh parsley chopped
- 1/2 lemon cut into wedges
Instructions
- In a medium sized bowl whisk together the flour, smoked paprika, garlic powder, salt and pepper.
- Dredge the chicken thighs through the flour mixture.
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and cook for about 4 minutes per side or until crispy. Don’t worry if the chicken isn’t cooked through completely. We’ll continue cooking it later. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining tbsp of olive oil. Add the onion, garlic, red pepper flakes, oregano, thyme and stir. Cook for about 1 minute, just until the garlic gets aromatic and the onion begins to soften a bit. At this point you can season with a bit of salt and pepper.
- Add the orzo to the skillet, pour in the wine, chicken broth and stir. Bring to a boil, then reduce heat to a medium. Add the chicken back to the skillet, cover with a lid and cook for about 10 minutes or until the orzo is cooked through, stirring occasionally.
- Garnish with kalamata olives, feta cheese, parsley and lemon wedges.
- Serve while warm.
Video
Recipe Notes
- Use an extra cup of chicken broth if you don’t want to use wine.
- If you use chicken breasts, cut them in half first so that they cook through.
- You can use rice instead of orzo in this recipe.
- The skillet I used is a 14 inch paella pan, you can find it here.
- Refrigerate leftovers in an airtight container in for 3 to 5 days.
- Freeze in an airtight container for 1 to 2 months.
- Please note that nutritional information can vary greatly based on products used.
I made this recipe using 2 thighs. It was delicious! I cut it in half.
This was a fantastic recipe. Quick and easy for all the family to enjoy.
Delicious and easy. Thanks Jo
I love this so much! The first time I made there was no orzo at the store so I used rice and it was soooo good! I’m making it again this weekend with orzo this time ☺️
Quick question: for the calories, is that per serving?
Yes that’s per serving! Enjoy 🙂
Our whole family, my 4 kids included, love this recipe! It in our monthly rotation at least twice! Thanks!
We are so glad you like it 🙂
Thank you 🙂
I just made this and oh. my. gosh. SO easy and simple to make with over the top flavor!! I am so excited to make this for dinner parties!
Love all your recipes, Jo!
Thank you, Missi! We’re so happy you’ve been loving our recipes.
Can I use cous cous instead of orzo? If so, when do I add it in? Love all your recipes
Yes you can. You may need a little less liquid so start with 1 1/2 cups of chicken broth and add more if needed.
I absolutely love your recipes
Thank you!
I’d love to try this with zucchini – at what point would you add chopped zucchini? I don’t want it to turn to mush!
Thanks 🙂
I would add it at the very end and let everything cook for an extra couple minutes 🙂
Wonderfully adaptive to different herbs and veg! Fabulous xx