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Home / Recipes

One Pot Greek Chicken Orzo

30 minutes
4.65 from 67 votes
49 Comments
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by: Joanna Cismaru
10.03.20

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This One Pot Greek Chicken Orzo is a perfect midweek meal. It’s quick, delicious and loaded with Greek flavors. Less stress, more flavor!

a braiser full of orzo with olives, chicken, and lemon slices.

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.
a plate of orzo with chicken, olives, and lemon wedges.

How To Make One Pot Greek Chicken Orzo

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
overhead of a braiser with orzo, chicken, olives, feta, and parsley.

Leftovers

Fridge

Refrigerate leftovers in an airtight container in for 3 to 5 days.

Freezer

Freeze in an airtight container for 1 to 2 months.

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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side view shot of a serving spoon taking a scoop of greek chicken and orzo in a pot

One Pot Greek Chicken Orzo

4.65 from 67 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This One Pot Greek Chicken Orzo is a perfect midweek meal. It's quick, delicious and loaded with Greek flavors. Less stress, more flavor!

Equipment

  • 12-inch Cast Iron Skillet

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 8 chicken thighs boneless and skinless
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 tablespoon dried oregano
  • 1 tablespoon 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 tablespoon fresh parsley chopped
  • 1/2 lemon cut into wedges
US Customary – Metric

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

  1. Use an extra cup of chicken broth if you don’t want to use wine.
  2. If you use chicken breasts, cut them in half first so that they cook through.
  3. You can use rice instead of orzo in this recipe.
  4. The skillet I used is a 14 inch paella pan, you can find it here.
  5. Refrigerate leftovers in an airtight container in for 3 to 5 days. 
  6. Freeze in an airtight container for 1 to 2 months.
  7. Please note that nutritional information can vary greatly based on products used.

Nutrition Information:

Calories: 658kcal (33%)Carbohydrates: 45g (15%)Protein: 34g (68%)Fat: 35g (54%)Saturated Fat: 9g (56%)Cholesterol: 153mg (51%)Sodium: 675mg (29%)Potassium: 609mg (17%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 972IU (19%)Vitamin C: 11mg (13%)Calcium: 93mg (9%)Iron: 3mg (17%)
Course:Dinner, Lunch, Main Course
Cuisine:Greek
Keyword:chicken orzo, greek chicken orzo, one pot recipes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Anita says

    May 17, 2022 at 12:20 pm

    5 stars
    This is a delicious recipe which I halved to make for 2 of us and converted it to vegan by using Alpha grilled chikn strips. Definitely a keeper!

    Reply
  2. Susan says

    September 5, 2021 at 7:52 pm

    Can this be made a day ahead?

    Reply
    • Joanna Cismaru says

      September 6, 2021 at 10:53 am

      Yes, for sure, it’ll last in the fridge 3 to 5 days, so you should be just fine.

      Reply
  3. Dennis says

    July 16, 2021 at 5:35 pm

    5 stars
    I added some marinated artichokes hearts in it it was delicious.
    Will make it again.

    Reply
    • Jo Cooks Team AMJ says

      July 19, 2021 at 9:45 am

      So glad it turned out so well and you enjoyed it!

      Reply
  4. Trish T says

    July 10, 2021 at 2:26 am

    5 stars
    I’m always looking for new recipes for chicken and happened upon this one. It is easy & flavorful as is…..I made no substitutions except to cut it in half.

    Reply
  5. Lisa Meacham says

    October 30, 2020 at 8:46 pm

    5 stars
    I made this recipe using 2 thighs. It was delicious! I cut it in half.

    Reply
  6. Kelly P says

    May 15, 2020 at 8:04 pm

    5 stars
    This was a fantastic recipe. Quick and easy for all the family to enjoy.

    Reply
  7. Susan says

    May 13, 2020 at 6:58 am

    5 stars
    Delicious and easy. Thanks Jo

    Reply
  8. Dominique says

    May 1, 2020 at 12:36 am

    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?

    Reply
    • Jo Cooks Team says

      May 1, 2020 at 9:43 am

      Yes that’s per serving! Enjoy 🙂

      Reply
  9. C. Lindmark says

    January 7, 2020 at 3:37 pm

    5 stars
    Our whole family, my 4 kids included, love this recipe! It in our monthly rotation at least twice! Thanks!

    Reply
    • Jo Cooks Team 2 says

      January 9, 2020 at 11:18 am

      We are so glad you like it 🙂

      Reply
      • Dominique says

        May 2, 2020 at 1:09 pm

        Thank you 🙂

  10. Missi M says

    August 20, 2019 at 6:14 pm

    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!

    Reply
    • Jo Cooks Team says

      August 21, 2019 at 10:15 am

      Thank you, Missi! We’re so happy you’ve been loving our recipes.

      Reply
  11. Ramona says

    August 13, 2019 at 10:45 am

    Can I use cous cous instead of orzo? If so, when do I add it in? Love all your recipes

    Reply
    • Nicole Beaulieu says

      August 13, 2019 at 2:38 pm

      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.

      Reply
  12. Renee spangler says

    August 8, 2019 at 1:26 pm

    5 stars
    I absolutely love your recipes

    Reply
    • jo says

      August 8, 2019 at 2:30 pm

      Thank you!

      Reply
  13. Lauren says

    June 3, 2019 at 11:19 am

    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 🙂

    Reply
    • Nicole Beaulieu says

      June 4, 2019 at 10:29 am

      I would add it at the very end and let everything cook for an extra couple minutes 🙂

      Reply
  14. Inez says

    September 24, 2018 at 2:51 pm

    5 stars
    Wonderfully adaptive to different herbs and veg! Fabulous xx

    Reply
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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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