One Pot Greek Chicken Orzo

4.68 from 74 votes

One Pot Greek Chicken Orzo

This One Pot Greek Chicken Orzo is the weeknight hero you've been waiting for: tender, flavorful chicken bathed in aromatic herbs, combined with the satisfying bite of orzo and the unmistakable tang of feta cheese. I promise, this is the kind of recipe you're going to want to put on repeat: minimal cleanup, maximum flavor payoff, and a meal that leaves everyone reaching for seconds!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Keyword: chicken orzo, greek chicken orzo, one pot recipes

Servings:

Calories: 507kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

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

US Customary - Metric

Instructions

Start by whisking together the flour, smoked paprika, garlic powder, salt, and pepper in a medium-sized bowl. Dredge your chicken thighs through this flavorful flour mixture, ensuring an even coating.
In a large skillet, warm 1 tablespoon of olive oil over medium-high heat. Introduce the chicken thighs to the skillet and sear for approximately 4 minutes on each side until they develop a crispy, golden-brown exterior. The chicken does not need to be completely cooked through at this stage. Once seared, transfer the chicken to a plate and set aside for later.
In the same skillet, heat the remaining tablespoon of olive oil. Incorporate the chopped onion, minced garlic, red pepper flakes, oregano, and thyme, stirring continuously. Allow these ingredients to sauté for about a minute, until the garlic becomes fragrant and the onion starts to soften. Season this aromatic mix with a pinch of salt and pepper.
Pour the dry orzo into the skillet followed by the white wine and chicken broth. Stir well to ensure all ingredients are mixed and then bring the dish to a gentle boil.
As soon as the skillet starts boiling, 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.
Once your dish is cooked, garnish it with kalamata olives, crumbled feta cheese, freshly chopped parsley, and lemon wedges. Serve this delightful one pot Greek chicken orzo while it's warm for the best experience.

Video

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 1/3 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.
Serving Suggestion: This one pot Greek chicken orzo is perfectly complemented by a fresh Greek salad or some warm, crusty bread.

Nutrition