Go Back
+ servings
side view shot of a serving spoon taking a scoop of greek chicken and orzo in a pot
Print Recipe Add to Collection
4.6 from 50 votes

One Pot Greek Chicken Orzo

This One Pot Greek Chicken Orzo is a perfect midweek meal. It's quick, delicious and loaded with Greek flavors. Less stress, more flavor!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Greek
Keyword: chicken orzo, greek chicken orzo, one pot recipes
Servings: 6
Calories: 658kcal


  • 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


  • 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.



  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.


Calories: 658kcal | Carbohydrates: 45g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 153mg | Sodium: 675mg | Potassium: 609mg | Fiber: 4g | Sugar: 3g | Vitamin A: 972IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 3mg