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One Pot Greek Chicken and Orzo Recipe
Ash Tyrrell

One Pot Greek Chicken and Orzo Recipe

I have to admit, this dish has quickly become one of my absolute favorites. When I first made it, I was amazed by how the orzo absorbed all the tangy, herby flavors while the chicken came out juicy and perfectly golden.
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Prep Time 15 minutes
Cook Time 25 minutes
30 minutes
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs: Boneless skinless thighs are ideal for juicy, tender meat with loads of flavor. You can swap them with chicken breasts if you prefer.
  • 1 tablespoon olive oil: Helps with browning the chicken for that beautiful golden crust.
  • ⅓ cup plain Greek yogurt: A key ingredient for the marinade that adds richness while tenderizing the meat.
  • Juice from 2 lemons divided: Fresh lemon juice is essential for that tangy, citrusy flavor. Pro tip: Roll the lemons on the counter to release more juice.
  • 2 teaspoons minced garlic divided: Fresh garlic brings bold flavor to both the chicken and the orzo.
  • ½ teaspoon dried oregano plus ¼ teaspoon for the orzo: Oregano adds an herby, earthy note to the dish.
  • ½ teaspoon salt and ¼ teaspoon pepper divided: Enhances all the other flavors while seasoning the chicken perfectly.
  • 1 cup dry orzo pasta: This little pasta cooks quickly and soaks up the rich broth.
  • 1 tablespoon butter: Adds a silky texture to the orzo.
  • 2 ¼ cups low-sodium chicken broth: The base for the orzo to cook in and develop flavor.
  • Freshly grated Parmesan cheese optional: Optional for garnish but adds a cheesy finish.
  • Fresh herbs e.g., parsley or basil: Another optional garnish that brightens the dish.

Method
 

  1. Start by whisking together the Greek yogurt, olive oil, juice from one lemon, minced garlic, dried oregano, salt, and pepper in a medium bowl. Add the chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes. Marinating deepens the flavor, so don’t skip this step!
  2. Heat a tablespoon of olive oil in your skillet over medium heat. Remove the chicken from the marinade (discard the excess marinade) and add the thighs to the skillet. Sear for about 2 minutes on each side until golden brown. Do not cook them fully yet. Set the chicken aside on a plate.
  3. Using the same skillet, melt the butter over medium heat. Stir in the remaining garlic and sauté for about a minute, just until fragrant. Then, add the orzo and stir to coat it in the butter. Allow the orzo to toast lightly for 1-2 minutes.
  4. Pour in the chicken broth, juice from the remaining lemon, and dried oregano. Bring everything to a boil, then reduce the heat to maintain a high simmer. Carefully place the browned chicken thighs back into the skillet, arranging them on top of the orzo.
  5. Cover the skillet and cook for about 20-25 minutes. The chicken should be fully cooked, and the orzo will have absorbed most of the liquid. To check, the internal temperature of the chicken should reach 165°F (74°C).
  6. Remove the chicken and fluff the orzo with a fork. Garnish with Parmesan cheese and fresh herbs, if desired. Serve immediately and enjoy!

Notes

  • Use fresh, high-quality ingredients for the best flavor.
  • Don’t skip the step of toasting the orzo; it adds a nutty depth to the dish.
  • If the orzo seems too thick at the end, stir in a splash of hot chicken broth to loosen it.
  • Keep an eye on the skillet’s heat to prevent the orzo from sticking or burning.
  • Want creamier orzo? Stir in a small dollop of Greek yogurt just before serving.