One Pot Greek Chicken With Orzo Pasta

Imagine tender, juicy chicken thighs seasoned with aromatic Mediterranean herbs, nestled alongside perfectly cooked orzo pasta that has absorbed all the savory flavors of the dish. This One Pot Greek Chicken With Orzo Pasta delivers an explosion of Greek-inspired tastes in every bite, combining the convenience of a one-pot meal with the sophisticated flavors of Mediterranean cuisine. The lemon-infused broth transforms simple ingredients into a restaurant-worthy dinner that’s surprisingly easy to make at home. You’ll learn how to create this comforting yet impressive meal using just one pot, minimizing cleanup while maximizing flavor.

Why You’ll Love This Recipe

This One Pot Greek Chicken With Orzo Pasta will quickly become a family favorite for several compelling reasons. First, the convenience factor is unbeatable—everything cooks in a single pot, meaning less cleanup and more time enjoying your evening. The orzo pasta absorbs the rich chicken broth and lemon juice, creating a creamy texture without adding cream, while the chicken thighs remain perfectly juicy with crispy, seasoned skin.

The Mediterranean flavor profile is both sophisticated and comforting, featuring the bright notes of lemon, the earthiness of oregano, and the briny punch of olives and feta. Each bite offers a delightful contrast between the tender chicken, the al dente pasta, and the fresh vegetables that bring color and nutrition to the dish.

Perhaps most importantly, this Greek chicken orzo recipe strikes the perfect balance between being weeknight-friendly and impressive enough for company. It’s the kind of dish that looks like you spent hours in the kitchen, when in reality, it comes together in about 45 minutes with minimal effort.

Ingredients

For this One Pot Greek Chicken With Orzo Pasta, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs (about 6-8 thighs)
• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• 4 garlic cloves, minced
• 1½ cups (300g) orzo pasta, uncooked
• 4 cups (950ml) chicken broth, low sodium
• 1 lemon, zested and juiced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• 1 cup fresh spinach, roughly chopped
• ½ cup (75g) feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon red pepper flakes (optional)

The star ingredients here are the bone-in chicken thighs, which provide rich flavor and stay juicy during cooking, and the orzo pasta, which absorbs all the Mediterranean flavors while creating a risotto-like texture.

Pro Tips

Season Aggressively: Don’t be shy with your seasoning for this One Pot Greek Chicken With Orzo Pasta. The chicken thighs should be generously seasoned with salt and pepper on both sides before cooking. This creates a foundation of flavor that infuses the entire dish. Remember that the orzo will absorb much of the seasoning, so what might seem like too much initially will be perfectly balanced in the finished dish.

Achieve Perfectly Crispy Skin: For restaurant-quality results, take the time to properly sear the chicken thighs skin-side down until they’re deeply golden and crisp, about 5-7 minutes without disturbing them. This not only creates a delicious texture contrast but also renders the fat that will flavor the orzo and vegetables. Resist the urge to move the chicken too early—patience here pays off with maximum flavor.

Control Your Liquid: The ideal consistency for this dish is creamy orzo that’s neither too soupy nor too dry. Start with the recommended amount of broth, but be prepared to adjust. If the orzo seems too dry during cooking, add broth ¼ cup at a time. Conversely, if it’s too liquidy near the end of cooking time, increase the heat slightly and cook uncovered for a few extra minutes. The pasta will continue to absorb liquid as it rests, so it’s better to err on the slightly wetter side.

Instructions

Step 1: Prepare the Chicken
Pat the chicken thighs completely dry with paper towels—this is crucial for achieving crispy skin. Season generously on both sides with salt and freshly ground black pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes on the other side. The chicken won’t be fully cooked yet. Transfer to a plate and set aside.

Step 2: Create the Flavor Base
Reduce the heat to medium and add the diced onion to the same pot with the rendered chicken fat. Sauté for 3-4 minutes until translucent, scraping up any browned bits from the bottom of the pan—these contain incredible flavor! Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Stir in the dried oregano and thyme, allowing the herbs to bloom in the hot oil for about 30 seconds.

Step 3: Add the Orzo and Liquids
Add the uncooked orzo to the pot and stir to coat it in the flavored oil for about 1 minute—this step adds depth to the final dish. Pour in the chicken broth, lemon juice, and lemon zest. Season with salt, pepper, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce to a simmer.

Step 4: Return the Chicken and Finish Cooking
Nestle the chicken thighs skin-side up into the orzo mixture, making sure the skin stays above the liquid to maintain its crispness. Cover the pot and simmer on low heat for about 10-12 minutes, until the orzo is almost tender and has absorbed much of the liquid.

Step 5: Add the Finishing Touches
Add the cherry tomatoes, Kalamata olives, and spinach to the pot, tucking them around the chicken. Cover and cook for an additional 3-5 minutes until the spinach has wilted, the tomatoes have softened slightly, and the chicken registers 165°F (74°C) on an instant-read thermometer. Remove from heat and let the dish rest uncovered for 5 minutes—this allows the orzo to absorb any remaining liquid and the flavors to meld.

Step 6: Garnish and Serve
Sprinkle the crumbled feta cheese and chopped fresh parsley over the top of your One Pot Greek Chicken With Orzo Pasta. Serve directly from the pot for a rustic presentation, or transfer to a large serving platter for a more elegant look. Provide additional lemon wedges on the side for those who enjoy an extra citrus kick.

Variations

Mediterranean Seafood Version: Transform this One Pot Greek Chicken With Orzo Pasta into a seafood delight by substituting the chicken with 1 pound of large shrimp and 1 pound of bite-sized cod or halibut pieces. Sear the fish pieces briefly before removing them, then add back during the final 5 minutes of cooking. The shrimp should be added during the last 3-4 minutes to prevent overcooking. This variation brings the flavors of a Greek island taverna right to your dinner table.

Vegetarian Greek Orzo: Create a meatless version by omitting the chicken and doubling the vegetables. Add 1 diced zucchini, 1 diced red bell pepper, and 1 cup of canned artichoke hearts (drained and quartered). Substitute vegetable broth for chicken broth and add ½ cup of toasted pine nuts at the end for protein and texture. The vegetables should be sautéed before adding the orzo, creating a hearty one-pot vegetarian meal that doesn’t sacrifice flavor.

Lemon Dill Variation: For a brighter, more herbaceous version of this Greek orzo dish, add 2 tablespoons of fresh chopped dill along with the parsley and substitute the thyme with 1 teaspoon of dried mint. Increase the lemon zest to 2 lemons for an extra citrusy profile that pairs beautifully with the chicken and feta. This variation is particularly refreshing during summer months.

Storage and Serving

This One Pot Greek Chicken With Orzo Pasta can be refrigerated in an airtight container for up to 4 days. The flavors actually continue to develop overnight, making this dish excellent for meal prep. When reheating, add a splash of chicken broth or water to loosen the orzo, as it will continue to absorb liquid while stored. Reheat gently on the stovetop or in the microwave until just warmed through to prevent the chicken from becoming tough.

For serving, pair this Mediterranean dish with a simple Greek salad of cucumbers, tomatoes, red onion, and additional feta with a lemon-olive oil dressing. A side of warm pita bread is perfect for soaking up the flavorful sauce. For a more elaborate dinner, start with a small plate of tzatziki and vegetable crudités, then serve the orzo as your main course.

For a beautiful presentation, serve the dish in a shallow bowl garnished with additional fresh herbs, a drizzle of high-quality olive oil, and a sprinkle of lemon zest to add color and enhance the visual appeal.

FAQs

Can I use boneless chicken thighs or breasts instead?
Yes, you can substitute boneless chicken, but cooking times will vary. Boneless thighs will cook in about 5-7 minutes less time, while boneless breasts will cook even faster. For the best results with breasts, add them to the orzo mixture for just the last 7-10 minutes of cooking to prevent them from drying out.

What if I can’t find orzo pasta?
If orzo isn’t available, substitute with another small pasta like acini di pepe or small shells. Rice is also an excellent alternative—use arborio or another short-grain rice for a similar texture, though you may need to adjust the cooking time and liquid amount slightly.

Can I make this dish ahead of time?
This One Pot Greek Chicken With Orzo Pasta can be prepared up to a day in advance. Reheat gently with a splash of broth to refresh the consistency. For best results when making ahead, slightly undercook the orzo initially, as it will continue to absorb liquid as it sits.

Is this recipe freezer-friendly?
While you can freeze this dish, the texture of the orzo may change slightly upon thawing. For best results, freeze in individual portions without the feta garnish, then thaw overnight in the refrigerator and reheat gently with additional liquid as needed. Add fresh feta after reheating.

How can I make this dish spicier?
To add more heat, increase the red pepper flakes to ½ teaspoon or add 1 finely diced jalapeño with the onions. For a smoky heat, add ¼-½ teaspoon of smoked paprika when sautéing the herbs.

Conclusion

This One Pot Greek Chicken With Orzo Pasta is comfort food at its finest — a perfect harmony of juicy chicken, creamy orzo, and bright Mediterranean flavors that transport you straight to a seaside taverna in Greece. It’s the kind of dish that simplifies your cooking routine without sacrificing flavor or elegance. Whether you’re preparing a weeknight family dinner or hosting friends for a casual gathering, this recipe delivers maximum impact with minimal effort. The combination of crispy-skinned chicken, herb-infused orzo, and the briny punch of olives and feta creates a meal that feels like a warm Mediterranean embrace — satisfying, nourishing, and absolutely delicious.

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