One Pan Greek-Style Chicken and Orzo

This efficient one-pot meal combines tender marinated chicken thighs with creamy, lemon-infused orzo pasta. It is designed for easy preparation and minimal cleanup, making it an ideal choice for busy weeknight dinners.

List of ingredients

• 6 chicken thighs – use bone-in or boneless based on preference for richness.
• 1 tablespoon oil – for initial searing of the meat.
• Grated parmesan cheese – for garnish and a salty finish.
• 1/3 cup plain Greek yogurt – acts as a tenderizer in the marinade.
• 4 tablespoons oil – for the marinade base.
• 2 lemons, juiced – provides acidity for the marinade.
• 2 teaspoons minced garlic – adds pungent flavor to the chicken.
• 1/2 teaspoon salt – enhances all seasoning components.
• 1/2 teaspoon dried oregano – provides the classic Greek herbal profile.
• 1/4 teaspoon pepper – for a mild spicy kick.
• 1 cup dry orzo pasta – small rice-shaped pasta that absorbs broth.
• 1 tablespoon butter – for sautéing garlic and toasting pasta.
• 1 teaspoon minced garlic – used for flavoring the pasta base.
• 1 lemon, juiced – adds brightness to the cooked orzo.
• 1/4 teaspoon dried oregano – can be substituted with Italian seasoning or Herbs de Provence.
• 1/2 teaspoon salt – ensures the pasta is well-seasoned.
• 2 1/4 cups low sodium chicken broth – the cooking liquid for the orzo.

step-by-step instructions

1. Prepare the marinade: In a medium bowl, whisk together the Greek yogurt, 4 tablespoons of oil, juice from 2 lemons, 2 teaspoons of minced garlic, salt, pepper, and dried oregano. Add the chicken thighs, toss thoroughly to coat, cover tightly, and refrigerate for 30 minutes.
2. Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Using tongs, transfer the marinated chicken to the pan, discarding any excess marinade, and brown for approximately 2 minutes per side. Remove the chicken to a plate and set aside.
3. Sauté the aromatics: In the same skillet, melt the butter over medium heat. Once melted, stir in the minced garlic and cook for 1 minute until the fragrance is released.
4. Toast the pasta: Stir in the dry orzo pasta and cook for 1-2 minutes, stirring frequently until the grains are lightly browned.
5. Simmer the base: Pour in the chicken broth, dried oregano, and lemon juice. Bring the mixture to a boil.
6. Combine and cook: Reduce the heat to a high simmer. Place the browned chicken thighs back into the pan, nesting them on top of the orzo.
7. Steam the dish: Cover the skillet with a tight-fitting lid and cook for about 25 minutes, or until the chicken reaches a safe internal temperature and the orzo is soft.
8. Finish and serve: Transfer the chicken to a serving plate. Fluff the orzo with a fork to distribute the sauce. Garnish both the chicken and pasta with grated parmesan cheese before serving.

Ways to Customize Your Meal

Add Sundried Tomatoes and Kalamata Olives

For a more intense Mediterranean flavor, stir in a handful of chopped sundried tomatoes and pitted kalamata olives. Add these ingredients to the skillet at the same time you add the chicken broth. They will soften and release their brine into the orzo as it simmers.

Incorporate Chickpeas for Extra Protein

Adding a can of rinsed and drained chickpeas increases the protein content and adds a pleasant texture. Stir the chickpeas into the orzo just before you place the chicken on top. This ensures they are heated through and absorb the lemon-garlic broth.

Use Butterflied Chicken Breasts

If you prefer chicken breasts over thighs, use butterflied breasts or pound three medium breasts to a consistent 1-inch thickness. This ensures they cook at the same rate as the orzo. Be mindful not to overcook them, as breasts can dry out faster than thighs.

Mix in Fresh Basil

Fresh basil adds a bright, peppery note that complements the lemon. Stir chopped fresh basil leaves into the orzo immediately after removing the skillet from the heat. The residual heat will wilt the basil without destroying its fresh flavor.

Top with Feta Cheese

For an authentic Greek salty punch, sprinkle crumbled feta cheese over the dish right before serving. Feta does not melt completely, providing creamy pockets of flavor that contrast with the buttery orzo.

Shred the Chicken for a Creamier Texture

Instead of serving the thighs whole, remove them from the pan and shred the meat with two forks. Stir the shredded chicken back into the fluffy orzo. This distributes the chicken evenly throughout the pasta for a more cohesive consistency.

Practical Cooking Tips

Select a Wide, Heavy-Bottomed Skillet

Use a large skillet with a heavy base, such as stainless steel or cast iron, to ensure even heat distribution. A wider pan allows the orzo to lay in a thinner layer, which prevents the bottom from scorching while the top remains undercooked.

Optimize the Marination Process

Ensure the chicken is fully coated in the yogurt marinade to maximize tenderness. The lactic acid in the Greek yogurt breaks down the proteins in the chicken, making the meat juicier. Chilling for the full 30 minutes is essential for the flavors to penetrate.

Brown the Orzo Thoroughly

Do not skip the step of sautéing the orzo in butter before adding liquid. Toasting the pasta creates a nutty flavor and helps the individual grains maintain their shape, preventing the final dish from becoming overly mushy.

Control the Simmer Temperature

A high simmer is a gentle boil where only a few bubbles break the surface. If the heat is too high, the broth will evaporate before the orzo is cooked. If it is too low, the pasta may become gummy rather than creamy.

Use Freshly Squeezed Lemon Juice

Fresh lemon juice provides a vibrant acidity that bottled concentrates cannot replicate. If you must use bottled juice, ensure it is 100% lemon juice without added sugars or preservatives to keep the flavor profile clean.

Storage and Reheating Guide

Refrigeration and Shelf Life

Store any leftover chicken and orzo in an airtight container in the refrigerator. This dish remains safe and tasty for up to 3 days. Ensure the container is sealed tightly to prevent the orzo from drying out.

Freezing Instructions

This meal can be frozen for up to 3 months. Place the chicken and orzo in a freezer-safe bag or container, pressing out as much air as possible. Note that the texture of the orzo may change slightly upon thawing.

Microwave Reheating Method

To reheat in the microwave, place a portion of the meal in a microwave-safe dish. Add a tablespoon of water or chicken broth to restore moisture. Cover and heat for 1-2 minutes, stirring halfway through to ensure even heating.

Stovetop Reheating Method

For the best texture, reheat the dish in a small pan over medium-low heat. Add a splash of chicken broth and cover with a lid. Stir occasionally until the meal is heated through, which helps the orzo regain its creaminess.

Troubleshooting Common Issues

Fixing Sticky Orzo Pasta

If the orzo becomes too sticky or clumps together, it is usually due to overcooking or insufficient liquid. Stir in a tablespoon of warm chicken broth or water and fluff gently with a fork to separate the grains.

Handling Underdone Chicken

If the orzo is finished but the chicken is not yet cooked through, remove the pasta from the pan. Return the chicken to the skillet and cook for another 3-5 minutes over medium heat, or place it under a broiler for a few minutes.

Managing Too Much Liquid

If there is excess broth left in the pan after 25 minutes, remove the lid and increase the heat slightly. Simmer uncovered for another 3-5 minutes to allow the remaining liquid to reduce and be absorbed by the pasta.

Correcting Lack of Flavor

If the final dish tastes bland, add a squeeze of fresh lemon juice or an extra sprinkle of parmesan cheese. A pinch of additional salt can also brighten the existing flavors of the garlic and oregano.

Frequently Asked Questions

Can I use a different pasta instead of orzo?

Yes, you can use other small pasta shapes such as acini de pepe, ditalini, or orecchiette. Be aware that different shapes may require slightly different cooking times; check the pasta packaging for guidance.

Can I substitute rice for orzo?

White rice can be used as a substitute because it follows a similar liquid-to-grain ratio (approximately 2 parts liquid to 1 part grain). Ensure you rinse the rice first to remove excess starch for a fluffier result.

What is the best way to clean a pan with stuck-on orzo?

Fill the pan with hot water and add half a cup of baking soda. Let it soak for approximately one hour. The baking soda breaks down the starch, making the residue easy to wipe away with a sponge.

Can I use boneless skinless chicken breasts?

Yes, you can use breasts, but you should butterfly them to ensure they are of even thickness. This prevents the outside from overcooking while the center remains raw during the simmering process.

Is it possible to make this dish in a slow cooker?

While this is a skillet recipe, you can adapt it by browning the chicken and orzo first. Combine them in a slow cooker with the broth and simmer on low for 4-6 hours, though the texture of the orzo may be softer than the skillet version.

One Pan Greek-Style Chicken and Orzo

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• Author: AlmaHerzog
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

One pot Greek chicken and orzo packs a creamy, cheesy punch with a hint of lemon, butter, and Italian seasonings under perfectly seasoned, tender, marinated chicken thighs cooked all together in one pot for easy clean up!

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Ingredients

Scale 1x2x3x

• 6 chicken thighs
• 1 tablespoon oil
• grated parmesan cheese
• 1/3 cup plain Greek yogurt
• 4 tablespoons oil
• 2 lemons, juiced
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 cup dry orzo pasta
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1 lemon, juiced
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 1/4 cups low sodium chicken broth

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Instructions

1. Marinade: In a medium bowl whisk together marinade ingredients. Add chicken, toss to coat, cover tightly and chill for 30 minutes.
2. Brown Chicken: Add 1 tablespoon oil to a large skillet over medium heat. Use tongs to transfer marinated chicken to the pan (discard excess marinade) and brown for about 2 minutes on each side. Transfer to a plate and set aside.
3. Sauté Garlic: In the same skillet, melt butter over medium heat. Once melted, stir in garlic for 1 minute til fragrant.
4. Toast Orzo: Stir in orzo pasta for 1-2 minutes til lightly browned. Stir in chicken broth, dried oregano, and lemon juice and bring to a boil.
5. Combine: Reduce heat to a high simmer. Add chicken back to the pan on top of the orzo.
6. Simmer: Cover and cook for about 25 minutes until chicken is cooked through and orzo is soft.
7. Serve: Transfer chicken to a plate, fluff the orzo with a fork. Garnish chicken and orzo with parmesan if desired, and serve.

Notes

Easily swap chicken thighs for chicken breasts (one medium chicken breast per person). If orzo sticks to the pot, soak with hot water and half a cup of baking soda for an hour. Fresh lemon juice is recommended for best flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 702 kcal
• Sugar: 2 g
• Sodium: 474 mg
• Fat: 47 g
• Saturated Fat: 9 g
• Unsaturated Fat: 38 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 37 g
• Cholesterol: 167 mg

Keywords: one pot, Greek chicken, orzo, creamy orzo, chicken thighs, easy dinner