Greek chicken and orzo in one pot

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Looking for an easy and delicious weekend meal the whole family will love? This Greek One-Pot Chicken and Orzo is a complete meal in one with minimal prep, cook time, and dishes!

I have to give credit where credit is due and in this case credit goes to C for this Greek Chicken Orzo Recipe! I was brainstorming some new recipe ideas when I said out loud, “I have orzo, chicken, and lemon preserves. What can I make?” “Greek Chicken Orzo!” he shouted back. Then the lightbulb went out. I bet I can throw all these ingredients in one pot and cook them all togetherI thought.

… Turns out I was right!

This Greek Chicken Orzo recipe is so delicious and one of the rare joint recipes C and I dreamed up together. It uses very simple ingredients and draws together quickly. Really, you can have dinner on the table in 25-30 minutes. I promise you will love it!

Ingredients in Greek Chicken Orzo

  • olive oil – For cooking chicken and vegetables.
  • Chicken breast – You can also use chicken thighs if you prefer. Just be sure to grab boneless, skinless and adjust the cooking time slightly.
  • herbs + spices – Paprika, dried oregano, salt and pepper
  • Garlic cloves – It is best to use freshly chopped garlic cloves
  • paprika – any color, but I prefer red peppers for their sweetness
  • Preserved Lemon – You can also use regular lemon juice and zest, but preserved lemon adds a ton of amazing flavor so I highly recommend it!
  • cherry tomatoes – 1 dry pint of cherry tomatoes. You can leave them whole as they will break down during cooking.
  • Dry Orzo Pasta – typically found in the pasta section of most grocery stores.
  • Pitted olives – I like Kalamata olives. Be sure to buy the pitted kind!
  • chicken broth/stock – This liquid is absorbed by the orzo and helps bring all the flavors together
  • feta cheese – pre-crumbled feta or feel free to crumble the feta yourself.
  • Parsely – for topping and puckering this Greek Chicken Orzo.

How to make Greek Chicken Orzo

STEP 1: COOK CHICKEN

In a large saucepan over medium-high heat, add olives, chicken, peppers, and oregano and sprinkle with salt and pepper. Sear the chicken on all sides until almost cooked (about 5 minutes total). Remove chicken from pot and set aside.

fried greek chicken

STEP 2: COOKING VEGETABLES

Add the garlic, peppers, preserved lemon and cherry tomatoes to the saucepan and cook for 3-5 minutes. Add orzo and cook 1-2 minutes to lightly brown.

Greek Chicken Orzo cooking in a large pot.

STEP 3: ADD ORZO AND COOK

Stir in the olives, salt and pepper, and chicken broth and bring to a boil. Reduce the heat to low and stir in the chicken and any leftover juices. Cook for 10 minutes or until all liquid has been absorbed and chicken is cooked through. Be sure to stir occasionally to ensure orzo doesn’t stick to the bottom of the pan.

Greek Chicken Orzo in a skillet, cooked in a large saucepan.

STEP 4: SERVE

Divide between bowls, sprinkle with feta and parsley and serve warm.

Greek chicken orzo plated in a white shallow dish, garnished with parsley and feta.

store leftovers

You can store your leftovers in an airtight container in the fridge for up to 5 days. Personally, I wouldn’t recommend storing longer or freezing.

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Greek chicken and orzo in one pot

One pot Greek chicken orzo in a shallow white bowl.

Looking for an easy and delicious weekend meal the whole family will love? This Greek One-Pot Chicken and Orzo is a complete meal in one with minimal prep, cook time, and dishes!

  • Author: David Lederle
  • Preparation time: 5 minutes
  • Cooking time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4 portions 1X
  • Category: Dinner
  • Method: Cook
  • Kitchen: Greek
  • 2 tbsp olive oil
  • 1 1/2 pound chicken breast, rolled
  • 2 Tea spoons paprika
  • 1 tbsp dried oregano
  • 3 Garlic cloves, chopped
  • 1 Red pepper, chopped
  • 1 preserved lemon, chopped
  • 1 dry cherry tomatoes (10 ounces)
  • 2 cups dry orzo pasta
  • 1 cup pitted olives, halved
  • 2 1/2 cups chicken soup
  • 1/2 tsp Salt
  • 1/4 tsp black pepper
  • 1/3 cup crumbled feta cheese
  • handful of flat-leaf parsley, chopped

  1. In a large saucepan over medium-high heat, add olives, chicken, peppers, and oregano and sprinkle with salt and pepper
  2. Sear the chicken on all sides until almost cooked (about 5 minutes).
  3. Remove chicken from pot and set aside.
  4. Add the garlic, peppers, preserved lemon and cherry tomatoes to the saucepan and cook for 3-5 minutes.
  5. Add orzo and cook until lightly browned, 1-2 minutes.
  6. Stir in the olives, salt and pepper, and chicken broth and bring to a boil.
  7. Reduce the heat to low and stir in the chicken and any leftover juices.
  8. Cook uncovered for 10 minutes or until all liquid has been absorbed and chicken is cooked through. Be sure to stir occasionally to ensure orzo doesn’t stick to the bottom of the pan.
  9. Sprinkle with feta and parsley and serve warm.
  10. Keeps in the fridge for up to 5 days.

Keywords: Greek Chicken Orzo, Greek Chicken and Orzo

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