Greek Chicken With Lemon And Orzo

This one-pot Greek chicken with lemon and orzo is everything you need for an easy and delicious Mediterranean meal.

For more easy chicken recipes, see our harissa chicken, shawarma, lemon chicken, and avgolemono soup.

Greek chicken with lemon and orzo in a blue skillet.

My go-to Healthy Comfort Food (One-Pan Greek Chicken)

Watch this video on YouTube

Why you will love this recipe...

Some nights, Louise and I crave something warm and satisfying… but without the heaviness. And this Greek chicken with lemon and orzo is exactly that!

Creamy orzo pasta meets fall-off-the-bone tender chicken, fresh zesty lemon, and tangy feta cheese in this irresistible one-pot meal.

Why you’ll love this recipe:

Mediterranean Magic: A perfect blend of classic Mediterranean flavors in a nourishing, all-in-one dish.
Comforting Yet Light: Rich and creamy yet balanced with fresh, vibrant ingredients.
Effortless & Convenient: Made in one pot and mostly hands-off while it bakes in the oven.
Perfect Flavor & Texture: Creamy orzo with crispy golden edges, ultra-tender chicken, bold tangy feta, and bright bursts of leek and lemon.

Pair it with a refreshing Greek cucumber salad or a tomato-cucumber salad for the ultimate Mediterranean-inspired meal! 🥗✨

Ingredients

For quantities, see recipe card at the bottom of the page.

Chicken: We use bone-in chicken thighs and drumsticks for the best flavor and a juicy texture.
Orzo pasta: Sometimes called risoni or puntine. Substitute basmati rice, fregola, or pearl couscous for orzo, but you might need to adjust cooking time slightly.
Leek: It makes this dish. It's incredible with lemon and feta. Substitute onions for leek.
Extra virgin olive oil.
Vegetable broth or chicken broth.
Lemon zest and juice.
Garlic.
Dried oregano.
Feta cheese.
Parsley.
Salt and black pepper.

One portion of Greek chicken with orzo on a plate.

How to make Greek chicken with Orzo

Step 1: Brown the chicken (Stovetop)

Preheat the oven to 375°F or 190°C.

Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the chicken pieces and sear them for 5-6 minutes per side, seasoning them with salt and pepper. Searing locks in all the juices and flavor.

Remove the chicken from the pan and set it aside.

Searing the chicken pieces in a skillet and transferring it to a baking tray to set aside.

Step 2: Sauté leek and garlic (Stovetop)

In the same skillet, add rinsed and thinly sliced leek and sauté on medium heat for 3 minutes.

Add pressed or grated garlic and sauté for 1 minute or until fragrant.

Sautéed leek and garlic in the skillet.

Step 3: Toast the orzo (Stovetop)

Stir in the orzo pasta and toast it in the flavor base for two minutes to bring out its nutty depth.

Add broth, lemon zest, and lemon juice to keep everything bright and zesty. Season with salt and pepper and bring to a simmer.

Toasted orzo with added broth, lemon juice, and lemon zest.

Step 4: Transfer to the oven.

Add the chicken back into the skillet, nestling the pieces into the orzo. Sprinkle with dried oregano.

Cover with an oven-proof lid or aluminum foil and bake at 375°F (190°C) for about 30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F/75°C).

Greek Chicken with lemon and orzo before and after cooking.

Step 5: Finish and serve.

Remove the skillet from the oven, stir in crumbled feta, taste it and adjust it for salt if needed.

Top with more lemon zest and some fresh parsley before serving. Scrape down the orzo that sticks to the sides of the skillet. Those are the best bits 😉.

Serve with a fresh side like a simple cucumber and tomato salad or a dollop of Greek yogurt.

Tips

Pick the right skillet: a large one with low edges. Cast iron or stainless steel with a heavy bottom is best for delicious, crispy edges.
Sear the chicken: It's essential to spend the first 10 minutes searing the chicken well (5 minutes per side) to lock in juices and flavor.
Leek is key! I don't think there's a better vegetable than leek (and garlic) to add character, delicate buttery sweetness, and a smooth, melt-in-your-mouth texture.
Want more crispiness? Bake uncovered for the last 10 minutes to get extra-crispy orzo on the edges of the skillet.

Questions

Can I cook it on the stovetop?

Absolutely! Follow the recipe until step 3 then cover skillet with a lid and reduce the heat to low.

Let it simmer for about 30 minutes, until the chicken is cooked through (internal temperature of 165°F/75°C) and the orzo is tender.

You might need to stir the orzo ocasionally to prevent it from sticking to the pan.

What's the orzo-to-liquid ratio?

We recommend adding 2 cups of liquid for each cup of orzo. That's 500 ml of liquid for 200 grams of pasta. This is enough liquid to cook the orzo and render it creamy without making it mushy.

What chicken should I use?

For best flavor and a juicy, tender texture, go for bone-in thighs and drumsticks. Skin-on pieces have more flavor; skin-off pieces are healthier. They are both delicious!

Can I use boneless chicken breasts?

Yes, you can use boneless chicken breasts, but they will be drier than bone-in thighs and drumsticks.

Can I add more vegetables?

Sure you can! Halved cherry tomatoes, spinach, or zucchini go well with the Greek flavors in this recipe. Add before the orzo and satuté for a couple of minutes.

Can I make this without feta or with a different cheese?

Yes! You can swap grated parmesan or pecorino for feta or make it without cheese altogether for a dairy-free meal.

How do I store it?

Transfer the leftovers to an airtight container and refrigerate for 3 days. Reheat in the microwave. We don't recommend freezing, as the orzo will get mushy.

More Mediterranean recipes

If you tried this Greek Chicken recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments.

We love hearing from you!