This post may contain affiliate links. Please read our disclosure policy.
Greek chicken orzo is a delicious one pan dinner made with Greek spiced chicken, creamy orzo, roasted red peppers, olives, feta, and fresh herbs. This Mediterranean-style dinner is one you’ll be making over and over!
If you love this one pot chicken dinner, then you have to try this Greek lemon chicken and rice!
Why You’ll Love This Chicken and Orzo
Balanced meal – Not only is this chicken and orzo full of delicious Greek flavors, but it’s a balanced meal. There’s the perfect mix of carbs, protein, and fat.
One pan dinner – Both the chicken and orzo are cooked in the same pan, which makes this dinner a breeze to throw together. Cleanup is equally as easy too!
Weeknight dinner – This is a dinner that is ready to eat in less than 40 minutes. You can even prep some of the ingredients ahead of time to save time the night you plan to make it.
Ingredients for Greek Chicken Orzo
- Chicken breasts – Cut the chicken into equal sized pieces to they cook evenly.
- Oregano, coriander, cumin, garlic powder, smoked paprika – The flavorful Greek spice blend.
- Lemon – Bright and fresh. It enhances the flavor of the spices and fresh herbs.
- Red onion, garlic – Aromatics for the orzo.
- Roasted red peppers – Sweet with a little bit of a smoky flavor.
- Orzo – A short, “rice” shaped pasta.
- Chicken broth – Use low sodium broth so the orzo doesn’t get too salty.
- Kalamata olives – Salty and briny.
- Feta – Buy a block of feta and crumble it yourself for the best flavor and texture.
- Dill and flat leaf parsley – Herbs added at the end add a fresh flavor that brighten up the dish.
How to Make Greek Chicken Orzo
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Toss the pieces of chicken in the Greek seasoning then add them to a 12 inch pan with a tablespoon of olive oil. Spread the chicken into a single layer and let it cook for several minutes before flipping it over. Once it’s cooked through, remove it from the skillet and onto a plate.
Add the orzo, onion, garlic, and roasted red peppers to the skillet. Cook for about a minute and then pour in the chicken broth. Bring it to a boil and then lower the heat to medium-low.
Simmer the orzo for 12-15 minutes or until tender, stirring often so it doesn’t stick to the bottom of the pan.
Add the chicken back in with the orzo, along with the feta, olives, and herbs. Squeeze the lemon juice on top of everything and stir it all together. Taste for seasoning and garnish with extra feta and herbs before serving.
Recipe Tips
- Cut the chicken into similar size pieces so it cooks evenly.
- If the orzo absorbs all of the chicken broth before it’s tender, add in 1/4 cup additional broth at a time until cooked through.
- A 12 inch skillet should be just the right size to cook everything in.
Variations and Substitutions
- Use chicken thighs instead of chicken breasts.
- Swap roasted red peppers with sun dried tomatoes or marinated artichoke hearts.
- Make it dairy-free and omit the feta or use a vegan feta cheese.
- Don’t like kalamata olives? Use green Castelvetrano olives. If you don’t like olives at all, try using capers instead.
- Add a crunchy texture by finishing the dish with toasted pine nuts.
- Make it vegetarian. Omit the chicken and just make the orzo portion. You can stir in a can of drained and rinsed chickpeas after the orzo has cooked.
Storage, Reheating and Freezing
Storage – The chicken and orzo will keep in an airtight container in the refrigerator for 3-4 days.
Reheating – Reheat it in the microwave or in a saucepan on the stovetop over medium-low heat. If it’s dry or sticking to the bottom of the pan, add a splash of chicken broth.
Freezing – Store the chicken and orzo in a freezer safe container for up to 3 months. Defrost in the refrigerator overnight before reheating. Note that pasta’s texture changes after it’s been frozen. It’s softer, sometimes a little mushy. If this bothers you, I don’t advise freezing it.
More Greek Inspired Recipes
Did you make this Greek chicken orzo? I’d love if you’d leave a recipe rating and review.
Greek Chicken Orzo
Equipment
Ingredients
Greek Chicken
- 1 tablespoon olive oil
- 1 pound chicken breasts, cut into 1 inch pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, or to taste
- 2 tablespoons lemon juice
Orzo
- 1/2 cup diced red onion
- 1 teaspoon grated or minced garlic, 2 cloves
- 1/2 cup diced roasted red peppers
- 1 1/2 cups uncooked orzo
- 3 3/4 cup low sodium chicken broth
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoon fresh lemon juice
- 1/4 cup chopped kalamata olives
- 1/3 cup crumbled feta
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped flat leaf parsley
Instructions
- Toss the pieces of chicken in the dried spices and salt. Add the olive oil to a 12 inch skillet and heat it over medium-high heat. Add the chicken into the skillet and spread it into a single layer. Let it cook for several minutes before flipping it over. Once it's cooked through, remove it from the skillet and onto a plate.
- Drizzle a little more olive oil into the skillet and add in the orzo, onion, garlic, and roasted red peppers. Cook for about a minute, then pour in the chicken broth. Stir and bring it to a boil.
- Lower the heat to medium-low and simmer the orzo for 12-15 minutes or until tender. Stir often so it doesn’t stick to the bottom of the pan.
- Add the chicken back in with the orzo, along with the feta, olives, and fresh herbs. Squeeze in the lemon juice and stir everything together. Taste for seasoning and garnish with extra feta and herbs before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks really good. How many servings does it make? I may need to double or triple the recipe for a dinner party
It makes 4 servings.
Excellent, quick, and easy!
The best kind of meal! Thanks for making it Sandy.