This one pot Greek chicken orzo cooks seasoned chicken thighs, zucchini, bell pepper, and tender orzo in a single skillet with tomatoes, lemon, and oregano.
A short stint in the oven finishes the pasta in a rich tomato broth, and a squeeze of lemon plus a handful of crumbled feta turn it bright and creamy at the end. There is only one pan to wash, which makes it a favorite weeknight dinner that still tastes like something special.
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Why This One Pot Greek Chicken Orzo Recipe Works
The orzo cooks right in the sauce, so it soaks up all the flavor of the broth, tomatoes, and herbs instead of plain water. The starch from the pasta thickens the sauce naturally and gives the dish a risotto like creaminess without any stirring.
Marinated chicken thighs stay juicy and flavorful. Garlic, oregano, lemon zest, and olive oil work into the meat for 20 minutes, and browning gives the thighs a golden crust that seasons the whole pan.
The finish makes it Greek. Fresh lemon juice cuts through the richness, feta adds a salty, tangy creaminess, and a scatter of fresh oregano leaves ties it together.
Ingredients for One Pot Greek Chicken Orzo
- 1 lb boneless skinless chicken thighs, cut into 1 inch pieces
- 2 cloves garlic, finely minced, for the chicken
- 1 tbsp dried oregano, for the chicken
- 1 tbsp olive oil, for the chicken
- 1 1/2 tsp lemon juice, for the chicken
- 1 tsp lemon zest
- 1/4 tsp kosher salt for the chicken
- 1/2 tsp black pepper for the chicken
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced, for the orzo
- 1 small onion, finely chopped
- 2 zucchini, cut into 1/3 inch cubes
- 1 red bell pepper, cut into 1/3 inch cubes
- 1 tbsp dried oregano, for the orzo
- 2 1/2 cups low sodium chicken broth
- 1 can (14 oz) crushed tomatoes, no salt added
- 1 tbsp tomato paste
- 1 1/2 cups orzo
- 1 1/2 cups cherry tomatoes
- 1/2 tsp kosher salt for the orzo
- 1/2 tsp black pepper for the orzo
- 2 tbsp lemon juice, for finishing
- 1/2 cup crumbled feta
- 1/4 cup fresh oregano leaves (optional)
Chicken thighs. Boneless skinless thighs stay tender in the oven and absorb the marinade quickly. Cut them into even 1 inch pieces so they brown and cook through at the same rate.
Orzo. This rice shaped pasta cooks fast and releases starch that thickens the sauce. Do not rinse it, and stir it in only once so it does not turn gummy.
Vegetables. Zucchini, red bell pepper, and onion add sweetness and color. Cut the zucchini and pepper into small cubes so they soften in the short bake.
Tomatoes. Crushed tomatoes and tomato paste create the sauce base, while whole cherry tomatoes sit on top and pop into juicy pockets in the oven.
Lemon and feta. Lemon juice added at the end tastes fresh and bright, and crumbled feta adds salt and creaminess. Taste before adding any extra salt.
How to Make One Pot Greek Chicken Orzo
1. Marinate the chicken Toss the chicken with the garlic, 1 tbsp oregano, 1 tbsp olive oil, 1 1/2 tsp lemon juice, lemon zest, 1/4 tsp salt, and 1/2 tsp pepper. Let it stand for 20 minutes.
2. Heat the oven Heat the oven to 350 degrees F with a rack in the middle.
3. Brown the chicken Heat 1 tbsp of olive oil in a large oven safe skillet over high heat. Cook the chicken for 3 to 4 minutes, until golden outside but still pink inside, then move it to a plate.
4. Cook the vegetables Add the remaining 1 tbsp of oil and the onion and cook for 2 minutes. Stir in the garlic for 30 seconds, then add the zucchini and bell pepper and cook for 2 more minutes.
5. Add the orzo and liquid Stir in the orzo, 1 tbsp oregano, broth, crushed tomatoes, tomato paste, 1/2 tsp salt, and 1/2 tsp pepper. Scrape up the browned bits. Set the chicken and cherry tomatoes on top without stirring them in.
6. Bake Bring the liquid to a simmer, then bake uncovered in the oven for 20 to 25 minutes, until the orzo is tender and the chicken reaches 165 degrees F.
7. Finish Drizzle with the 2 tbsp lemon juice, scatter with feta and oregano leaves, and let it rest for 5 minutes before serving.
How to Serve One Pot Greek Chicken Orzo
Spoon the orzo into shallow bowls and finish with extra feta and a lemon wedge. Serve it with Greek lemon potatoes for a full Greek style dinner, or with Greek lemon orzo salad if you want a cool contrast. A crisp Italian house salad adds greens, and fluffy homemade dinner rolls soak up every drop of the tomato sauce.
How to Store and Reheat One Pot Greek Chicken Orzo
Cool the leftovers within 2 hours, then refrigerate in an airtight container for up to 3 days. The orzo keeps absorbing liquid, so stir in a splash of chicken broth or water when you reheat it. Warm it in a skillet over medium low heat, or in the microwave in 1 minute pops, until it reaches 165 degrees F. You can freeze it for up to 2 months, although the orzo will be softer after thawing.
Tips and Variations for One Pot Greek Chicken Orzo
Brown the chicken in batches. Crowding the pan steams the chicken instead of browning it. Cook it in two batches if your skillet is not large enough.
Use an oven safe pan. A skillet with a metal handle or a Dutch oven can go from the stove to the oven without transferring the food.
Do not stir after baking starts. Stirring releases more starch and can turn the orzo gummy. Leave the dish undisturbed.
Check the orzo. If the orzo is still firm after 25 minutes, add 1/4 cup of hot broth and bake 5 minutes more.
Choose no salt added tomatoes. Between the broth, tomato paste, and feta, the dish already has plenty of salt. Taste before adding more.
Make it meatless. Swap the chicken for a drained can of chickpeas and use vegetable broth instead of chicken broth.
Add heat. A pinch of red pepper flakes sprinkled with the vegetables gives a gentle kick.
Check the chicken temperature. Use a thermometer to confirm 165 degrees F in the thickest piece. For more on safe cooking temperatures, see the FDA food safety guidance.
Frequently Asked Questions About One Pot Greek Chicken Orzo
What is one pot Greek chicken orzo?
It is a baked dish where chicken, vegetables, and orzo cook together in one skillet in a tomato and herb broth, finished with lemon and feta.
Can I make one pot Greek chicken orzo without an oven safe skillet?
Yes. Brown everything in a regular skillet, then move it to a 9×13 baking dish before baking. Cover with foil for the first 10 minutes if needed.
How do I keep one pot Greek chicken orzo from getting mushy?
Do not stir after it goes in the oven, and check the orzo at 20 minutes. Pull it out as soon as the orzo is tender but still has a slight bite.
Can I use chicken breast?
Yes, but cut it into 1 inch pieces and brown it only briefly so it stays juicy. Check for 165 degrees F early, since breast meat cooks faster than thighs.
Can I use rice instead of orzo?
Rice needs more liquid and a longer cook, so it is better to keep the orzo. Small pasta such as ditalini works with the same timing.
One Pot Greek Chicken Orzo with Feta
Equipment
- Large oven safe skillet or Dutch oven
- Mixing bowl
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into 1 inch pieces, for the chicken
- 2 cloves garlic finely minced, for the chicken
- 1 tbsp dried oregano for the chicken
- 1 tbsp olive oil for the chicken marinade
- 1 ½ tsp lemon juice for the chicken marinade
- 1 tsp lemon zest for the chicken marinade
- ¼ tsp kosher salt for the chicken marinade
- ½ tsp black pepper for the chicken marinade
- 1 tbsp olive oil for browning the chicken
- 1 tbsp olive oil for the vegetables
- 2 cloves garlic minced, for the orzo
- 1 small onion finely chopped, for the orzo
- 2 zucchini cut into 1/3 inch cubes, for the orzo
- 1 red bell pepper cut into 1/3 inch cubes, for the orzo
- 1 tbsp dried oregano for the orzo
- 2 ½ cup low sodium chicken broth for the orzo
- 1 can crushed tomatoes 14 oz, no salt added
- 1 tbsp tomato paste for the orzo
- 1 ½ cup orzo uncooked
- 1 ½ cup cherry tomatoes whole
- ½ tsp kosher salt for the orzo
- ½ tsp black pepper for the orzo
- 2 tbsp lemon juice for drizzling at the end
- ½ cup crumbled feta for serving
- ¼ cup fresh oregano leaves optional, for serving
Instructions
Cooking
- Marinate. Combine the chicken with the garlic, oregano, olive oil, lemon juice, zest, salt, and pepper and refrigerate for 20 minutes. Preheat. Set the oven to 350 degrees F.
- Brown the chicken. Sear the chicken in 1 tbsp hot oil in an oven safe skillet for 3 to 4 minutes until golden but still pink in the middle. Set it aside.
- Sweat the vegetables. In the same pan, soften the onion for 2 minutes, add the garlic for 30 seconds, then cook the zucchini and bell pepper for 2 minutes.
- Build the orzo. Stir in the orzo, oregano, broth, crushed tomatoes, tomato paste, salt, and pepper, scraping the pan bottom. Arrange the chicken and cherry tomatoes on top.
- Bake. Bring to a simmer on the stove, then bake uncovered for 20 to 25 minutes until the orzo is tender and the chicken reads 165 degrees F.
- Finish. Drizzle with lemon juice, top with feta and oregano, and rest 5 minutes before serving.
