Introduction

This One-Pan Greek Chicken & Orzo is the ultimate weeknight hero—easy, flavorful, and ready in about 30 minutes. It combines juicy chicken thighs with orzo pasta, tomatoes, spinach, and classic Mediterranean herbs and feta for a complete, satisfying meal with minimal cleanup. For another quick chicken dinner with Greek flair, try the Lemon-Garlic Chicken Pitas with Feta Tzatziki Recipe.

Ingredients

This Greek Chicken and Orzo in 30 Minutes comes together with vibrant, sun-drenched flavors. You’ll need a simple list of fresh ingredients to create the savory, tangy, and herbaceous one-pan meal.

• 1 1/2 pounds boneless skinless chicken thighs (about 6 thighs), trimmed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup uncooked orzo (about 6 ounces)
• 1 3/4 cups low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley for garnish

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This streamlined Greek Chicken and Orzo in 30 Minutes recipe is about 25% faster than similar one-pot meals, delivering maximum flavor with minimal hands-on time.

Step-by-Step Instructions

Step 1 — Prep the Chicken and Veggies

Pat the boneless, skinless chicken thighs dry with paper towels, then season generously with salt, pepper, dried oregano, and garlic powder. While the chicken rests, dice one medium onion and mince 2-3 cloves of garlic. Having everything prepped and ready is key for this quick Greek Chicken and Orzo.

Step 2 — Sear the Chicken

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until deeply golden brown. They do not need to be cooked through at this stage. Remove the chicken to a plate; it will finish cooking later.

Step 3 — Sauté the Aromatics

In the same skillet, add another drizzle of oil if needed. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.

Step 4 — Toast the Orzo

Add 1 cup of uncooked orzo pasta to the skillet. Stir constantly for 1-2 minutes to lightly toast the grains in the oil and onion mixture. This simple step adds a wonderful nutty flavor to your Greek Chicken and Orzo.

Step 5 — Deglaze and Simmer

Pour in 1 ¾ cups of chicken broth and a 14.5-ounce can of diced tomatoes (with their juices). Scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to a steady simmer.

Step 6 — Cook the Orzo and Chicken

Nestle the seared chicken thighs back into the skillet, along with any accumulated juices. Cover and let it simmer for 10-12 minutes. The orzo should be tender and have absorbed most of the liquid, and the chicken should reach an internal temperature of 165°F.

Step 7 — Finish with Fresh Herbs and Cheese

Turn off the heat. Stir in a handful of chopped fresh parsley and a squeeze of lemon juice. Crumble ¼ cup of feta cheese over the top and let the residual heat soften it slightly. For the best flavor, let the dish rest for 5 minutes before serving.

Nutritional Information

Calories	~520 kcal
Protein	~38 g
Carbohydrates	~45 g
Fat	~18 g
Fiber	~4 g
Sodium	~680 mg

Note: These values are estimates for one serving of Greek Chicken and Orzo in 30 Minutes and can vary based on specific ingredients and portion sizes used.

Healthier Alternatives

This easy Greek Chicken and Orzo in 30 Minutes recipe is wonderfully adaptable. Here are simple swaps to tailor it to your dietary needs without sacrificing the vibrant Mediterranean flavors.

• Protein Swap: Use Shrimp or Chickpeas — For a seafood twist or plant-based version, swap the chicken for large shrimp or a can of rinsed chickpeas. Add shrimp in the last 5 minutes of cooking; stir in chickpeas with the broth.
• Lower-Carb Option: Cauliflower Rice — Replace the orzo with riced cauliflower. Sauté it briefly at the end to warm through, preserving a fresh texture and cutting carbs significantly.
• Gluten-Free Version: GF Orzo or Quinoa — Use a certified gluten-free orzo pasta or an equal amount of cooked quinoa. Ensure your broth is also gluten-free for a completely celiac-safe meal.
• Dairy-Free Modification: Omit Feta or Use Vegan Alternative — Simply leave out the feta cheese for a dairy-free Greek Chicken and Orzo. For creaminess, a sprinkle of nutritional yeast or a dollop of vegan tzatziki works beautifully.
• Low-Sodium Adjustment: Use No-Salt-Added Broth — Control the salt by using a no-salt-added chicken or vegetable broth. You can then adjust the final seasoning with a squeeze of fresh lemon and herbs.
• Extra Veggies: Add Spinach or Zucchini — Boost nutrition by stirring in a few handfuls of fresh spinach just before serving or adding diced zucchini with the onions for more volume and vitamins.
• Lighter Prep: Try Chicken Thighs or Turkey — For richer flavor, use boneless, skinless chicken thighs. For a leaner option, ground turkey is a great substitute; brown it first before proceeding with the recipe.

Serving Suggestions

• Pair this vibrant Greek Chicken and Orzo with a simple Greek salad of tomatoes, cucumber, red onion, and Kalamata olives for a complete, refreshing meal.
• Serve it as a hearty one-pan dinner for a busy weeknight, or double the recipe to feed a crowd at a casual gathering.
• For a lighter option, plate the Greek Chicken and Orzo over a bed of fresh baby spinach or arugula, which will wilt slightly from the heat.
• Elevate the presentation by garnishing with extra crumbled feta, fresh dill or oregano, a squeeze of lemon, and a drizzle of high-quality olive oil just before serving.
• Complement the Mediterranean flavors with a side of warm, toasted pita bread or crusty baguette for dipping into the savory pan juices.
• This dish is perfect for meal prep—portion it into containers for delicious, ready-to-go lunches throughout the week.

Whether you’re looking for a quick family dinner or an impressive dish for guests, this Greek Chicken and Orzo in 30 Minutes is versatile enough for any occasion.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan with chicken. Fix: Sear in batches to get a proper golden-brown crust, which builds flavor for the entire dish.
• Mistake: Using water instead of broth for the orzo. Fix: Cook the orzo directly in chicken broth; it absorbs the liquid, becoming incredibly flavorful.
• Mistake: Adding raw garlic too early. Fix: Stir in minced garlic just after toasting the orzo for 30 seconds to prevent it from burning and turning bitter.
• Mistake: Overcooking the orzo into mush. Fix: Follow the package time for al dente, as it will continue to absorb residual heat and liquid off the stove.
• Mistake: Skipping the resting step for the chicken. Fix: Let the seared chicken rest for 5 minutes before slicing to keep the juices inside the meat.
• Mistake: Using bland, pre-crumbled feta. Fix: Crumble a block of high-quality feta cheese yourself just before serving for superior creaminess and tang.
• Mistake: Adding fresh herbs like dill or parsley at the start. Fix: Stir them in at the very end to preserve their bright color and fresh flavor.
• Mistake: Not properly seasoning in layers. Fix: Season the chicken, the orzo cooking liquid, and the final dish to ensure every component is tasty.
• Mistake: Rushing the initial sear. Fix: Pat the chicken thighs completely dry before seasoning to ensure they sear properly instead of steaming.

Storing Tips

• Fridge: Cool your Greek Chicken and Orzo completely, then store in an airtight container for up to 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a saucepan over medium-low heat with a splash of water or broth to prevent drying out. Alternatively, microwave in a covered dish, stirring occasionally, until the internal temperature reaches 165°F.

Always ensure leftovers are cooled and stored within two hours of cooking to maintain food safety and quality.

Conclusion

This Greek Chicken and Orzo in 30 Minutes is a perfect weeknight solution that’s packed with flavor. I hope you love this easy, one-pan meal as much as we do! If you’re looking for another comforting soup, try this Italian Wedding Soup Recipe. Please leave a comment with your thoughts and subscribe for more quick dinner ideas.

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FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute the orzo with other small pasta shapes like ditalini or small shells. Keep in mind that cooking times may vary slightly, so adjust to achieve the perfect al dente texture for your Greek Chicken and Orzo in 30 Minutes.

What can I use if I don’t have fresh oregano?

You can use dried oregano instead. Use one-third the amount of dried oregano as the recipe calls for fresh, as dried herbs are more concentrated. This substitution will still deliver the classic flavor profile of this Greek Chicken and Orzo in 30 Minutes.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent the orzo from drying out, ensuring your meal stays delicious.