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5.0 from 30 votes

Greek Chicken and Orzo Recipe

This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 467 kcal
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 1 tsp paprika $0.10
  • ½ tsp dried thyme $0.05
  • ½ tsp garlic powder $0.05
  • 1 ½ tsp dried oregano, divided $0.15
  • 1 tsp salt, divided $0.05
  • ½ tsp freshly cracked black pepper, divided $0.02
  • 4 boneless, skinless chicken thighs (about 1.3 lbs.) $5.15
  • 1 Tbsp olive oil $0.16
  • 1 Tbsp butter $0.14
  • 1 small yellow onion, diced $0.39
  • 1 red bell pepper, diced $1.59
  • 2 cloves of garlic, minced $0.16
  • 1 ¼ cup uncooked orzo pasta $1.25
  • 2 cups chicken broth $0.34
  • ½ pint grape tomatoes, halved $1.50
  • 2 Tbsp lemon juice $0.79
  • ⅓ cup pitted kalamata olives $1.45
  • 2 Tbsp fresh chopped parsley $0.14

Instructions

    Cup of Yum
  1. In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
  2. Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
  3. Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
  4. In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
  5. Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.
  6. Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
  7. After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
  8. Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!

Nutrition Information

Serving 1serving Calories 467kcal (23%) Carbohydrates 45g (15%) Protein 37g (74%) Fat 15g (23%) Sodium 1357mg (57%) Fiber 4g (16%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 467

% Daily Value*

Serving 1serving
Calories 467kcal 23%
Carbohydrates 45g 15%
Protein 37g 74%
Fat 15g 23%
Sodium 1357mg 57%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.