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4.9 from 42 votes

Greek Chicken Orzo

Bursting with Mediterranean-inspired flavor, this Greek chicken orzo is the perfect weeknight dinner! It comes together in one pan in just 35 minutes. Recipe includes a how-to video!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 489 kcal
Course: Dinner
Cuisine: Greek

Ingredients

  • 2 Tablespoons olive oil divided
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • 1 ½ lbs chicken thighs
  • 1 red bell pepper cut into strips
  • ½ red onion cut into thick wedges
  • 1 Tablespoon minced garlic 
  • 1 ½ cups orzo
  • 1 cup cherry tomatoes
  • 1 can artichoke hearts drained and quartered
  • ½ cup kalamata olives
  • 1 lemon cut into thin wedges
  • ½ cup white wine may substitute chicken broth
  • 2 cups chicken broth
  • crumbled Feta cheese for topping (optional)
  • Fresh parsley for topping optional

Instructions

    Cup of Yum
  1. In a small dish, whisk together salt, pepper, oregano, basil, parsley, and smoked paprika. Sprinkle over chicken thighs and gently rub into the surface, you won’t use all of the mixture, reserve all excess for later.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once oil is hot, sear chicken on each side until browned and cooked through. Remove chicken from skillet to a clean plate and cover with foil.
  3. Add another tablespoon of olive oil to the skillet. Once oil is shimmering, add in onion and pepper and cook until softened.
  4. Add garlic and cook until fragrant (about 30 seconds).
  5. Add remaining mixture of spices and stir well.
  6. Add orzo, tomatoes, artichokes, olives, and lemon. Toast the orzo for about 1-2 minutes, stirring occasionally.
  7. Slowly deglaze the pan by slowly drizzling wine into the skillet and scraping the bottom with a spatula. Cook until wine is absorbed.
  8. Gradually stir in chicken broth and bring mixture to a boil. Once it reaches a boil, reduce to a simmer and return chicken to pan.
  9. Cook until orzo has absorbed the liquid and is tender and the chicken is cooked through (should be at least 165F/.75C.
  10. Serve, topped with crumbled feta and fresh parsley if desired.

Notes

  • You may substitute chicken breast.
  • Store in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Serving 1serving Calories 489kcal (24%) Carbohydrates 35g (12%) Protein 25g (50%) Fat 26g (40%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 113mg (38%) Sodium 659mg (27%) Potassium 504mg (14%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 971IU (19%) Vitamin C 42mg (47%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 489

% Daily Value*

Serving 1serving
Calories 489kcal 24%
Carbohydrates 35g 12%
Protein 25g 50%
Fat 26g 40%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Trans Fat 0.1g 5%
Cholesterol 113mg 38%
Sodium 659mg 27%
Potassium 504mg 11%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 971IU 19%
Vitamin C 42mg 47%
Calcium 52mg 5%
Iron 2mg 11%

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