Looking for a simple and delicious weeknight dish that the whole family will love? This one-pot greek chicken and orzo is a full meal-in-one with minimal prep, cook time and dishes!

I gotta give credit where credit is due and in this case, credit goes to C for this greek chicken orzo recipe! I was brainstorming some new recipe ideas when I said out loud “I have orzo, chicken and preserved lemon. What can I make?” “Greek chicken orzo!” he shouted back. That’s when the lightbulb went off. I bet I can throw all of these ingredients into a pot and cook them all together, I thought.

…Turns out I was right!

This Greek chicken orzo recipe is SO delicious and one of the rare joint effort recipes C and I have come up with together. It uses very simple ingredients and pulls together quickly. Truly you can have dinner on the table in 25-30 minutes. I promise you’ll love it!

Ingredients in Greek Chicken Orzo

• Olive oil – For cooking chicken and veggies.
• Chicken breast – You can also use chicken thighs if you prefer. Just be sure to grab boneless, skinless and adjust cook time slightly.
• Herbs + Spices – paprika, dried oregano, salt and pepper
• Garlic cloves – Ideally use freshly minced garlic cloves
• Bell pepper – any color but I prefer red bell peppers for their sweetness
• Preserved Lemon – you can also use regular lemon juice and zest but preserved lemon adds a ton of amazing flavor so I highly recommend it!
• Cherry tomatoes – 1 dry pint of cherry tomatoes. You can leave them whole as they’ll break down in cooking.
• Dry orzo pasta – usually found in the pasta section at most grocery stores.
• Pitted olives – I like kalamata olives. Be sure to buy the pitted kind!
• Chicken broth/stock – this liquid will be absorbed by the orzo and help bring all the flavors together
• Feta cheese – pre-crumbled feta or feel free to crumble the feta yourself.
• Parsley – for garnishing and pulling this greek chicken orzo together.

How to Make Greek Chicken Orzo

STEP 1: COOK CHICKEN

To a large pot over medium-high heat add your olive olive, chicken, paprika, oregano and sprinkle with salt and pepper. Brown chicken on all sides until almost cooked through (roughly 5 minutes total).Remove chicken from pot and set aside.

STEP 2: COOK VEGGIES

Add garlic, bell pepper, preserved lemon and cherry tomatoes to your pot and cook for 3-5 minutes. Add in orzo and cook for 1-2 minutes to lightly brown.

STEP 3: ADD ORZO AND SIMMER

Stir in olives, salt and pepper and chicken broth and bring to a simmer. Reduce heat to low and stir in chicken and any leftover juices. Cook for 10 minutes or until all liquid has been absorbed and chicken is cooked through. Be sure to stir occasionally to ensure orzo does not stick to bottom of pan.

STEP 4: SERVE

Divide into bowls, sprinkle with feta and parsley a serve warm.

Storing Leftovers

You can store your leftovers in an airtight container in the fridge for up to 5 days. I personally would not recommend storing any longer or freezing.

More One-Pot Meals

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