Greek Chicken Orzo – Julia’s Album

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Greek Chicken Orzo is a one-pot wonder made with tender chicken thighs, juicy cherry tomatoes, briny olives, and tangy, creamy feta cheese. This quick and easy Mediterranean-style recipe delivers a restaurant-quality meal that’s sure to become a family favorite.

30-Minute One-Pot Greek Chicken Orzo

What I love most about this recipe is that it’s a well-balanced meal that will keep you full and satisfied. It has everything: protein (chicken), veggies (cherry tomatoes and olives), carbs (orzo), and healthy fats (olive oil and feta cheese). It’s an easy Mediterranean-style main course that presents beautifully, making it ideal for special occasions when you have guests. No side dishes are needed—this 30-minute one-pot recipe is a complete meal on its own! The cleanup is minimal—perfect for a weeknight dinner or impressing guests when entertaining. Effortless, delicious, and your new go-to for busy nights! Serve it with traditional Greek salad. If you love the chicken and orzo combo, be sure to check out my other recipes: creamy chicken orzo with tomatoes, spinach, and basil pesto and a reader-favorite chicken orzo with mushrooms and spinach.

Main ingredients

• Orzo is a short-cut pasta that looks similar to rice. Cook the pasta al dente for the best texture and rinse it under cold water after cooking to prevent it from becoming mushy.
• Skinless boneless chicken thighs are what I used. You can also use chicken breasts or chicken tenders.
• Cherry tomatoes. I used 2 colors: yellow and red. Slice them in half.
• Olives. I used a combo of kalamata and Castelvetrano green olives.
• Feta cheese has a soft texture and briny flavor.
• Minced garlic is cooked together with orzo.
• Chicken stock, broth, or water is for cooking orzo.
• Freshly squeezed lemon juice adds so much flavor!
• Seasonings include paprika, dried oregano, salt, and freshly ground black pepper.
• Chopped fresh basil is for garnish.

How to make Greek chicken orzo

Get ready to whip up a fun and delicious Greek Chicken Orzo that will have everyone asking for seconds! Start by searing chicken thighs (seasoned with paprika, dried oregano, salt, and pepper) in a large pan until they’re golden brown, juicy, and tender. Set the chicken aside and cook orzo + garlic + chicken stock in the same pan. Let everything simmer together until the orzo is perfectly cooked. Then, toss in a medley of vibrant tomatoes, briny olives, fresh herbs, and lots of seasonings. Nestle the chicken back into the pan. Top it all off with tangy, creamy feta cheese. Note: this is the overview. The precise amounts and recipe instructions are below, in the recipe card.

What is orzo?

Orzo is a short-cut pasta resembling long-grain rice in shape.  It is made from flour, like usual pasta.  Often, orzo is made with semolina (durum wheat used for making pasta).

What can I use instead of orzo?

You can use quinoa, jasmine rice, or short pasta, such as fusilli, farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette. Cook these ingredients in a separate pot – don’t cook them in the same pan as you would orzo. Add them cooked.

What kind of chicken to use?

• Skinless and boneless chicken thighs are what I used. They are juicy and tender and are quite forgiving to cook.
• Skinless and boneless chicken breasts are your next best choice. They do tend to dry out faster, so be sure to watch your cooking times closely, ensuring that the chicken is cooked all the way through quickly, without drying out.
• Chicken tenders are also a great choice for this recipe. Make sure to avoid overcooking as chicken tenders are small and cook fast.

Can you make it gluten-free?

Make this recipe gluten-free by using orzo clearly labeled as “gluten-free”. Or, simply use long-grain rice instead.

Can you make it dairy-free?

Use dairy-free, vegan feta cheese instead of regular feta.

Variations

• Veggies. You can add roasted bell peppers, sun-dried tomatoes, marinated artichokes, mushrooms, or capers.
• Cheese. Use feta cheese, halloumi, mizithra, or any other Greek cheese you love.
• Olives. I used a mixture of calamata and green Castelvetrano olives (have you ever tried those? They are the best-tasting olives ever!). You can also add black olives.
• Use either lime juice or lemon juice. The most important thing is that it’s freshly squeezed.
• Add capers, instead of olives or in addition to them.
• Add pine nuts as a topping. I like to toast pine nuts briefly (and carefully!) in the oven for an even richer flavor.
• Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
• Fresh herbs. Be sure to add fresh herbs, such as fresh basil, oregano, and fresh thyme.
• Spice. Add some heat by sprinkling cayenne pepper or red pepper flakes over the ingredients.

Storage and reheating tips

• Fridge. Store the leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer. Freeze it in an airtight container for up to 1 month.
• To reheat in the microwave oven, reheat in 30-second increments until heated through.
• Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. Add a small amount of olive oil + water or lime juice (or lemon juice) when reheating to prevent the chicken orzo from sticking to the bottom of the pan.

What to serve with Greek chicken orzo

Serve it with a fresh green salad and a slice of crusty olive bread, ciabatta, or focaccia. Here are my salad recommendations:

Other Greek recipes to try

This delicious, high-protein dinner will be a hit with the whole family. Everything is cooked entirely on the stovetop in just one pan, taking only 30 minutes—ideal for busy weeknights! If you make it or have a question, please leave a comment below.