Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
If you enjoy the convenience of one pot meals, and want something you can make in about half an hour, I’m sure you will LOVE this recipe for One Pan Greek Chicken And Orzo. It’s a delicious, one pan meal that is a delicious, and flavor-filled dish.
My husband and I just returned from a week’s vacation in Hawaii. Truthfully, I wasn’t too thrilled about preparing dinner, after being spoiled by eating out for a week! I found this easy recipe for Greek chicken and orzo from Joanna Cismaru on Pinterest, and decided to try it!
I’m sure glad I did, because we loved this meal! Pan-seared, lightly seasoned chicken thighs cook alongside orzo pasta in white wine and chicken broth, then are topped with kalamata olives, crumbled feta cheese, fresh parsley, lemon wedges, and served. YUM!
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Prepare And Brown The Chicken
- Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl.
- Pat the chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
- Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add the chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet.
- Flip the chicken over and cook the other side for 3-4 minutes until crispy and well-browned.
Remove the browned chicken to a plate and let it rest. Don’t worry if it’s not all the way done – the chicken will finish cooking later with the rest of the ingredients!
Cook The Veggies And Orzo Pasta
Add 1 Tablespoon of olive oil back into the skillet you cooked the chicken in. Turn the heat to medium, and then add the chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for this mixture for 1 minute, then add salt and pepper to lightly season.
Pour the uncooked orzo into the pan with the onions, etc..
Add White Wine And Chicken Broth To The Pan
Add the white wine and chicken broth and stir, to combine these ingredients. Once the ingredients are stirred, bring the liquid to a boil, and reduce the heat down to medium.
Add The Chicken Back Into The Pan
Place the chicken thighs into the skillet on top of the orzo, and cover skillet with a lid. Cook the chicken and orzo for 10 minutes (or until the orzo is fully cooked).
Garnish The Greek Chicken and Orzo Before Serving
Remove the skillet from the heat, and remove the lid. Add the kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the dish as a garnish.
Serve The Greek Chicken and Orzo
Serve this delicious Greek chicken and orzo, and ENJOY! This dish not only looks good, it tastes great! The orzo is seasoned perfectly, and the chicken is juicy and delicious! Note: The recipe as written, serves 4 (two thighs per serving). When I prepared this meal, I cut the recipe in half, since it was just my husband and I eating it!)
We really, really enjoyed this dish, and I know it will be made again and again in our home. It truly did only take 30 minutes, from start to finish! What a perfect dinner for those crazy busy evenings when you want something delicious for dinner, but don’t want to take too long to fuss over it!
I really hope you will consider trying this wonderful chicken “one pan wonder” recipe! My hope is that you find it just as delicious as we did! Have a wonderful day, and make the most out of each minute you’ve been given!
Looking For More CHICKEN Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:
- P.F. Chang’s Ginger Chicken With Broccoli
- Mom’s Chicken Parmigiana
- Easy Baked BBQ Chicken
- Orange Cashew Chicken
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Recipe Source: http://www.jocooks.com/recipes/one-pot-greek-chicken-orzo/
- 1/2 cup all purpose flour
- 1 Tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt & Pepper , to taste (approx. 1/4 teaspoon of each)
- 8 chicken thighs (boneless, skinless)
- 2 Tablespoons olive oil , divided
- 1 large white onion , chopped
- 3 cloves garlic , minced
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon fresh thyme , chopped
- 1/2 Tablespoon dried oregano
- 1½ cups orzo pasta (uncooked)
- 1 cup white wine
- 2 cups chicken broth
- 3/4 cup kalamata olives (pitted and drained - room temp)
- 1/4 cup feta cheese , crumbled (room temp)
- 2 Tablespoons fresh parsley , chopped
- 1/2 lemon , sliced into wedges
- Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
- Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
- Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
- Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
- Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!
Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.
Here’s one more to pin on your Pinterest boards!