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Greek Chicken and Lemon Orzo
Let’s face it, after a long day, the last thing many of us want to do is spend an hour (or more!) in the kitchen, juggling multiple pans and a sink full of dishes. But what if I told you there’s a ridiculously flavorful, incredibly satisfying meal that comes together in just one pot and is on your table in under 30 minutes?
Enter the 30-Minute One-Pot Greek Chicken and Lemon Orzo. Imagine tender, succulent chicken, perfectly cooked orzo, and the vibrant, sun-kissed flavors of the Mediterranean, all mingling together in a single pot. This dish isn’t just easy; it’s a culinary escape to the Greek Isles, offering bright lemon notes, savory herbs, and a comforting warmth that will have everyone asking for seconds. Get ready to reclaim your evenings and delight your taste buds – your new weeknight favorite has arrived!
Recipe from Julias Album
Chicken:
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 TBSP Olive oil
Greek Lemon Orzo:
- 1 TBSP Olive oil
- 8 oz grape tomatoes, sliced in half
- 5 garlic cloves, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 3 sprigs fresh spinach, chopped
- 3 TBSP fresh lemon juice
- 2 cups cooked orzo
- 15 oz chickpeas, canned
Feta Cheese Mixture:
- 6 oz feta cheese crumbles
- 1 TBSP olive oil
- 1 TBSP fresh lemon juice
- 1/4 tsp dried oregano
- 2 TBSP chopped fresh oregano
Season the chicken thighs with dried oregano, paprika, salt and red pepper flakes.
Add 2 TBSP olive oil to a large skillet at medium heat. Add the chicken thighs and cook the chicken undisturbed for 5 minutes. Flip the chicken and reduce the heat to medium-low and cook for 5 more minutes, or until the chicken is completely cooked through. Remove chicken and set aside.
Using the same pan, add half of the tomatoes, minced garlic, 1 tsp dried oregano, salt, and 1 TBSP of olive oil. Cook on medium heat for about 2 minutes or until tomatoes soften.
Stir in fresh spinach until it wilts. Add cooked orzo and drained chickpeas. Add 3 TBSP of fresh lemon juice and the remaining tomatoes and mix until combined.
In a medium bowl, combine the feta cheese with 1 TBSP olive oil, 1 TBSP fresh lemon juice, and both the fresh and dried oregano. Mixed until all cheese is coated.
Mix half of the feta cheese mixture into the skillet. Add the sliced cooked chicken and top with the rest of the feta mixture. Season with salt and pepper. Enjoy!
Greek Chicken and Lemon Orzo
Description
This Greek Chicken and Lemon Orzo is a flavorful and satisfying meal that is ready in 30 minutes!
Ingredients
Chicken:
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 TBSP Olive oil
Greek Lemon Orzo:
- 1 TBSP Olive oil
- 8 oz grape tomatoes, sliced in half
- 5 garlic cloves, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 3 sprigs fresh spinach, chopped
- 3 TBSP fresh lemon juice
- 2 cups cooked orzo
- 15 oz chickpeas, canned
Feta Cheese Mixture:
- 6 oz feta cheese crumbles
- 1 TBSP olive oil
- 1 TBSP fresh lemon juice
- 1/4 tsp dried oregano
- 2 TBSP chopped fresh oregano
Instructions
- Season the chicken thighs with dried oregano, paprika, salt and red pepper flakes
- Add 2 TBSP olive oil to a large skillet at medium heat
- Add the chicken thighs and cook the chicken undisturbed for 5 minutes
- Flip the chicken and reduce the heat to medium-low and cook for 5 more minutes, or until the chicken is completely cooked through
- Remove chicken and set aside
- Using the same pan, add half of the tomatoes, minced garlic, 1 tsp dried oregano, salt, and 1 TBSP of olive oil
- Cook on medium heat for about 2 minutes or until tomatoes soften
- Stir in fresh spinach until it wilts
- Add cooked orzo and drained chickpeas
- Add 3 TBSP of fresh lemon juice and the remaining tomatoes and mix until combined
- In a medium bowl, combine the feta cheese with 1 TBSP olive oil, 1 TBSP fresh lemon juice, and both the fresh and dried oregano
- Mixed until all cheese is coated
- Mix half of the feta cheese mixture into the skillet
- Add the sliced cooked chicken and top with the rest of the feta mixture
- Season with salt and pepper
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