Greek Lemon Chicken Orzo
A comforting and bright one-pan dish featuring tender chicken and orzo, infused with fresh lemon flavors, perfect for a cozy dinner.
Servings: 2 servings
Calories: 480kcal
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts or thighs Small size recommended
- 1-2 tablespoons olive oil For searing chicken
- 1 tablespoon butter Optional, adds richness
- 1 small shallot or onion, finely chopped For flavor
- 2 cloves garlic, minced For flavor
- 3/4 cup dry orzo Pasta component
- 2.25 cups chicken broth Warm broth is nicer, but not required
- 1 piece lemon, zest only Fresh zest recommended
- 1 tablespoon lemon juice Plus more to taste
- 1/2 teaspoon dried oregano For seasoning
- to taste salt and black pepper For seasoning
- a handful spinach Optional for color
- 2-3 tablespoons crumbled feta Optional topping
- to taste chopped parsley or dill Optional garnish
Instructions
Preparation
- Season the chicken with salt, pepper, and oregano on both sides.
- Sear the chicken in olive oil until golden, then set aside (it doesn't need to be fully cooked).
- In the same pan, sauté the onion and garlic for 1-2 minutes.
- Add the dry orzo, stirring to coat it in the oil and flavor.
- Pour in the chicken broth, scraping up any browned bits, and bring to a gentle simmer.
Cooking
- Maintain a gentle simmer and stir occasionally to prevent the orzo from sticking.
- After 6 minutes, return the chicken to the pan to finish cooking.
- When the orzo is nearly done, stir in the lemon zest and juice, adding spinach if using.
- Adjust the consistency by adding more broth or water if it’s too thick or let it simmer longer if too loose.
Notes
This dish can be made ahead of time, but the orzo will thicken. Reheat with a splash of broth or water. Fresh lemon is preferred over bottled for the best flavor.