A comforting, Mediterranean-inspired meal with juicy chicken, tender orzo, and bright lemony flavor — all made in one pot.

You know those nights when you want something warm and satisfying... but you also don’t want to clean three different pans afterward?

This One-Pot Greek Chicken Orzo is the answer.

It’s zesty, cozy, and full of bold Mediterranean flavors — like garlic, lemon, oregano, and a sprinkle of feta at the end. The orzo soaks up all the delicious chicken juices, almost like a risotto but way easier. And yes, it all happens in a single pot, which means you win dinner and clean-up.

This recipe became a staple for me when I was trying to ditch takeout and eat more real food — but still needed something that came together without a ton of fuss.

Ingredients:

• 1 tbsp olive oil

• 1½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks

• Salt and pepper, to taste

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 cup uncooked orzo pasta

• 2¼ cups low-sodium chicken broth

• Juice and zest of 1 lemon

• 1 cup cherry tomatoes, halved

• ⅓ cup crumbled feta cheese

• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Sear the chicken:
   Heat olive oil in a large pot or deep skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden on the outside (about 4–5 minutes). Remove and set aside.

2. Sauté aromatics:
   In the same pot, reduce heat to medium. Add onion and cook until softened, about 3 minutes. Stir in garlic and oregano and cook another minute.

3. Add orzo and broth:
   Stir in the uncooked orzo to lightly toast it, then pour in the chicken broth, lemon juice, and lemon zest. Bring to a gentle boil.

4. Return chicken and simmer:
   Add the chicken back in, cover the pot, and reduce heat to low. Simmer for 12–15 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.

5. Finish with toppings:
   Stir in cherry tomatoes and sprinkle with crumbled feta and parsley. Let sit for a few minutes before serving.

Sarah’s Kitchen Notes:

• Chicken swap: You can also use rotisserie chicken — just skip the searing step and stir it in toward the end!

• Want it creamy? Add a splash of milk or a spoonful of Greek yogurt just before serving.

• Make it veggie-loaded: Toss in spinach, olives, or roasted red peppers for extra nutrients and color.

Why You’ll Love It:

This recipe is packed with flavor, but it’s the kind of flavor that feels bright and refreshing — not heavy or fussy. You get juicy chicken, tangy lemon, salty feta, and perfectly cooked orzo all in one cozy bowl. It’s easy, balanced, and just feels like something you’d order from your favorite little Greek café... except you made it yourself.

Nutrition (Per Serving, makes 4 servings):

• Calories: 410

• Protein: 35g

• Carbs: 32g

• Fat: 18g

• Fiber: 3g

• Sugar: 3g