Greek Chicken and Orzo Recipe

Make Greek Chicken and Orzo Recipe in one skillet for juicy, lemony chicken and glossy orzo in under an hour.

Ingredients

• 1 tsp paprika ($0.10)
• ½ tsp dried thyme ($0.05)
• ½ tsp garlic powder ($0.05)
• 1 ½ tsp dried oregano, divided ($0.15)
• 1 tsp salt, divided ($0.05)
• ½ tsp freshly cracked black pepper, divided ($0.02)
• 4 boneless, skinless chicken thighs (about 1.3 lbs.) ($5.15)
• 1 Tbsp olive oil ($0.16)
• 1 Tbsp butter ($0.14)
• 1 small yellow onion, diced ($0.39)
• 1 red bell pepper, diced ($1.59)
• 2 cloves of garlic, minced ($0.16)
• 1 ¼ cup uncooked orzo pasta ($1.25)
• 2 cups chicken broth ($0.34)
• ½ pint grape tomatoes, halved ($1.50)
• 2 Tbsp lemon juice ($0.79)
• ⅓ cup pitted kalamata olives ($1.45)
• 2 Tbsp fresh chopped parsley ($0.14)

Instructions

Step 1: Mix the Dry Seasoning

In a small bowl, whisk together paprika, dried thyme, garlic powder, 1 teaspoon dried oregano, ¾ teaspoon salt, and ¼ teaspoon freshly cracked black pepper until evenly blended. The spice blend should be a fine, warm-orange powder with specks of green oregano—aromatic and ready to anchor the chicken.

Step 2: Season the Chicken

Pat the four boneless, skinless chicken thighs dry with paper towels so the seasoning will adhere. Rub the seasoning mix liberally over both sides of each thigh, pressing the spices into the meat so you can see the textured crust forming even before cooking.

Step 3: Sear the Chicken

Heat a tablespoon of olive oil and a tablespoon of butter in a large deep skillet until the fat shimmers. Sear each thigh until a golden-brown crust develops on both sides and juices run clear—about 5 minutes per side—then transfer the cooked thighs to a plate and tent loosely with foil to keep warm while you build the orzo base.

Step 4: Sauté the Aromatics

In the same skillet, add the diced yellow onion, diced red bell pepper, and minced garlic and sauté briefly until the onions turn translucent and the peppers soften, scraping up any flavorful browned bits from the skillet so they fold into the orzo later.

Step 5: Add the Orzo and Broth

Stir in the uncooked orzo, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper so the tiny rice-shaped pasta gets coated in the aromatic oil and softened aromatics. Pour in the chicken broth, stir to combine, and scrape the skillet bottom to release those caramelized fond pieces.

Step 6: Nestle Chicken and Simmer

Return the seared chicken thighs to the skillet, nestling them down into the bed of orzo and broth so the thighs sit partially submerged. Bring the liquid to a boil, then lower to a gentle simmer, cover, and cook until most of the broth is absorbed and the orzo is tender—about 12 minutes.

Step 7: Add Tomatoes and Finish Cooking

After the initial simmer, stir in the halved grape tomatoes and continue to simmer uncovered for 3–4 minutes so the tomatoes soften and release a little juice, brightening the orzo and melding with the residual broth around the chicken.

Step 8: Brighten and Serve

Remove the skillet from the heat and finish the dish by stirring in fresh lemon juice, scattering pitted kalamata olives and chopped fresh parsley over the top. Let the flavors rest for a minute, then serve hot straight from the skillet so the golden, seasoned chicken sits atop glossy, tomato-flecked orzo.

Notes

• Use room temperature chicken to promote even searing.
• Taste the broth before simmering and adjust salt slowly.
• Add a splash of extra broth when reheating to keep orzo from drying out.
• Reserve olives and lemon until serving for the brightest flavor.
• Sear in batches to avoid crowding the pan and losing color.