One Pot Greek Chicken And Orzo Recipe

I’m excited to share my Greek chicken and orzo, a one-pot dish that combines creamy, cheesy richness with a bright hint of lemon, butter, and Italian seasonings.

Ive been making this Greek Chicken And Orzo so much I almost feel guilty telling you about it. It sneaks up on you, salty pockets of feta cheese against juicy chicken thighs, then this unexpected brightness that makes you do a double take.

I keep thinking its simple, then one bite proves otherwise, like a small twist turned it into something a little wild. I bring it to rushed weeknights when I want zero fuss, and to dinner when I want to look like I tried.

It fits right into One Pot Oven Meals, and somehow feels like a tasty secret.

Ingredients

• Chicken thighs: Rich in protein and iron, it’s juicier than breasts, higher in healthy fats though.
• Orzo: Pasta shaped like rice, mostly carbs for energy, fills you up quick.
• Feta cheese: Tangy and salty, it gives a savory bite, adds protein and calcium, lots of sodium.
• Cream cheese: Makes sauce creamy and rich, it’s full of fat so use it wisely.
• Spinach: Leafy green packed with vitamins A C K, iron and fiber, it wilts fast.
• Lemon: Brightens everything with acid, gives vitamin C and a fresh tang.
• Garlic: Small but mighty, it adds savory depth and that punchy aroma.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs cut into bite size pieces
• 1 teaspoon kosher salt plus more to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion finely chopped
• 3 garlic cloves minced
• 1 1/2 cups orzo
• 3 cups low sodium chicken broth
• 1/2 cup heavy cream
• 4 ounces cream cheese softened
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice about 1 lemon
• 1 teaspoon lemon zest optional
• 4 cups baby spinach packed
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes optional

How to Make this

1. Pat 1 1/2 pounds boneless skinless chicken thighs dry, toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Italian seasoning. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium high heat, add chicken and brown in batches 3 to 4 minutes per side until golden (it doesn’t have to be 100 percent done), remove to a plate.

2. Lower heat to medium, add 2 tablespoons unsalted butter to the same pot, stir in 1 small finely chopped yellow onion and cook until soft about 4 minutes, then add 3 minced garlic cloves and cook 30 seconds until fragrant.

3. Add 1 1/2 cups orzo to the pot and toast it with the onions and garlic about 1 to 2 minutes, stirring so it gets coated and a little nutty.

4. Pour in 3 cups low sodium chicken broth and scrape up any browned bits from the bottom, bring to a simmer.

5. Return the browned chicken to the pot, cover and simmer gently 8 to 10 minutes or until the orzo is tender and the chicken is cooked through, stirring once or twice so nothing sticks.

6. Reduce heat to low, stir in 1/2 cup heavy cream and 4 ounces softened cream cheese until smooth, then fold in 1 cup crumbled feta and 1/2 cup grated Parmesan until a creamy sauce forms. Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest if using, and 1/4 teaspoon red pepper flakes if you want a little heat.

7. Stir in 4 cups packed baby spinach and 2 tablespoons chopped fresh parsley, cook just until spinach wilts, taste and adjust salt and pepper as needed (remember feta is salty).

8. If sauce seems too thick loosen with a splash more chicken broth or cream, if too thin simmer uncovered a minute to thicken. Don’t overcook the orzo or it’ll get mushy.

9. Serve hot, garnish with extra crumbled feta, a sprinkle of Parmesan and more parsley or lemon wedge if you like.

Equipment Needed

1. Large deep skillet or Dutch oven (big enough to brown chicken and simmer the orzo)
2. Cutting board and a sharp chef’s knife for cutting chicken, onion and garlic
3. Tongs or a slotted spoon to turn and move the browned chicken
4. Wooden spoon or heatproof silicone spatula to stir and scrape up browned bits
5. Measuring cups and measuring spoons for broth, orzo, cream, and seasonings
6. Small bowl and a fork or whisk to soften and smooth the cream cheese
7. Microplane or fine grater for lemon zest and Parmesan
8. Plate or shallow bowl to rest the browned chicken before returning it to the pot

FAQ

One Pot Greek Chicken And Orzo Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts (cook a little less so they dont dry), turkey tenderloins, extra-firm tofu (press, cube and brown first), or canned chickpeas for a veg option.
• Orzo: use Israeli (pearl) couscous, short-grain arborio rice (will soak up more liquid so add extra broth), or regular small pasta like ditalini, adjust liquid and cook time accordingly.
• Heavy cream: replace with 3/4 cup half-and-half plus 1/4 cup melted butter, or use whole milk thickened with 1 tsp cornstarch, or fold in plain Greek yogurt off the heat to avoid curdling.
• Cream cheese: swap for mascarpone, ricotta (for a lighter texture), Neufchâtel, or a thick Greek yogurt that’s been strained, add at the end and stir till smooth.

Pro Tips

– Brown the chicken in batches so it actually gets a crust, dont crowd the pan or it will steam. Let the pieces rest a few minutes after searing so juices redistribute, and use a meat thermometer if you want to be sure its cooked through.

– Toast the orzo and scrape up the browned bits for extra flavor, and reserve a cup of the cooking liquid before you thicken things. That starchy liquid is magic for loosening the sauce later without watering it down.

– Make sure the cream cheese is very soft and warm the cream a little before stirring them in, otherwise you’ll get lumps. Add the feta slowly and taste before adding salt, cause feta will jack up the saltiness fast.

– Fold the spinach in at the end so it just wilts, not turns soggy, and finish with lemon juice and zest for brightness. If you’re making it ahead, reheat gently with a splash of broth or cream to revive the sauce.