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One-Pot Greek Lemon Chicken and Orzo
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup orzo pasta
  • Juice and zest of 1 large lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
  • Stir in the onion and garlic. Cook for two minutes until the onion softens.
  • Pour in the chicken broth, orzo, lemon juice, lemon zest, oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low.
  • Cover and simmer for 10 to 12 minutes, stirring once halfway through, until the orzo is tender and most of the liquid is absorbed.
  • Remove the pot from the heat. Stir in the feta cheese, olives, and parsley until evenly mixed.

Notes

Let the finished dish sit covered for three minutes before serving so the orzo can absorb any remaining broth and turn creamier. If you prefer a brighter flavor, add an extra squeeze of lemon right before plating. Leftovers reheat well with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board