Greek Chicken With Orzo and Veggies – Bright, Comforting, and Weeknight-Friendly

This Greek Chicken with Orzo and Veggies is the kind of meal that feels fresh and satisfying without being fussy. It brings together lemony chicken, tender orzo, and colorful vegetables in one pan. The flavors are clean and vibrant, with just enough herbs and garlic to make it memorable.

It’s simple enough for a weeknight but tasty enough for guests. If you like Mediterranean flavors and easy cleanup, this one checks all the boxes.

What Makes This Special

Greek-inspired meals have a way of feeling bright and hearty at the same time. This recipe leans on classic flavors like lemon, oregano, garlic, and olive oil to keep things light.

The orzo acts like a cozy base that soaks up the juices from the chicken and vegetables. You get a balanced bite in every forkful—zesty chicken, tender pasta, and pops of sweetness from tomatoes and peppers.

It also comes together in one pan, which means fewer dishes. And because orzo cooks quickly, the total time is short.

It’s the kind of meal you can make after work without stress, but it still tastes like something special.

Ingredients

• 1.5 lbs (680 g) boneless, skinless chicken thighs (or breasts, cut into large chunks)
• 1.5 cups dry orzo
• 1 medium red onion, sliced thin
• 1 red bell pepper, sliced into strips
• 1 pint cherry or grape tomatoes, halved
• 3 cloves garlic, minced
• 1/3 cup extra-virgin olive oil
• 1 large lemon, zested and juiced
• 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1/2 teaspoon dried rosemary, crushed (optional)
• 3.5–4 cups low-sodium chicken broth (plus more if needed)
• 1/2 cup pitted Kalamata olives, halved
• 1/3 cup crumbled feta (plus more for serving)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped (optional but great)
• Kosher salt and freshly ground black pepper, to taste
• Red pepper flakes, to taste (optional)

Step-by-Step Instructions

1. Marinate the chicken (10–20 minutes). In a bowl, combine 2 tablespoons olive oil, lemon zest, half the lemon juice, oregano, thyme, rosemary (if using), 1 minced garlic clove, 1 teaspoon salt, and black pepper. Add the chicken and toss to coat. Let it sit while you prep the veggies.
2. Sear the chicken. Heat a large deep skillet or Dutch oven over medium-high heat.

   Add 1 tablespoon olive oil. Sear chicken in batches until browned on both sides, 2–3 minutes per side. It doesn’t need to be fully cooked yet.

   Transfer to a plate.

3. Sauté the vegetables. Lower heat to medium. Add another tablespoon of olive oil if needed. Add onion and bell pepper with a pinch of salt.

   Cook 3–4 minutes until slightly softened. Stir in remaining garlic and cook 30 seconds until fragrant.

4. Toast the orzo. Add the dry orzo to the pan. Stir for 1–2 minutes to lightly toast it in the oil and veggie juices.

   This adds flavor and helps the orzo keep a bit of bite.

5. Deglaze and simmer. Pour in 3.5 cups of chicken broth and the rest of the lemon juice. Scrape up any browned bits. Bring to a gentle simmer.
6. Add tomatoes and chicken. Stir in the halved tomatoes and return the seared chicken (with any juices) to the pan.

   Reduce heat to medium-low, cover, and cook 8–10 minutes, stirring once or twice. The orzo should be tender but not mushy. If it seems dry before the orzo is done, add more broth 1/4 cup at a time.

7. Finish with olives and feta. Stir in the olives and feta.

   Cook 1–2 minutes more to warm through. Taste and adjust salt, pepper, and lemon as needed.

8. Add fresh herbs and serve. Remove from heat. Fold in parsley and dill.

   Drizzle with a bit more olive oil and an extra squeeze of lemon. Sprinkle with red pepper flakes if you like heat.

Keeping It Fresh

Orzo continues to absorb liquid as it sits, so keep extra broth or water on hand. If leftovers thicken, add a splash while reheating to bring back a creamy, risotto-like texture.

For storage, let the dish cool, then refrigerate in an airtight container for up to 4 days.

To reheat, use a skillet with a little broth over medium heat until warmed through, or microwave with a damp paper towel on top. If you plan to make it ahead for a gathering, cook the orzo slightly under done and finish with olives, feta, and herbs right before serving for the brightest flavor.

Health Benefits

• Lean protein: Chicken provides high-quality protein to keep you full and support muscle health.
• Heart-friendly fats: Olive oil adds monounsaturated fats, which support heart health and help absorb fat-soluble vitamins.
• Veggie power: Tomatoes, peppers, and onions bring fiber, vitamin C, and antioxidants like lycopene.
• Mediterranean pattern: The combo of olive oil, herbs, vegetables, and moderate dairy aligns with the Mediterranean style of eating, linked to overall wellness.
• Balanced plate: You get protein, carbs, and healthy fats in one dish, which helps with steady energy and satisfaction.

What Not to Do

• Don’t skip toasting the orzo. It only takes a minute and adds flavor while helping the pasta hold its texture.
• Don’t overcook the chicken. Sear for color, then finish gently in the broth. Overcooked chicken dries out fast.
• Don’t add herbs too early. Fresh parsley and dill lose their pop if cooked too long.

  Fold them in at the end.

• Don’t over-salt before adding feta and olives. Both are salty. Season lightly until everything is combined, then adjust.
• Don’t let it boil hard. A gentle simmer keeps orzo from turning mushy and prevents the dish from drying out.

Recipe Variations

• Chicken swaps: Use bone-in thighs for richer flavor (increase simmer time by 10–12 minutes), or try turkey tenderloin or shrimp. If using shrimp, add during the last 4–5 minutes.
• Add more veggies: Zucchini half-moons, spinach, or artichoke hearts work well.

  Stir in spinach at the end so it wilts but stays vibrant.

• Creamy twist: Stir in a splash of Greek yogurt or a bit of cream at the end for a silky finish. Balance with extra lemon.
• Whole grain: Swap in whole wheat orzo for more fiber. You may need an extra splash of broth and another minute or two of cook time.
• No orzo: Try small pasta shapes like ditalini or small shells, adjusting broth as needed.

  For gluten-free, use a GF orzo-style pasta and cook gently to avoid breaking.

• Cheese change: Use crumbled goat cheese instead of feta for a tangy, creamy vibe.
• Extra lemon and herbs: Add preserved lemon rind (rinsed and minced) and fresh oregano for deeper citrus notes.

Can I Make This Ahead?

Yes. Cook as directed but leave out the fresh herbs and a portion of the broth. Cool and refrigerate.

Reheat with a splash of broth until creamy, then add herbs before serving. The texture will be best within 2–3 days.

What If I Only Have Chicken Breasts?

They work fine. Cut into large chunks and be careful not to overcook.

Breasts can dry out faster than thighs, so keep the simmer gentle and check for doneness earlier.

How Do I Keep the Orzo From Getting Mushy?

Use a gentle simmer, not a rolling boil. Toast the orzo first, and stop cooking when it’s just tender. If you’re reheating later, add liquid gradually and warm over medium heat rather than high.

Can I Use Water Instead of Broth?

Yes, but add more seasoning.

Use extra salt to taste and consider a pinch of bouillon or a splash of white wine for depth. A Parmesan rind simmered with the orzo is another great flavor booster.

Is This Freezer-Friendly?

It’s best fresh or refrigerated. Pasta can turn soft when frozen and thawed.

If you must freeze, undercook the orzo slightly, cool fully, and freeze up to one month. Reheat gently with broth and adjust seasoning.

Final Thoughts

This Greek Chicken with Orzo and Veggies is proof that simple ingredients can deliver big flavor. A few pantry staples—lemon, olive oil, herbs—bring everything together in a bright, comforting way.

It’s flexible, affordable, and forgiving, which makes it perfect for real-life cooking. Keep it as written for a classic take, or tweak the veggies and herbs to match what you have. Either way, you’ll end up with a bowl that feels both nourishing and delicious.