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Greek Lemon Chicken with Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 44 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Greek, Mediterranean
  • Diet: Halal

Description

Greek Lemon Chicken with Orzo is a bright and cozy Mediterranean-style dish featuring tender chicken seared to golden perfection, cooked with silky orzo pasta in a vibrant lemon-garlic broth. Infused with fresh herbs and a touch of butter, this meal delivers a perfectly balanced flavor that is savory, citrusy, and deeply satisfying. Ideal as a comforting yet refreshing dinner, it’s quick to make and packed with authentic Greek aromas.

Ingredients

Scale

Chicken

  • 2 chicken thighs or 2 chicken breasts
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano
  • 1 tbsp olive oil

Orzo & Sauce

  • ¾ cup orzo
  • 2 garlic cloves, minced
  • 1½ cups chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • 1 tbsp chopped parsley
  • Optional: 1–2 tbsp feta crumbles

Instructions

  1. Season and sear the chicken: Season the chicken thighs or breasts evenly with salt, black pepper, and dried oregano. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until it develops a nice golden-brown crust. Remove the chicken from the skillet and set aside; it will finish cooking later with the orzo.
  2. Build the Greek flavor base: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to burn it. Stir in the orzo and toss continuously for 1 minute to lightly toast the pasta, enhancing its nuttiness and preventing clumping.
  3. Add broth and lemon: Pour in the chicken broth, fresh lemon juice, and lemon zest into the skillet. Stir thoroughly to combine, scraping up any browned bits from the bottom of the pan to deepen flavor. Nestle the seared chicken pieces on top of the orzo mixture.
  4. Simmer everything together: Cover the skillet and reduce the heat to maintain a gentle simmer. Cook for 12–14 minutes, stirring occasionally to prevent sticking. The orzo should absorb the liquid and become tender and creamy, while the chicken finishes cooking and reaches an internal temperature of 165°F (74°C).
  5. Finish: Remove the skillet from heat. Stir in the butter to add silkiness to the sauce. Sprinkle chopped parsley over the dish and add feta crumbles if using. Taste the dish and adjust seasoning with extra lemon juice or salt as desired for brightness and balance.

Notes

  • This dish resembles a light, lemony risotto: creamy but not heavy.
  • For added complexity, consider including spinach or olives during cooking to enhance the Greek flavors.

Find it online: https://recipes.mbeams.com/greek-lemon-chicken-with-orzo-recipe/