Name: Greek Chicken Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 lb (450 g) skinless, boneless chicken thighs (or chicken breasts/tenders); 1 tsp paprika; 1 tsp dried oregano; Salt and black pepper, to taste; 2 tbsp olive oil; 1 cup (200 g) orzo pasta; 3 cloves garlic, minced; 3 cups (720 ml) chicken stock or broth (or water); 1 cup cherry tomatoes, halved (red and yellow for color); 1/2 cup Kalamata olives; 1/2 cup Castelvetrano olives; 2 tbsp fresh lemon juice; 1/2 cup crumbled feta cheese; 2 tbsp fresh basil, chopped

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I make this Greek chicken orzo when I want a colorful, one-pan meal that’s hearty yet fresh. Juicy, paprika-seasoned chicken thighs, tender orzo, sweet cherry tomatoes, briny olives, and creamy feta all come together in just 30 minutes for a Mediterranean-inspired dinner that feels both comforting and vibrant.

Why I’ll Love This Recipe

I love that this dish is a complete meal in one pan—protein, veggies, carbs, and healthy fats, all cooked together for minimal cleanup. The orzo soaks up chicken stock, garlic, and lemon for incredible flavor, while the burst cherry tomatoes and salty olives make every bite interesting. It’s perfect for weeknights but elegant enough to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Skinless, boneless chicken thighs (or chicken breasts/tenders)
Paprika
Dried oregano
Salt and black pepper
Olive oil
Orzo pasta
Garlic, minced
Chicken stock or broth (or water)
Cherry tomatoes, halved (use red and yellow for color)
Kalamata and Castelvetrano olives
Fresh lemon juice
Feta cheese
Fresh basil, chopped

Directions

I season chicken thighs with paprika, dried oregano, salt, and pepper.
In a large skillet, I heat olive oil and sear the chicken until golden brown and cooked through. I transfer it to a plate.
In the same skillet, I add orzo and garlic, stirring for about a minute, then pour in chicken stock. I let it simmer until the orzo is al dente.
I stir in the cherry tomatoes, olives, lemon juice, and seasonings.
I nestle the chicken back into the skillet, sprinkle with crumbled feta, and garnish with fresh basil before serving.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I like to mix this recipe up sometimes:

Use shrimp instead of chicken for a seafood twist.
Swap orzo for small pasta shapes like ditalini or couscous.
Add spinach or arugula for extra greens.
Replace basil with fresh parsley or dill for a different herbal note.
Stir in a spoonful of sun-dried tomato pesto for added richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth to loosen the orzo.

FAQs

1. Can I make this ahead?

Yes—I cook everything except the fresh basil, which I add just before serving to keep it bright.

2. Do I need to rinse the orzo?

I rinse it after cooking only if I make it separately; in this recipe, it’s cooked directly in the pan with broth, so no rinsing is needed.

3. Can I make it dairy-free?

Yes—I simply omit the feta or use a dairy-free cheese alternative.

4. What can I use instead of chicken thighs?

Chicken breasts or tenders work well; just adjust cooking time so they don’t dry out.

5. Can I use jarred olives?

Absolutely—just choose pitted olives for convenience and rinse them if they’re packed in brine that’s too salty.

Conclusion

I find this Greek chicken orzo to be one of my most satisfying weeknight recipes—hearty, flavorful, and beautifully colorful. It’s quick to make, easy to clean up, and versatile enough to adapt with whatever I have in the kitchen.