Greek chicken orzo, one pot chicken meal, Mediterranean chicken and pasta, Greek-style chicken, easy orzo recipe - 1 Greek chicken orzo, one pot chicken meal, Mediterranean chicken and pasta, Greek-style chicken, easy orzo recipe - 2 Greek chicken orzo, one pot chicken meal, Mediterranean chicken and pasta, Greek-style chicken, easy orzo recipe - 3 Greek chicken orzo, one pot chicken meal, Mediterranean chicken and pasta, Greek-style chicken, easy orzo recipe - 4 Greek chicken orzo, one pot chicken meal, Mediterranean chicken and pasta, Greek-style chicken, easy orzo recipe - 5 Greek chicken orzo, one pot chicken meal, Mediterranean chicken and pasta, Greek-style chicken, easy orzo recipe - 6 Greek chicken orzo, one pot chicken meal, Mediterranean chicken and pasta, Greek-style chicken, easy orzo recipe - 7

For a delicious and satisfying one-pot meal, this Greek-style Chicken Orzo is the perfect option. Tender chicken thighs are marinated in lemon, oregano, and thyme, then seared to golden perfection. The dish is completed with orzo pasta cooked in a rich tomato and chicken stock sauce, topped with roasted cherry tomatoes, baby spinach, and tangy feta cheese. Finished with a squeeze of fresh lemon and parsley, this dish is a true celebration of Mediterranean flavours, and it’s all made in one pot for easy cooking and cleanup.

One Pot Greek-style Chicken Orzo

200g cherry tomatoes

4 tbsp olive oil

6 bone-in, skin-on chicken thigh pieces

2 garlic cloves, finely chopped

100g baby spinach

2½ cups chicken stock

1½ cups orzo or risoni pasta

100g Greek feta cheese

¼ cup roughly chopped parsley

juice of 1 lemon

sea salt

Chicken seasoning:

2 tsp sea salt

1 tbsp dried oregano

finely grated zest of 1 lemon

1 tbsp fresh or dried thyme leaves

1 garlic clove, finely grated

freshly ground black pepper

  • Preheat the oven to 180°C/360°F.
  • Place the cherry tomatoes in a small roasting dish. Drizzle with 2 tablespoons of the olive oil and season with ½ teaspoon of sea salt. Roast in the oven for 12-15 minutes or until the tomatoes start to blister and release their juices.
  • While the tomatoes are roasting, prepare the chicken. Lay the chicken thigh pieces on a tray or chopping board. Sprinkle generously with 2 teaspoons of sea salt, the dried oregano, lemon zest, thyme, grated garlic, and freshly ground black pepper. Massage the seasoning into both sides of the chicken.
  • Place a non-stick oven-proof sauté pan over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the chicken thighs, skin-side down, and sear for 4-5 minutes, until the skin is golden and crisp. Flip the chicken over and cook for another 3 minutes. The chicken will not be fully cooked at this stage. Transfer the chicken pieces to a large plate and set aside.
  • In the same pan , using the residual chicken fat, add the chopped garlic and sauté for about a minute until fragrant. Remove the roasted tomatoes from the oven and add them along with their cooking juices into the pan. Allow the mixture to simmer for 2 minutes, using a spatula to gently press the tomatoes, softening them into a sauce.
  • Add the baby spinach and toss for 2 minutes or until wilted. Next, stir in the chicken stock and orzo pasta. Mix well, ensuring everything is combined.
  • Return the chicken pieces to the pan, placing them skin-side up on top of the orzo mixture. Transfer the pan to the oven and bake for 30 minutes, or until the chicken is fully cooked through and the orzo is tender.
  • To serve , crumble the feta cheese over the warm chicken and orzo. Garnish with chopped parsley and drizzle with lemon juice. This dish pairs beautifully with a simple green salad or crusty bread.