Our lemon orzo chicken recipe is hearty, delicious and made in one pot. It’s prepared in just 30 minutes for a comforting weeknight meal.
If you’re a fan of our delicious Lemon Orzo Chicken, you’re in for a treat with our Chicken Giouvetsi, Buttermilk Chicken and Orzo, and Chicken Chops!

Why this recipe sings
Here is what you need

- Chicken thighsโboneless and skinless. Free-range organic chicken is the best. Prices can vary, and it can certainly be expensive, so you do the best you can within your budget.
- Chicken seasoningโFor this recipe, I chose paprika and coriander chicken seasoning from my collection of homemade Greek seasoning blends. You may also keep it simple and use dried oregano, sea salt, and freshly ground pepper.
- Butterโ It adds extra flavor while browning the chicken thighs. The orzo toasts right after with the spring onions.
- Spring onionsโ They have such a fresh aroma.
- OrzoโMy favorite shortcut pasta.
- Chicken stockโVegetable stock will also do just fine. You may use organic, palm oil-free bouillon cubes diluted in hot water.
- LemonsโThe piรจce de rรฉsistance, otherwise known as the magical ingredient that livens up any protein with brightness.
- Chili pepper flakesโFor a little kick. Add as many or as few as you like.
- Fresh herbs like parsley or oreganoโ They add freshness to any dish and give it a beautiful color(optional).
- Extra-virgin olive oil, sea salt, freshly ground pepper.
How to make one pot lemon orzo chicken

In a bowl, mix two tablespoons of olive oil and two tablespoons of the chicken seasoning. Rub the chicken thighs with the mixture and let them marinate for a few minutes or overnight.

Place a medium skillet on medium-high heat. Brown the thighs on both sides for two to three minutes per side. When the thighs are nicely browned, transfer them to a plate.
BROWNING TIP: A great trick is not moving the chicken too much. Lift a corner to check how it is browning. Otherwise, leave it alone until it is time to flip it.

In the same skillet, add the butter, spring onion slices, and orzo. Toast the orzo for two minutes, stirring often and scraping the tasty bits stuck on the bottom of the pan.

Pour in the stock and the juice from one lemon. Stir and transfer the chicken thighs into the skillet, pouring in any liquids left on the plate. Add a couple of slices of lemon if you like, bring to a boil, then reduce heat to medium-low, cover, and cook for about twenty to twenty-five minutes, until orzo is done and chicken is cooked through. Check mid-way for liquids in case you need to add a little more stock (or water).
Helpful tips & substitutions
- You can use skin-on-bone-in thighs. Sear the chicken skin side down and remove and discard the skins before adding the stock. This technique works well because the skins might lose their crispness when covered. Serving soggy skins detracts from the dish and is not appetizing.
- Chicken breasts may also be used. Slice them in half to reduce cooking time; alternatively, add a couple of minutes of browning on each side. Use a meat thermometer to measure the internal temperature at the thickest part. The temperature of fully cooked chicken should be 74ยฐC / 165ยฐF.

Serve the chicken with chopped fresh herb leaves on top and more lemon wedges around the table.
What to serve with lemon orzo chicken
- Salad. Try a traditional Greek peasant salad-horiatiki or a leafy maroulosalata-lettuce salad.
- Marinated olives. They have feta and aromatics, and you can dip your bread in the olive oil; it’s divine!
- A dip. Use it as a sauce. Spicy whipped feta or tzatziki are fabulous.
- Greens. The traditional Greek boiled greens are healthy and wholesome, with olive oil and lemon dressing.
- Peas. Arakas is a delicious dish, often served as a main dish but great as a side dish.
- Roasted cabbage. Apart from being delicious, it is so easy to make.

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One Pot Lemon Orzo Chicken
Equipment
- Skillet
Ingredients
- 6 chicken thighs
- 2 tablespoons paprika and corriander chicken seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 spring onions sliced
- 1 cup orzo pasta
- 1-2 lemons
- 2 cups chicken stock
- chili flakes
- 1-2 tablespoons parsley leaves
Instructions
- In a bowl, mix two tablespoons of olive oil and two tablespoons of the chicken seasoning. Rub the chicken thighs with the mixture and let them marinate for a few minutes or overnight.
- Place a medium skillet on medium-high heat. Brown the thighs on both sides for two to three minutes per side. When the thighs are nicely browned, transfer them to a plate.
- In the same skillet, add the butter, spring onion slices, and orzo. Toast the orzo for two minutes, stirring often and scraping the tasty bits stuck on the bottom of the pan.
- Juice one of the lemons. Pour in the stock and lemon juice. Stir and transfer the chicken thighs into the skillet, pouring in any liquids left on the plate. Add a couple of slices of lemon if you like, bring to a boil, then reduce heat to medium-low, cover, and cook for about twenty to twenty-five minutes, until orzo is done and chicken is cooked through. Check mid-way for liquids in case you need to add a little more stock (or water).
- Serve the chicken with chopped fresh herb leaves on top and more lemon wedges around the table.
Notes
Helpful tips & substitutions
- You can use skin-on-bone-in thighs. Sear the chicken skin side down and remove and discard the skins before adding the stock. This technique works well because the skins might lose their crispness when covered. Serving soggy skins detracts from the dish and is not appetizing.
- Chicken breasts may also be used. Slice them in half to reduce cooking time; alternatively, add a couple of minutes of browning on each side. Use a meat thermometer to measure the internal temperature at the thickest part. The temperature of fully cooked chicken should be 74ยฐC / 165ยฐF.
Nutrition
