Name: Za'atar Lemon Chicken Orzo
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 lb chicken thighs; 2 tablespoons za'atar seasoning; 1 teaspoon chili flakes; ¼ cup extra virgin olive oil; 1 cup diced onion (diced); 8 garlic cloves (roughly chopped); 1 cups orzo; 3 cups chicken broth; 1 bunch medium asparagus; 2 lemons (juiced and zested); sea salt; freshly ground pepper; 1 tablespoons chopped dill; lemon wedges; chili flakes

This Za’atar Lemon Chicken Orzo is a simple, deeply satisfying dish inspired by Mediterranean home cooking. Fragrant za’atar, fresh lemon, and juicy chicken come together with orzo in one pan for a comforting meal that’s ready in about 30 minutes.

What cooks say:

“This was amazing, -followed the recipe, no changes. Sooo much flavor, for a quick dish! Thank you, and love the photos of each step. Once you look at them, you know just how to do it!”

ANDREW

If you love this Za’atar Lemon Chicken Orzo, you will also love this Greek Chicken Orzo-Giouvetsi Kotopoulo, Chicken Skewers Orzo Bowls with Lemon, or Buttermilk Chicken Thighs With Lemon Garlic Orzo!

Close up of skillet with Za'atar Lemon Chicken Orzo, two lemon wedges and serving utensils.

Overview

Why you will love Za’atar Lemon Chicken Orzo

Weeknight-friendly & filling – A hearty, satisfying meal that comes together in about 30 minutes. Real dinner, not a snack pretending to be one.
Flexible with pantry staples – This recipe is easy to adapt using what you already have. Swap vegetables, adjust the herbs, or stretch it with extra orzo. It’s forgiving and plays well with your fridge.
Big za’atar flavor – Za’atar brings depth without effort. This essential Middle Eastern spice blend of wild herbs, tangy sumac, and toasted sesame seeds adds warmth, brightness, and savory complexity to every bite.
Endlessly versatile seasoning
Beyond this dish, za’atar is a workhorse. Use it to season roasted meats or vegetables, sprinkle it as a finishing spice, or mix it with olive oil for dipping. Once it’s in your pantry, it won’t gather dust.

What Is Za’atar?

Za’atar is a classic Middle Eastern seasoning blend that brings bold flavor with little effort. While blends vary by region, it typically includes dried wild herbs related to oregano or thyme, tangy sumac, toasted sesame seeds, and salt.
It’s earthy, lemony, nutty, and deeply savory all at once. Za’atar is used as a seasoning for meats and vegetables, sprinkled on flatbreads, or mixed with olive oil as a dip. In this recipe, it does the heavy lifting, infusing the chicken and orzo with warmth and brightness without needing a long list of spices.

Here is what you need

Bowls with chicken pieces, asparagus, orzo, small bowls with broth, salt and pepper, zaatar, olive oil, an onion, a head of garlic, a bunch of dill,on a wooden table.

Chicken – This recipe uses boneless, skinless chicken thighs, which stay juicy and flavorful. Swap with chicken breasts (cook gently to avoid drying out), and ground chicken or turkey for a slightly lighter version. If possible, opt for free-range, organic chicken for the best flavor.
Asparagus – Asparagus has a mild flavor that pairs beautifully with lemon and za’atar. Substitute with broccolini, green beans
Za’atar – This seasoning has it all and works exceptionally well with proteins. You barely need anything else. My favorite blend is from Burlap & Barrel for its freshness and balance.
Orzo Pasta – Orzo gives the dish a creamy, risotto-like feel while still being weeknight-easy.
Substitute with short-cut pasta like penne, rigatoni, or ziti
Broth – Vegetable or chicken broth both work well. A stock cube dissolved in hot water is perfectly fine here.
Lemons – Fresh lemon juice adds brightness and lifts the savory flavors of the dish.
Garlic– Adds depth and aroma without overpowering the za’atar.
Fresh Dill (for serving) – This slightly sweet, aromatic herb adds a fresh finish. A small sprinkle goes a long way and really wakes up the dish.
Extra virgin olive oil, sea salt, black pepper & chili flakes – Season to taste and always check at the end. A pinch of crushed chili flakes adds a gentle heat that works beautifully with the lemon and herbs.

Step by step

Step 1: Dice the onion and garlic. Trim off the tough white ends of the asparagus and cut the stalks into 2–3 pieces.

Season the chicken thighs with the za’atar and 1 tablespoon of olive oil, tossing to coat evenly.

Place a large pot or Dutch oven over high heat. Once hot, reduce the heat to medium-high and add the chicken.
Sear for 3–5 minutes per side, undisturbed, until nicely golden. Transfer the chicken to a plate.

Step 2: n the same pot, add the onion and garlic. Cook for 3–5 minutes, stirring occasionally, until softened.
Tip: Use a wooden spoon to scrape up the browned bits from the bottom of the pot. That fond is pure flavor.

Add the orzo and toast it with the onion and garlic for about 1 minute, stirring to coat.

Asparagus and orzo with broth in a cast iron skillet.

Step 3: Pour in the broth, add the juice of one lemon, and stir in the asparagus.

Chicken, asparagus and orzo with broth in a cast iron skillet.

Step 4: Return the chicken to the pot, lower the heat, and simmer gently for about 20 minutes, until the orzo is tender and the chicken is cooked through.

Taste and adjust seasoning with sea salt, black pepper, and more lemon juice if desired.

A skillet with Za'atar Lemon Chicken Orzo, two lemon wedges and serving utensils, and a cloth napkin on a table.

Serve with chopped dill, lemon zest, and chili flakes on top. Have more lemon wedges around the table.

Storage and reheating

Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the orzo as needed. You can also reheat individual portions in the microwave, covered, in 30-second intervals, stirring in between.
Make-ahead note: Orzo absorbs liquid as it sits, so expect a thicker texture the next day. A little extra broth brings it right back to life.

FAQs

Yes. You can cook it fully ahead and reheat before serving. Just add extra broth when reheating, as the orzo will absorb liquid while resting.

Za’atar is key to the flavor, but in a pinch you can use a mix of dried oregano or thyme with lemon zest and a sprinkle of sesame seeds. The result won’t be identical, but it will still be delicious.

Absolutely. Chicken breasts work well, but be careful not to overcook them. Thighs are more forgiving and stay juicier.

Close up of a skillet with Za'atar Lemon Chicken Orzo, two lemon wedges and serving utensils, and a cloth napkin on a table.

Serving Suggestions

Serve it with roasted vegetables like carrots, zucchini, or cauliflower.
Pair it with a large Greek green salad for contrast and crunch.
Add horta (Greek wild greens) dressed simply with olive oil and lemon for a traditional touch.
A spicy whipped feta dip (tirokafteri).
Crusty peasant bread for dipping into olive oil and soaking up the lemony sauce

More za’atar inspiration: Stuffed Chicken Thighs with Feta

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