If you have a soft spot for bright, comforting meals that bring a little Mediterranean sunshine to your table, then this Greek Lemon Chicken and Orzo Recipe is going to be your new favorite go-to. It’s all about tender, juicy chicken breasts kissed with fragrant lemon and herbs, paired with creamy orzo that soaks up every bit of that luscious lemony broth. The combination of zesty lemon, wholesome orzo, fresh parsley, and salty feta cheese delivers a flavor experience that feels both fresh and indulgent. Trust me, once you try this recipe, it will quickly become a beloved staple in your weeknight dinner rotation.
Ingredients You’ll Need
This Greek Lemon Chicken and Orzo Recipe calls for simple, pantry-friendly ingredients that come together in perfect harmony. Each one plays a crucial role, whether it’s the juicy chicken for protein, the orzo for comforting texture, or the lemon and herbs for that signature flavor burst that keeps you coming back for more.
- 4 boneless skinless chicken breasts: Choose even-sized pieces for uniform cooking and juicy results.
- 1 tablespoon olive oil: Adds a lovely richness and helps brown the chicken beautifully.
- 1 teaspoon dried oregano: Brings the classic Greek herbal note that pairs perfectly with lemon.
- 1 teaspoon garlic powder: Enhances savory depth without overpowering the brightenings lemon.
- 1 teaspoon onion powder: Adds a subtle sweetness and complexity to the seasoning blend.
- 1 teaspoon salt: Essential for bringing out all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Offers a gentle heat that balances the zest and creaminess.
- 1 tablespoon fresh lemon juice: Infuses the dish with that bright, tart freshness Greek cuisine is known for.
- 1 tablespoon lemon zest: Concentrates the lemon aroma and vibrant flavor in every bite.
- 3 cups chicken broth: Creates the flavorful cooking liquid that the orzo soaks up.
- 1 cup orzo pasta: Tender yet firm little pasta that perfectly complements the juicy chicken.
- 1/4 cup chopped fresh parsley: Adds a burst of fresh herbal color and brightness.
- 1/4 cup crumbled feta cheese: Offers a creamy, salty contrast that rounds out the flavors beautifully.
- 1/2 cup heavy cream: Brings a luscious creaminess that ties the whole dish together.
How to Make Greek Lemon Chicken and Orzo Recipe
Step 1: Prepare the chicken
Start by heating your skillet over medium heat so it’s ready to give your chicken a gorgeous sear. Drizzle in the olive oil and swirl it around the pan to coat evenly — this creates the perfect base for browning.
Step 2: Season the chicken
Mix together oregano, garlic powder, onion powder, salt, and black pepper, then sprinkle this fragrant blend generously over both sides of the chicken breasts. This seasoning pack is where a lot of the magic starts, giving the chicken that classic Mediterranean flair.
Step 3: Cook the chicken
Place your chicken into the hot skillet and cook it undisturbed for 6 to 7 minutes on each side. You want a beautiful golden crust with juicy, cooked-through meat inside — aim for an internal temperature of 165°F (74°C). Once done, remove the chicken to a plate and set it aside.
Step 4: Simmer the orzo
Using the same skillet (no need to wash it!), pour in the chicken broth and bring it to a gentle simmer. Stir in the orzo pasta and cook according to the package, usually about 8 to 10 minutes, stirring occasionally so the orzo cooks evenly and absorbs that flavorful broth.
Step 5: Add cream and lemon
Once the orzo is tender, reduce the heat to low and stir in the heavy cream. Next, mix in the fresh lemon juice and lemon zest — these ingredients give the dish its signature zing and creamy brightness that feels so satisfying.
Step 6: Combine chicken and orzo
Slice the cooked chicken breasts into thin strips and fold them back into the skillet, mixing gently to incorporate all those wonderful flavors and textures into one harmonious dish.
Step 7: Finish with parsley and feta
Sprinkle the chopped fresh parsley and crumbled feta cheese over the top. This final touch adds vibrant color and that irresistible salty-creamy punch that makes every bite feel like a celebration.
How to Serve Greek Lemon Chicken and Orzo Recipe
Garnishes
Fresh parsley and extra crumbled feta on top brighten the presentation and flavor. A few lemon wedges served alongside can invite your family and friends to add an extra splash of citrus if they wish — it’s all about that lively flavor contrast.
Side Dishes
This dish is a complete meal on its own, but if you want to add some greens, a crisp Greek salad or roasted vegetables like asparagus or zucchini would complement it perfectly. Warm pita bread is also fantastic for soaking up any leftover sauce on the plate.
Creative Ways to Present
If you’re feeling festive, serve this in individual bowls garnished with a sprig of fresh oregano or mint. Another fun idea is plating the chicken slices on top of the orzo so the lemon cream sauce pools all around, making it look extra inviting and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The flavors only get better after sitting for several hours, making this a fabulous make-ahead lunch or dinner option.
Freezing
This Greek Lemon Chicken and Orzo Recipe freezes well. Just place cooled leftovers in a freezer-safe container and they’ll keep for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium-low heat to preserve the creaminess and moisture, adding a splash of chicken broth or water if the sauce seems thick. Microwave reheating works too; just cover and heat in short bursts while stirring to re-warm evenly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would add a bit more richness and stay juicy, but you might want to adjust cooking time slightly as thighs can be a bit thicker or vary in size.
Is orzo the only pasta that works in this recipe?
Orzo is ideal because it cooks quickly and functions almost like a grain here, but you could swap in other small pasta shapes like or small ditalini or acini di pepe.
Can I make this recipe dairy-free?
Yes! Simply skip the heavy cream and feta or replace them with coconut cream and vegan cheese alternatives. The lemon and herbs will still shine beautifully.
How can I make this dish more vibrant in flavor?
Use freshly squeezed lemon juice and freshly grated lemon zest — store-bought lemon flavor just can’t compete! Also, fresh herbs rather than dried really lift the dish.
Can this recipe be cooked in one pan?
Yes! This recipe is designed to be made in just one skillet for easy cleanup, making it perfect for busy weeknights without sacrificing flavor.
Final Thoughts
This Greek Lemon Chicken and Orzo Recipe is a stellar example of how simple, quality ingredients can come together to create a dish full of life and warmth. It’s perfect for anyone craving comforting but bright flavors that satisfy every craving with ease. If you want a meal that’s as cheerful as a Greek summer day and as cozy as a hug, give this recipe a try — I promise it’ll become a beloved favorite in your kitchen, just like it is in mine.
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Greek Lemon Chicken and Orzo Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 35m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
A flavorful and comforting Greek-inspired dish featuring tender lemon-seasoned chicken breasts cooked to perfection and served atop creamy orzo pasta enriched with fresh lemon juice, zest, feta cheese, and parsley. This one-pan stovetop recipe is both simple and satisfying, bringing Mediterranean flavors to your table in under an hour.
Ingredients
Chicken and Seasonings
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
Orzo Mixture
- 3 cups chicken broth
- 1 cup orzo pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/2 cup heavy cream
Instructions
- Heat the skillet: Heat a large skillet over medium heat to prepare for cooking the chicken.
- Add olive oil: Pour the olive oil into the heated skillet and swirl to coat the bottom evenly.
- Season chicken: Season both sides of the chicken breasts with dried oregano, garlic powder, onion powder, salt, and black pepper.
- Cook chicken: Place the seasoned chicken breasts in the skillet and cook for about 6-7 minutes on each side until the chicken reaches an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy.
- Remove chicken: Take the cooked chicken breasts out of the skillet and set them aside on a plate to rest.
- Simmer broth: Using the same skillet, add chicken broth and bring it to a simmer over medium heat.
- Cook orzo: Add the orzo pasta to the simmering broth and cook according to package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking.
- Chop parsley: While the orzo cooks, finely chop the fresh parsley to prepare for garnish and mixing.
- Add cream: Once orzo is cooked through, reduce the heat to low and stir in the heavy cream, creating a creamy base for the dish.
- Add lemon flavors: Stir in fresh lemon juice and lemon zest to the orzo mixture to brighten the flavor.
- Slice chicken: Slice the rested chicken breasts into thin strips for easy serving and mixing.
- Combine chicken and orzo: Add the sliced chicken back into the skillet and gently stir to incorporate it with the creamy orzo.
- Add toppings: Sprinkle the chopped fresh parsley and crumbled feta cheese evenly over the top of the chicken and orzo mixture.
- Serve: Serve the dish immediately, garnished with extra parsley and feta if desired for added freshness and flavor.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) to guarantee safety and juiciness.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, though this might affect the texture.
- Use low-sodium chicken broth to control the salt level if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make it gluten-free, substitute orzo with gluten-free pasta such as quinoa or rice pasta.
