Olive Greek Chicken and Orzo

Here is my favorite Greek chicken and orzo recipe, with tender chicken thighs seasoned with herbs and paprika, cooked with orzo pasta, tomatoes, kalamata olives, and a squeeze of fresh lemon juice.

This one-pan meal has become our weeknight dinner hero. My kids love the orzo, and I love that everything cooks together in one dish. Plus, the leftovers are even better the next day!

What Kind of Chicken Should I Use?

This recipe calls for chicken thighs, which are my go-to for dishes like this because they stay juicy and tender even if you cook them a bit longer than planned. You can use bone-in, skin-on thighs for extra flavor, or boneless, skinless thighs if you want something quicker and easier to eat. If chicken thighs aren’t your thing or you only have chicken breasts on hand, you can substitute them, but keep in mind that breasts cook faster and can dry out more easily, so you’ll want to watch your cooking time closely. Either way, make sure your chicken is at room temperature before cooking so it cooks more evenly.

Options for Substitutions

This Greek-inspired dish is pretty forgiving when it comes to swaps:

• Chicken thighs: You can use chicken breasts instead, but keep in mind they cook faster and can dry out more easily. Check them a few minutes earlier than the recipe calls for.
• Orzo: This is the one ingredient I’d recommend not substituting. Orzo’s rice-like shape and cooking time are key to this dish. Other pastas won’t absorb the liquid the same way and might throw off your timing.
• Kalamata olives: If you’re not an olive fan, you can leave them out entirely. Or try using green olives or even capers for a different briny flavor.
• Red bell pepper: Yellow or orange bell peppers work great here. You could also use zucchini cut into chunks for a different texture.
• Grape tomatoes: Cherry tomatoes are basically the same thing. In a pinch, you can use a can of diced tomatoes (drained), but add them earlier in the cooking process.
• Fresh herbs: If you don’t have fresh parsley, use about 2 teaspoons of dried. For the thyme and oregano, you’re already using dried, but fresh works too – just triple the amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is not getting a good sear on the chicken thighs – make sure your pan is hot before adding the chicken, and resist the urge to move them around so you get that nice golden crust. Another common error is adding too much liquid or not monitoring the orzo closely, which can lead to mushy pasta, so keep an eye on it during that 12-minute simmer and add a splash more broth only if it looks too dry. Don’t skip returning the chicken to the pan while the orzo cooks, as this allows the flavors to meld together and keeps the chicken moist from the steam. Finally, wait until the very end to add the lemon juice and olives – adding them too early can make the lemon taste bitter and the olives overly salty.

What to Serve With Greek Chicken and Orzo?

This Greek chicken and orzo is pretty much a complete meal on its own, but I love serving it with a simple cucumber and tomato salad dressed with olive oil and red wine vinegar. A side of warm pita bread is perfect for scooping up the lemony orzo and juices from the pan. If you want to add more veggies to the table, try some roasted zucchini or a classic Greek salad with feta cheese and red onion. For a lighter option, tzatziki sauce on the side makes a cool, creamy dip that goes great with the chicken.

Storage Instructions

Store: Keep your leftover Greek chicken and orzo in an airtight container in the fridge for up to 4 days. The orzo will soak up some of the liquid as it sits, so you might want to add a splash of chicken broth when reheating to loosen it up a bit.

Freeze: This dish freezes pretty well for up to 2 months. Just let it cool completely first, then portion it into freezer-safe containers. The orzo texture might be a little softer after freezing, but the flavors will still be great.

Reheat: Warm it up in the microwave with a splash of water or broth to keep it from drying out, stirring halfway through. You can also reheat it on the stovetop over medium-low heat, adding a bit of liquid if needed to bring back that saucy consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 70-85 g
• Fat: 60-70 g
• Carbohydrates: 110-125 g

Ingredients

For the chicken and rub:

• 4 chicken thighs (I prefer using Mary’s Free-Range chicken for better flavor)
• 1 tsp paprika
• 0.5 tsp thyme
• 0.5 tsp garlic powder
• 1.5 tsp oregano
• 1 tsp salt
• 0.5 tsp pepper
• 1 tbsp olive oil
• 1 tbsp butter (I like Kerrygold unsalted butter for this)

For the orzo base:

• 1 small onion
• 1 red bell pepper
• 2 garlic cloves (freshly minced for best flavor)
• 1.25 cups orzo
• 0.75 tsp oregano
• 0.5 tsp salt
• 0.33 tsp pepper
• 0.25 tsp red pepper flakes
• 2 cups chicken broth (I use Swanson Less Sodium chicken broth)

For the finish:

• 0.5 pint grape tomatoes (halved lengthwise for better integration)
• 2 tbsp lemon juice
• 0.33 cup kalamata olives (pitted and sliced into thirds)
• 2 tbsp parsley

Step 1: Prepare the Mise en Place and Season the Chicken

• 4 chicken thighs
• 1 tsp paprika
• 0.5 tsp thyme
• 0.5 tsp garlic powder
• 1.5 tsp oregano
• 1 tsp salt
• 0.5 tsp pepper
• 1 small onion
• 1 red bell pepper
• 2 garlic cloves, freshly minced
• 0.5 pint grape tomatoes
• 0.33 cup kalamata olives
• 2 tbsp parsley

Combine paprika, thyme, garlic powder, 1.5 tsp oregano, 1 tsp salt, and 0.5 tsp pepper in a small bowl to create your spice blend.

Pat the chicken thighs dry with paper towels, then season them generously on both sides with the spice mixture, making sure to coat evenly.

Dice the onion and red bell pepper into bite-sized pieces, mince the garlic cloves fresh (this really matters for brightness), halve the grape tomatoes lengthwise, pit and slice the kalamata olives into thirds, and chop the parsley.

Having everything prepped will keep the cooking process smooth and stress-free.

Step 2: Sear the Chicken to Build Flavor

• 1 tbsp olive oil
• 1 tbsp butter
• seasoned chicken thighs from Step 1

Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foaming and the pan is hot.

Place the seasoned chicken thighs skin-side down in the pan and sear for 5 minutes without moving them—this creates a golden crust that locks in flavor.

Flip the chicken and cook for another 5 minutes on the other side until golden brown.

Remove the chicken to a plate and loosely cover it with foil while you prepare the base.

Step 3: Build the Aromatics and Toast the Orzo

• 1 small onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, freshly minced
• 1.25 cups orzo
• 0.75 tsp oregano
• 0.5 tsp salt
• 0.33 tsp pepper
• 0.25 tsp red pepper flakes

In the same skillet with the flavorful pan drippings, add the diced onion and red bell pepper.

Sauté for 3-4 minutes over medium heat until softened and slightly caramelized, then add the freshly minced garlic and cook for another 30 seconds until fragrant.

Stir in the orzo and toast it in the pan for 1-2 minutes, stirring frequently—this toasting step adds a subtle nutty flavor that really elevates the dish.

Add the 0.75 tsp oregano, 0.5 tsp salt, 0.25 tsp pepper, and 0.25 tsp red pepper flakes, stirring to combine.

Step 4: Braise the Chicken with the Orzo

• 2 cups chicken broth
• orzo and aromatics mixture from Step 3
• seared chicken from Step 2

Pour the chicken broth into the skillet with the orzo mixture and stir well to combine.

Return the seared chicken thighs to the pan, nestling them into the orzo so they’re partially submerged.

Bring everything to a boil over medium-high heat, then immediately reduce the heat to medium-low, cover the skillet with a lid, and simmer gently for 12 minutes.

This covered cooking allows the orzo to absorb the broth while the chicken finishes cooking through.

Step 5: Finish with Bright, Fresh Flavors

• 0.5 pint grape tomatoes, halved
• 2 tbsp lemon juice
• 0.33 cup kalamata olives, sliced
• 2 tbsp parsley

Remove the lid and add the halved grape tomatoes, scattering them throughout the pan.

Simmer uncovered for 3-4 minutes just until the tomatoes begin to soften and release their juices—you want them to stay somewhat intact for texture.

Remove the pan from heat and stir in the fresh lemon juice, sliced kalamata olives, and chopped parsley.

The acid from the lemon brightens all the Greek flavors beautifully while the olives and parsley add final pops of flavor and color.

Olive Greek Chicken and Orzo

Delicious Olive Greek Chicken and Orzo recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1400 kcal

Ingredients

  

For the chicken and rub::

• 4 chicken thighs (I prefer using Mary's Free-Range chicken for better flavor)
• 1 tsp paprika
• 0.5 tsp thyme
• 0.5 tsp garlic powder
• 1.5 tsp oregano
• 1 tsp salt
• 0.5 tsp pepper
• 1 tbsp olive oil
• 1 tbsp butter (I like Kerrygold unsalted butter for this)

For the orzo base::

• 1 small onion
• 1 red bell pepper
• 2 garlic cloves (freshly minced for best flavor)
• 1.25 cups orzo
• 0.75 tsp oregano
• 0.5 tsp salt
• 0.33 tsp pepper
• 0.25 tsp red pepper flakes
• 2 cups chicken broth (I use Swanson Less Sodium chicken broth)

For the finish::

• 0.5 pint grape tomatoes (halved lengthwise for better integration)
• 2 tbsp lemon juice
• 0.33 cup kalamata olives (pitted and sliced into thirds)
• 2 tbsp parsley

Instructions

 

• Combine paprika, thyme, garlic powder, 1.5 tsp oregano, 1 tsp salt, and 0.5 tsp pepper in a small bowl to create your spice blend. Pat the chicken thighs dry with paper towels, then season them generously on both sides with the spice mixture, making sure to coat evenly. Dice the onion and red bell pepper into bite-sized pieces, mince the garlic cloves fresh (this really matters for brightness), halve the grape tomatoes lengthwise, pit and slice the kalamata olives into thirds, and chop the parsley. Having everything prepped will keep the cooking process smooth and stress-free.
• Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foaming and the pan is hot. Place the seasoned chicken thighs skin-side down in the pan and sear for 5 minutes without moving them—this creates a golden crust that locks in flavor. Flip the chicken and cook for another 5 minutes on the other side until golden brown. Remove the chicken to a plate and loosely cover it with foil while you prepare the base.
• In the same skillet with the flavorful pan drippings, add the diced onion and red bell pepper. Sauté for 3-4 minutes over medium heat until softened and slightly caramelized, then add the freshly minced garlic and cook for another 30 seconds until fragrant. Stir in the orzo and toast it in the pan for 1-2 minutes, stirring frequently—this toasting step adds a subtle nutty flavor that really elevates the dish. Add the 0.75 tsp oregano, 0.5 tsp salt, 0.25 tsp pepper, and 0.25 tsp red pepper flakes, stirring to combine.
• Pour the chicken broth into the skillet with the orzo mixture and stir well to combine. Return the seared chicken thighs to the pan, nestling them into the orzo so they're partially submerged. Bring everything to a boil over medium-high heat, then immediately reduce the heat to medium-low, cover the skillet with a lid, and simmer gently for 12 minutes. This covered cooking allows the orzo to absorb the broth while the chicken finishes cooking through.
• Remove the lid and add the halved grape tomatoes, scattering them throughout the pan. Simmer uncovered for 3-4 minutes just until the tomatoes begin to soften and release their juices—you want them to stay somewhat intact for texture. Remove the pan from heat and stir in the fresh lemon juice, sliced kalamata olives, and chopped parsley. The acid from the lemon brightens all the Greek flavors beautifully while the olives and parsley add final pops of flavor and color.