Easy Greek Lemon Garlic Chicken & Orzo
A bright and flavorful Mediterranean-inspired chicken and pasta dish, featuring tender chicken and creamy orzo in a lemon-garlic sauce.
Ingredients
For the Base
- 2 pounds chicken thighs or breasts Bone-in for juicier meat or boneless for quicker cooking.
For the Lemon-Garlic Sauce & Orzo
- 1/4 cup fresh lemon juice The star ingredient.
- 4 cloves garlic Minced.
- 2 tablespoons olive oil Extra virgin recommended.
- 1 teaspoon dried oregano Traditional Mediterranean herb.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup orzo pasta Small, rice-shaped pasta.
- 2 cups chicken broth or stock
- 2 tablespoons butter
For Serving
- 1/4 cup fresh parsley Chopped.
- 1/4 cup grated Parmesan cheese Optional.
Instructions
Preparation
- Pat the chicken dry and season evenly with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried oregano.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the chicken, skin-side down if using thighs, and cook until golden brown, about 4–6 minutes per side for boneless, or slightly longer for bone-in. Transfer chicken to a plate.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30–60 seconds until fragrant.
- Pour in 1/4 cup fresh lemon juice and scrape up any browned bits from the pan.
Cooking
- Stir in 1 cup orzo and 2 cups chicken broth. Bring to a gentle simmer.
- Return the browned chicken to the skillet, nestling it into the orzo mixture. Cover and simmer until the orzo is tender and the chicken is cooked through, about 15–20 minutes.
- Remove the skillet from heat. Stir in 2 tablespoons butter until melted and glossy.
- Scatter 1/4 cup chopped parsley and 1/4 cup grated Parmesan over the top, if using. Taste and adjust salt/pepper as needed before serving.
Notes
Presentation tip: Finish with a few lemon slices or extra parsley sprigs for a fresh, restaurant-style look. Small flavor upgrade: A final grate of fresh lemon zest brightens flavors even more—add sparingly.