One-Pot Greek Chicken and Orzo

one-pot greek chicken orzo in a shallow white bowl.

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5 from 2 reviews

Looking for a simple and delicious weeknight dish that the whole family will love? This one-pot greek chicken and orzo is a full meal-in-one with minimal prep, cook time and dishes!


  • 2 tbsp olive oil
  • 1 1/2 lbs chicken breast, cubed
  • 2 tsp paprika
  • 1 tbsp dried oregano
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 preserved lemon, chopped
  • 1 dry pint cherry tomatoes (10 oz)
  • 2 cups dry orzo pasta
  • 1 cup pitted olives, halved
  • 2 1/2 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup crumbled feta cheese
  • handful flat leaf parsley, chopped


  1. To a large pot over medium-high heat add your olive olive, chicken, paprika, oregano and sprinkle with salt and pepper
  2. Brown chicken on all sides until almost cooked through (roughly 5 minutes).
  3. Remove chicken from pot and set aside.
  4. Add garlic, bell pepper, preserved lemon and cherry tomatoes to your pot and cook for 3-5 minutes.
  5. Add in orzo and cook for 1-2 minutes to lightly browned.
  6. Stir in olives, salt and pepper and chicken broth and bring to a simmer.
  7. Reduce heat to low and stir in chicken and any leftover juices.
  8. Cook for 10 minutes, uncovered or until all liquid has been absorbed and chicken is cooked through. Be sure to stir occasionally to ensure orzo does not stick to bottom of pan.
  9. Sprinkle with feta and parsley and serve warm.
  10. Will keep in the fridge for up to 5 days.