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Greek Chicken Orzo Recipe

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4 from 62 reviews

Greek Chicken Orzo is a flavorful one-pan meal featuring tender chicken breast seared to perfection, simmered with orzo pasta in a tangy Greek-inspired sauce loaded with spinach, cherry tomatoes, olives, and chickpeas. Finished with lemon juice and crumbled feta cheese, this dish is a comforting Mediterranean-inspired dinner that combines creamy, bright, and savory notes in just under an hour.

Ingredients

Sauce Ingredients

  • 2 ½ cups chicken broth
  • 1 cup half and half
  • ¼ cup Greek vinaigrette salad dressing
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon hot sauce (Frank’s recommended)
  • ¼ teaspoon Better Than Bouillon Roasted Chicken Base (optional)
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried parsley
  • ¾ teaspoon onion powder

Chicken and Marinade

  • 1 lb boneless skinless chicken breast
  • 1 ½ teaspoons lemon pepper seasoning
  • ⅓ cup Greek vinaigrette salad dressing

Cooking Ingredients

  • 2 tablespoons avocado oil (can substitute olive oil)
  • ½ cup dry white wine
  • 2 tablespoons butter
  • ½ cup finely diced red onions
  • 3 cloves garlic, minced
  • 1 cup orzo (uncooked)
  • 3 cups packed baby spinach
  • 2 cups cherry tomatoes, halved
  • ½ cup green and Kalamata olives, pitted
  • 1 (16 oz) can chickpeas, drained and rinsed
  • 3 tablespoons lemon juice
  • ¾ cup feta cheese, crumbled

Instructions

  1. Prepare the Sauce: In a large measuring cup with a spout, combine chicken broth, half and half, Greek vinaigrette, honey, Dijon mustard, hot sauce, chicken base (if using), dried oregano, parsley, and onion powder. Set aside.
  2. Marinate the Chicken: Cover chicken breasts with plastic wrap and use a meat mallet to pound to an even ½-inch thickness. Slice into 2-inch pieces, pat dry, and season with lemon pepper seasoning. Place chicken pieces and ⅓ cup Greek vinaigrette in a gallon-sized freezer bag, remove excess air, seal, and marinate at room temperature for 15-20 minutes.
  3. Sear the Chicken: Heat avocado or olive oil in a deep 12-inch skillet over medium-high heat. Add marinated chicken pieces, discard remaining marinade, and sear chicken for 3-4 minutes per side until golden and cooked through. Remove chicken and set aside. Wipe away any blackened spots on the skillet but keep the brown fond for flavor.
  4. Deglaze with Wine: Add dry white wine to the skillet and reduce heat to medium. Use a silicone spatula to scrape browned bits from the bottom and sides. Reduce wine by half, about 2-3 minutes.
  5. Sauté Aromatics: Add butter and finely diced red onions. Cook for 5 minutes, stirring frequently until onions soften. Add minced garlic and cook for an additional 1 minute.
  6. Add Sauce and Boil: Turn off heat and let pan cool for 1 minute. Pour in the prepared sauce mixture, then bring to a gentle boil over medium heat.
  7. Cook Orzo: Add uncooked orzo to the skillet. Return to gentle boil and cook uncovered according to package instructions, stirring frequently. Use a silicone spatula to lift orzo from the bottom periodically to prevent sticking.
  8. Simmer and Thicken: Reduce heat to medium-low. The sauce will be loose but will thicken as orzo absorbs the liquid.
  9. Add Vegetables: Stir in baby spinach and cook until wilted, about 2 minutes. Add cherry tomatoes, olives, and chickpeas and cook for 1 minute more to heat through.
  10. Finish with Lemon and Chicken: Reduce heat to low. Stir in lemon juice and the cooked chicken pieces. Combine and warm through.
  11. Add Feta and Serve: Stir in crumbled feta cheese until partially melted but with some texture remaining. Remove skillet from heat and serve immediately, noting that orzo and sauce will thicken further upon standing.

Notes

  • Use Better Than Bouillon Roasted Chicken Base for added depth, but it's optional.
  • Greek vinaigrette dressing adds authentic Mediterranean flavor; store-bought or homemade versions work well.
  • For acidity balance, use freshly squeezed lemon juice rather than bottled.
  • Chicken mallet pounding ensures even cooking and tenderness.
  • Use a silicone spatula to prevent sticking when cooking orzo in the sauce.

Find it online: https://recipethrive.com/greek-chicken-orzo-recipe/