Easy Greek Lemon Garlic Chicken & Orzo
A quick and delicious one-pot meal featuring succulent chicken marinated in lemon and garlic, served over tender orzo pasta.
Ingredients
For the Chicken Marinade
- 2 pounds chicken thighs or breasts (bone-in or boneless) Bone-in for juicier meat; boneless for quicker cooking
- 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
For the Orzo Dish
- 1 cup orzo pasta Small, rice-shaped pasta
- 2 cups chicken broth or stock
- 2 tablespoons butter
- 1/4 cup fresh parsley (chopped)
- 1/4 cup grated Parmesan cheese Optional
Instructions
Preparation
- In a bowl, combine the lemon juice, minced garlic, olive oil, oregano, salt, and pepper. Add the chicken, ensuring it’s well-coated, and let it marinate for at least 30 minutes (or overnight for maximum flavor).
Cooking
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, cooking for about 5-7 minutes per side until browned. Remove and set aside.
- In the same skillet, pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor. Stir in the orzo, bring to a boil, then reduce heat and simmer for about 10 minutes until the orzo is al dente.
- Add the browned chicken back into the skillet with the orzo. Stir in the butter and chopped parsley, letting everything meld together for an additional 5 minutes.
Serving
- If using, sprinkle with Parmesan cheese before serving hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stove over low heat or microwave in short intervals until heated through. Add a splash of water or extra broth while reheating to keep it moist and delicious.