Greek-marinated chicken and al dente orzo get together in my one-pot Lemon Chicken Orzo Recipe. The chicken is pan-seared, then braised with the pasta in the savory, lemon-infused pan juices for a creamy, restaurant-style meal. I’ve been loving this for our weeknight dinners.
When we’re hit with unexpectedly busy weeks, I lean on one-pan recipes for dinner, like my Chicken Francese or my classic Chicken Piccata. They give me a meal that I know my wife and daughter will love, without leaving me with a sink full of dishes to clean up.
Mediterranean Lemon Chicken Orzo
This lemon chicken and orzo recipe is proof that impressive meals don’t need to be complicated. It’s a one-pot dinner that simmers juicy Greek-marinated chicken and orzo pasta in a vibrant, herbaceous, and deeply comforting lemon-and-white-wine pan sauce. The unmistakable bright Mediterranean flavors are so good here.
Just like my Greek Lemon Chicken & Potatoes, I started this recipe by soaking bone-in, skin-on chicken cuts in an aromatic, citrus-heavy marinade. But the real magic happens after I sear the cuts in a hot pan. Instead of boiling the orzo in water (a missed flavor opportunity if I do say so myself), I cooked it directly in the chicken’s leftover braising liquid. The orzo absorbs the fortified stock, creating its own cream sauce without needing a drop of heavy cream.
I already know that my wife loves citrus-forward, creamy dishes like my Lemon Butter Chicken, so of course, she would get a kick out of this recipe, too. But I was really blown away by how much my daughter loved it (she’s now asking for that “lemony chicken and orzo meal” weekly). So, if you’ve been looking for an easy Mediterranean-style dinner both you and the kids will love, you’ve found it.
Ingredients and Substitutions
For the Marinade:
- Aromatics – Just a shallot and some garlic cloves.
- Lemon – Personally, I think freshly squeezed lemon juice tastes the best, but the bottled stuff works in a pinch.
- Mustard – I find that Dijon mustard adds the most depth to the marinade.
- Herbs and Seasonings, sweet paprika, rosemary sprigs, thyme sprigs, salt, and pepper.
- Olive Oil adds just the right amount of body. Avocado oil would work, too.
- Water to thin the marinade.
For the Chicken Orzo:
- Chicken – I usually buy a whole roasting chicken and cut it into 8 pieces (thighs, drums, breasts, and wings). However, buying pre-cut bone-in, skin-on chicken thighs or drumsticks is fine here.
- Olive Oil
- Aromatics – The white wine pan sauce gets a ton of flavor from sautéed onion, carrots, celery, and garlic (a classic mirepoix).
- Wine – I always use dry white wine in my cooking, like Pinot Grigio or Sauvignon Blanc.
- Stock – Obviously, chicken stock is a fantastic choice, but vegetable stock would also be good.
- Herbs – thyme sprigs for the braising liquid. If you have extra rosemary from the marinade, go ahead and add it, too.
- Orzo, a small, rice-shaped pasta, that soaks up the savory chicken stock. If you can’t find orzo, any small pasta shape like ditalini, acini di pepe, or stelline will work as a substitute.
- Spinach for some green
- Lemon Juice brightens up the whole dish.
- Seasonings, salt and pepper.
How to Make Lemon Chicken and Orzo
Make the marinade: Start by pulsing the shallot, garlic, lemon juice, mustard, paprika, and herbs together in a food processor. With the motor still running, slowly drizzle in the oil until the marinade is emulsified. Lastly, pulse in the water, salt, and pepper.
Marinate the chicken: Place the chicken pieces in a casserole dish and pour the marinade over them. Massage the marinade into the meat, then cover the dish and refrigerate for 2 to 24 hours.
Sear: Now that the chicken is done marinating, sear the pieces in a large rondeau pan until they’re golden on all sides. Transfer the chicken to a plate to rest.
Sauté the aromatics: In the now-empty pan, sauté the onion until translucent. Next, cook the carrots and celery with the onions for a few minutes, then add the garlic.
Deglaze: Deglaze the pan with the wine, scraping up the browned bits stuck to the bottom (that’s where the flavor is).
Braise the chicken: Next, pour the chicken stock into the pan and season it with thyme, salt, and pepper. Nestle the seared chicken into the stock, cover the pan, and let it braise.
Cook the orzo: Set the cooked chicken aside on a plate and add the remaining stock and orzo to the now-empty pan. Cover it and let it cook until tender.
Finish and serve: Lastly, fold the spinach into the orzo and let the leaves wilt. Season the orzo with lemon juice, then scoop a serving onto a plate and place a piece of chicken on top.
Chef Tip + Notes
Remember to leave space in between each piece of chicken while it’s searing. I remember packing them in too tightly once, hoping I’d get the meal on the table faster. All this did was create steam, and I missed out on the golden brown crust. Now, I avoid this at all costs by using my biggest rondeau pan or by searing the chicken in two batches.
- Marinating time: I usually marinate the chicken for the full 24 hours to maximize the flavor. Other times, when I’m in a rush, a 2-hour soak will do.
- Al dente orzo: I know the orzo is done cooking when it’s absorbed most of the stock and still has a slightly tender texture. If it’s still crunchy but the liquid is gone, add another 1/2 cup of warm stock and keep simmering for 2 to 3 minutes.
- Use shrimp instead: I like serving this with quickly marinated and seared shrimp for light dinners. I’ll skip the 20-minute braise and fold the cooked shrimp into the orzo a few minutes before serving.
- Add-in ideas: When I’m making a Greek-inspired feast, I like to fold kalamata olives, artichoke hearts, sun-dried tomatoes, or peas into the orzo. A sprinkle of crumbled feta (Bulgarian is my favorite), toasted pine nuts, lemon zest, and fresh parsley on top is always fantastic.
- Oven-baked version: After searing the chicken and sauteeing the aromatics in an oven-safe pan, I’ll add the orzo and stock, then nestle the seared chicken on top. I’ll cover the pot and bake at 375°F for 20 to 25 minutes or until the orzo is cooked through.
Serving Suggestions
I almost always serve lemon chicken orzo with a Greek salad on the side. If I want something warm, I’ll go with sautéed green beans instead.
When I want to spoil my family, I’ll make my Ricotta Olive Oil Cake for dessert. The richness and gentle citrusy flavor pair perfectly with our main course.
Make-Ahead and Storage
Make-Ahead: I like to serve this right away, but you can keep the chicken and orzo covered over very low heat for up to 30 minutes before serving.
How to Store: Store the chicken and orzo separately in airtight containers in the refrigerator for up to 4 days.
How to Reheat: Add the desired amount of chicken and orzo to a bowl with a splash of stock and microwave for 1 to 2 minutes. For larger portions, place in a casserole dish with stock and warm in a 350°F oven for about 10 minutes.
More Mediterranean-Inspired Recipes
- Greek Avgolemono Soup
- Greek Chicken Souvlaki
- Greek-Style Lamb Shank
- Pan Seared Chilean Sea Bass
- Grilled Swordfish Sicilian-Style
Lemon Chicken Orzo Recipe
Ingredients
For the Marinade:
- 1/2 peeled and roughly chopped shallot
- 5 garlic cloves
- Juice of 2 lemons, about 5 to 6 tablespoons
- 2 tablespoons Dijon mustard
- ½ teaspoon sweet paprika
- 1 fresh rosemary sprig leaves
- 5 fresh thyme sprig leaves
- 1/3 cup olive oil
- ¼ cup water
- 3 ½ to 4- pound roasting chicken, fabricated into thighs, drums, breasts, and wings
- salt and pepper to taste
For the Chicken Orzo:
- 3 tablespoons olive oil
- 1 peeled, small-diced yellow onion
- 2 peeled, medium-diced carrots
- 2 medium diced ribs of celery
- 2 finely minced garlic cloves
- 1 cup dry white wine
- 4 cups chicken stock
- 4 to 6 fresh thyme sprigs with leaves
- 16 ounces orzo pasta
- 5 ounces baby spinach
- Juice of ½ lemon
- salt and pepper to taste
Instructions
Marinade:
- In a food processor blender, add in the shallot, garlic, lemon juice, mustard, paprika, rosemary, and thyme. Pulse a few times to get everything moving.
- With the processor or blender on high, slowly drizzle in oil until it is emulsified and smooth. Then, drizzle in the water while also on high speed. Season with salt and pepper.
- Transfer the marinade to a 13×9 casserole dish along with the fabricated chicken.
- Massage the marinade into the chicken. Cover and refrigerate for 2 to 24 hours.
Chicken and Orzo:
- In a large rondeau, add 3 tablespoons of olive oil and turn the heat to medium. Heat for 1 to 2 minutes.
- Place in the chicken, skin side down, and sear for 4 to 6 minutes untouched or until well browned. Ensure the chicken isn’t too crowded in the pan. If you need to do this in batches, it is completely fine.
- Flip the chicken over and cook for a further 4 to 6 minutes over low medium heat. Remove the chicken and set it aside on a plate.
- Add the onion to the pan, gently season with salt, and sauté for 5 minutes. Turn the heat to low and cook for 10 minutes, stirring occasionally. Then, add the carrots and celery, gently season with salt, and sauté over low medium for 2 to 3 minutes.
- Stir in the garlic and cook for 30 to 45 seconds. Deglaze with the wine and cook over medium heat until only 3 to 4 tablespoons remain.
- Pour in the 3 cups of chicken stock and thyme sprigs, then season with salt and pepper. Place the seared chicken back in, cover, and cook over low to medium heat for 20 minutes.
- Remove the chicken from the pan, set it aside, and cover it with foil. Add the remaining chicken stock to the pan and stir in the orzo. Add a lid and cook for 20 to 22 minutes over low to medium heat.
- Remove the lid and fold in the spinach until wilted. Finish by stirring in the lemon juice and serve with the chicken.
Lemon Chicken Orzo Recipe