Greek Lemon Chicken and Orzo

Greek Lemon Chicken and Orzo — EASY, ready in 25 minutes, and feeds a crowd!! Juicy lemon chicken with orzo, fresh spinach, cucumbers, and tomatoes make this a dinnertime WINNER! Great for parties, picnics, and potlucks!!

This easy Greek lemon chicken is so flavorful and juicy. Combined with al dente orzo, cucumbers, tomatoes, and fresh spinach, you’ve got yourself a perfect summery meal that’s ready in 25 minutes.

It also feeds a crowd so it’s perfect for picnics, potlucks, and parties. Put it on your Memorial Day, Fourth of July, Labor Day, and graduation party menu and you will have happy friends and family members.

The orzo is perfectly al dente, the chicken is lemony and juicy, and the dish has so much flavor thanks to the lemon juice, lemon zest, Italian seasoning, oregano, garlic, and onions.

The fresh spinach, cucumbers, and tomatoes are a welcome addition that perfectly contrast the cooked pasta and chicken.

Recipe Ingredients

To make the lemon chicken with orzo, you’ll need:

• Orzo pasta
• Olive oil
• Sweet Vidalia onion
• Chicken breasts
• Italian seasoning
• Dried oregano
• Garlic
• Fresh spinach
• Cucumber
• Cherry tomatoes
• Lemon juice and zest
• Feta cheese
• Salt and pepper

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Greek Lemon Chicken and Orzo

Don’t be afraid to add sufficient salt and pepper to the chicken and orzo since this dish is a zillion times better when properly seasoned! Remember that you’re using over a pound of chicken, a pound of orzo, and tons of veggies — all of which are unseasoned.

Here’s how the recipe is made:

1. First, boil the orzo.
2. While that’s going, sauté an onion with the chicken and seasoning it generously with salt, pepper, Italian seasoning, oregano, and garlic. (Don’t be afraid if the chicken looks almost over-seasoned in the pan.)
3. After the chicken is done, and the orzo is done and drained, combine them. All the seasoning from the chicken mingles with the pound of orzo and all is well.
4. Add fresh spinach, cucumber, tomatoes, lemon zest, lemon juice, and season with salt and pepper.
5. Add crumbled feta for a classic Greek touch. Finally, drizzle in additional olive oil, to taste. This enhances the flavor and it prevents the orzo from sticking as it cools.

Storage Instructions

Leftovers will keep in an airtight container in the fridge for up to 5 days. I actually froze some of the leftovers; you can freeze this recipe, but note that the texture of the vegetables does change upon thawing.

What to Serve with Chicken and Orzo

House Salad

Loaded Greek Salad

Greek Pita Chip Salad

Limoncello Spritz

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4.55 from 137 votes

Greek Lemon Chicken and Orzo

By Averie Sunshine

EASY, ready in 25 minutes, and feeds a crowd!! Juicy lemon chicken with orzo, fresh spinach, cucumbers, and tomatoes make this a dinnertime WINNER!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

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Ingredients  

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• ▢ 1 pound orzo, cooked according to package directions and drained
• ▢ 3 tablespoons olive oil for pan + more for finished dish, as desired
• ▢ 1 medium sweet Vidalia onion, diced small
• ▢ 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
• ▢ 2 teaspoons Italian seasoning
• ▢ 1 teaspoon dried oregano
• ▢ 1 to 4 cloves garlic, pressed or finely minced
• ▢ 5 ounces fresh spinach, about 4 giant handfuls
• ▢ ½ English cucumber, diced small
• ▢ 1 ½ cups sliced cherry or grape tomatoes
• ▢ 1 teaspoon lemon zest, or to taste
• ▢ 2 to 3 tablespoons lemon juice, or to taste
• ▢ 1 + teaspoons kosher salt, or to taste
• ▢ 1 teaspoon freshly ground black pepper, or to taste
• ▢ 6 ounces crumbled feta cheese

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Instructions 

• To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
• While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
• Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
• Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
• Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
• Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
• Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
• Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
• Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
• If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.

Notes

• Recipe can be served warm or chilled.
• Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.

Nutrition

Serving: 1, Calories: 388kcal, Carbohydrates: 37g, Protein: 31g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 79mg, Sodium: 977mg, Fiber: 3g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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