Greek Lemon Chicken and Orzo

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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!!

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!!

Easy Greek Lemon Chicken with Orzo

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.

I almost called this ‘Greek Lemon Chicken Pasta Salad’ since orzo is short-grain pasta after all, and since there are plenty of fresh vegetables. But since you can eat it warm or chilled, I kept ‘salad’ off the title. But in my mind, it’s a pasta salad perfect for this time of year, but I digress.

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 feta cheese is so well-suited for this recipe. It pairs excellently with the lemon notes in this dish and even if you’re not the biggest feta fan, don’t skip it here. It really makes the finished dish taste even better.

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

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!!

What’s in Greek Lemon Chicken with Orzo? 

To make the chicken and lemon 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

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!!

How to Make Greek Lemon Chicken and Orzo

First, boil the orzo. 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.

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.

Next, add fresh spinach, cucumber, tomatoes, lemon zest, lemon juice, and season with salt and pepper. Don’t be afraid to add sufficient salt and pepper since this dish is a zillion times better when properly seasoned and also because you have a boat load of food.

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.

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!!

Can I Add Other Veggies to This Orzo Recipe? 

Since this is a ‘pasta salad,’ there are no rules in my book about what substitutions or additions you can make. Fresh basil, green onions, red bell peppers, zucchini, marinated artichokes, and olives are just a few additions that would be lovely.

I used English cucumbers and grape tomatoes, but if you have a garden full of regular cucumber (or zucchini) and regular tomatoes, go for it. This salad will help you enjoy the bounty of your garden.

Can I Omit the Chicken? 

If you’d rather serve this as a plain lemon orzo pasta salad, you’re welcome to omit the chicken. However, if you’ll be enjoying this as a main dish I recommend adding in the chicken to bulk up the pasta salad. 

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!!

Tips for Making Lemon Chicken and Orzo

Freshly squeezed lemon juice is a must in this recipe. And don’t skip the lemon zest, as it’s what gives this Greek lemon chicken orzo so much lemony flavor. 

If you’re a real lemon fanatic, feel free to add extra lemon juice and zest to this recipe. Taste the orzo pasta salad and tweak it as you see fit. 

If you add the feta when the chicken and orzo are still warm, the cheese will likely melt. If you want to retain visible crumbles, wait a bit until things have cooled down. Either way, the taste is the same, it’s just a visual consideration.

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!!

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!!

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4.55 from 136 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
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
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Ingredients  

  • 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

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.

More Pasta Salad Ideas: 

ALL OF MY PASTA SALAD RECIPES!

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Lemon Basil Orzo and Vegetables - An EASY vegan recipe ready in 30 minutes that makes it easy to eat your veggies while enjoying the comforts of pasta, too!! The lemon and basil make the dish taste fresh and light!!
 
Originally published May 13, 2019 and republished July 7, 2021 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. 5 stars
    The Greek Lemon Chicken with orzo was outstanding!! I did use extra lemon juice and drizzled with garlic evoo as well. Everyone wanted it now and some to take for lunch tomorrow!!. Makes alot but that is a good thing!! I like sous vide so I will make chicken sous vide and then add in. Rotissierie Chicken would be good and quick, but not as healthy!

  2. 5 stars
    The Greek Lemon Chicken with orzo was outstanding!! I did use extra lemon juice and drizzled with garlic evoo as well. Everyone wanted it now and some to take for lunch tomorrow!!. Makes alot but that is a good thing!! I like sous vide so I will make chicken sous vide and then add in. Rotissierie Chicken would be good and quick, but not as healthy!

    1. Thanks for the 5 star review and I’m glad it was outstanding! This does make a lot but it’s always popular for lunches the next day and keeps really well in the fridge, too.