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One-Pan Greek Lemon Chicken & Orzo

Golden chicken thighs, peppers, lemony orzo, feta, and fresh parsley come together in one pan for a bright, savory dinner that still feels cozy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

For the chicken

  • 1½ –2 lb boneless skinless chicken thighs
  • 1½ tsp kosher salt divided, plus more to taste
  • Freshly ground black pepper
  • 1½ tsp dried oregano divided
  • ½ tsp garlic powder
  • 2 Tbsp olive oil divided

For the orzo

  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion thinly sliced
  • 3 garlic cloves minced
  • 1 tsp lemon pepper
  • 8 oz orzo
  • 2 cups low-sodium chicken broth plus more as needed
  • 2 –3 Tbsp fresh lemon juice divided
  • ½ cup crumbled feta
  • Chopped fresh parsley for finishing

Instructions
 

  • Season the chicken with about 1 teaspoon salt, black pepper, 1 teaspoon oregano, and the garlic powder.
  • Heat 1 tablespoon olive oil in a large deep skillet or braiser over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden. Transfer to a plate.
  • Add the remaining olive oil, peppers, and red onion with a small pinch of salt. Cook for 4–5 minutes, until beginning to soften.
  • Add the garlic, remaining ½ teaspoon oregano, and lemon pepper. Cook for about 30 seconds. Stir in the orzo and cook for 1 minute.
  • Add the chicken broth and 1 tablespoon lemon juice, scraping up the browned bits from the bottom of the pan. Bring to a simmer.
  • Nestle the chicken back into the pan along with any accumulated juices. Cover and cook over medium-low heat for 8–10 minutes, stirring the orzo once or twice, until the chicken reaches 165°F and the orzo is al dente. Add a splash more broth if needed.
  • Remove from the heat and stir in another 1–2 tablespoons lemon juice. Taste and adjust salt and black pepper.
  • Finish with crumbled feta, fresh parsley, and another crack of black pepper.