HEALTHY ONE POT GREEK LEMON CHICKEN ORZO
on Jan 30, 2026
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Creamy, gluten-free orzo is served with seared and seasoned chicken thighs, baby spinach, and a lot of zesty lemon in this healthy, one-skillet dinner.
In this Healthy One Pot Greek Lemon Chicken Orzo, orzo is cooked with bone broth, onion, and garlic. Seared chicken thighs are added to the same skillet to finish cooking with the grain.
You’ll know the dish is ready when all the liquid has been soaked up by the orzo, and the grain has nearly doubled in size.
If you’re using gluten-free orzo, I highly recommend using a rice-based orzo over a cassava flour or even corn-based orzo for this dish. You don’t want the orzo to stick to the bottom of the pan, or seize up during the cooking process. If you aren’t gluten-free, ignore this section and use regular orzo.
Whether you’re looking to experiment with orzo for the first time or always have a box on hand, I can’t wait for you to give this easy one-skillet, protein-packed recipe a try. Enjoy!
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Key Ingredients for Healthy Lemon Chicken Orzo
A simple weeknight meal that doesn’t require too many ingredients? Sign me up! Here’s what you’ll need.
- Chicken: You can make this with either boneless skinless chicken thighs or breasts. I find chicken thighs to be juicier and more forgiving to cook.
- Dried Oregano and Garlic Powder: These spices season the meat, adding a touch of Italian flair.
- Onion and Garlic: These aromatics are always the start to a great meal! For a milder flavor, swap in a shallot for the onion.
- Orzo: You can use regular orzo or see the tip below for gluten-free orzo options.
Gluten-Free Orzo Tip
I’ve tried plenty of gluten-free orzo, and I prefer the rice-based orzo over the cassava orzo for this recipe (it got a little gloopy when I tested it!). Look for gluten-free rice orzo in the pasta aisle (my favorite is @delallofoods gluten-free rice orzo).
- Bone Broth: Nutrient and protein-rich chicken bone broth is a pantry staple for me, especially during the wintertime when illnesses are more prevalent.
- Lemon: You’ll use both the lemon zest and juice to flavor the orzo.
- Spinach: Wilting greens such as baby spinach into a rice or pasta dish is a great way to sneak in some extra nutrients.
- Fresh Herbs: A sprinkle of either chopped dill or parsley is a nice way to finish this off.
How to Make One Pot Lemon Chicken Orzo
To start, heat olive oil in a large sauté pan or deep skillet over medium heat. Season chicken with salt, pepper, oregano, and garlic powder.
Add the chicken to the pan and cook for 4 to 5 minutes per side, turning to brown. Transfer to a plate. Note, the chicken doesn’t need to be fully cooked through at this point.
In the same pan, add the onion and cook for 2 to 3 minutes, or until soft. Add garlic and cook for another minute.
Stir in the orzo and toast for 1 minute. Pour in the broth and bring to a boil. Reduce to a simmer and return chicken to the pan.
Cover and cook for 8 to 10 minutes, stirring once or twice, until the orzo is tender and the chicken is cooked through.
To finish, stir in lemon zest, juice, and spinach. Let the spinach wilt before stirring in the herbs. Taste and season with more salt and pepper as needed. Garnish with fresh herbs and enjoy!
More One Pot Chicken Recipes You’ll Love:
- 20-Minute Greek Lemon and Chicken Soup (Gluten-Free, Dairy-Free)
- Creamy Sun-Dried Tomato Chicken Pasta
- One Pot Southwest Chicken and Bone Broth Rice
- One Pan Chicken Enchilada Skillet
HEALTHY ONE POT GREEK LEMON CHICKEN ORZO
Ingredients
- 1 tablespoon olive oil
- 1 – 1 ½ pounds boneless, skinless chicken thighs (or breasts)
- Salt and pepper, to taste
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces gluten-free rice flour orzo (this is preferred to cassava orzo)
- 2 ½ cups chicken bone broth
- 1 lemon, juiced and zested
- 2 cups baby spinach
- 2 tablespoons chopped fresh dill or parsley, for garnish
Instructions
- Heat olive oil in a large sauté pan or deep skillet over medium heat. Season chicken with salt, pepper, oregano, and garlic powder.
- Add to the pan and cook for 4 to 5 minutes per side. Transfer to a plate (it doesn’t need to be fully cooked through yet).
- In the same pan, add the onion and cook for 2 to 3 minutes until soft. Add garlic and cook for another minute.
- Stir in the orzo and toast for 1 minute. Pour in the broth and bring to a boil. Reduce to a simmer and return chicken to the pan.
- Cover and cook for 8 to 10 minutes, stirring once or twice, until orzo is tender and chicken is cooked through.
- Stir in lemon zest, juice, and spinach. Let the spinach wilt, then stir in herbs. Taste and season with more salt and pepper as needed. Garnish with fresh herbs and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
