Greek Chicken and Orzo Pasta Recipe

A Little Jar of Sunshine

Let’s start with the magic potion. You put everything for the marinade in a jar. Then you shake it all up. It turns a creamy, sunny yellow. Doesn’t that smell amazing?

I still laugh at that. The first time I made it, I didn’t seal the jar right. I got a little shower of oil and honey. What a sticky mess! Now I always check the lid twice. This matters because a good marinade makes the chicken tender and full of flavor.

Patient Chicken Makes a Good Meal

Now, we give the chicken a nice bath in that marinade. You can let it sit for just 30 minutes. But if you have time, let it wait overnight in the fridge.

I think of my Yiayia, my Greek grandma. She always said, “Rushed food has no soul.” She was right. Letting the chicken rest makes it so juicy. This is a small act of kindness for your future self. What’s your favorite way to cook chicken?

The Sizzle and The Chop

While the chicken sizzles in the pot, you chop the vegetables. The onion might make you cry a little. That just means it’s full of flavor. The zucchini and tomato add such happy colors.

*Fun fact*: Orzo pasta means “barley” in Italian. It looks like grains of rice, but it is really pasta! I love little food facts like that. Do you know any fun food names?

Stirring the Pot

This is the cozy part. You stir the orzo and add the broth slowly. It needs your attention, like a little pet. You watch it plump up and soak in all the good flavors from the pot.

This part teaches you to be patient. Good things take time. The stirring is almost like a quiet meditation. I always feel calm standing by the stove. What kitchen job makes you feel calm?

The Grand Finale

Now for the best part. You put the orzo in a bowl. You add the golden chicken on top. Then you get to decorate!

Add the salty olives. Crumble the white feta cheese over everything. Don’t forget that last drizzle of marinade. It brings all the flavors together. This matters because sharing a beautiful, tasty meal is a way to show love.

Ingredients:

Ingredient	Amount	Notes
Chicken breasts	1 lb	Cut into 2-inch chunks
Olive oil	1-2 tbsp	For cooking, plus more if needed
Onion	1	Diced
Garlic	2-3 cloves	Minced
Zucchini	1	Chopped into a rough dice
Tomato	1	Chopped into a rough dice
Dried orzo	1 cup
Chicken broth	2-3 cups	Or use water if you run out
Dried oregano	1 tsp
Salt and pepper	To taste	A generous pinch
Kalamata olives	For serving	Sliced
Feta cheese	For serving	Crumbled

A Taste of Sunshine in a Bowl

Hello, my dear! Let’s make my Greek Chicken and Orzo. It always reminds me of sunny days. The smell of oregano and lemon fills the whole house. It makes everyone gather in the kitchen, hungry and curious. I love that part the most.

This recipe is like a little adventure. We get to shake things up in a jar. Then we let the chicken take a nice, long bath. It’s simple, I promise. Just follow these steps with me.

Step 1: First, let’s make the magic marinade. Put all the ingredients into a small mason jar. Seal the lid tightly now. Shake it all up until it looks mixed. I still laugh at that. It reminds me of making salad dressing with my granddaughter.

Step 2: Cut your chicken into big, bite-sized chunks. Put them in a bowl. Pour half of our shaken marinade over the chicken. Toss it all together so every piece is happy. Let it rest in the fridge for at least 30 minutes. (A hard-learned tip: Marinating it overnight makes it even more delicious!)

Step 3: Warm some olive oil in your big pot. Cook the chicken until it’s no longer pink inside. The sizzle is such a happy sound. Then take the chicken out and set it aside. We will use that tasty pot again.

Step 4: While the chicken cooks, chop your vegetables. Dice the onion and zucchini. Mince the garlic. Doesn’t that smell amazing? A rough chop is just fine here. We are not making it perfect, just tasty.

Step 5: Now, let’s cook our veggies in that same pot. The little bits from the chicken add so much flavor. Cook the onions until they get soft. This is the start of something wonderful.

Step 6: Add the garlic, zucchini, and tomato to the pot. Stir them around for a few minutes. You will see them start to soften. This makes your kitchen smell like a garden. What’s your favorite vegetable to cook with? Share below!

Step 7: Now, stir in the dried orzo and one cup of broth. Keep stirring as the orzo drinks up the liquid. Then add another cup. It’s like helping the pasta take a slow, steady swim. This takes about 15 to 20 minutes.

Step 8: Time to put it all together! Spoon the creamy orzo into bowls. Top it with the cooked chicken. Add a drizzle of the saved marinade. Finish with lots of feta and olives. It’s a beautiful, sunny dish.

Cook Time: 30–40 minutes
Total Time: 1 hour 15 minutes (with marinating)
Yield: 4 servings
Category: Dinner

Let’s Mix It Up!

This recipe is wonderful as it is. But you can also change it. Make it your own. Here are a few fun twists I like to try sometimes.

Go Veggie! Skip the chicken. Use a can of chickpeas instead. They are so hearty and good.

Make It Zesty! Add a big pinch of red pepper flakes. It gives the dish a lovely little kick.

Summer Garden Toss in some fresh chopped spinach at the very end. It wilts down so nicely.

Which one would you try first? Comment below!

The Perfect Finish

Now, how should we serve our creation? I love a simple, fresh side. A crisp green salad with lemon dressing is perfect. Some warm, crusty bread for dipping is also a must. It’s great for soaking up every last bit.

For a drink, a glass of chilled white wine pairs beautifully. For the kids, or for me on a quiet night, I love sparkling water with a squeeze of lemon. It feels so refreshing.

Which would you choose tonight?

Keeping the Sunshine for Later

This dish is wonderful as leftovers. Let the meal cool completely first. Then store it in an airtight container in the fridge. It will stay good for three days. I remember my first time making a big batch. I was so happy to have a ready-made lunch.

You can freeze it, too. Skip the feta cheese until you reheat it. Thaw it in the fridge overnight. This is a great trick for busy weeks. Batch cooking saves so much time and stress. It means a good meal is always close by.

To reheat, add a splash of water or broth to the orzo. Warm it gently on the stove. This keeps everything from drying out. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes, cooking does not go as planned. That is okay. We can fix it. If your orzo is too dry, just add more liquid. A little broth or water will make it creamy again. I once added too much orzo at once. The pot got very thick.

If your vegetables are not soft enough, cook them a bit longer. Giving them time to soften makes the flavor sweeter. This makes the whole dish taste better. If the chicken is bland, it needed more marinating time. Letting the flavors sink in is so important.

It builds your cooking confidence. You learn that most mistakes have easy answers. Which of these problems have you run into before?

Your Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Just use your favorite gluten-free pasta. Brown rice orzo works perfectly.

Q: Can I make it ahead of time?

A: You can marinate the chicken overnight. This actually makes it more flavorful.

Q: I don’t have zucchini. What can I use?

A: Try yellow squash or even bell peppers. Use what you have on hand.

Q: Can I double the recipe for a crowd?

A: Of course! Just use a very large pot to fit everything.

Q: Are the olives optional?

A: They are. But they add a lovely salty bite. Fun fact: In Greece, olives are called ‘the fruit of the gods’. Which tip will you try first?

Share Your Kitchen Creations

I hope you love making this dish as much as I do. It is a little taste of sunshine. Cooking for others is an act of love. It fills the belly and the heart.

I would be so delighted to see your version. Show me your beautiful bowls. Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy home cooks together.

Happy cooking!

—Fiona Brooks.