One-Pot Greek Lemon Chicken with Orzo and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs simmered with orzo pasta, fresh spinach, and bright lemon, all cooked together in one pot for an easy dinner. This greek-inspired chicken ready in about 45 minutes pairs bone-in, skin-on chicken thighs, olive oil, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 15 min Cook: 30 min Serves 4 Greek cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 6 chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Brown chicken skin-side down for 5 minutes until golden, then flip and cook 3 more minutes. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 finely chopped onion and 3 minced garlic cloves; sauté over medium heat for 3 minutes until translucent and fragrant.
  3. Step 3: Pour in 3 cups chicken broth and bring to a simmer. Stir in 1 cup orzo pasta, then nestle the browned chicken thighs back into the pot skin-side up.
  4. Step 4: Cover and simmer gently for 15 minutes until orzo is tender and chicken is cooked through.
  5. Step 5: Add 3 cups fresh spinach and 1/4 cup fresh lemon juice; stir gently until spinach wilts, about 2 minutes.
  6. Step 6: Remove from heat, sprinkle 1/4 cup grated Parmesan cheese over the dish, and serve immediately.

Frequently asked questions

How long does One-Pot Greek Lemon Chicken with Orzo and Spinach take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Greek Lemon Chicken with Orzo and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pot Greek Lemon Chicken with Orzo and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Greek Lemon Chicken with Orzo and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Greek Lemon Chicken with Orzo and Spinach?

Greek chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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