Slow-Simmered Greek Lemon Chicken with Orzo

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Comforting chicken thighs slow-simmered in a lemony broth with garlic and herbs, served over tender orzo pasta. This Greek-inspired chicken recipe, ready in about 65 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves, minced 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Greek cuisine 520 cal/serving

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Ingredients

6 (about 2 lbs) bone-in, skin-on chicken thighs
2 tbsp olive oil
4 garlic cloves, minced
3 cups chicken broth
1/4 cup lemon juice
1 tsp dried oregano
4 fresh thyme sprigs
1 1/2 tsp salt
1 tsp black pepper
1 1/2 cups orzo pasta
1/4 cup parsley, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Season 6 chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Brown chicken skin side down for 5-6 minutes until golden and crisp, then flip and brown other side for 3 minutes. Remove chicken and set aside.
Step 2: Add 4 minced garlic cloves to the pot and sauté for 1 minute until fragrant, stirring constantly.
Step 3: Return chicken to the pot. Add 3 cups chicken broth, 1/4 cup lemon juice, 1 tsp dried oregano, and 4 fresh thyme sprigs. Bring to a simmer, cover, and cook gently for 35 minutes until chicken is tender.
Step 4: Remove chicken and keep warm. Bring the liquid to a boil, add 1 1/2 cups orzo pasta, and cook uncovered for 8-10 minutes until orzo is tender and liquid mostly absorbed.
Step 5: Stir in 1/4 cup chopped parsley and adjust seasoning. Serve orzo topped with the chicken thighs and spoon some broth over the top.