Slow-Simmered Greek Lemon Chicken with Orzo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Comforting chicken thighs slow-simmered in a lemony broth with garlic and herbs, served over tender orzo pasta. This greek-inspired chicken ready in about 65 minutes pairs olive oil, garlic cloves, minced, chicken broth 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

Instructions

  1. 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.
  2. Step 2: Add 4 minced garlic cloves to the pot and sauté for 1 minute until fragrant, stirring constantly.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Slow-Simmered Greek Lemon Chicken with Orzo take to make?

Total time is about 65 minutes (15 min prep + 50 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 Slow-Simmered Greek Lemon Chicken with Orzo?

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 Slow-Simmered Greek Lemon Chicken with Orzo?

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 Slow-Simmered Greek Lemon Chicken with Orzo 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 Slow-Simmered Greek Lemon Chicken with Orzo?

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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