Best Greek Orzo Chicken Recipes

GREEK CHICKEN AND ORZO PASTA SALAD

Steps:

• For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
• Preheat a grill or grill pan to medium high.
• Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
• For the breadcrumbs: Preheat the oven to 400 degrees F.
• In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
• For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
• For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
• When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

GREEK CHICKEN ORZO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
• Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

GREEK LEMON CHICKEN-ORZO SOUP

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

AVGOLEMONO WITH ROTISSERIE CHICKEN AND ORZO (GREEK LEMON AND EGG SOUP)

Steps:

• Cook the orzo according to package instructions.
• Cook the shallots, garlic, salt, and pepper in olive oil in a large pot over medium low for 10 min.
• Add the broth and the chicken. Simmer 10 min.
• Remove 1 cup of hot broth in a heat-proof measuring cup.
• Beat the eggs in a bowl. Slowly add the reserved broth, whisking constantly. Stir in lemon juice and then add to the soup.
• Stir in the orzo and chopped herbs.

GREEK ORZO CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.

QUICK GREEK SPINACH AND CHICKEN ORZO

Steps:

• Bring a large pot (needs to be quite large because you will need to have room to mix once you add the bulky spinach) of water to boil with the bouillon cubes. Add orzo and cook according to directions on box (approximately 10 minutes). Drain and return to pot.
• Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through.
• NOTE: If you want to use only the white meat chicken in this dish (which is what I have to do for my family) and your chickens are small, you may want to purchase two rotisserie chickens to guarantee that you'll have enough meat. Reserve the dark meat for another use. Serve warm, at room temp, or cold.

GREEK CHICKEN AND ORZO - KOTA MANESTRA

Steps:

• In large pot, saute onion in olive oil until translucent.
• Add chicken and brown on all sides.
• Add garlic and sauté 30 seconds.
• Add tomato paste, water, salt and pepper.
• Simmer 30 minutes, covered.
• Add orzo and stir regularly until orzo is tender.
• Serve sprinkled with parsley and lemon wedges on the side.

BAKED GREEK CHICKEN ORZO

Steps:

• Heat oven to 350
• In a small bowl, combine spices (oregano, paprika, coriander, salt and pepper.) Pat chicken dry, and season well with the spices (use clean hands to coat chicken with spices). Place seasoned chicken in a large bowl and add lemon juice. Set aside for 20 minutes or so while you prepare the remaining ingredients.
• When ready, in a 5-quart Dutch oven like this one or a large oven-safe pot, heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking.
• Add chicken and brown the chicken on both sides (about 8 to 10 minutes). Remove chicken pieces to a plate for now.
• In the same pot, add green bell pepper slices and sear on either side. Remove and place with the chicken for now.
• If needed, add another tbsp extra virgin olive oil. Add chopped onions and red peppers, cook for 5 minutes, stirring regularly, until soft. Add garlic, and cook another 30 seconds, then, add plum tomatoes, broth, spices, and a dash of kosher salt and pepper. Bring to a boil, then add the orzo pasta.
• Nestle the chicken pieces, and top with the green bell pepper slices.
• Transfer the pot to heated oven. Bake, uncovered, for 20 minutes or so. Remove from oven, cover and let sit 5 minutes undisturbed (orzo will absorb any juices.)
• Before serving, drizzle a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.
• To serve, consider adding a side of this easy Mediterranean salad or this Balela salad. A plate of roasted garlic hummus or this roasted red pepper hummus would make a great starter, if you like.

GREEK CHICKEN WITH ORZO

Steps:

• Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
• Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
• Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
• Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
• Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
• Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
• Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
• Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
• I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

GREEK ORZO CHICKEN

Steps:

• Place pasta, chicken, cucumbers and bell pepper in large bowl.
• Pour vinaigrette over salad; toss until coated. Top with olives and cheese.

GREEK GRILLED CHICKEN WITH ORZO SALAD

Steps:

• For the Chicken:.
• Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours.
• While the chicken is marinating prepare the orzo salad (see below).
• When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side.
• For the Orzo Salad:.
• Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl.
• Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture.
• To Serve.
• Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.

GREEK CHICKEN AND ORZO

Steps:

• In a large skillet, heat broth, onion and oregano to a boil.
• Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
• Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
• Stir in the spinach, and heat just until the spinach wilts.
• Remove from heat and top with cheese.
• Serve immediately.

GREEK SPINACH AND CHICKEN ORZO

Steps:

• 1. Cook orzo in large pot of boiling salted water according to package directions.
• 2. Drain.
• 3. Return orzo to pot.
• 4. Stir in all remaining ingredients.
• 5. Cook 2 to 3 minutes over medium heat or until heated through.

GREEK CHICKEN ROULADES WITH A WHITE WINE REDUCTION & CREAMY ORZO RECIPE - (4.7/5)

Steps:

• DICE 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced. USING a meat mallet, pound chicken between plastic wrap to 1/4-inch thickness. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks. SAUTE roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove roulades to a plate. Add onion to skillet and sauté 2 minutes. Add wine; cook until liquid reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; and diced olives and roulades. COVER skillet, reduce heat. Simmer roulades 10 minutes; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades, serve with sauce. CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with chicken roulades.

GREEK CHICKEN AND ORZO

Steps:

• Preheat oven to 425°F.
• Chicken: Combine oregano, 1/2 tsp salt and pepper. Set aside.
• Rub four lemon slices with 1 Tbs oil. Sprinkle both sides with 1 tsp oregano mixture.
• Separate skin from chicken breasts with fingers, leaving skin attached. Place one (or two, if desired) lemon slice under skin of each breast.
• Sprinkle with remaining oregano mixture. Place in roasting pan.
• Roast 25 minutes or until juices run clear when chicken is pierced with fork.
• Orzo: As chicken is cooking, cook orzo as instructed. Add raisins, olives, dill, onion, remaining 1Tbs oil and 1/4 tsp salt.
• Arrange chicken and orzo. Garnish with lemon slices and dill sprigs.

GREEK SEASONED CHICKEN AND ORZO

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 30 minutes.
• Remove chicken from bag; reserve marinade.
• Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until chicken is done; baste occasionally with reserved marinade.
• Combine orzo and next 4 ingredients in a bowl; toss gently to coat.
• Serve chicken on top of orzo.
• Garnish with fresh oregano sprigs, if desired.
• Yield: 4 servings.

GREEK ORZO, LEMON & CHICKEN SOUP

Steps:

• Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

GREEK ORZO CHICKEN RECIPE - (4.4/5)

Steps:

• Cook orzo per package directions, cover and set aside. Season each breast with garlic salt and poultry seasoning to your taste. Lightly brush each breast with oil and broil 6-7 minutes on each side cooking until no longer pink inside. Cooking time will depend upon the thickness of each breast. Stir chopped tomatoes into the orzo and cheese. Cover the cooked chicken with the tomato orzo mixture and top with olives.

GREEK ORZO CHICKEN

Steps:

• 1. Place pasta, chicken, cucumbers and bell pepper in large bowl. 2. Pour vinaigrette over salad toss until coated. Top with olives and cheese.wing it!Kalamata olives, grown in the Mediterranean, are sun ripened, cured and pickled in brine. Available both pitted and unpitted, they have a salty, mild wine flavor and a texture that is soft and creamy. 1 SERVING: Calories 405 (Calories from Fat 145) Fat 16g (Saturated 3g) Cholesterol 40mg Sodium 670mg Carbohydrate 46g (Dietary Fiber 3g) Protein 19g * % DAILY VALUE: Vitamin A 38% Vitamin C 48% Calcium 10% Iron 18% * DIET EXCHANGES: 2 1/2 Starch, 2 Vegetable, 1 Medium-Fat Meat, 2 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.