Stovetop Greek Lemon Chicken with Zucchini, Tomato & Orzo + Yogurt-Garlic Sauce

Name: Stovetop Greek Lemon Chicken with Zucchini, Tomato & Orzo + Yogurt-Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 42 min
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 to 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces; 2 Tbsp olive oil, divided; 1 medium red onion, thinly sliced; 3 cloves garlic, minced; 1 medium zucchini, cut into 1/2-inch half-moons; 2 medium tomatoes, diced (or 1 1/2 cups diced); 1 1/2 tsp dried oregano; 1 tsp sweet paprika; 1/2 tsp black pepper; Pinch red pepper flakes (optional); Zest of 1 lemon; Juice of 1 lemon (about 3 Tbsp); 1 1/4 cups dry orzo; 2 3/4 cups low-sodium chicken broth (or water); 2 oz feta, crumbled (about 1/2 cup), plus more to finish (optional); 2 cups baby spinach (optional); 3/4 cup plain Greek yogurt; 1 small clove garlic, finely grated or minced; 1 to 2 tsp lemon juice (to taste); 1 Tbsp olive oil; Black pepper, to taste; 1 cucumber, diced; 1 tomato, diced; 1 to 2 Tbsp diced red onion (from the onion above); 1 Tbsp olive oil; 1 to 2 tsp lemon juice; Dried oregano + black pepper, to taste

Asher Sadler

A bright, Greek-inspired one-pan stovetop dinner: lemony chicken simmered with orzo until silky, studded with zucchini, tomato, and red onion, then finished with feta for tang and richness. A quick yogurt-garlic sauce cools everything down and adds creamy lift without needing heavy salt. It’s weeknight-fast, uses everyday spices, and reheats well without turning mushy if you keep the zucchini just-tender.

Greek-inspired
One-pan
Stovetop
Low-sodium friendly
High-protein

42 min total · 15 min prep · 25 min cook · 2 min rest

Serves 4

510 kcal · 39g protein · 43g carbs · 21g fat total

Large deep skillet with lid (12-inch) or Dutch oven · Microplane or fine grater (for garlic, optional)

Ingredients

Instructions

Make the yogurt-garlic sauce

In a small bowl, stir together the yogurt, garlic, lemon juice, olive oil, and black pepper. Taste—aim for punchy and a little tangy. Refrigerate while you cook.

Cook the chicken & orzo skillet

Pat chicken dry and toss with oregano, paprika, black pepper, and lemon zest.

Heat a large deep skillet or Dutch oven over medium-high heat. Add 1 Tbsp olive oil. When it shimmers, add chicken in a single layer. Cook until browned on two sides (it should look golden with crisp edges), 5–7 minutes total. Transfer to a plate.

Lower heat to medium. Add remaining 1 Tbsp olive oil and the sliced red onion. Cook until softened and lightly golden at the edges, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.

Add orzo and stir 1 minute to lightly toast (you’ll smell a nutty aroma).

Add broth (or water), diced tomatoes, and lemon juice. Scrape the bottom to release any browned bits. Bring to a lively simmer.

Stir in zucchini, then nestle the chicken (and any juices) back into the pan. Cover and simmer on low, stirring once halfway through, until the orzo is al dente and the chicken is cooked through, 10–12 minutes.

Sensory cue: the orzo should be plump and tender with a little bite, and the pan should look glossy—not soupy. If it’s dry before the orzo is tender, splash in 1/4 cup water and keep going.

Turn off heat. Stir in feta (and spinach if using) until spinach just wilts. Cover 2 minutes to rest and thicken.

Quick cucumber-tomato side salad

Toss cucumber, tomato, a spoonful of diced red onion, olive oil, lemon juice, oregano, and black pepper. Let sit while the skillet rests.

Serve

Spoon the lemony chicken-orzo into bowls. Dollop yogurt-garlic sauce on top and finish with extra feta if you like. Serve the cucumber-tomato salad alongside for crunch and freshness.

Notes

Low-sodium notes: use low-sodium broth (or water) and let lemon, garlic, oregano, and feta carry the flavor; taste before adding any salt. Chicken breasts option: keep pieces slightly larger and pull as soon as they’re just cooked (no longer translucent) to avoid drying out. Storage: cool fast; refrigerate up to 4 days. Reheat with a splash of water to loosen, and keep the salad separate for crunch.