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

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

Instructions

1. 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.
2. Pat chicken dry and toss with oregano, paprika, black pepper, and lemon zest.
3. 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.
4. 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.
5. Add orzo and stir 1 minute to lightly toast (you’ll smell a nutty aroma).
6. Add broth (or water), diced tomatoes, and lemon juice. Scrape the bottom to release any browned bits. Bring to a lively simmer.
7. 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.
8. Turn off heat. Stir in feta (and spinach if using) until spinach just wilts. Cover 2 minutes to rest and thicken.
9. Toss cucumber, tomato, a spoonful of diced red onion, olive oil, lemon juice, oregano, and black pepper. Let sit while the skillet rests.
10. 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.