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Greek Lemon Chicken and Orzo

Greek Lemon Chicken and Orzo

Servings 6



  • 3 cups chicken stock
  • 3 tablespoons butter melted
  • 2 teaspoons kosher salt
  • 1 teaspoon cornstarch
  • 2 sprigs fresh dill chopped
  • 2 lemons zested and juiced
  • 1 clove garlic minced
  • 2 cups orzo


  • 2 teaspoons ground coriander
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 4 medium chicken breasts boneless, skinless
  • 1 lemon sliced


  • Preheat the oven to 375 degrees F.
  • For the orzo: In a 9-by-13-inch baking dish, whisk together 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.
  • Add the chicken breasts, laying them so most of the chicken is submerged. Top with lemon slices.
  • Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes.