Lemony Chicken and Scallion Orzo, Risotto-Style

Total Time
Prep 10 mins
Cook 30 mins

A quick, tasty dish influenced by the flavors of Greek cuisine. Easy, different, and a great way to use up left over chicken!

Ingredients Nutrition


  1. Heat olive oil in a heavy skillet.
  2. Sautee the white portions of the scallions until tender, reserve the green portions.
  3. Add pasta and stir frequently until some of the grains are toasted golden brown.
  4. Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
  5. Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
  6. The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
  7. Add additional salt, pepper, and lemon juice to correct the seasoning.
Most Helpful

Very nice, very easy. I cut the recipe in half, used a red onion, and because I didn't have quite enough orzo, topped up the difference with risoni (pasta rice). I should have needed 2 cups of broth but in the end used a bit more, I added gradually until I felt the dish was sufficiently creamily cooked. Flavours were very good, I added a smidgeon of chopped garlic, and in the last 5 minutes I added about 1/2 a cup of green peas, just for a bit of colour interest, plus I like peas :) Thank you fosterson, this was a very good recipe, made for PAC Fall 2011

Karen Elizabeth October 13, 2011

Absolutely a new go-to recipe for my house. Fried up the chicken thighs in olive oil with salt and pepper, then just added the onions to the pan and followed the recipe. I did look up a Greek seasoning recipe and wing the seasoning adding fresh garlic and onions because the powders don't do well out here on the coast. YUM!

Bay Haven Inn January 14, 2014

Since I used this as a side dish I left out the chicken. I used shallots instead of scallions because that is what I had on hand. Browning the pasta gives it a nice tooth. I didn't stir as much as ideal, but it was still good.

quixoposto December 28, 2013

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