One Pot Greek Chicken and Orzo

Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

why i love this recipe

• All in one meal. This easy dinner is all made in one single pot for a super speedy clean up – a weeknight blessing so to speak. We’re talking juicy, golden brown seasoned chicken thighs seared and cooked to perfection on a bed of creamy, dreamy, velvety orzo, topped with fresh cherry tomatoes and crumbled feta cheese.
• Sneaked in veggies. No one will notice all the spinach (or kale) sneaked right in, soaking up all the lovely flavors and saucy goodness, perfect for those picky eaters and grown ups who need their daily serving of veggies.
• Freezer-friendly. This Greek chicken and orzo is very much freezer-friendly (reheating very well) as it does not include any half and half or heavy cream!

what is orzo

Orzo is a short-cut type pasta, similar in shape to a long grain of rice. Orzo can be added to one pot dishes, helping to thicken the dish naturally by releasing starch as it cooks in the broth, yielding a richer, more velvety smooth consistency.

tips and tricks for success

• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution and a better sear.
• Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
• Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat the chicken in the oven at 350°F, covered in aluminum foil until warmed through.
• Freeze as needed. This is a dish that freezes very well, always freezing the chicken separately from the orzo mixture to preserve the texture and prevent sogginess.
• Mix it up. Feel free to add in different veggies such as artichokes, bell peppers and zucchini.

One Pot Greek Chicken and Orzo

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes minutes

Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

5 stars (43 ratings)

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Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 large shallots, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ¾ teaspoon dried basil
• ½ teaspoon dried paprika
• ½ teaspoon dried dill
• ¼ teaspoon dried thyme
• ⅛ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 cup orzo pasta
• 3 cups chopped baby spinach
• 2 cups cherry tomatoes, halved
• ½ cup crumbled feta

Equipment

• Dutch Oven

Instructions

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
• Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
• Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.
• Serve immediately, sprinkled with tomatoes and feta.

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