One Pot Greek Chicken and Orzo
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Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!
Featured Comment
So much yes is happening here. Juicy, golden brown seasoned chicken thighs seared and cooked to perfection on a bed of creamy orzo, topped with fresh cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in one single pot for a super speedy clean up – a weeknight blessing so to speak.
Not to mention those sneaked in greens (spinach or kale) for your daily serving of veggies. With some crusty bread, a glass of wine, and another sprinkle of some fresh herbs, this has been my go-to meal all of January for New Year, New You. So cozy, so hearty, and just so darn good.
Tools For This Recipe
Dutch oven
One Pot Greek Chicken and Orzo: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Kale, arugula, or swiss chard are all great alternatives to spinach.
One Pot Greek Chicken and Orzo
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
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.
- 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.
Did you make this recipe?
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Awesome recipe, thanks for sharing. My family loves this dish.
Very yummy. My whole family eats it. Glad to find away to have my children eat spinach. Thanks for sharing this recipe.
It was so delicious! We loved the flavors! We will be making this again!
What will be the alternative of feta ?
I spent the whole day wondering what to make for dinner. I didn’t have any ideas until I came across this blog post. Thank you for the inspiration. I have almost all the ingredients at home, so I’ll try to prepare it today. Recently, I’ve been preferring one-pot dishes like this.
This was the perfect meal! I especially enjoyed the fresh crunch of the tomatoes and the hint of cinnamon. No notes. ❤️
Once again you have out done yourself! This recipe is spectacular. I have yet to come across one of your recipes I don’t like! When I’m in a cooking slump I turn to your recipes!
Made this for dinner tonight, subbed chicken breast because I didn’t have thighs but I think thighs would have been so much better.
I wasn’t sure about the cinnamon but decided to just trust the recipe and I’m so glad I did! It was absolutely delicious.
I love how simple it was to throw together and can’t wait to have some guests over as I think the presentation is wonderful with the tomatoes and feta.
So so good.
Very delicious and flavorful! Recipe is simple to make and ingredients are easy to find.
Incredibly flavorful and easy!
Made this tonight and it was AMAZING! No surprise there, but it has now become one of my favorites from CHUNGAH!
Wonderful dish! Husband and my sister loved it! Quick and easy clean up too.
I added a squeeze of lemon and it was delicious!!!
Delish! Used boneless breasts and did not have dill. I put the tomatoes in with the spinach to break them down a bit. The orzo took closer to 12 minutes to cook (I like orzo soft)
Made this tonight. AMAZING! No surprise there but has moved up to one of my favorites from CHUNGAH!
Can this be made beforehand and reheated? I will be making for company and I don’t like to cook in front of people?
Can this be made beforehand and be reheated?
Can this be made the day before serving?
Most things can.
Delicious recipe. I made this today for Valentine’s Day and the whole family loved it! Both kids said “we should make this more often!” It’s a winner.
Can you make this with bone and skin on chicken thighs?
Any chance you can post the nutrition facts?
Great for the whole family. When I make it again (and I will – was a hit with the family), I’ll have a heavier hand with the spices. And maybe put a bit more feta.
This was exactly what I was looking for! Great flavours!