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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This an absolutely delicious recipe, amazing flavor, easy, one pot, one dish meal. I will defintely make it again. Wouldn’t change a thing!
This looks delicious and I can’t wait to make it. What size Dutch oven did you use? I’m in the market for one but not sure what size to get.
We loved this recipe!! Full of flavor yet so simple!
Easy to make and very simple! I love cooking and baking from scratch. But occasionally I do get lazy and will buy frozen prepared food such as Amy’s frozen meals. Amy’s has a new frozen meal labeled Greek Red Rice & Veggies. I was drawn to this Greek recipe going online when I was in search for a Greek chicken recipe and I am happy I found this. It is a keeper. Instead of butter I used EV olive oil. I deglazed the pan with red wine vinegar; added fresh squeezed lemon juice to the dish. Delicious! I will make this dish again and again. Next time instead of orzo, I’ll try rice. Maybe red rice?
I am not a fan of Feta cheese, what else would you suggest?
Hi Edie! You can omit completely or substitute with goat cheese or freshly grated Parmesan.
This was excellent. Quick, easy, and so tasty. I served with pita, tzatziki, and lemon wedges.
The recipe sounds great! I’m trying to use more whole grains and less pasta though. Could Farro be substituted for Orzo without other alterations?
Did you try it with Farro?! If so, how did it turn out? I LOVE Farro.
Can’t wait to make this for a group! A great presentation.
once again….this is damn delicious!!!!
Made this last night and it was very flavorful! The house smelled lovely. I used a cast iron Dutch oven. Thank you for another amazing recipe!
The spices for this recipe are wonderful. The chicken thighs are tender. Makes a great, easy weeknight meal.
I am excited to try this!
I need to double it for my family of 8– do you think I could do that in one pot, or would it best to use two pots?
This looks like a fabulous recipe!!!
Anyone know the liquid ratio if using quinoa? my hubs has Celiac and am still working through substitutes for pasta & liquid ratios. Thanks y’all!
DELICIOUS! Best thing I made this month! I used half a yellow onion instead of shallots and used garlic powder to season the orzo as it was cooking. The flavor in this is insane
Delicious. The whole process took longer than I expected but it was very tasty. I subbed rosetto rice for the pasta to be GF. Big hit with the men in my home. And really colorful. Thanks for the consistent victories in the kitchen!
Alternatives to tomatoes and feta?
can a regular pan be used, not a Dutch oven?
I made mine in my 12 inch cast iron