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!
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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.
more favorited one pot recipes
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.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! Let cool completely; portion the chicken and orzo mixture separately into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). Thaw overnight and reheat on the stovetop, adding a splash of water to the orzo as needed.
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
Equipment
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
We made this last night and omitted the dill because we didn’t have any. I don’t know if that messed up the final flavor but the cinnamon was too overpowering for us but we otherwise loved it. Will make again without cinnamon or dill
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