One Pot Greek Chicken and Orzo

Contents

One Pot Greek Chicken and Orzo
Featured Comment
TOOLS FOR THIS RECIPE
ONE POT GREEK CHICKEN AND ORZO: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

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

Featured Comment

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.

Ashley

44 more comments

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

Can I use chicken breasts?

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.

Can I use fresh herbs instead?

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.

What can I substitute for the baby spinach?

Kale, arugula, or swiss chard are all great alternatives to spinach.

Recipe

Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes

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

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. 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.
3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
4. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. 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.
7. 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.
8. Serve immediately, sprinkled with tomatoes and feta.