Greek Chicken and Orzo Recipe

Name: Greek Chicken and Orzo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp paprika; ½ tsp dried thyme; ½ tsp garlic powder; 1 ½ tsp dried oregano, divided; 1 tsp salt, divided; ½ tsp freshly cracked black pepper, divided; 4 boneless, skinless chicken thighs (about 1.3 lbs.); 1 Tbsp olive oil; 1 Tbsp butter; 1 small yellow onion, diced; 1 red bell pepper, diced; 2 cloves of garlic, minced; 1 ¼ cup uncooked orzo pasta; 2 cups chicken broth; ½ pint grape tomatoes, halved; 2 Tbsp lemon juice; ⅓ cup pitted kalamata olives; 2 Tbsp fresh chopped parsley

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
467 kcal
Course
Main Course
Cuisine
Mediterranean, Greek

Greek Chicken and Orzo Recipe

Megan Sampson

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This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.

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Ingredients

Servings

1 tsp paprika $0.10
½ tsp dried thyme $0.05
½ tsp garlic powder $0.05
1 ½ tsp dried oregano, divided $0.15
1 tsp salt, divided $0.05
½ tsp freshly cracked black pepper, divided $0.02
4 boneless, skinless chicken thighs (about 1.3 lbs.) $5.15
1 Tbsp olive oil $0.16
1 Tbsp butter $0.14
1 small yellow onion, diced $0.39
1 red bell pepper, diced $1.59
2 cloves of garlic, minced $0.16
1 ¼ cup uncooked orzo pasta $1.25
2 cups chicken broth $0.34
½ pint grape tomatoes, halved $1.50
2 Tbsp lemon juice $0.79
⅓ cup pitted kalamata olives $1.45
2 Tbsp fresh chopped parsley $0.14

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Instructions

In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.
Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!