Greek Chicken Orzo
User Reviews
4.9
28 reviews
Excellent
Greek Chicken Orzo
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Bursting with Mediterranean-inspired flavor, this Greek chicken orzo is the perfect weeknight dinner! It comes together in one pan in just 35 minutes. Recipe includes a how-to video!
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Ingredients
- 2 Tablespoons olive oil divided
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- ½ teaspoon smoked paprika
- 1 ½ lbs chicken thighs
- 1 red bell pepper cut into strips
- ½ red onion cut into thick wedges
- 1 Tablespoon garlic minced
- 1 ½ cups orzo
- 1 cup cherry tomato
- 1 artichoke hearts drained and quartered, canned
- ½ cup kalamata olives
- 1 lemon cut into thin wedges
- ½ cup white wine may substitute chicken broth
- 2 cups chicken broth
- feta cheese for topping (optional, crumbled
- parsley optional, fresh, for topping
Instructions
- In a small dish, whisk together salt, pepper, oregano, basil, parsley, and smoked paprika. Sprinkle over chicken thighs and gently rub into the surface, you won’t use all of the mixture, reserve all excess for later.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once oil is hot, sear chicken on each side until browned and cooked through. Remove chicken from skillet to a clean plate and cover with foil.
- Add another tablespoon of olive oil to the skillet. Once oil is shimmering, add in onion and pepper and cook until softened.
- Add garlic and cook until fragrant (about 30 seconds).
- Add remaining mixture of spices and stir well.
- Add orzo, tomatoes, artichokes, olives, and lemon. Toast the orzo for about 1-2 minutes, stirring occasionally.
- Slowly deglaze the pan by slowly drizzling wine into the skillet and scraping the bottom with a spatula. Cook until wine is absorbed.
- Gradually stir in chicken broth and bring mixture to a boil. Once it reaches a boil, reduce to a simmer and return chicken to pan.
- Cook until orzo has absorbed the liquid and is tender and the chicken is cooked through (should be at least 165F/.75C.
- Serve, topped with crumbled feta and fresh parsley if desired.
Equipments used:
Notes
- You may substitute chicken breast.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1serving
Calories
489kcal
(24%)
Carbohydrates
35g
(12%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.1g
(5%)
Cholesterol
113mg
(38%)
Sodium
659mg
(27%)
Potassium
504mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
971IU
(19%)
Vitamin C
42mg
(47%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 489kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 659mg | 27% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 971IU | 19% |
| Vitamin C | 42mg | 47% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
28 reviews
Excellent
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