One Pot Chicken with Orzo and Olives
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
7489 kcal
-
Course
Main Course, Others
One Pot Chicken with Orzo and Olives
Description
One Pot Chicken with Orzo and Olives begins by seasoning and browning skin-on chicken thighs in olive oil until golden. After removing the chicken, garlic is gently sautéed in the pan's reduced fat, followed by adding diced tomatoes with their juices, dried oregano, and pitted kalamata olives. This mixture deglazes the pan and develops a savory base. The chicken broth and raw orzo are then added, and the browned chicken is nestled back in to cook through.
The orzo absorbs the flavorful broth and tomato juices as it cooks, becoming tender yet distinct. The kalamata olives add briny notes that complement the juicy chicken and softened tomato. The process roasts the chicken while simmering the orzo, blending the components into a rich and hearty dish with Mediterranean flair.
This meal can be served directly from the pan, offering a balanced plate of protein, starch, and vegetables with minimal effort. A sprinkle of fresh parsley brightens the dish if desired. Leftovers can be reheated gently, retaining the tender textures of the chicken and orzo.
Ingredients
- 4 chicken thigh $5.66, bone-in, skin on
- 1 pinch salt $0.05
- 1 pinch black pepper $0.05
- 1 Tbsp olive oil $0.12
- 4 cloves garlic $0.24, minced
- 1 oz. can diced tomatoes $0.89
- 1/3 cup kalamata olives $1.62, pitted
- 1/2 tsp oregano $0.05, dried
- 2 cups chicken broth $0.26
- 1.5 cups orzo $0.89, uncooked
- 1/4 bunch parsley $0.25, optional
Instructions
- Pat the chicken thighs dry with a paper towel, then sprinkle both sides with a pinch of salt and pepper. Heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot and shimmering, add the chicken thighs with the skin side down. Cook the chicken thighs on each side until golden brown (about 5-7 minutes each side), then remove to a clean plate.
- Pour off the excess fat from the skillet, leaving just enough to sauté the garlic. Turn the heat down to medium-low, add the minced garlic, and sauté for about one minute, or just until the garlic is soft and very fragrant.
- Add the diced tomatoes (with juices), oregano, olives, and some freshly cracked pepper. Stir the tomatoes, herbs, and olives to combine and allow the juices from the tomatoes to dissolve any browned bits from the bottom of the pan. Roughly chop the kalamata olives, and add them to the skillet.
- Add the chicken broth and orzo to the skillet, and stir to combine. Nestle the browned chicken thighs down into the skillet, place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil, then turn the heat down to low, or the lowest temperature needed to maintain a gentle simmer. Let the skillet simmer for 15 minutes with the lid in place.
- Turn the heat off and let the skillet rest for 5 minutes. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together. The orzo should be tender and slightly saucy. Pull the parsley leaves from the stems, roughly chop them, and sprinkle over top.
Notes
- Diced tomatoes with garlic and onion can be used for added flavor but plain diced tomatoes work equally well.
- Chicken broth can be made using Better Than Bouillon concentrate; 1 tsp concentrate plus 1 cup water equals 1 cup broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 7489 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 748.9kcal | 37% |
| Carbohydrates | 37.65g | 13% |
| Protein | 17.75g | 36% |
| Fat | 57.55g | 89% |
| Sodium | 935.93mg | 39% |
| Fiber | 3.35g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
