One Pot Greek Chicken and Orzo
User Reviews
5.0
129 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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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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
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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