One Pot Greek Chicken and Orzo
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
702 kcal
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Course
Main Course
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Cuisine
Greek
One Pot Greek Chicken and Orzo
Description
One Pot Greek Chicken and Orzo starts by marinating chicken thighs in a mixture of plain Greek yogurt, lemon juice, garlic, oregano, salt, black pepper, and oil, infusing the meat with acidity and herbaceous notes. After resting, the chicken is browned briefly in oil to develop color and flavor, then set aside.
In the same pan, garlic is sautéed in butter before adding dry orzo pasta to toast lightly. Chicken broth, lemon juice, and dried oregano are added, bringing the mixture to a boil. The browned chicken is nestled atop the orzo, then the pan is covered and simmered until the chicken is cooked through and the orzo is tender.
The dish is finished by fluffing the orzo and optionally garnishing with grated parmesan cheese. The balance of tangy marinade and buttery orzo creates a comforting yet lively meal. It can be served alone or with a side salad.
Cleaning stuck-on orzo is easier if the pot soaks in hot water with baking soda. Fresh lemon juice is recommended for best flavor. Leftovers store well refrigerated for up to three days or freeze for up to three months. Chicken breasts can be substituted at equal portion.
Ingredients
- 6 chicken thighs
- 1 tablespoon neutral cooking oil generic cooking oil
- Parmesan Cheese grated
marinade
- ⅓ cup yogurt plain, Greek
- 4 tablespoons neutral cooking oil generic cooking oil
- 2 lemon juiced, plural
- 2 teaspoons garlic minced
- ½ teaspoon salt
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper
for the orzo
- 1 cup orzo pasta dry
- 1 tablespoon butter
- 1 teaspoon garlic minced
- 1 lemon juiced
- ¼ teaspoon oregano or dried Italian seasoning or Herbs de Provence, dried
- ½ teaspoon salt
- 2 ¼ cups chicken broth low sodium
Instructions
- In a medium bowl whisk together marinade ingredients. Add chicken, toss to coat, cover tightly and chill for 30 minutes.
- Add 1 tablespoon oil to a large skillet over medium heat. Use tongs to transfer marinated chicken to the pan (discard excess marinade) and brown for about 2 minutes on each side. Transfer to a plate and set aside.
- In the same skillet, melt butter over medium heat. Once melted, stir in garlic for 1 minute til fragrant.
- Stir in orzo pasta for 1-2 minutes til lightly browned. Stir in chicken broth, dried oregano, and lemon juice and bring to a boil.
- Reduce heat to a high simmer. Add chicken back to the pan on top of the orzo.
- Cover and cook for about 25 minutes until chicken is cooked through and orzo is soft.
- Transfer chicken to a plate, fluff the orzo with a fork. Garnish chicken and orzo with parmesan if desired, and serve.
Notes
- If the orzo sticks to the pot, fill the pot with hot water and half a cup of baking soda, then soak for an hour to ease cleaning.
- Use fresh lemon juice for best flavor, though bottled juice can be a substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Chicken breasts can replace thighs, using one medium breast per person.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 32g | 11% |
| Protein | 37g | 74% |
| Fat | 47g | 72% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 167mg | 56% |
| Sodium | 474mg | 20% |
| Potassium | 569mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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