One Pot Greek Chicken and Orzo
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 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
Description
One Pot Greek Chicken and Orzo showcases boneless, skinless chicken thighs seared until golden, offering a juicy and flavorful protein base. Aromatic herbs and spices including oregano, basil, dill, paprika, thyme, and a subtle touch of cinnamon infuse the dish with warm Mediterranean notes. The orzo pasta cooks in chicken stock alongside a roux made from butter and flour, creating a creamy texture that binds the ingredients together. Fresh baby spinach and halved cherry tomatoes add brightness and freshness, while crumbled feta cheese lends a salty, tangy finish.
The cooking technique starts with browning the chicken in butter before setting it aside. Shallots and garlic are gently cooked with herbs and spices to release their flavors, then flour is incorporated to thicken the sauce. Chicken stock and orzo are added and simmered until the pasta is al dente. The spinach is stirred in last to wilt gently, and the chicken is returned to warm through before serving, topped with tomatoes and feta.
This dish is convenient as an all-in-one meal combining protein, vegetables, and grains in minimal pans for easy cleanup. The balance of herbs and ingredients makes for a satisfying dish without complex preparation. It can be served on its own or with a side salad or crusty bread for a fuller meal.
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 2 shallot diced, large
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- ¾ teaspoon basil dried
- ½ teaspoon paprika dried
- ½ teaspoon dill dried
- ¼ teaspoon thyme dried
- ⅛ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 cup orzo pasta
- 3 cups baby spinach chopped
- 2 cups cherry tomato halved
- ½ cup feta cheese crumbled
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.
User Reviews
Overall Rating
5
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