One Pot Greek Chicken Orzo
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
507 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mediterranean, Greek
One Pot Greek Chicken Orzo
Description
In this recipe, chicken thighs are coated with a spice-flour blend including smoked paprika, garlic powder, salt, and pepper, then seared in olive oil to develop a crisp exterior. Aromatics like onion, garlic, oregano, thyme, and red pepper flakes are sautéed in the same pan to infuse flavor. Dry orzo is added with white wine and chicken broth as cooking liquid, allowing the pasta to cook and absorb the seasoning alongside the chicken.
The dish finishes with kalamata olives, feta cheese, and fresh parsley for a Mediterranean flair. The combination offers tender chicken with a smoky, savory crust paired with creamy, slightly al dente orzo, accented by salty olives and crumbly feta. The white wine deglazes the pan and adds depth.
This one pot meal is suitable for family dinners, pairing well with a fresh Greek salad or crusty bread to complement the rich flavors. It simplifies cooking and cleanup while providing a filling, layered dish at the table.
For convenience, both chicken thighs and breasts can be used though thighs offer more moisture. Stir orzo occasionally during cooking to prevent sticking. If fresh thyme is unavailable, dried thyme can substitute in smaller quantity. White wine can be replaced with extra chicken broth if preferred. Leftovers keep well refrigerated or can be frozen for later meal prep.
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 chicken thighs boneless and skinless
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ½ tablespoon oregano dried
- 1 tablespoon thyme chopped, fresh
- 1½ cups orzo dry
- 1 cup white wine
- 2 cups chicken broth low sodium
- ¾ cup kalamata olives pitted
- ¼ cup feta cheese crumbled
- 2 tablespoons parsley chopped, fresh
- ½ lemon cut into wedges
Instructions
- Start by whisking together the flour, smoked paprika, garlic powder, salt, and pepper in a medium-sized bowl. Dredge your chicken thighs through this flavorful flour mixture, ensuring an even coating.
- In a large skillet, warm 1 tablespoon of olive oil over medium-high heat. Introduce the chicken thighs to the skillet and sear for approximately 4 minutes on each side until they develop a crispy, golden-brown exterior. The chicken does not need to be completely cooked through at this stage. Once seared, transfer the chicken to a plate and set aside for later.
- In the same skillet, heat the remaining tablespoon of olive oil. Incorporate the chopped onion, minced garlic, red pepper flakes, oregano, and thyme, stirring continuously. Allow these ingredients to sauté for about a minute, until the garlic becomes fragrant and the onion starts to soften. Season this aromatic mix with a pinch of salt and pepper.
- Pour the dry orzo into the skillet followed by the white wine and chicken broth. Stir well to ensure all ingredients are mixed and then bring the dish to a gentle boil.
- As soon as the skillet starts boiling, reduce the heat to medium. Return the seared chicken thighs to the skillet, nestling them among the orzo. Cover the skillet with a lid and allow the dish to cook for about 10 minutes, or until the orzo is perfectly cooked through. Remember to stir occasionally to prevent sticking.
- Once your dish is cooked, garnish it with kalamata olives, crumbled feta cheese, freshly chopped parsley, and lemon wedges. Serve this delightful one pot Greek chicken orzo while it's warm for the best experience.
Notes
- Chicken thighs are preferred for juiciness, but chicken breasts can be substituted for a leaner option.
- Stir the orzo occasionally while cooking to prevent sticking and ensure even doneness.
- If fresh thyme is not available, use one-third the amount of dried thyme as a substitute.
- White wine can be replaced with additional chicken broth or a non-alcoholic white wine for similar flavor.
- Store leftovers refrigerated for up to 4 days, or freeze in a freezer-safe container for 2-3 months.
- Reheat gently on the stovetop or microwave, adding broth or water if needed to loosen the dish.
- Serve with a fresh Greek salad or crusty bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 149mg | 50% |
| Sodium | 695mg | 29% |
| Potassium | 681mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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