One Pot Mediterranean Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
510 kcal
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Course
Dinner
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Cuisine
Mediterranean
One Pot Mediterranean Chicken
Description
This One Pot Mediterranean Chicken recipe starts by crisping seasoned chicken thighs in olive oil for a golden skin. The pan then cooks onions and garlic before adding orzo, roasted peppers, olives, chickpeas, and dried oregano. The chicken returns atop the grain and vegetable mix, which is simmered in chicken broth until the meat cooks through and the orzo absorbs flavorful liquids.
The resulting dish presents tender, juicy chicken with a subtly tangy and briny orzo studded with Mediterranean ingredients. The slow baking melds flavors while allowing the orzo to soften perfectly. The roasted peppers add sweetness and texture, while olives introduce briny depth and chickpeas bring creaminess and protein.
Finished with chopped fresh parsley, the dish serves well as a complete entree, needing no side dish. It suits family dinners and makes for convenient leftovers. The note about roasting your own peppers beforehand offers a way to prepare parts in advance, helping streamline the process.
Ingredients
- 4 chicken thigh bone in, skin on
- 2 teaspoons olive oil
- 1 onion finely diced, small
- 2 cloves garlic minced
- 1/2 cup roasted peppers roughly chopped (can use red, yellow or orange peppers)
- 8 ounces orzo pasta uncooked
- 3/4 cup kalamata olives halved
- 1/2 teaspoon oregano dried
- 15 ounce can chickpeas drained and rinsed
- 3 cups chicken broth
- kosher salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown. Remove the chicken from the pan.
- Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more.
- Add the orzo, oregano, roasted peppers, olives and chickpeas to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the chicken on top of the orzo mixture; add chicken broth.
- Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Sprinkle with parsley, then serve.
Notes
- Prepare roasted peppers up to two days in advance for ease of assembly.
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- Adjust seasoning after baking as saltiness can vary with olives and broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 691mg | 29% |
| Potassium | 950mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 24.4mg | 27% |
| Calcium | 118mg | 12% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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