5 from 64 votes
One Pot Mediterranean Chicken
One Pot Mediterranean Chicken features bone-in, skin-on chicken thighs browned then baked atop a flavorful orzo mixture with roasted peppers, kalamata olives, and chickpeas. The combination simmers in chicken broth with oregano and onion, resulting in tender meat and a moist, aromatic grain base. Fresh parsley garnishes brighten the dish, making it a hearty meal that balances savory, briny, and herby notes. Cooking everything together simplifies preparation and enhances flavor melding.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
servings
Calories:
510 kcal
Course:
Dinner
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 510
% 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.