One Pot Mediterranean Chicken and Orzo
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
950 kcal
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Course
Main Course
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Cuisine
Greek
One Pot Mediterranean Chicken and Orzo
Description
This recipe starts by seasoning and browning boneless, skinless chicken thighs in olive oil for a golden crust. Onions and garlic are cooked until soft and fragrant, then red pepper flakes and halved cherry tomatoes are added to impart sweetness and mild heat as the tomatoes burst.
Toasting orzo in the pan before adding chicken stock, honey, and oregano ensures a nutty flavor. The chicken pieces are nestled back into the pot, and the mixture simmers covered until the orzo is tender and most liquid is absorbed. Kalamata olives add briny depth, while lemon juice brightens the whole dish. Crumbled feta and fresh parsley stirred in at the end provide creamy and herbal notes.
This hearty Mediterranean dish serves well as a main course and can be prepared ahead or made with chicken breasts if preferred. Leftovers keep refrigerated for up to three days and reheat easily.
Ingredients
- 2 pounds (908g) chicken thigh boneless, skinless
- salt to taste
- black pepper to taste
- 4 tablespoons 60ml) extra virgin olive oil
- 1 large onion diced
- 6 cloves garlic minced
- 1 teaspoon red pepper flakes crushed, hot
- 1 1/2 pounds (680g) cherry tomato halved
- 1 pound (454g) orzo
- 3 1/2 cups (840ml) chicken stock low-sodium
- 1 tablespoon (22g) honey
- 1 tablespoon dried oregano Greek
- 2 tablespoons (30ml) lemon juice
- 1/2 cup (70g) kalamata olives pitted, rinsed, and chopped, or gaeta olives
- 1/2 cup (57g) feta cheese crumbled
- 1/2 cup Italian flat-leaf parsley minced
Instructions
- Pat the chicken thighs very dry with paper towels and season with salt and pepper on both sides.
- Heat a large pan to medium heat and add the olive oil. Once shimmering, add the chicken thighs and cook for 4-5 minutes per side or until golden brown. Place the chicken onto a plate and tent with foil.
- Add the onion to the pan along with a pinch of salt. Once the onions are soft and translucent (about 5-7 minutes) add the garlic and cook for another 1-2 minutes or until fragrant. Add the hot red pepper flakes and tomatoes to the pan and cook for 2 minutes or until the tomatoes begin to burst.
- Add the orzo and mix well to coat with the olive oil. Toast the orzo for 3 minutes then add the chicken stock, honey, and oregano. Bring to a boil. Once boiling, turn the heat down to low and nestle the chicken pieces into the orzo. Cover the pot and cook until the orzo is tender and most of the liquid has absorbed (about 12-15 minutes).
- Uncover the pot and mix in the olives and lemon juice. Remove the pan from the heat and add the parsley and feta. If the orzo is too dry add a touch more chicken stock and olive oil if needed. Taste test and adjust salt and pepper if required. Enjoy!
Notes
- This recipe yields 4 large or 6 moderate servings.
- Substitute chicken breasts by cooking them thoroughly before slicing and adding after the orzo finishes cooking.
- Kalamata or gaeta olives are recommended, but other varieties can be used.
- Store leftovers in the refrigerator for up to 3 days and reheat in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 950 kcal
% Daily Value*
| Calories | 950kcal | 48% |
| Carbohydrates | 101g | 34% |
| Protein | 74.5g | 149% |
| Fat | 26.2g | 40% |
| Saturated Fat | 5.7g | 29% |
| Cholesterol | 157mg | 52% |
| Sodium | 439mg | 18% |
| Fiber | 7.2g | 29% |
| Sugar | 16.9g | 34% |
| Iron | 7124mg | 39578% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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