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5.0 from 72 votes

One Pot Mediterranean Chicken and Orzo

This simple Mediterranean Chicken and Orzo combines tender chicken, cherry tomatoes, olives, and orzo that's finished with fresh parsley and feta cheese. Since it uses one pot, there's minimal cleanup and the best part is it's ready in under an hour!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 950 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 2 pounds (908g) boneless skinless chicken thighs
  • salt and pepper to taste
  • 4 tablespoons 60ml) extra virgin olive oil
  • 1 large onion diced
  • 6 cloves garlic minced
  • 1 teaspoon crushed hot red pepper flakes
  • 1 1/2 pounds (680g) cherry tomatoes halved
  • 1 pound (454g) orzo
  • 3 1/2 cups (840ml) low-sodium chicken stock
  • 1 tablespoon (22g) honey
  • 1 tablespoon dried Greek oregano
  • 2 tablespoons (30ml) lemon juice
  • 1/2 cup (70g) kalamata or gaeta olives pitted, rinsed, and chopped
  • 1/2 cup (57g) crumbled feta
  • 1/2 cup minced flat-leaf Italian parsley

Instructions

    Cup of Yum
  1. Pat the chicken thighs very dry with paper towels and season with salt and pepper on both sides.
  2. 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.
  3. 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.
  4. 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).
  5. 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

  • Makes 4 large or 6 moderate sized servings.
  • Chicken breasts can be subbed for chicken thighs.  If using, sear the chicken until cooked through, slice into bite size pieces, and then mix in after the orzo has finished cooking.
  • Any variety of olives can be used but kalamata or gaeta are recommended.
  • Leftovers can be saved for up to 3 days and reheated in the microwave. 

Nutrition Information

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%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 950

% 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.