Description
This one-pot Mediterranean Chicken Orzo comes together in 30 minutes with juicy chicken, tender pasta, and bursts of tomato, olive, and feta in every bite!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) extra virgin olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1½ cups (300g) orzo pasta, uncooked
- 4 cups (950ml) chicken broth
- 1 pint (300g) cherry tomatoes, halved
- 1 cup (150g) kalamata olives, pitted and halved
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- Zest and juice of 1 lemon
- ½ cup (75g) feta cheese, crumbled
- ¼ cup (10g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken pieces for 3-4 minutes per side until golden. Remove to a plate.
- Reduce heat to medium and sauté onion in the same pan for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Add orzo pasta to the pan and toast for 1-2 minutes, stirring frequently until lightly golden.
- Pour in chicken broth and return chicken to the pan. Add tomatoes, olives, dried thyme, and half the oregano. Bring to a simmer, reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally.
- When orzo is tender and chicken reaches 165°F, remove from heat. Stir in lemon zest, lemon juice, and remaining oregano. Adjust seasoning with salt and pepper.
- Sprinkle with crumbled feta and fresh parsley. Cover and let stand for 2-3 minutes before serving.