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One Pot Greek Chicken With Orzo Pasta

One Pot Greek Chicken With Orzo Pasta

Description

This Greek-inspired one-pot wonder will have everyone thinking you spent hours in the kitchen instead of minutes – crispy chicken, creamy orzo, and Mediterranean flavors that make weeknight dinners feel like a special occasion.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs (about 6–8 thighs)
  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 1½ cups uncooked orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 lemon, zested and juiced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • 1 cup fresh spinach, roughly chopped
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 5-7 minutes until skin is golden and crispy. Flip and cook 3 minutes more. Remove to a plate.
  3. Reduce heat to medium and add onion to the pan drippings. Sauté for 3-4 minutes until translucent, scraping up browned bits from the bottom of the pan.
  4. Add minced garlic, oregano, and thyme. Cook for 30 seconds until fragrant.
  5. Stir in orzo pasta and toast for 1 minute in the seasoned oil.
  6. Pour in chicken broth, lemon juice, and lemon zest. Season with salt, pepper, and red pepper flakes if using. Bring to a gentle boil.
  7. Nestle chicken thighs skin-side up into the orzo mixture, keeping the skin above the liquid. Cover and simmer on low heat for 10-12 minutes until orzo is almost tender.
  8. Add cherry tomatoes, olives, and spinach around the chicken. Cover and cook 3-5 minutes more until spinach wilts and chicken reaches 165°F internally.
  9. Remove from heat and let rest uncovered for 5 minutes to allow orzo to absorb remaining liquid.
  10. Sprinkle with crumbled feta and fresh parsley before serving.

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Find it online: https://cookingcircuit.com/one-pot-greek-chicken-with-orzo-pasta/