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Greek Chicken and Orzo

PREP 15 minutes
COOK 30 minutes
TOTAL 45 minutes
Yield 4 people
Created by: Charlene Carey
One Pot Greek Chicken and Orzo
This One-Pot Greek Chicken and Orzo is a hearty, flavorful meal that's perfect for a family dinner. The chicken thighs are seasoned and cooked to perfection, paired with orzo, colorful vegetables, and fresh herbs for a vibrant dish.
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Equipment

  • Large deep skillet
  • Small bowl

Ingredients

  • 4 boneless, skinless chicken thighs (about 1.3 lbs.) (1.2 kg)
  • 1 Tbsp olive oil (15 ml)
  • 1 Tbsp butter (14 g)
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 ¼ cup uncooked orzo pasta (250 g)
  • 2 cups chicken broth (480 ml)
  • ½ pint grape tomatoes halved
  • 2 Tbsp lemon juice (30 ml)
  • ⅓ cup pitted kalamata olives (50 g)
  • 2 Tbsp fresh chopped parsley
  • 1 tsp paprika (2 g)
  • ½ tsp dried thyme (1 g)
  • ½ tsp garlic powder (1.5 g)
  • 1 ½ tsp dried oregano divided (4 g)
  • 1 tsp salt divided (5 g)
  • ½ tsp freshly cracked black pepper divided (1.5 g)

Instructions

  • Start by mixing paprika, thyme, garlic powder, half the oregano, salt, and black pepper in a small bowl. The blend should smell aromatic and inviting. This step gives the chicken a tasty boost. Just be careful not to add too much salt at once.
  • Heat olive oil and butter in a large skillet over medium-high heat. Once it's sizzling, add the seasoned chicken thighs. Cook until the chicken is golden brown and cooked through, which should take about six to eight minutes per side. Avoid overcrowding the pan; that can lead to steaming instead of browning.
  • Once you have cooked the chicken, set it aside and toss in the diced onion and red bell pepper. Sauté for a few minutes until they’re softened and the aroma fills the kitchen. This adds a lovely sweetness to your dish. Watch the heat so the vegetables do not burn.
  • Mix in the minced garlic and uncooked orzo, stirring quickly to coat everything. You’ll notice the garlic fragrance intensifying, which is fantastic. This step helps toast the orzo slightly, enhancing its flavor. Just do not let the garlic brown too much; it will get bitter.
  • Pour the chicken broth into the skillet and stir well, ensuring no orzo is sticking to the bottom. The liquid should bubble gently as it heats. This creates a wonderful base for the dish. Be careful not to let it boil vigorously; a gentle simmer is what you want.
  • Toss in the halved grape tomatoes and the remaining oregano. Keep simmering until the orzo is cooked and most of the liquid is absorbed, which takes about ten to twelve minutes. The tomatoes will soften, adding juiciness. Do not skip this; cooking them improves the overall flavor.
  • Mix in lemon juice, olives, and chopped parsley right at the end. You will want to see a burst of color and freshness. This last step brightens the dish. Just be careful not to let it simmer too long after adding these delicate ingredients; they should stay fresh and vibrant.

Notes

Store leftovers in individual containers in the fridge for up to 3-4 days.
If the orzo seems mushy, keep the heat low and only add liquid in small amounts as needed.
When the chicken thighs are thicker, increase the cooking time by 5 to 10 minutes for thorough cooking.
For better flavor, check seasoning before serving and consider adding fresh herbs to brighten the dish.
If you notice the dish drying out, cover it with a tight-fitting lid to maintain moisture while simmering.
When cooking, a gentle simmer helps the orzo cook evenly without becoming overly soft.