One-Pot Greek Chicken and Orzo
A comforting and quick one-pot meal combining flavors of garlic, lemon, and Greek herbs, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 4 pieces Bone-in, skin-on chicken thighs Juicy and flavorful, but you could use boneless chicken for a quicker option.
- 2 tablespoons Olive oil Feel free to swap with avocado oil for a lighter flavor.
- 1 Yellow onion, chopped Adds sweetness; shallots can work if you prefer a milder taste.
- 4 cloves Garlic, minced The fragrant base of our dish. Don’t skimp!
- 1 can Diced tomatoes (14 oz) Canned for convenience, fresh tomatoes are fine too when in season.
- 4 cups Chicken broth Homemade is best, but store-bought works just as well.
- 1 cup Orzo pasta Substitute with rice or quinoa if you prefer.
- 4 oz Feta cheese, crumbled For that creamy, tangy finish; use plant-based feta for a vegan option.
- 2 cups Fresh spinach You can swap with kale or arugula if you like.
- 1 Lemon, juiced and zested Brightens the flavors; buy organic if possible.
- 1 tablespoon Oregano, dried A must-have for Greek flavor; fresh oregano can enrich the dish if you have it.
- Salt and pepper Essential for seasoning.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Sear for about 5-7 minutes or until the skin is golden and crispy. Flip and cook for an additional 5 minutes. Remove and set aside.
- In the same pot, add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for 1 more minute.
- Pour in the diced tomatoes with their juices and the chicken broth. Stir well to combine.
- Bring the mixture to a gentle simmer and add the orzo. Stir and cook for about 10 minutes or until the orzo is al dente, stirring occasionally.
- As the orzo nears its perfect doneness, stir in the fresh spinach, allowing it to wilt. Return the chicken to the pot, nestling it into the mixture.
- Drizzle with lemon juice and zest, sprinkle in the oregano, and season with salt and pepper. Top with crumbled feta cheese. Serve piping hot, garnished with fresh herbs if desired.
Notes
Don’t Rush the Sear: Allowing the chicken to develop a crispy skin is crucial for flavor. Consider substitution ideas and flavor boosters for personalized variations. Leftovers can be stored for up to 4 days in an airtight container and frozen for up to 3 months.