Kristy Cook
Ingredients
Chicken
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1.5 lb skinless boneless chicken thighs
- 3 tablespoons olive oil divided
Orzo
- 1.5 cups uncooked orzo
- 3 cups chicken stock or broth, or water
- 4 cloves garlic minced
Vegetables
- 8 oz cherry (grape) tomatoes red and yellow, sliced in half
- ½ cup kalamata olives pitted, sliced
- ½ cup Castelvetrano olives or other green olives, pitted, sliced
- 2 tablespoons freshly squeezed lemon juice
Feta cheese mixture
- 4 oz feta cheese crumbled or diced into small cubes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh basil
US Customary – Metric
Instructions
How to sear the chicken
-
Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.
-
Season the chicken thighs on both sides, using 1 tablespoon of olive oil to rub in the seasonings: paprika, dried oregano, salt, and freshly ground black pepper.
-
Add 2 tablespoons of olive oil to the skillet. Add seasoned chicken thighs. Cook the chicken on one side on medium heat for 5 minutes undisturbed.
-
Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it’s cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat. Remove the chicken from the skillet, leaving the juices in.
Cook orzo
-
To the same, now empty, skillet, add uncooked orzo and minced garlic. Toast the orzo with chicken juices for about 2 minutes on medium heat, constantly stirring.
-
Add chicken stock and cook for about 10 minutes, uncovered, occasionally stirring to prevent the orzo from sticking to the bottom of the pan. The orzo should absorb all the liquid and be tender in about 10 minutes. You might have to add some extra liquid and/or cook longer if needed.
Add veggies
-
Add halved cherry tomatoes and sliced pitted olives to the skillet with cooked orzo. Add 2 tablespoons of freshly squeezed lemon juice. Stir and gently reheat on low heat—season with salt and pepper.
Make feta mixture
-
In a medium bowl, combine cubed or crumbled feta cheese with 1 tablespoon of olive oil, dried oregano, freshly ground black pepper, and half of the chopped fresh basil.
Assembly
-
Add the cooked chicken back to the skillet with the orzo and reheat. Top the chicken and the veggies with the feta cheese mixture. Top with the remaining chopped fresh basil.
Notes
- Veggies. Add sliced cucumber, roasted bell peppers, sun-dried tomatoes, marinated artichokes, mushrooms, or capers.
- Cheese. Use feta cheese, halloumi, mizithra, or any other Greek cheese you love.
- Olives. I used a mixture of calamata and green Castelvetrano olives. You can also add black olives.
- Refrigerate the leftovers for 3 days. When reheating, add a splash of chicken stock, lemon juice, or water to prevent the orzo from sticking.
- Orzo is a rice-shaped pasta. You can use cooked rice instead of orzo (reduce cooking times accordingly).
Nutrition
Nutrition Information
Greek Chicken Orzo (30 Minutes, One-Pot)
Amount per Serving
Calories
745
% Daily Value*
Fat
36
g
55
%
Saturated Fat
9
g
56
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
19
g
Cholesterol
192
mg
64
%
Sodium
1557
mg
68
%
Potassium
949
mg
27
%
Carbohydrates
56
g
19
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
50
g
100
%
Vitamin A
1112
IU
22
%
Vitamin C
12
mg
15
%
Calcium
220
mg
22
%
Iron
4
mg
22
%
