This One Pot Greek Chicken Orzo is a perfect midweek meal. It’s quick, delicious and loaded with Greek flavors. Less stress, more flavor!
I feel like I haven’t shared a recipe with you in ages, and really it has only been a few days, but it felt good to be back in my kitchen today, cooking up one of my favorite type of meals, a one pot dish. Today’s recipe is my version of a one pot Greek chicken orzo, which I think is the perfect midweek meal. It’s quick, simple, no stress, and before you know it, dinner is served.
Orzo is perfect for these types of quick meals because it really does cook pretty fast, we’re talking 10 minutes or less. Orzo is really quite versatile and it’s great in soups, dishes like this Greek chicken orzo and believe it or not, it’s great in salads.
For this dish, I decided to crisp up the chicken a bit first by dredging it through some flour that’s been combined with smoked paprika and garlic powder, then lightly searing it in a pan with a bit of olive oil. You don’t have to worry about cooking the chicken completely because we will cook it again with the orzo, but you do want to make sure you get a nice crisp on the outside. In the same pan you continue to cook the orzo in white wine and chicken broth with some onion, garlic and lots of herbs such as oregano and thyme, and for some heat I added a bit of red pepper flakes.
To really get those Greek flavors I finished the dish with some pitted Kalamata olives, some crumbled feta cheese, fresh parsley and some lemon wedges. The great thing about a dish like this is that you could add some veggies if you wanted to. Some zucchini and cherry tomatoes would probably be perfect here.
I hope you give this dish a try, it’s really delicious, Greek flavors and best of all it’s in one pot!
Check out the video!
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This One Pot Greek Chicken Orzo is a perfect midweek meal. It's quick, delicious and loaded with Greek flavors. Less stress, more flavor!
- 1/2 cup all-purpose flour
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- salt and pepper to taste
- 8 chicken thighs boneless and skinless
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/2 tbsp dried oregano
- 1 tbsp fresh thyme chopped
- 1 1/2 cups orzo
- 1 cup white wine
- 2 cups chicken broth low sodium
- 3/4 cup kalamata olives pitted
- 1/4 cup feta cheese crumbled
- 2 tbsp fresh parsley chopped
- 1/2 lemon cut into wedges
In a medium sized bowl whisk together the flour, smoked paprika, garlic powder, salt and pepper.
Dredge the chicken thighs through the flour mixture.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and cook for about 4 minutes per side or until crispy. Don't worry if the chicken isn't cooked through completely. We'll continue cooking it later. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining tbsp of olive oil. Add the onion, garlic, red pepper flakes, oregano, thyme and stir. Cook for about 1 minute, just until the garlic gets aromatic and the onion begins to soften a bit. At this point you can season with a bit of salt and pepper.
Add the orzo to the skillet, pour in the wine, chicken broth and stir. Bring to a boil, then reduce heat to a medium. Add the chicken back to the skillet, cover with a lid and cook for about 10 minutes or until the orzo is cooked through.
Garnish with kalamata olives, feta cheese, parsley and lemon wedges.
Serve while warm.
The skillet I used is a 14 inch paella pan, you can find it here.
Refrigerate leftovers in an airtight container in for 3 to 5 days.
Freeze in an airtight container for 1 to 2 months.
Please note that nutritional information can vary greatly based on products used.