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Immerse yourself in the tantalizing flavors of Greece with this One Pot Greek Chicken Orzo dish, an irresistible symphony of tender chicken, robust herbs, and creamy feta that will whisk your taste buds straight to the Mediterranean. The melding of these scrumptious elements creates a mouthwatering dish that’s as convenient to make as it is satisfying, perfect for a delightful weeknight dinner or impressing guests.
Easy One Pot Greek Chicken Orzo Recipe
I have something extraordinary for you today! It’s my One Pot Greek Chicken Orzo, a recipe that’s as effortless as it is delicious. Think juicy, tender chicken cooked to perfection and paired with aromatic herbs and orzo pasta, all simmering in a luscious blend of flavors in one pot. The ease of preparing this dish makes it a go-to for busy weeknights, but trust me, the end result is nothing short of a weekend feast!
But let’s not forget the stars that elevate this dish to new heights of deliciousness – creamy feta cheese and kalamata olives. As you take a bite, you’ll love how the tangy, rich feta pairs beautifully with the savory olives, creating a flavor explosion that will transport you straight to a sunny taverna in Greece. Don’t just read about it, folks!
Put on your chef’s hat and prepare to be amazed. This One Pot Greek Chicken Orzo is not only super easy to whip up but also guarantees a delightful culinary adventure right in your kitchen. Don’t miss out, give it a go tonight!
Let it simmer. Patience is key here, allowing flavors to mingle and infuse deeply into the chicken and orzo. This simple act transforms your dish, taking it from good to incredibly delicious.
- All-Purpose Flour: You’ll need flour for dredging the chicken to give it a nice crust when fried. If you’re gluten-free, you can use a gluten-free flour blend or cornstarch.
- Chicken Thighs: These are the protein in this dish. Chicken thighs are juicy and flavorful, but you can also use chicken breasts if you prefer.
- Onion: It provides a depth of flavor. You can also use shallots or green onions for a different flavor profile.
- Orzo: This rice-shaped pasta makes the dish hearty and satisfying. You can substitute it with other small pasta shapes or rice.
- White Wine: It deglazes the pan and adds depth to the flavor. You can replace it with chicken broth or a non-alcoholic white wine.
- Chicken Broth: It provides a flavorful liquid for cooking the orzo. Vegetable broth will also for a vegetarian version.
- Kalamata Olives: These add a tangy, salty flavor. Green olives are a great replacement.
- Feta Cheese: This brings a creamy, tangy element to the dish. Substitute with goat cheese or ricotta.
- Fresh Parsley: It adds a fresh, vibrant touch to the finished dish. Cilantro or basil are also great options for a different flavor.
- Lemon: Squeeze the lemon wedges over the top to infuse the dish with a bright, acidic finish. If you don’t have lemon, a splash of a mild vinegar could work.
- Smoked Paprika: This adds a lovely smoky flavor to the chicken. You can use regular paprika but will lack the smoky note.
- Garlic Powder: A versatile flavor enhancer. Fresh minced garlic is a great substitute, but the powder coats the chicken more evenly.
- Salt and Pepper: These are fundamental seasonings to bring out the flavors of the other ingredients. Adjust according to taste.
- Olive Oil: Use olive oil to fry the chicken and sauté the onions. If you prefer, you can substitute it with any other neutral cooking oil.
- Onion: It provides a depth of flavor. Shallots or green onions can be used for a different flavor profile.
- Garlic: It adds a savory flavor to the dish. You can use garlic powder if fresh isn’t available, but the taste may differ slightly.
- Red Pepper Flakes: These add a spicy kick. If you prefer less heat, you can omit them or replace them with a milder spice.
- Dried Oregano and Fresh Thyme: These herbs give the dish a traditional Greek flavor. Dried thyme can be used if fresh isn’t available. For oregano, marjoram is a possible substitute.
This quick 30-minute one-pot wonder is a minimal fuss chicken dish that tastes like it took hours to make! It’s the perfect solution for those hectic days when you’re looking for a recipe that is delicious with a short cook time!
To begin, you need to coat the chicken in a seasoned flour mixture to make it extra tasty and crispy! To make the mixture, just whisk the flour together the smoked paprika, garlic powder, salt and black pepper. Then dredge the chicken thighs through the seasoned flour, making sure they are fully coated.
Next, heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Then add the thighs to the pan in a single layer and sear them for about 4 minutes on each side. Now, remove the chicken from the pan and set it aside on a plate. Don’t worry if the chicken is not fully cooked, it just needs to be crispy on the outside at this point.
For this next step, use the same skillet that you just used to cook the thighs. And don’t drain any of the flavorful chicken juices! Now, add the remaining olive oil to the skillet followed by the chopped onions, minced garlic, red pepper flakes, oregano, and thyme. Next, stir the aromatic mixture together and let it cook for about 1 minute, just long enough for the onions to soften and the garlic to become fragrant. Then add a bit of salt and pepper to complete the base.
This is where the one-pot magic starts tying this dish together! First, add the uncooked orzo pasta, wine, and chicken broth to the skillet. Next, stir the ingredients together and bring the orzo to a boil. Then lower the heat to medium and put the chicken back into the skillet. Now, cover the pan with a lid and let the dish cook for about 10 minutes, stirring occasionally. It’s done when both the chicken thighs and orzo are fully cooked.
Once the Greek chicken orzo is ready, take the pan off the heat. Then garnish the dish with the kalamata olives, feta cheese, and fresh parsley. Now, serve it warm with some lemon wedges and enjoy!
Frequently Asked Questions
Can I use chicken breasts instead of thighs in this recipe?
Absolutely, you can use chicken breasts instead of thighs if you prefer. They may be a bit leaner, so just be careful not to overcook them.
Can I use a different type of pasta instead of orzo?
Yes, you can. Any small pasta shape should work fine, though the cooking time may vary.
Can I make this dish vegetarian?
Yes, you can make this vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You might also want to add some extra veggies or a plant-based protein for substance.
Can I prepare this dish ahead of time?
Yes, this dish can be made ahead of time. Just keep it in the fridge, and when you’re ready to eat, heat it up on the stove, adding a bit more broth or water if needed.
- Dredge Your Chicken Thoroughly: Make sure you dredge the chicken thighs well in the flour and spice mixture before frying. This creates a beautiful crust that locks in the juices and boosts the overall flavor of the dish.
- Sauté the Orzo: Before adding the liquids, sauté the orzo in the skillet for a minute or two. This toasts the grains slightly, drawing out a nuttier flavor from the orzo.
- Use Quality Olives and Feta: Using high-quality Kalamata olives and feta cheese can make a big difference to the flavor of the dish. These ingredients bring the characteristic Greek flavor to the dish, so don’t skimp on them.
- Let It Simmer: Once everything is combined in the pot, let it simmer without rushing. This allows all the flavors to meld together and the orzo to become perfectly tender.
To store the Greek Chicken Orzo, first let the dish cool down completely. Once cooled, transfer it into airtight containers and place them in the refrigerator if you plan to eat within the next 3-4 days. If you wish to store it for longer, freeze the dish in suitable containers where it can last for about 2-3 months. To reheat, warm it on the stovetop or in the microwave, adding a little broth or water if needed. If frozen, thaw it in the refrigerator overnight before reheating.
Other Delicious Orzo Recipes To Try
- One Pot Spicy Pork Ragu with Orzo
- One Pot Cheesy Taco Orzo
- Mediterranean Orzo Salad
- Lemon Orzo with Asparagus
- One Pot Greek Chicken Orzo
- Creamy Parmesan Orzo with Chicken and Asparagus
- Chicken Cacciatore
- One Pot Spanish Chicken and Rice
- ½ cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 8 chicken thighs (boneless and skinless)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- ½ tablespoon dried oregano
- 1 tablespoon fresh thyme (chopped)
- 1½ cups orzo (dry)
- 1 cup white wine
- 2 cups chicken broth (low sodium)
- ¾ cup kalamata olives (pitted)
- ¼ cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- ½ lemon (cut into wedges)
- Start by whisking together the flour, smoked paprika, garlic powder, salt, and pepper in a medium-sized bowl. Dredge your chicken thighs through this flavorful flour mixture, ensuring an even coating.
- In a large skillet, warm 1 tablespoon of olive oil over medium-high heat. Introduce the chicken thighs to the skillet and sear for approximately 4 minutes on each side until they develop a crispy, golden-brown exterior. The chicken does not need to be completely cooked through at this stage. Once seared, transfer the chicken to a plate and set aside for later.
- In the same skillet, heat the remaining tablespoon of olive oil. Incorporate the chopped onion, minced garlic, red pepper flakes, oregano, and thyme, stirring continuously. Allow these ingredients to sauté for about a minute, until the garlic becomes fragrant and the onion starts to soften. Season this aromatic mix with a pinch of salt and pepper.
- Pour the dry orzo into the skillet followed by the white wine and chicken broth. Stir well to ensure all ingredients are mixed and then bring the dish to a gentle boil.
- As soon as the skillet starts boiling, reduce the heat to medium. Return the seared chicken thighs to the skillet, nestling them among the orzo. Cover the skillet with a lid and allow the dish to cook for about 10 minutes, or until the orzo is perfectly cooked through. Remember to stir occasionally to prevent sticking.
- Once your dish is cooked, garnish it with kalamata olives, crumbled feta cheese, freshly chopped parsley, and lemon wedges. Serve this delightful one pot Greek chicken orzo while it's warm for the best experience.
- Chicken: Both chicken thighs and breasts work well in this recipe. Thighs tend to be juicier, but if you prefer a leaner option, chicken breasts are a great substitute.
- Orzo: Make sure to stir occasionally while cooking to prevent the orzo from sticking to the pan.
- Herbs: If fresh thyme is unavailable, dried thyme can be used (use 1/3 of the quantity when switching from fresh to dried).
- Wine Substitute: If you prefer not to use wine, you can replace it with additional chicken broth, or a non-alcoholic white wine.
- Storage: This dish stores well in the fridge for up to 4 days, and can be frozen for up to 2-3 months in a freezer-safe container. To reheat, simply warm on the stovetop or in the microwave, adding a little broth or water if needed.
- Serving Suggestion: This one pot Greek chicken orzo is perfectly complemented by a fresh Greek salad or some warm, crusty bread.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.