One Pot Greek Chicken Orzo

4.68 from 79 votes

One Pot Greek Chicken Orzo

This One Pot Greek Chicken Orzo is what happens when you want something easy with juicy chicken, tender orzo, feta, and olives all hanging out in one pan. It’s comforting, zesty, and weeknight-friendly.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Keyword: chicken orzo, greek chicken orzo, one pot recipes

Servings:

Calories: 507kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

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

US Customary - Metric

Instructions

Whisk together the flour, smoked paprika, garlic powder, salt, and pepper in a medium sized bowl. Dredge the chicken thighs through the flour mixture.
In a large skillet, warm 1 tablespoon of olive oil over medium high heat. Add the chicken thighs to the skillet and sear for approximately 4 minutes on each side until crispy, golden brown. The chicken does not need to be completely cooked through at this stage. Transfer the chicken to a plate and set aside for later.
In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, red pepper flakes, oregano, and thyme, stirring continuously. Sauté for about a minute, until the garlic becomes fragrant and the onion starts to soften. Season with a pinch of salt and pepper.
Add the dry orzo to the skillet followed by the white wine and chicken broth. Stir and then bring the dish to a gentle boil.
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.
Garnish it with kalamata olives, crumbled feta cheese, freshly chopped parsley, and lemon wedges.

Video

Notes

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 ⅓ 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.

Nutrition