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–+ servings

One Pot Greek Chicken and Orzo

Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!
5 stars (43 ratings)

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ½ teaspoon dried paprika
  • ½ teaspoon dried dill
  • ¼ teaspoon dried thyme
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 cup orzo pasta
  • 3 cups chopped baby spinach
  • 2 cups cherry tomatoes, halved
  • ½ cup crumbled feta

Equipment

Instructions

  • Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  • Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
  • Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.
  • Serve immediately, sprinkled with tomatoes and feta.