Greek Chicken Orzo: A Flavorful One-Pot Mediterranean Meal

Greek Chicken Orzo is a delicious, one-pot meal that combines tender chicken thighs with the vibrant flavors of Mediterranean ingredients like juicy cherry tomatoes, briny olives, and creamy feta cheese. Quick, easy, and packed with flavor, this recipe will transport you straight to the heart of Greece. Whether you’re cooking for your family or preparing a special meal for guests, this dish is sure to impress.

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 (or grape) tomatoes, halved (red and yellow)
• ½ cup kalamata olives, pitted and sliced
• ½ cup Castelvetrano olives (or other green olives), pitted and 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

Instructions

How to Sear the Chicken

1. Preheat the Skillet: Heat a large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes to allow the pan to heat evenly.
2. Season the Chicken: Rub the chicken thighs on both sides with 1 tablespoon of olive oil and season with paprika, oregano, salt, and freshly ground black pepper.
3. Cook the Chicken: Add 2 tablespoons of olive oil to the skillet. Place the seasoned chicken thighs in the pan. Cook undisturbed on one side for about 5 minutes on medium heat.
4. Flip the Chicken: Turn the chicken over, reduce the heat to low-medium, and cook for another 5 minutes or longer until fully cooked. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside, leaving the juices in the pan.

How to Cook the Orzo

1. Toast the Orzo: In the same skillet, add uncooked orzo and minced garlic. Toast the orzo in the chicken juices for about 2 minutes, stirring constantly.
2. Add the Liquid: Pour in the chicken stock and let the orzo cook uncovered for about 10 minutes, stirring occasionally to prevent sticking. The orzo should absorb the liquid and become tender. If necessary, add more liquid and continue cooking until the orzo is done.

Adding Vegetables

1. Mix in the Veggies: Add the halved cherry tomatoes and sliced olives to the orzo. Squeeze in 2 tablespoons of fresh lemon juice. Stir the mixture gently and heat on low. Season with salt and pepper to taste.

Prepare the Feta Mixture

1. Make the Feta Mixture: In a medium bowl, combine the cubed or crumbled feta cheese with 1 tablespoon of olive oil, dried oregano, freshly ground black pepper, and half of the chopped fresh basil. Mix well.

Assembly

1. Combine the Chicken and Orzo: Add the cooked chicken back into the skillet with the orzo mixture to reheat. Once heated, top both the chicken and the veggies with the feta cheese mixture.
2. Garnish: Sprinkle the remaining chopped fresh basil on top and serve.

Notes and Customization

• Veggies: Feel free to add other Mediterranean-inspired vegetables like sliced cucumber, roasted bell peppers, sun-dried tomatoes, marinated artichokes, mushrooms, or capers.
• Cheese: If you prefer, you can substitute the feta with halloumi, mizithra, or any other Greek cheese you like.
• Olives: The recipe uses a mix of kalamata and Castelvetrano olives, but you can substitute with black olives or any variety you prefer.

Storing and Reheating Leftovers

• Storage: Leftovers can be refrigerated for up to 3 days. When reheating, add a splash of chicken stock, lemon juice, or water to prevent the orzo from sticking together.
• Orzo: If you prefer, you can use cooked rice instead of orzo. Just adjust the cooking times accordingly.

Nutrition Disclaimer

The nutritional information provided is only an estimate and is meant for convenience. It should not be used as a substitute for advice from a professional nutritionist.

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