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Greek Chicken Orzo Recipe

Greek Chicken Orzo

Rahat
Greek Chicken Orzo is a vibrant, one-pan wonder that brings the Mediterranean to your table in just 35 minutes. Each bite offers a perfect balance of textures—creamy, chewy, and crisp—while delivering a hearty 25g of protein per serving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 489 kcal

Ingredients
  

  • 2 Tablespoons olive oil divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 1 1/2 lbs chicken thighs (680 g)
  • 1 red bell pepper cut into strips
  • 1/2 red onion cut into thick wedges (160 g)
  • 1 Tablespoon minced garlic
  • 1 1/2 cups orzo (272 g)
  • 1 cup cherry tomatoes (115 g)
  • 1 (14 oz) can artichoke hearts drained and quartered
  • 1/2 cup kalamata olives (85 g)
  • 1 lemon cut into thin wedges
  • 1/2 cup white wine may substitute chicken broth (118 ml)
  • 2 cups chicken broth (473 ml)
  • Crumbled Feta cheese for topping (optional)
  • Fresh parsley for topping (optional)

Instructions
 

  • In a small dish, whisk together salt, pepper, oregano, basil, parsley, and smoked paprika. Sprinkle over chicken thighs and gently rub into the surface, you won’t use all of the mixture, reserve all excess for later.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once oil is hot, sear chicken on each side until browned and cooked through. Remove chicken from skillet to a clean plate and cover with foil.
  • Add another tablespoon of olive oil to the skillet. Once oil is shimmering, add in onion and pepper and cook until softened.
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add remaining mixture of spices and stir well.
  • Add orzo, tomatoes, artichokes, olives, and lemon. Toast the orzo for about 1-2 minutes, stirring occasionally.
  • Slowly deglaze the pan by slowly drizzling wine into the skillet and scraping the bottom with a spatula. Cook until wine is absorbed.
  • Gradually stir in chicken broth and bring mixture to a boil. Once it reaches a boil, reduce to a simmer and return chicken to pan.
  • Cook until orzo has absorbed the liquid and is tender and the chicken is cooked through (should be at least 165F/.75C.
  • Serve, topped with crumbled feta and fresh parsley if desired.

Nutrition

Calories: 489kcalCarbohydrates: 35gProtein: 25gFat: 26gSaturated Fat: 6gCholesterol: 113mgSodium: 659mgPotassium: 504mgFiber: 3gSugar: 4gVitamin A: 971IUVitamin C: 42mgCalcium: 52mgIron: 2mg
Keyword chicken, one-pot, orzo
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