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To make One-Pot Greek Chicken Orzo, gather these simple items: - 1 lb (450g) chicken thighs, boneless and skinless, diced - 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - 3 cups chicken broth - Salt and pepper to taste - ½ cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) You can swap some ingredients for what you have on hand. For chicken, use boneless breasts or even chickpeas for a vegetarian option. Instead of orzo, try another small pasta like couscous or quinoa. If you lack fresh spinach, frozen spinach works fine. For a creamy touch, substitute feta with goat cheese or omit it for a dairy-free meal. Using fresh ingredients makes a big difference in flavor. Fresh vegetables add crunch and taste. They also provide nutrients that boost your health. Fresh herbs like parsley and oregano enhance the dish's aroma and flavor. When you use quality ingredients, your meal shines. It becomes not just food but an experience. First, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of diced chicken thighs. Season the chicken with salt, pepper, paprika, and half of the oregano and thyme. Cook the chicken for about 5-7 minutes. You want it golden brown on all sides. Once done, take the chicken out and set it aside. This step seals in the flavors and keeps the chicken juicy. In the same pot, add a diced medium onion and a diced bell pepper. Cook these for 3-4 minutes until they soften. Then, add 2 minced garlic cloves. Cook for another minute until you can smell the garlic. This adds a nice base flavor to your dish. Next, stir in 1 cup of orzo pasta. Toast the orzo for about 2 minutes while stirring. This step gives the pasta a nutty flavor. Now, pour in 3 cups of chicken broth. Add 1 cup of halved cherry tomatoes and the remaining oregano and thyme. Stir everything well to mix. Return the browned chicken to the pot. Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Cook for about 10-12 minutes. The orzo should be al dente and absorb most of the liquid. After that, stir in 1 cup of chopped spinach until it wilts, which takes about 2-3 minutes. Taste your dish and adjust the seasoning if needed. Finally, remove the pot from the heat and sprinkle ½ cup of crumbled feta on top. Garnish with chopped fresh parsley for a bright finish. Enjoy your delicious One-Pot Greek Chicken Orzo! To cook orzo just right, follow these steps: - Use plenty of broth. This helps the orzo absorb flavor. - Stir often while cooking. This prevents sticking and burning. - Taste the orzo near the end of cooking. It should be tender, but not mushy. If it's too firm, let it simmer a bit longer. Want to boost the taste of your dish? Here are some great ideas: - Add lemon juice. It brightens up the flavors. - Toss in some olives. They bring a salty kick. - Use fresh herbs. Basil or dill can elevate your meal. Mix these in at the end for the best flavor. Even the best cooks make mistakes! Here are some to watch out for: - Don't skip toasting the orzo. This adds a nice nutty flavor. - Avoid overcooking the chicken. It can become dry and tough. - Don't forget to season properly. Taste your dish as you go. These tips will help you create a successful One-Pot Greek Chicken Orzo that everyone will love! {{image_2}} You can easily make a vegetarian version of One-Pot Greek Chicken Orzo. Start by swapping out the chicken for chickpeas or lentils. These options add protein and fiber. Use vegetable broth instead of chicken broth. This keeps the dish flavorful without meat. You can also add more spinach or diced zucchini for a fresh touch. The feta cheese remains a great topping for added creaminess. Want to pack in more veggies? It’s simple! You can toss in diced carrots or mushrooms. Broccoli florets work well, too. Just add them when you cook the onions and peppers. This way, they soften nicely. If you like a bit of crunch, try adding some snap peas at the end. They will stay crisp and add color. If you want to change the protein, you have options. Try diced turkey or shrimp instead of chicken. Both will cook quickly and soak up all those tasty flavors. For a heartier feel, use sausage or ground beef. Just be sure to cook it fully before adding the orzo. Each protein brings its unique taste, so feel free to experiment. Store your leftover One-Pot Greek Chicken Orzo in an airtight container. Let it cool down first. You can keep it in the fridge for up to three days. If you want to save it longer, consider freezing it. To reheat, place the orzo in a pot over low heat. Add a splash of chicken broth or water. Stir often until heated through. You can also use a microwave. Heat in short bursts, stirring in between, until warm. For freezing, use a freezer-safe container. Make sure to leave some space at the top. This allows for expansion. It can last in the freezer for up to two months. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use whole grain orzo in this recipe. Whole grain orzo adds fiber and nutrients. It has a chewier texture than regular orzo. You may need to cook it a bit longer. Check package directions for timing. This swap makes the dish heartier and healthier. If you want a different protein, try chicken breasts or turkey. Both work well in this dish. For a meat-free option, use chickpeas or tofu. Cut tofu into cubes and sauté it like the chicken. Each option brings its own flavor to the meal. To make this dish gluten-free, use gluten-free orzo pasta. Many stores sell it now. Be sure to check the label for gluten-free certification. You can also use quinoa or rice as alternatives. Both will cook differently, so adjust the liquid and cooking time as needed. This post walked you through each part of creating a tasty dish. You learned about essential ingredients and how to make swaps. We also covered tips for cooking and common mistakes to avoid. Variations allow you to customize the recipe to suit your needs. Finally, proper storage helps keep leftovers fresh. In the end, making this dish is simple with fresh items and good techniques. Enjoy your cooking adventure!

One-Pot Greek Chicken Orzo

Discover the deliciousness of One-Pot Greek Chicken Orzo with this easy recipe that blends tender chicken, hearty orzo pasta, and fresh veggies in a savory broth. Perfect for busy weeknights, this dish comes together in just one pot for less mess and more flavor. Ready to impress your taste buds? Click through to explore the full recipe and make a delightful meal that your whole family will love!
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Ingredients
  

1 lb (450g) chicken thighs, boneless and skinless, diced

1 cup orzo pasta

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 cup cherry tomatoes, halved

1 cup spinach, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

3 cups chicken broth

Salt and pepper to taste

½ cup feta cheese, crumbled

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

    Add the diced chicken thighs and season with salt, pepper, paprika, and half of the oregano and thyme. Sauté until the chicken is golden brown on all sides, about 5-7 minutes.

      Remove the chicken from the pot and set aside. In the same pot, add the diced onion and bell pepper. Cook for about 3-4 minutes until softened.

        Add the minced garlic and cook for an additional 1 minute until fragrant.

          Stir in the orzo pasta and toast it for about 2 minutes, constantly stirring to avoid burning.

            Pour in the chicken broth, then add the halved cherry tomatoes and the remaining oregano and thyme. Mix well.

              Return the browned chicken to the pot, bringing the mixture to a gentle simmer. Cover and reduce the heat to low. Cook for 10-12 minutes until the orzo is al dente and has absorbed most of the liquid.

                Stir in the chopped spinach until wilted, about 2-3 minutes.

                  Taste and adjust seasoning if needed. Remove from heat and sprinkle crumbled feta on top.

                    Garnish with fresh parsley before serving.

                      Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4