Go Back
For this dish, you'll need: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta The chicken thighs stay juicy and tender. They cook well with the orzo, creating a rich flavor. Orzo is a small pasta that cooks quickly. It absorbs the broth and adds a nice texture. You’ll also want: - 1 cup cherry tomatoes, halved - 1 cup baby spinach, roughly chopped - 1/2 cup feta cheese, crumbled - 1/2 red onion, finely chopped - 3 cloves garlic, minced Cherry tomatoes give a sweet burst of flavor. Baby spinach adds nutrients and color. Feta cheese lends creaminess and a salty kick. Red onion adds a mild sweetness, while garlic brings depth to the dish. Lastly, gather these: - 2 cups chicken broth - 1 teaspoon dried oregano - 1 teaspoon lemon zest - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Chicken broth is key for a flavorful base. Oregano adds a classic Greek taste, while lemon zest brightens the dish. Olive oil helps with cooking and adds richness. Salt and pepper enhance all the flavors. Fresh parsley completes the dish with a lovely touch! {{ingredient_image_1}} Start by gathering all your ingredients. You will need chicken, orzo, and veggies. Chop the red onion and mince the garlic. Cut the chicken thighs into bite-sized pieces. Halve the cherry tomatoes and roughly chop the spinach. Crumble the feta cheese for later. It’s best to have everything ready before cooking. This way, you can move quickly and enjoy the process. In a large pot, heat the olive oil over medium heat. Add the chopped red onion first. Sauté for about three to four minutes. The onion should turn translucent. Next, stir in the minced garlic, dried oregano, and lemon zest. Cook for one more minute until you smell the great aroma. Now, add the chicken pieces to the pot. Season with salt and pepper. Cook the chicken for five to seven minutes until it’s browned on all sides. Once the chicken is browned, pour in the chicken broth. Bring it to a boil. After it starts boiling, add the orzo pasta and halved cherry tomatoes. Stir everything well to combine. Now, reduce the heat to a simmer and cover the pot. Cook for about 10 to 12 minutes. Stir occasionally to stop the orzo from sticking. The orzo should be al dente and absorb most of the broth when done. After cooking, fold in the chopped spinach and crumbled feta cheese. Remove the pot from heat and cover it for two to three minutes. This lets the spinach wilt perfectly. Taste your dish and adjust the seasonings if needed. You can add more salt and pepper to suit your taste. Serve the meal hot, garnished with fresh parsley for a colorful finish. Enjoy your delicious one-pot Greek orzo with chicken! To make One-Pot Greek Orzo with Chicken, you need to master a few key skills. First, sautéing is vital. Start by cooking the red onion in olive oil until soft. This adds depth to your dish. Next, browning the chicken is key for flavor. Make sure you cook it until it turns golden. This step locks in the juices and taste. Finally, stirring in the orzo and broth creates a creamy texture. Stir regularly to prevent sticking. You can easily boost the flavors in this dish. Use fresh garlic for a stronger taste. It brings a nice aroma when you cook it. Adding lemon zest enhances the overall brightness. It balances the richness of the chicken and feta. Don't skip the feta cheese; it adds creaminess and tang. If you want a spicy kick, add red pepper flakes. Fresh herbs like parsley add color and freshness. A sprinkle on top makes your meal pop! Avoid overcooking the orzo. If you cook it too long, it becomes mushy. Stir it occasionally while it cooks to keep it al dente. Another mistake is not seasoning enough. Taste your dish before serving. You may need more salt or pepper. Lastly, don’t skip resting the dish. Let it sit for a few minutes after cooking. This helps the flavors meld together better. Pro Tips Use High-Quality Chicken: Opt for fresh, high-quality chicken thighs for better flavor and tenderness. Customize Your Veggies: Add other vegetables like bell peppers or zucchini for extra nutrition and taste. Adjust the Broth: If you prefer a creamier dish, substitute some of the chicken broth with heavy cream. Let It Rest: Allow the dish to sit covered for a few minutes after cooking to enhance the flavors. {{image_2}} You can switch the chicken for other proteins. Try shrimp or turkey for a twist. If you use shrimp, add them in the last few minutes. This keeps them tender and juicy. For turkey, use ground turkey for a different texture. Just brown it before adding the broth and orzo. To make this dish vegetarian, skip the chicken. Instead, use more veggies like zucchini or bell peppers. You can add chickpeas for protein. They add a nice texture and taste. Replace chicken broth with vegetable broth for flavor. This keeps the dish rich and satisfying. You can change the flavor profile easily. Add olives for a salty kick. A splash of lemon juice brightens the dish. For heat, toss in some red pepper flakes. You can also mix in artichoke hearts or sun-dried tomatoes for extra flavor. Fresh herbs like basil or dill can add a fresh touch. Experiment and find your favorite combo! After you make One-Pot Greek Orzo with Chicken, let it cool. Once cooled, transfer the dish to an airtight container. This meal will stay fresh in the fridge for up to 3 days. Keep the orzo and chicken mixture covered to prevent it from drying out. If you want to store it longer, you can freeze it. Place the cooled orzo and chicken in a freezer-safe container. Make sure to leave some space at the top for expansion. This dish will keep well in the freezer for up to 3 months. To avoid freezer burn, wrap the container in plastic wrap before sealing. When you are ready to eat, thaw the dish overnight in the fridge. To reheat, place it in a pot over medium heat. Add a splash of chicken broth or water to help it heat evenly. Stir it often until it is hot all the way through. You can also use the microwave. Heat in short bursts, stirring in between, to avoid hot spots. Enjoy your meal warm! Yes, you can use other pasta types. Try penne or fusilli for a fun twist. These shapes will hold sauce well and cook nicely. Just adjust the cooking time as needed. Always check your pasta package for the right timing. To make this meal ahead, cook the chicken and orzo first. Let them cool before storing. You can mix in the spinach and feta just before serving. This keeps everything fresh and tasty. Reheat on the stove with a splash of broth. If you don't have feta, try goat cheese. It adds creaminess and tang. For a dairy-free option, use tofu. Crumble it up for a nice texture. You can also skip cheese altogether for a lighter dish. This blog post covered everything you need to make a tasty chicken and orzo dish. We explored the key ingredients, cooking steps, and helpful tips. I also shared how to customize your recipe and store leftovers. In the end, cooking can be simple and fun. Use these steps and tips to create your meal. Enjoy your cooking adventure!

One-Pot Greek Orzo with Chicken

A delicious and easy one-pot meal featuring orzo pasta, chicken, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach, roughly chopped
  • 0.5 cup feta cheese, crumbled
  • 0.5 red onion finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, dried oregano, and lemon zest, and cook for an additional minute until fragrant.
  • Add the chicken pieces to the pot, season with salt and pepper, and cook until the chicken is browned on all sides, about 5-7 minutes.
  • Pour in the chicken broth and bring it to a boil.
  • Once boiling, add the orzo pasta and cherry tomatoes. Stir well to combine and reduce the heat to a simmer. Cover the pot and cook for about 10-12 minutes, or until the orzo is al dente and has absorbed most of the broth, stirring occasionally to prevent sticking.
  • Once cooked, fold in the chopped spinach and crumbled feta cheese. Remove from heat and let it sit, covered, for 2-3 minutes to allow the spinach to wilt.
  • Taste and adjust seasonings if necessary, adding more salt and pepper as desired.
  • Serve hot, garnished with fresh parsley for a pop of color.

Notes

Adjust seasoning to taste and add more vegetables if desired.
Keyword chicken, Greek, one-pot, orzo