One Pot Greek Chicken and Orzo Recipe
I have to admit, this dish has quickly become one of my absolute favorites. When I first made it, I was amazed by how the orzo absorbed all the tangy, herby flavors while the chicken came out juicy and perfectly golden.
The best part? You only need one pot, which means less cleanup and more time to enjoy this delicious meal. Trust me, once you try it, you’ll want to keep it in your weekly dinner rotation!
Ingredients
This recipe uses simple ingredients that pack a ton of flavor. Here’s what you’ll need:
- 6 chicken thighs: Boneless, skinless thighs are ideal for juicy, tender meat with loads of flavor. You can swap them with chicken breasts if you prefer.
- 1 tablespoon olive oil: Helps with browning the chicken for that beautiful golden crust.
- ⅓ cup plain Greek yogurt: A key ingredient for the marinade that adds richness while tenderizing the meat.
- Juice from 2 lemons (divided): Fresh lemon juice is essential for that tangy, citrusy flavor. Pro tip: Roll the lemons on the counter to release more juice.
- 2 teaspoons minced garlic (divided): Fresh garlic brings bold flavor to both the chicken and the orzo.
- ½ teaspoon dried oregano (plus ¼ teaspoon for the orzo): Oregano adds an herby, earthy note to the dish.
- ½ teaspoon salt and ¼ teaspoon pepper (divided): Enhances all the other flavors while seasoning the chicken perfectly.
- 1 cup dry orzo pasta: This little pasta cooks quickly and soaks up the rich broth.
- 1 tablespoon butter: Adds a silky texture to the orzo.
- 2 ¼ cups low-sodium chicken broth: The base for the orzo to cook in and develop flavor.
- Freshly grated Parmesan cheese (optional): Optional for garnish but adds a cheesy finish.
- Fresh herbs (e.g., parsley or basil): Another optional garnish that brightens the dish.
Note: This recipe serves 4. Adjust the ingredient quantities if serving more people.
Variations
Want to make this dish your own? Here are some suggested swaps and additions:
- Use chicken breasts instead of thighs. Butterfly or pound them to ensure even cooking.
- For a dairy-free option, replace Greek yogurt with a plain, non-dairy yogurt alternative.
- Stir in a handful of baby spinach or kale into the orzo right before serving.
- Add some kalamata olives or sun-dried tomatoes for extra layers of flavor.
- Top with crumbled feta or shredded mozzarella if you want a cheesy touch.
Craving something different? Try pairing the orzo base with Peruvian grilled chicken skewers for a smoky twist with bold spices.
Cooking Time
Here’s how long this recipe will take from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Marinating Time: 30 minutes
- Total Time: 1 hour, 10 minutes
Equipment You Need
Make sure to have these kitchen essentials:
- Large skillet with lid: For browning the chicken and cooking the orzo.
- Mixing bowl: To prepare the marinade.
- Tongs: For flipping the chicken.
- Knife and cutting board: For prepping the garlic, lemons, and herbs.
- Measuring cups and spoons: For accurately measuring the ingredients.
How to Make One Pot Greek Chicken and Orzo?
This recipe comes together easily, and cleanup is a breeze since it’s all done in one pot.
Step 1: Prepare the Marinade
Start by whisking together the Greek yogurt, olive oil, juice from one lemon, minced garlic, dried oregano, salt, and pepper in a medium bowl. Add the chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes. Marinating deepens the flavor, so don’t skip this step!
Step 2: Brown the Chicken
Heat a tablespoon of olive oil in your skillet over medium heat. Remove the chicken from the marinade (discard the excess marinade) and add the thighs to the skillet. Sear for about 2 minutes on each side until golden brown. Do not cook them fully yet. Set the chicken aside on a plate.
Step 3: Sauté the Orzo
Using the same skillet, melt the butter over medium heat. Stir in the remaining garlic and sauté for about a minute, just until fragrant. Then, add the orzo and stir to coat it in the butter. Allow the orzo to toast lightly for 1-2 minutes.
Step 4: Add Liquid and Cook
Pour in the chicken broth, juice from the remaining lemon, and dried oregano. Bring everything to a boil, then reduce the heat to maintain a high simmer. Carefully place the browned chicken thighs back into the skillet, arranging them on top of the orzo.
Step 5: Simmer to Perfection
Cover the skillet and cook for about 20-25 minutes. The chicken should be fully cooked, and the orzo will have absorbed most of the liquid. To check, the internal temperature of the chicken should reach 165°F (74°C).
Step 6: Serve and Garnish
Remove the chicken and fluff the orzo with a fork. Garnish with Parmesan cheese and fresh herbs, if desired. Serve immediately and enjoy!
This yogurt-based marinade shares some characteristics with those found in a grilled Mexican chicken recipe, which often features citrus and spice for extra vibrancy.
Additional Tips for Making this Recipe Better
- Use fresh, high-quality ingredients for the best flavor.
- Don’t skip the step of toasting the orzo; it adds a nutty depth to the dish.
- If the orzo seems too thick at the end, stir in a splash of hot chicken broth to loosen it.
- Keep an eye on the skillet’s heat to prevent the orzo from sticking or burning.
- Want creamier orzo? Stir in a small dollop of Greek yogurt just before serving.
How to Serve One Pot Greek Chicken and Orzo?
This dish looks and tastes best when served straight from the skillet. Pair it with a crisp Greek salad, some warm pita bread, or roasted vegetables for a full Mediterranean-inspired meal.
Finish with a sprinkle of fresh parsley or a wedge of lemon on the side for added brightness.
If you enjoy Mediterranean flavors, this meal would pair well alongside other grilled favorites like honey lemon basil grilled chicken served on the side.
Nutritional Information
Here are the key nutritional details per serving:
- Calories: 702
- Protein: 37g
- Carbohydrates: 32g
- Fat: 47g
Make Ahead and Storage
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the dish for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in the microwave or on the stovetop. Add a bit of chicken broth to keep the orzo moist.
Why You’ll Love This Recipe?
This dish is a game-changer! Here’s why:
- Quick and Easy: With minimal prep and one pot, it’s a busy weeknight lifesaver.
- Packed with Flavor: Lemon, garlic, and herbs make every bite unforgettable.
- Customizable: You can adapt it to suit your diet or taste preferences.
- Less Cleanup: No pile of dirty dishes waiting for you after dinner.
- Make-Ahead Friendly: Perfect for meal prep or leftovers the next day.
Common Mistakes to Avoid for Better Results
Even the easiest recipes can go sideways without a little care. Here’s what to watch out for:
- Using low-quality broth can result in a bland dish. Opt for good-quality chicken broth or make your own for richer flavor.
- Skipping the browning step misses an opportunity to caramelize the chicken and add depth.
- Overcooking the orzo can make it mushy. Keep an eye on it and taste-test as it nears the finish line.
- Not seasoning properly will leave the dish dull. Adjust the salt and lemon juice to suit your taste.
There you have it! A foolproof recipe for One Pot Greek Chicken and Orzo that’s flavorful, easy, and delightfully satisfying. Enjoy this culinary trip to Greece from the comfort of your kitchen!
One Pot Greek Chicken and Orzo Recipe
Ingredients
Method
- Start by whisking together the Greek yogurt, olive oil, juice from one lemon, minced garlic, dried oregano, salt, and pepper in a medium bowl. Add the chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes. Marinating deepens the flavor, so don’t skip this step!
- Heat a tablespoon of olive oil in your skillet over medium heat. Remove the chicken from the marinade (discard the excess marinade) and add the thighs to the skillet. Sear for about 2 minutes on each side until golden brown. Do not cook them fully yet. Set the chicken aside on a plate.
- Using the same skillet, melt the butter over medium heat. Stir in the remaining garlic and sauté for about a minute, just until fragrant. Then, add the orzo and stir to coat it in the butter. Allow the orzo to toast lightly for 1-2 minutes.
- Pour in the chicken broth, juice from the remaining lemon, and dried oregano. Bring everything to a boil, then reduce the heat to maintain a high simmer. Carefully place the browned chicken thighs back into the skillet, arranging them on top of the orzo.
- Cover the skillet and cook for about 20-25 minutes. The chicken should be fully cooked, and the orzo will have absorbed most of the liquid. To check, the internal temperature of the chicken should reach 165°F (74°C).
- Remove the chicken and fluff the orzo with a fork. Garnish with Parmesan cheese and fresh herbs, if desired. Serve immediately and enjoy!
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Don’t skip the step of toasting the orzo; it adds a nutty depth to the dish.
- If the orzo seems too thick at the end, stir in a splash of hot chicken broth to loosen it.
- Keep an eye on the skillet’s heat to prevent the orzo from sticking or burning.
- Want creamier orzo? Stir in a small dollop of Greek yogurt just before serving.
