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One Pot Greek Chicken Orzo with Feta

One Pot Greek Chicken Orzo with Feta

Marinated chicken thighs, zucchini, bell pepper, and orzo baked in one skillet with tomatoes and oregano, finished with lemon juice and crumbled feta.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Greek
Servings 4 servings
Calories 600 kcal

Equipment

  • Large oven safe skillet or Dutch oven
  • Mixing bowl
  • Wooden spoon
  • Instant read thermometer

Ingredients
  

Main Ingredients

  • 1 lb boneless skinless chicken thighs cut into 1 inch pieces, for the chicken
  • 2 cloves garlic finely minced, for the chicken
  • 1 tbsp dried oregano for the chicken
  • 1 tbsp olive oil for the chicken marinade
  • 1 ½ tsp lemon juice for the chicken marinade
  • 1 tsp lemon zest for the chicken marinade
  • ¼ tsp kosher salt for the chicken marinade
  • ½ tsp black pepper for the chicken marinade
  • 1 tbsp olive oil for browning the chicken
  • 1 tbsp olive oil for the vegetables
  • 2 cloves garlic minced, for the orzo
  • 1 small onion finely chopped, for the orzo
  • 2 zucchini cut into 1/3 inch cubes, for the orzo
  • 1 red bell pepper cut into 1/3 inch cubes, for the orzo
  • 1 tbsp dried oregano for the orzo
  • 2 ½ cup low sodium chicken broth for the orzo
  • 1 can crushed tomatoes 14 oz, no salt added
  • 1 tbsp tomato paste for the orzo
  • 1 ½ cup orzo uncooked
  • 1 ½ cup cherry tomatoes whole
  • ½ tsp kosher salt for the orzo
  • ½ tsp black pepper for the orzo
  • 2 tbsp lemon juice for drizzling at the end
  • ½ cup crumbled feta for serving
  • ¼ cup fresh oregano leaves optional, for serving

Instructions
 

Cooking

  • Marinate. Combine the chicken with the garlic, oregano, olive oil, lemon juice, zest, salt, and pepper and refrigerate for 20 minutes. Preheat. Set the oven to 350 degrees F.
  • Brown the chicken. Sear the chicken in 1 tbsp hot oil in an oven safe skillet for 3 to 4 minutes until golden but still pink in the middle. Set it aside.
  • Sweat the vegetables. In the same pan, soften the onion for 2 minutes, add the garlic for 30 seconds, then cook the zucchini and bell pepper for 2 minutes.
  • Build the orzo. Stir in the orzo, oregano, broth, crushed tomatoes, tomato paste, salt, and pepper, scraping the pan bottom. Arrange the chicken and cherry tomatoes on top.
  • Bake. Bring to a simmer on the stove, then bake uncovered for 20 to 25 minutes until the orzo is tender and the chicken reads 165 degrees F.
  • Finish. Drizzle with lemon juice, top with feta and oregano, and rest 5 minutes before serving.

Notes

Substitutions: Use a drained can of chickpeas and vegetable broth for a meatless version, and chicken breast in place of thighs with a brief browning.
Tips: Do not stir after the pan goes into the oven, and add 1/4 cup of hot broth if the orzo looks dry.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F with a splash of broth. Freeze up to 2 months.
Keyword Chicken Thighs, one pot greek chicken orzo, one pot meal, Orzo