One Pot Greek Chicken and Orzo
One pot Greek chicken and orzo packs a creamy, cheesy punch with a hint of lemon, butter, and Italian seasonings under perfectly seasoned, tender, marinated chicken thighs cooked all together in one pot for easy clean up!
Servings:4 servings
Ingredients
- 6 chicken thighs
- 1 tablespoon oil
- grated parmesan cheese
marinade
- ⅓ cup plain Greek yogurt
- 4 tablespoons oil
- 2 lemons, juiced
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
for the orzo
- 1 cup dry orzo pasta
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 lemon, juiced
- ¼ teaspoon dried oregano, or dried Italian seasoning or Herbs de Provence
- ½ teaspoon salt
- 2 ¼ cups low sodium chicken broth
Instructions
- In a medium bowl whisk together marinade ingredients. Add chicken, toss to coat, cover tightly and chill for 30 minutes.
- Add 1 tablespoon oil to a large skillet over medium heat. Use tongs to transfer marinated chicken to the pan (discard excess marinade) and brown for about 2 minutes on each side. Transfer to a plate and set aside.
- In the same skillet, melt butter over medium heat. Once melted, stir in garlic for 1 minute til fragrant.
- Stir in orzo pasta for 1-2 minutes til lightly browned. Stir in chicken broth, dried oregano, and lemon juice and bring to a boil.
- Reduce heat to a high simmer. Add chicken back to the pan on top of the orzo.
- Cover and cook for about 25 minutes until chicken is cooked through and orzo is soft.
- Transfer chicken to a plate, fluff the orzo with a fork. Garnish chicken and orzo with parmesan if desired, and serve.
Notes
- Easily swap chicken thighs for chicken breasts (one medium chicken breast per person)
- If you have stuck on orzo and you are finding it hard to clean the pot during dinner clean up, do what I do: Fill the pot with hot (can be boiling) water in the sink with half a cup of baking soda and leave it to soak for an hour or so — clean up will be a breeze!
- Fresh lemon juice will give you the best flavor - always opt for fresh if you have it but a squeeze of bottled lemon juice will do in a pinch.
- Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories: 702 kcal, Carbohydrates: 32 g, Protein: 37 g, Fat: 47 g, Saturated Fat: 9 g, Cholesterol: 167 mg, Sodium: 474 mg, Potassium: 569 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 132 IU, Vitamin C: 1 mg, Calcium: 52 mg, Iron: 2 mg