{One Pot } Greek Chicken and Orzo

A complete meal all in one pot is everything you could ask for on a busy weeknight! Greek Chicken and Orzo with Tomatoes, Olives, Spinach and Artichokes is full of Mediterranean flavors and herbs, plus it comes together in less than an hour!

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Get your Cast Iron or Dutch Oven ready because we are going from stovetop to oven on this recipe! Greek chicken and orzo has a full serving of vegetables and aromatics, such as tomatoes, spinach, artichoke hearts, and shallots.

Simmered alongside a helping of protein and starch, the chicken and orzo! Minimal dishes is the theme here, and I’m pretty sure that’s on everyone’s weeknight wish list!

HOW CAN I MEAL PREP THIS RECIPE?

While this meal is incredible on the cleanup side, I’m not going to lie- you need to do a little chopping upfront. But I understand the struggle of getting home at 6 pm and needing something QUICK!

So in this case of dinner emergency, I would recommend getting all of the vegetables ready to go ahead of time.

Specifically:

1- Chop the shallots, then store them in a container.

2- Quarter the Artichoke hearts, tomatoes, and olives. Mince garlic, and store together in a container.

Now this doesn’t seem like much, does it!? In reality, this should only take you about 10 minutes no matter when you decide to get it done, in advance or on the spot. But if you are looking for a way to cut down the prep time, this is your opportunity on this particular recipe!

Ingredients for One Pot Greek Chicken and Orzo

 Protein: I used boneless and skinless chicken thighs, and I was very happy with the results. The meat was tender and juicy, so much flavor! I would stay away from anything with a bone on this recipe. First of all, it would lengthen your cook time. Secondly, since the meat, pasta, and vegetables are all served together in one bowl, it will be much easier to eat if you don’t have to worry about using a knife and separating the inedible parts from the meal. Chicken breast would also be a good choice, but probably not quite as succulent as the thighs, just by nature.

Aromatics and Herbs: Onion, Garlic, and fresh thyme & dill. If you don’t have fresh herbs on hand. Dried would also work! I would say that parley flakes and oregano would also complement this dish nicely.

Vegetables: Grape or cherry tomatoes, fresh spinach, pitted olives, artichoke hearts. This blend screams, “Greek” to me!

Starch: I used orzo, which is a small rice-shaped type of pasta. You could also use rice, instead of pasta. But I’m pretty sure you would have to increase the amount of cooking liquid in the recipe. My guess would be to add another 1/2 cup of chicken stock. BUT – full disclaimer- I did not test this with rice myself, so don’t hold me to that!

Cooking liquid: White wine and Chicken stock and lemon juice. I love the dimension that the white wine adds, just a little lift of acidity really highlights the lemony, Mediterranean feel! Make sure you use a dry and unoaked white wine, something like a Sauvignon Blanc or Pino Grigio

Feta cheese– I served each bowl with a salty, brined Feta cheese. Just to really seal the deal! Optional of course, but in my book, cheese is usually far from “optional”

How Make One Pot Greek Chicken and Orzo

Season chicken with salt and pepper and then sear in the oven safe pan you chose.

Set seared chicken aside on the side plate and add shallots. Let cook in the oil and fat from the chicken until just translucent.

Deglaze with white wine, scraping any brown bits from the bottom of pan. Let wine simmer and reduce for about 2 minutes.

Place Dutch Oven in preheated oven and cook for 20-25 minutes, uncovered, until orzo is cooked and chicken has reached an internal temperature of 165°F.

Serve with crumbled feta cheese if desired.

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