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{One Pot } Greek Chicken and Orzo

{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!

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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!

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Ingredients for One Pot Greek Chicken and Orzo

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 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

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How Make One Pot Greek Chicken and Orzo

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

image of boneless skinless chicken thighs seared in dutch oven

I would say the the Dutch Oven, is probably a better choice as they are generally deeper than cast irons. And you are going to need some space for all these ingredients.

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

image of olives, artichoke hearts , cherry tomatoes in dutch oven

Add tomatoes, artichokes and olives. Cook for 5 minutes.

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

image of spinach leaves with lemon zest, fresh herbs, orzo and vegetables in dutch oven

Add spinach leaves and stir til leaves are mostly wilted. Then add orzo, lemon zest, lemon juice, fresh herbs and chicken stock. Stir to incorporate.

image of large dutch oven with chicken stock and greek spinach, tomatoes, olives and artichoke hearts ready to cook in oven

Return seared chicken and any juices to pot and arrange in an even layer into the stock.

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.

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Serve with crumbled feta cheese if desired.

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rating and reviews

{One Pot } Greek Chicken and Orzo

Brenda Lanzilli
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!
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 6
Calories 462 kcal

Ingredients
  

  • 2 lbs Chicken Thighs (approx 8) Boneless, Skinless
  • 1 shallot minced
  • 1 cup grape tomatoes halved
  • 2 clove garlic minced
  • ½ cup olives halved
  • 14.5 oz can of artichoke hearts quartered. packed in water, drained
  • 6 oz spinach bag of fresh leaves
  • 1 cup orzo
  • ½ cup white wine dry
  • 1 cup chicken stock
  • 1 lemon zest and juice
  • 1 tbsp olive oil
  • 1 tsp thyme leaves fresh, stems removed
  • ½ tsp dill fresh, chopped
  • 2 oz feta cheese crumbled

Instructions
 

  • Preheat oven 375°F
  • In large Dutch oven or Cast Iron Skillet, heat 1 tbsp olive oil over medium high heat.
  • Season chicken thighs with salt and pepper. Sear the thighs in two batches, to not overcrowd the pan. When all thighs have been seared, set aside on separate plate.
  • Sauté shallot in same pan for about 2 minutes, until just translucent and then add tomatoes, artichokes, olives and garlic . Cook for 5 minutes.
  • Deglaze with white wine, scraping any brown bits from bottom of pan. Let wine simmer and reduce for about 2 minutes.
  • Add spinach leaves and stir til leaves are mostly wilted. Then add orzo, lemon zest, lemon juice, fresh herbs and chicken stock. Stir to incorporate.
  • Return seared chicken and any juices to pot and arrange in an even layer into the stock.
  • 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.

Nutrition

Calories: 462kcalCarbohydrates: 30gProtein: 37gFat: 20gSaturated Fat: 4gCholesterol: 153mgSodium: 760mgPotassium: 738mgFiber: 4gSugar: 4gVitamin A: 3687IUVitamin C: 36mgCalcium: 124mgIron: 3mg
Keyword artichoke hearts, chicken and orzo, dutch oven, one pot chicken, one pot dinner, one pot meals, one skillet dinner, orzo, spinach, spinach and artichoke, tomatoes
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7 thoughts on “{One Pot } Greek Chicken and Orzo”

  • 5 stars
    I love a good one pot meal, but some can be mushy jumbled messes of flavors. Not this one, Greek chicken and Orzo did not disappoint! Adding the herbs and lemon zest at the end really brought fresh bright flavor to the dish. And, as promised it was perfect for a busy night. I prepped, cooked and my family ate the meal all during one of my son’s hockey practices. It was hearty and delicious and sure to become a go to family favorite. The taste of a complex and well prepared meal, but with surprising quickness.

     
  • 5 stars
    Fanfreakingtastic and a total keeper!!! All my fave flavors wrapped up in one pot … chicken, olives, feta, artichokes (frozen), wine, tomatoes, garlic, shallots, even spinach! I used black pitted kalamata olives because that’s what I had on-hand plus veggie broth … nor did I have dill, but no matter. It was amazing! I cannot wait for leftovers tomorrow! Thank you!

     

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