{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!
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
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