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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 ounces) diced tomatoes, with juice - 2 cups chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and halved - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Fresh ingredients make this dish shine. Always choose bright vegetables, like bell peppers and zucchini. Look for chicken that feels firm and has no discoloration. Use high-quality feta cheese for a richer taste. Fresh herbs also bring out the best flavor. The better your ingredients, the better your meal will be. You can swap chicken thighs for chicken breasts if you prefer leaner meat. If you want a vegetarian option, use chickpeas or lentils instead of chicken. For the orzo, other small pasta shapes like ditalini or farfalle work well. If you can’t find Kalamata olives, any pitted olives will do. Use vegetable broth instead of chicken broth for a lighter flavor. {{ingredient_image_1}} Making One Pot Greek Chicken Orzo is easy and fun. You cook everything in one pot, which cuts down on dishes. This dish is full of flavor and colorful veggies. You start by browning the chicken, then add the veggies and orzo. Finally, you let it simmer until the orzo is tender. 1. Heat olive oil in a large pot over medium-high heat. 2. Season the chicken pieces with salt and pepper. Add them to the pot. 3. Sauté the chicken until it turns brown, about 5 minutes. 4. Remove the chicken from the pot and set it aside. 5. Add chopped onion and minced garlic to the pot. Sauté until the onion is soft, about 3-4 minutes. 6. Stir in diced bell pepper and zucchini. Cook for another 3-4 minutes until they soften. 7. Add orzo pasta to the pot. Toast it for 1-2 minutes while stirring. 8. Pour in diced tomatoes, chicken broth, oregano, thyme, and smoked paprika. Stir to mix it all. 9. Return the chicken to the pot and bring the mix to a boil. 10. Reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes. 11. Check the orzo to see if it's cooked and has absorbed most of the liquid. 12. Remove from heat and stir in crumbled feta cheese and Kalamata olives. 13. Taste and adjust seasoning with more salt and pepper if needed. 14. Garnish with chopped parsley before serving. Keep an eye on the heat. Too high, and the orzo may stick or burn. Stir often when toasting the orzo to avoid burning. Use a timer when simmering. This way, you’ll get perfect orzo every time. If you want extra flavor, let it simmer a little longer, but check the liquid level. You want a creamy texture, not dry. To make sure your orzo is just right, follow these tips. First, use enough water or broth when cooking. Orzo needs liquid to cook evenly. Stir the pasta often as it cooks. This helps it not stick together. When the orzo looks soft and the liquid is mostly gone, it’s ready. Remove it from heat quickly. This keeps it from getting mushy. To boost the flavor of your One Pot Greek Chicken Orzo, try these ideas. Add a squeeze of fresh lemon juice right before serving. This adds a bright taste. You can also mix in fresh herbs like basil or dill for extra aroma. If you want more spice, sprinkle in some red pepper flakes. The feta cheese adds creaminess, so don’t skip it! If you need a gluten-free meal, use gluten-free orzo. Many stores sell it now. You can also swap the chicken for chickpeas or lentils for a plant-based meal. Keep the same seasonings to maintain that Greek flavor. Always check labels on canned items like tomatoes and broth to ensure they are gluten-free. These adjustments let everyone enjoy this dish! Pro Tips Use Fresh Herbs: Fresh herbs like parsley or dill can elevate the dish's flavor profile. Add them just before serving for a burst of freshness. Choose Quality Olives: Opt for high-quality Kalamata olives for a richer taste. They can make a significant difference in the overall flavor of the dish. Don't Overcook the Orzo: Keep an eye on the orzo while it cooks; overcooking can lead to a mushy texture. Aim for al dente for the best bite. Add a Citrus Zing: A squeeze of fresh lemon juice just before serving can brighten the flavors and add a wonderful acidity to balance the richness of the dish. {{image_2}} If you want a vegetarian twist, swap the chicken for chickpeas or lentils. Both options add protein and fiber. Use one can of chickpeas or one cup of cooked lentils. Just sauté them the same way you would the chicken. This keeps the dish hearty and filling. You can also change up the veggies based on the season. In spring, try adding asparagus or peas. In the summer, fresh corn or tomatoes work well. In the fall, consider adding spinach or kale for extra nutrition. These choices add color and flavor to the dish. Feta cheese is a classic choice, but you can mix it up! Try goat cheese for a tangy touch. Mozzarella gives a creamy texture, while Parmesan adds a salty kick. Each cheese changes the taste and feel of the dish. Choose your favorite, or mix several for a unique blend. After you enjoy your One Pot Greek Chicken Orzo, let it cool first. Place the leftovers in an airtight container. This keeps the meal fresh. Make sure to eat the leftovers within three to four days. If you want to keep it longer, freezing is a good option. You can freeze One Pot Greek Chicken Orzo for up to three months. Use a freezer-safe container or a heavy-duty freezer bag. Be sure to squeeze out as much air as you can. To reheat, let it thaw in the fridge overnight. Then, warm it in a pot over low heat. Add a splash of chicken broth or water to keep it moist. Cooked One Pot Greek Chicken Orzo will stay good for about four days in the fridge. If you freeze it, it can last for about three months. Always check for signs of spoilage, like off smells or changes in texture. Trust your senses to keep your meals safe and tasty! Yes, you can use other small pasta, like ditalini or couscous. Just adjust the cooking time. For example, ditalini takes about 8-10 minutes to cook. Couscous cooks even faster. If you use larger pasta, like penne, you’ll need to add more liquid. You can prepare this dish up to 24 hours in advance. Cook it as directed, then cool it and store it in a sealed container. When you are ready to eat, reheat it on the stove. Add a splash of broth to keep it moist. Serve this dish with a fresh Greek salad for a light touch. You can also pair it with crusty bread to soak up the sauce. Roasted vegetables like zucchini or bell peppers make a great side too. For a refreshing drink, try lemonade or iced tea. This blog post covered key ingredients and their importance in making One Pot Greek Chicken Orzo. I explained cooking steps in detail, with tips on timing and temperature. You learned how to adjust flavors and texture to suit your taste and diet. In summary, this dish offers flexibility and comfort. Try various ingredients and enjoy the process. Your kitchen can become a place for delicious meals and happy moments. Remember, cooking is about creativity and having fun. Happy cooking!

One Pot Greek Chicken Orzo

A delicious and easy one-pot meal featuring chicken, orzo pasta, and Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 can (14 ounces) diced tomatoes, with juice
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Sauté until browned but not cooked through, about 5 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
  • Stir in the diced bell pepper and zucchini, cooking for another 3-4 minutes until they soften slightly.
  • Add the orzo pasta to the pot and toast it for about 1-2 minutes, stirring frequently.
  • Pour in the diced tomatoes (with juice), chicken broth, oregano, thyme, and smoked paprika. Stir well to combine, then return the chicken to the pot. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 15-20 minutes, or until the orzo is cooked and has absorbed most of the liquid.
  • Remove from heat and stir in the crumbled feta cheese and Kalamata olives. Adjust the seasoning with additional salt and pepper if needed.
  • Garnish with fresh chopped parsley before serving.

Notes

Serve the orzo in deep bowls, topped with extra crumbled feta and a sprinkle of parsley for a vibrant touch. Consider adding some lemon wedges on the side for a fresh zest.
Keyword chicken, Mediterranean, one-pot, orzo