Zesty Mediterranean One-Pot Chicken and Orzo
This vibrant one-pot dish features tender chicken thighs, orzo pasta, and a medley of Mediterranean flavors, all cooked together for an easy and delicious meal.
Equipment
- Dutch oven
- Deep skillet
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1 tbsp olive oil
- 1 red onion chopped
- 2 garlic minced
- 1 red bell pepper chopped
- 1 cup orzo pasta uncooked
- 1 (14.5 oz) can diced tomatoes undrained
- 3 cups chicken broth
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese for garnish, optional
Instructions
Cooking Steps
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken with salt, pepper, and 1/2 tsp oregano, then sear until browned for 5-7 minutes; remove and set aside.
- Add chopped red onion to the pot and cook until softened for 3-5 minutes. Stir in minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Return chicken to the pot, then stir in orzo, diced tomatoes, chicken broth, and the remaining 1/2 tsp dried oregano. Bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook for 12-15 minutes, or until the orzo is al dente and most liquid is absorbed, stirring occasionally.
- Stir in Kalamata olives and fresh lemon juice, then taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and garnish with fresh chopped parsley and crumbled feta cheese, if desired. Serve immediately.
Notes
For extra flavor, you can marinate the chicken in lemon juice and oregano for 30 minutes before cooking. If you don't have a Dutch oven, a large, deep skillet with a lid will work just as well for this recipe. Adjust the amount of chicken broth if you prefer a saucier or drier consistency.