One Pot Mediterranean Chicken with Orzo (Easy Dinner)
A simple recipe for One Pot Mediterranean Chicken with Orzo (Easy Dinner) featuring the flavors of Greece
Ingredients
- 8 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1/2 medium yellow onion
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 cups grape tomatoes
- 6 oz jar artichoke hearts
- 1/2 cup Kalamata olives halved
- Zest of one large lemon
- 2 tbsp fresh lemon juice
- 3 cups low sodium chicken broth
- 1 1/2 cups orzo pasta
- Salt and black pepper
- 3/4 cup crumbled Feta cheese
Instructions
- Prep your ingredients. Begin by chopping 1/2 medium yellow onion. Set aside.
- Halve the olives. Set aside.
- Zest the lemon and squeeze out 2 tbsp of juice. Set aside.
- Pat the chicken dry with paper towels and lightly salt and pepper each side.
- Heat 1 tbsp olive oil in a deep skillet over medium-high heat.
- Add the chicken, skin side down. Cook each side until golden, about 5-7 minutes per side.
- Remove the browned chicken to a large plate and loosely cover with aluminum foil.
- Add the chopped onion to the skillet and cook, stirring with a spatula, until soft and translucent, about 3 minutes. You can add a little olive oil if the pan is too dry. Lower the heat to medium if the onion is browning.
- Sprinkle in the oregano and basil and stir, cooking until fragrant, about one minute.
- Stir in the orzo and toast it for about 2 minutes.
- Add the chicken broth and stir.
- Stir in the tomatoes, olives, artichoke hearts, lemon zest and juice.
- Return the chicken to the pot and cover. Cook at a vigorous simmer until the orzo is cooked through, about 12-15 minutes. Check on the dish frequently to ensure the liquid isn't evaporating too quickly (i.e., before the orzo is cooked). Lower the heat if necessary.
- When the orzo is ready and the chicken cooked through, lightly crush the tomatoes. NOTE: Be careful because the tomatoes are full of hot liquid and you can easily get burned.
- Sprinkle the completed dish evenly with the crumbled Feta cheese.