One-Pot Greek Orzo With Chicken

$- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 3 cups chicken broth (low sodium) - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - Olive oil and spices (oregano, thyme, paprika, salt, and pepper) In this recipe, I focus on classic flavors. The chicken adds protein and flavor. I love using boneless, skinless chicken thighs because they stay juicy. Orzo pasta works well here. It cooks quickly and soaks up all the tasty broth. I use fresh vegetables for color and taste. The onion and garlic provide a nice base. Red bell pepper adds crunch. Cherry tomatoes give a burst of sweetness. Each bite feels fresh and bright. Kalamata olives bring a salty edge. Their bold flavor makes each bite special. Feta cheese adds creaminess and tang. I like to crumble it over the top for a nice finish. Using olive oil and herbs like oregano and thyme, I create a simple but rich flavor. Paprika adds warmth and a lovely color. Salt and pepper help to balance everything. These ingredients come together to create a comforting dish. You can enjoy it any day of the week! - Sautéing the Chicken Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Season 1 pound of boneless, skinless chicken thighs with salt, pepper, and 1 teaspoon of paprika. Add the chicken to the pot and cook for about 5-7 minutes. You want it browned on all sides. Once done, remove the chicken and set it aside. - Sautéing Vegetables In the same pot, add 1 medium diced onion and 1 chopped red bell pepper. Cook them for about 3-4 minutes until soft. Then, add 3 cloves of minced garlic and stir for another minute. This step brings out rich flavors for your dish. - Toasting the Orzo Next, add 1 cup of orzo pasta to the pot. Stir it for about 2 minutes to toast it lightly. This will enhance its nutty flavor and add depth to your dish. - Adding Broth and Seasonings Pour in 3 cups of low-sodium chicken broth. Add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 cup of halved cherry tomatoes. Bring this mixture to a boil. The broth will cook the orzo and provide moisture. - Simmering Process Once boiling, reduce the heat to low. Return the chicken to the pot and cover it. Let it simmer for about 10-12 minutes. You want the orzo to cook and absorb most of the liquid. - Stirring in Olives and Feta After simmering, stir in 1/2 cup of sliced Kalamata olives and 1/2 cup of crumbled feta cheese. Mix well and taste your dish. Adjust the seasoning if needed. This adds a salty, briny kick to the meal. Now, it's almost time to serve your delightful One-Pot Greek Orzo with Chicken! - Perfectly Cooking Chicken To cook chicken well, start with bite-sized pieces. This helps them cook evenly. Season your chicken with salt, pepper, and paprika. Sauté in olive oil for 5 to 7 minutes. Look for a nice golden brown color. This step adds flavor and texture. - Achieving the Right Orzo Texture For the best orzo, toast it slightly before adding liquid. Stir for about 2 minutes. This makes orzo nutty and adds depth. When adding broth, watch the cooking time. Simmer for 10 to 12 minutes until it absorbs most of the liquid. The orzo should be tender but not mushy. - Adding Fresh Herbs Fresh herbs boost the taste of your dish. Parsley is a great choice for garnish. You can also add basil or dill for extra flavor. Stir in these herbs at the end for a fresh taste. - Adjusting Spice Levels If you like heat, add red pepper flakes. Start with a little, and taste as you go. You can also adjust the amount of paprika for more or less spice. This way, you can make the dish just how you like it. - Serving Ideas with Garnishes Serve your orzo in bowls. Top with fresh parsley and a sprinkle of feta cheese. A slice of lemon on the side brightens the dish. The colors make it look appetizing and inviting. - Pairing with Side Dishes or Bread This dish pairs well with a simple salad or crusty bread. A side of roasted vegetables can add more color and nutrition. You can even serve it with a glass of white wine for a complete meal experience. {{image_2}} You can easily swap proteins in this dish. Turkey works great in place of chicken. Shrimp adds a nice twist too. You can even use tofu for a plant-based option. For vegetables, try adding spinach, zucchini, or asparagus. These not only taste good but also bring color to the plate. If you need gluten-free options, use rice or gluten-free pasta instead of orzo. This keeps the dish tasty and friendly for those with gluten issues. For a vegetarian version, skip the chicken and add more veggies or chickpeas. The flavors will still shine through with just the orzo and broth. Want a kick? Add red pepper flakes for some heat. This will spice things up nicely! For a Mediterranean twist, consider adding artichokes or sun-dried tomatoes. These ingredients boost the flavor and add new dimensions to your meal. Feel free to experiment and find what makes your taste buds happy! - Refrigeration Guidelines: Store leftovers in the fridge for up to 3-4 days. - Best Storage Containers: Use airtight containers to keep your orzo fresh. Glass or plastic containers work well. - Freezing Recommendations: You can freeze the dish for up to 2 months. Make sure to let it cool completely before freezing. - Reheating Instructions: Thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. - How to Maintain Flavor and Texture when Storing: To keep the flavors bright, add fresh herbs after reheating. Avoid freezing the olives and feta; add them fresh before serving. It takes about 15 minutes to prep and 30 minutes to cook. In total, you need about 45 minutes. This dish serves four people, making it perfect for a family meal. Yes, you can prepare this dish ahead of time. Cook it fully, then let it cool. Store it in the fridge for up to three days. For reheating, warm it on the stove with a splash of broth to keep it moist. I recommend a simple green salad with lemon vinaigrette. A side of crusty bread complements the meal well. For drinks, try a light white wine or sparkling water with lemon. These pair nicely with the Greek flavors. This blog post detailed a tasty recipe for One-Pot Greek Orzo with Chicken. We covered the main ingredients, which include chicken thighs, orzo pasta, and fresh veggies. The step-by-step instructions guide you through cooking and flavoring the dish. You gained tips for cooking and presentation, explored ingredient variations, and learned about storage options. As you try this dish, remember its flexibility and rich flavors. Enjoy cooking and sharing this meal with others!$

One-Pot Greek Orzo With Chicken

Delight your taste buds with this easy One-Pot Greek Orzo With Chicken recipe! Packed with tender chicken, savory orzo, and vibrant veggies, this dish comes together in just 30 minutes. Perfect for busy weeknights, it’s a flavorful journey to the Mediterranean that you can savor at home. Click through to explore this mouthwatering recipe and discover how simple it is to enjoy a healthy, delicious meal any night of the week!

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Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup orzo pasta

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

3 cups chicken broth (low sodium)

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions

In a large pot, heat the olive oil over medium heat. Season the chicken pieces with salt, pepper, and paprika. Add the chicken to the pot and sauté for about 5-7 minutes until browned on all sides. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion and red bell pepper. Sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the orzo pasta to the pot and toast it slightly by stirring for about 2 minutes.

Pour in the chicken broth and add the dried oregano, thyme, and the halved cherry tomatoes. Bring the mixture to a boil.

Once boiling, reduce the heat to low, return the chicken to the pot, and cover. Simmer for about 10-12 minutes until the orzo is cooked and has absorbed most of the liquid.

Stir in the Kalamata olives and crumbled feta cheese, mixing well. Taste and adjust seasoning if necessary.

Remove from heat and let it rest for a few minutes before serving.

- Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

- Presentation Tips: Serve in bowls garnished with fresh parsley and a sprinkle of extra feta on top. A slice of lemon on the side enhances the Mediterranean flavors.