One Pot Chicken Orzo
A delightful one-pot dish that combines tender chicken, fresh vegetables, and orzo pasta, making it a perfect option for weeknight dinners or family gatherings.
Ingredients
For the Chicken Marinade
- 1 lb chicken thighs (boneless skinless, cut into 2 cm pieces)
- 2 cloves garlic (finely minced)
- 1 tbsp dried oregano
- 1 tbsp olive oil
- ½ tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp black pepper
For the Dish
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 2 zucchini (cut into 1 cm cubes)
- 1 red bell pepper (cut into 1 cm cubes)
- 1 tbsp dried oregano
- 2.5 cups chicken broth/stock (low sodium)
- 14 oz canned crushed tomatoes
- 1 tbsp tomato paste
- 1.5 cups orzo/risoni
- 1.5 cups cherry tomatoes
- 1 tsp cooking salt (kosher salt)
- ½ tsp black pepper
- 2 tbsp lemon juice (for drizzling at the end)
- ½ cup Greek feta cheese (crumbled) not optional
- Fresh oregano leaves (optional)
Instructions
Preparation
- Combine all the marinated chicken ingredients in a bowl and let it sit for 20 minutes. If you’re in a hurry, you can skip this step or marinate overnight for better flavor.
- Preheat your oven to 180°C/350°F (160°C fan).
Cooking
- Heat 1 tablespoon of olive oil in a large ovenproof skillet or pot over high heat. Cook the chicken until lightly browned but still pink inside. Remove from the skillet.
- In the same skillet, add 1 tablespoon of olive oil, garlic, and onion. Sauté for about 1 minute, then add the zucchini and bell peppers. Cook for another 2 minutes.
- Now, add the orzo, oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Place the browned chicken and cherry tomatoes on the surface without stirring.
- Once the liquid starts to simmer, transfer the dish to the oven (without a lid) and bake for 15 minutes, or until the orzo is tender but still firm.
Finishing Up
- Remove from the oven, drizzle with lemon juice, and garnish with feta and fresh oregano leaves if desired. Serve and enjoy!
Notes
For a spicier kick, add red pepper flakes when sautéing the vegetables. For a vegetarian version, substitute chicken with chickpeas and use vegetable broth instead of chicken broth. Fresh herbs like parsley or basil can be used as a garnish for extra flavor. If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. To reheat, use the microwave or warm on the stove over low heat, adding a splash of chicken broth if needed.