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Greek Chicken Orzo

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A vibrant, one-pan Mediterranean-inspired dinner featuring juicy paprika-seasoned chicken thighs, tender orzo, sweet cherry tomatoes, briny olives, and creamy feta, ready in just 30 minutes.

Ingredients

  • 1 lb (450 g) skinless, boneless chicken thighs (or chicken breasts/tenders)
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 cup (200 g) orzo pasta
  • 3 cloves garlic, minced
  • 3 cups (720 ml) chicken stock or broth (or water)
  • 1 cup cherry tomatoes, halved (red and yellow for color)
  • 1/2 cup Kalamata olives
  • 1/2 cup Castelvetrano olives
  • 2 tbsp fresh lemon juice
  • 1/2 cup crumbled feta cheese
  • 2 tbsp fresh basil, chopped

Instructions

  1. Season chicken thighs with paprika, dried oregano, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through, then transfer to a plate.
  3. In the same skillet, add orzo and garlic, stirring for 1 minute. Pour in chicken stock and bring to a simmer.
  4. Cook until orzo is al dente, stirring occasionally.
  5. Stir in cherry tomatoes, olives, lemon juice, and additional seasoning to taste.
  6. Return chicken to the skillet, sprinkle with feta, and garnish with fresh basil before serving.

Notes

  • Use shrimp instead of chicken for a seafood twist.
  • Swap orzo for ditalini or couscous.
  • Add spinach or arugula for extra greens.
  • Replace basil with parsley or dill for a different flavor profile.
  • Stir in sun-dried tomato pesto for added richness.
  • Store leftovers in an airtight container for up to 3 days and reheat with a splash of broth.

Nutrition

Find it online: https://cookedbymaya.com/greek-chicken-orzo/