Print

One Pot Greek Chicken Orzo

One Pot Greek Chicken Orzo
Print Recipe

One Pot Greek Chicken Orzo is creamy, bright, and cozy with tender lemon pepper chicken, saucy orzo, spinach, tomatoes, olives, chickpeas, and feta. It is a simple skillet dinner that feels fresh enough for guests and comforting enough for a weeknight.

Ingredients

Scale

Sauce
2 ½ cups chicken broth
1 cup half and half
¼ cup Greek vinaigrette salad dressing
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon hot sauce
¼ teaspoon Better Than Bouillon Roasted Chicken Base, optional
¾ teaspoon dried oregano
¾ teaspoon dried parsley
¾ teaspoon onion powder
Chicken
1 pound boneless skinless chicken breast
1 ½ teaspoons lemon pepper seasoning
⅓ cup Greek vinaigrette salad dressing
Orzo
2 tablespoons avocado oil, or olive oil
½ cup dry white wine
2 tablespoons butter
½ cup red onions, finely diced
3 cloves garlic, minced
1 cup orzo, uncooked
3 cups packed baby spinach
2 cups cherry tomatoes, halved
½ cup green and Kalamata olives, pitted
1 16 ounce can chickpeas, drained and rinsed
3 tablespoons lemon juice
¾ cup feta cheese, crumbled

Instructions

  1. Marinate the chicken: Cut the chicken into bite size pieces and toss it with lemon pepper seasoning and Greek vinaigrette. Let it sit for 10 to 15 minutes while you whisk the sauce ingredients together.
  2. Brown the chicken: Heat the avocado oil in a large deep skillet over medium high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, until golden brown and nearly cooked through, then transfer it to a plate.
  3. Build the skillet base: Reduce the heat to medium and pour in the white wine, scraping up the browned bits from the pan. Let it bubble for 2 minutes, then add the butter, red onions, and garlic and cook for 2 to 3 minutes, until softened and fragrant.
  4. Simmer the orzo: Stir in the uncooked orzo, then pour in the prepared sauce. Bring it to a gentle simmer and cook uncovered for 9 to 11 minutes, stirring often, until the orzo is tender and the sauce looks creamy and bubbling.
  5. Finish the pan: Stir in the spinach, cherry tomatoes, olives, chickpeas, lemon juice, and browned chicken with any juices from the plate. Cook for 3 to 5 minutes, until the chicken is cooked through and the spinach is wilted.
  6. Add the feta: Turn off the heat and fold in the crumbled feta. Let the skillet rest for 3 minutes so the sauce thickens slightly, then taste and adjust with more lemon or pepper.

Notes

Use chicken thighs instead of chicken breast for a juicier option, or replace the wine with chicken broth and a little extra lemon juice. Store leftovers in an airtight container in the refrigerator for up to 3 days, then reheat gently with a splash of broth or half and half so the orzo turns creamy again.

Nutrition

Keywords: Greek chicken orzo, one pot chicken orzo, creamy chicken orzo

Find it online: https://thesavorymama.com/one-pot-greek-chicken-orzo/