Name: One Pot Greek Chicken Orzo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Greek
Ingredients: 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; 1 lb boneless skinless chicken breast; 1 ½ teaspoons lemon pepper seasoning; ⅓ cup Greek vinaigrette salad dressing; 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 uncooked orzo; 3 cups packed baby spinach; 2 cups cherry tomatoes, halved; ½ cup green and Kalamata olives, pitted; 1 16 oz can chickpeas, drained and rinsed; 3 tablespoons lemon juice; ¾ cup feta cheese, crumbled

Description

One Pot Greek Chicken Orzo is a creamy, lemony skillet dinner with marinated chicken, tender orzo, spinach, tomatoes, olives, chickpeas, and feta. It cooks in 55 mins and makes a cozy, fresh dinner that reheats well for lunch the next day.

Ingredients

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 lb 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 uncooked orzo
3 cups packed baby spinach
2 cups cherry tomatoes, halved
½ cup green and Kalamata olives, pitted
1 16 oz can chickpeas, drained and rinsed
3 tablespoons lemon juice
¾ cup feta cheese, crumbled

Instructions

Mix the sauce: Combine the chicken broth, half and half, Greek dressing, honey, Dijon, hot sauce, bouillon if using, oregano, parsley, and onion powder in a large measuring cup. Set it aside before you start cooking.
Marinate the chicken: Pound the chicken to an even ½ inch thickness, then slice it into 2 inch pieces. Pat dry, season with lemon pepper, and marinate with ⅓ cup Greek dressing at room temperature for 15 to 20 mins.
Sear the chicken: Heat the oil in a deep 12 inch skillet over medium high heat. Add the chicken, discard the leftover marinade, and sear for 3 to 4 mins per side until golden and cooked through, then remove it from the skillet.
Build the base: Add the wine and reduce the heat to medium, scraping up the browned bits from the bottom of the skillet. Let the wine reduce by about half, 2 to 3 mins, then add the butter and red onions and cook for 5 mins. Stir in the garlic and cook for 1 min.
Cook the orzo: Turn off the heat for 1 min, then add the sauce mixture and bring it to a gentle boil. Stir in the orzo and cook uncovered according to package directions, stirring often and scraping the bottom so it does not stick.
Finish and serve: Reduce the heat to medium low and stir in the spinach until wilted, about 2 mins. Add the tomatoes, olives, and chickpeas and cook for 1 min. Stir in the lemon juice and chicken, then add the feta and let it melt slightly before serving.

Notes

Use chicken broth instead of white wine if preferred.
Fresh lemon juice tastes brighter than bottled here.
Slice the tomatoes and place them cut side down on paper towels if they seem very juicy.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently with a splash of chicken broth, milk, or half and half because the orzo thickens as it sits.

Prep Time: 25 mins
Cook Time: 30 mins
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 6
Calories: 547 kcal

Keywords: Greek, Mediterranean