Description
Creamy, lemony, and loaded with Greek inspired flavor, One Pot Greek Chicken Orzo is a full chicken dinner made in one skillet. Tender chicken, silky orzo, spinach, tomatoes, olives, chickpeas, and feta make it hearty without feeling heavy.
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 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
- Salt and black pepper, to taste
Instructions
- Mix the sauce: Whisk the chicken broth, half and half, Greek vinaigrette, honey, Dijon mustard, hot sauce, chicken base, oregano, parsley, and onion powder in a bowl until smooth.
- Marinate the chicken: Pat the chicken dry, season with lemon pepper, and coat with the Greek vinaigrette. Let it sit for 15 minutes while you prep the vegetables.
- Sear the chicken: Heat avocado oil in a large deep skillet over medium heat. Cook the chicken for 4 to 5 minutes per side, until golden and cooked through to 165 degrees F, then transfer to a plate.
- Start the orzo: Add the white wine and scrape up the browned bits. Stir in the butter and red onion, cook for 2 to 3 minutes, then add the garlic and cook for 30 seconds.
- Simmer until creamy: Stir in the uncooked orzo for 1 minute, then pour in the sauce. Bring to a gentle bubble, cover, and cook for 9 to 11 minutes, stirring often, until the orzo is tender and glossy.
- Finish the skillet: Stir in the spinach, tomatoes, olives, chickpeas, and lemon juice. Cook for 2 to 3 minutes, then slice the chicken and return it to the skillet with feta, salt, and black pepper.
Notes
Stir the orzo often so it does not stick to the bottom of the pan. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth or half and half.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Cuisine: Greek inspired
Keywords: Greek chicken orzo