Easy One Pot Greek Chicken Orzo
A cozy, flavorful meal that brings all the bright tastes of Greece into one simple pot.
dailyrecipesbook.comThere is nothing better than a dinner that comes together in a single pan. This Greek Chicken Orzo is a total favorite in my house because it stays so juicy and flavorful without creating a mountain of dishes to wash afterward.
My biggest tip for this recipe is to make sure you use a good quality feta cheese. It makes such a difference in the final creaminess of the sauce when you stir it all together at the end.
Ingredients
- 1 pound chicken breast, cut into bite sized pieces
- 1 tablespoon olive oil
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 can diced tomatoes, drained
- 1/2 cup pitted kalamata olives, sliced
- 2 cups fresh baby spinach
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large skillet or pot over medium high heat.
- 2
Add the chicken pieces and cook until browned on all sides, then remove them from the pot and set aside.
- 3
In the same pot, add the minced garlic and cook for about thirty seconds until fragrant.
- 4
Pour in the orzo, chicken broth, and drained diced tomatoes, then stir well to combine.
- 5
Return the chicken to the pot and bring the mixture to a gentle boil.
- 6
Reduce the heat to low, cover, and let it simmer for about ten minutes until the orzo is tender and the liquid is mostly absorbed.
- 7
Stir in the fresh spinach and sliced olives, cooking for another minute until the spinach has wilted.
- 8
Remove from the heat and gently fold in the crumbled feta cheese before serving.
๐ก Tips
Leftovers stay delicious for up to three days in the fridge, just add a splash of water when reheating. You can serve this with a side of warm pita bread or a fresh cucumber salad to complete the meal.
Made this recipe? Let us know how it went.
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