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Greek Chicken Orzo (One Pot!)

Greek chicken orzo in a blue-gray enameled skillet on a white marble surface, with browned chicken, creamy orzo, spinach, cherry tomatoes, olives, chickpeas, and crumbled feta
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Greek Chicken Orzo is a creamy one pot dinner with tender lemon pepper chicken, orzo, spinach, tomatoes, olives, chickpeas, and feta. The sauce is bright, savory, and cozy, with Greek vinaigrette, Dijon, honey, herbs, and lemon bringing everything together in about 55 mins.

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 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 orzo, uncooked
  • 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

  1. Mix the sauce: Combine the chicken broth, half and half, Greek vinaigrette, honey, Dijon, hot sauce, bouillon if using, oregano, parsley, and onion powder in a large measuring cup. Set it aside near the stove.
  2. Marinate the chicken: Pound the chicken to an even ½ inch thickness, slice it into 2 inch pieces, and season with lemon pepper. Add the chicken to a bowl or bag with the Greek vinaigrette and marinate for 15 to 20 mins.
  3. Sear the chicken: Heat the oil in a large deep skillet over medium high heat. Add the chicken, discard the marinade, and cook for 3 to 4 mins per side, until golden and cooked through, then transfer to a plate.
  4. Deglaze the pan: Add the white wine to the skillet and scrape up the browned bits from the bottom. Let it reduce by half, about 2 to 3 mins, then add the butter and red onions and cook for 5 mins.
  5. Cook the orzo: Stir in the garlic and cook for 1 min. Add the sauce mixture, bring it to a gentle boil, then stir in the uncooked orzo and cook uncovered according to the package directions, stirring often so it does not stick.
  6. Finish and serve: Reduce the heat to medium low and stir in the spinach until wilted. Add the tomatoes, olives, chickpeas, lemon juice, and cooked chicken, then warm everything through gently. Fold in the feta and let the skillet rest for a few minutes so the sauce thickens before serving.

Notes

  • Use chicken broth instead of white wine if preferred, but still scrape the skillet well for flavor.
  • Stir the orzo often while it cooks because it settles quickly and can stick to the bottom of the pan.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of broth, milk, or half and half to loosen the sauce.

Nutrition

Keywords: Greek chicken orzo

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