Mediterranean Chicken and Orzo Pot

This One Pot Mediterranean Chicken and Orzo is the weeknight dinner I return to again and again when I need something hearty yet fresh that does not destroy my kitchen. You get tender golden chicken nestled in a saucy sea of orzo, cherry tomatoes, olives, and flecks of parsley all crowned with salty feta. It is my answer to those evenings when I need real comfort but want to feel like I am on vacation in Greece, too.

I first made this on a blustery weeknight after a long workday and could not believe how everyone at the table fell quiet and just dug in. It is now our go-to celebration dinner for busy weeks.

Ingredients

• Boneless skinless chicken thighs: High in flavor and stay moist during simmering Choose thighs that are plump and fresh looking
• Extra virgin olive oil: Brings depth and fruitiness Use a greenish robust oil for best taste
• Large onion: Adds sweetness and body to the sauce Go for firm heavy onions with tight skin
• Garlic: Fresh minced garlic delivers bold Mediterranean aroma Avoid sprouted or mushy cloves
• Hot red pepper flakes: For a bit of heat but adjust to taste Use a fresh jar for potency
• Cherry tomatoes: Bursting with juiciness and a pop of color Pick ripe and glossy tomatoes
• Orzo: Tender rice-shaped pasta that soaks up all the flavors Look for a brand with a short cook time
• Low sodium chicken stock: Hydrates the orzo with savory backbone Use a high-quality stock without too much salt
• Honey: Balances acidity and adds a subtle sweetness Opt for a floral Mediterranean-style honey if possible
• Dried Greek oregano: Gives floral earthy notes Italian oregano can work if needed but Greek is brighter
• Lemon juice: Tartness that wakes up all the flavors Use freshly squeezed for top results
• Kalamata or Gaeta olives: Briny and complex classic Mediterranean vibe Choose olives with firm flesh and deep color
• Feta cheese: Salty tangy finish Crumble your own from a block for richest taste
• Flat leaf Italian parsley: Adds freshness and color Go for vibrant green fronds not wilted or yellow

Step by Step Instructions

Pat the Chicken Dry and Season:

Use paper towels to pat every chicken thigh until no moisture remains and season each side generously with salt and pepper This step ensures a golden crust and juicier meat

Brown the Chicken:

Warm olive oil in a wide sturdy pan over medium heat until it shimmers Add chicken thighs in a single layer and sear for four to five minutes per side letting them develop deep color Move them to a plate and cover loosely

Cook Onion and Garlic:

Add diced onion with a pinch of salt into the same pan and let cook gently for about seven minutes stirring until soft and translucent Stir in the minced garlic and let that saute for one or two minutes until fragrant

Add Tomatoes and Red Pepper Flakes:

Toss in the halved cherry tomatoes and sprinkle over pepper flakes Stir and let heat for about two minutes until the tomatoes start to soften and burst which builds a savory base

Toast the Orzo:

Pour orzo into the pan stirring to coat the grains in oil and vegetable juices Keep it moving for three minutes so the orzo develops a nutty aroma and slight color

Simmer with Stock and Seasonings:

Pour in chicken stock honey and dried oregano Then bring the mixture to a boil Lower the heat tuck chicken thighs back into the pan with their juices Nestle them well into the orzo Cover and let simmer twelve to fifteen minutes until the orzo is creamy and most liquid is absorbed

Finish with Olives Lemon Parsley and Feta:

Uncover the pan Stir in chopped olives and lemon juice Remove from heat Scatter the chopped parsley and crumbled feta on top Stir and taste If the orzo seems dry add a little more stock or a glug of olive oil Adjust salt and pepper if needed Serve right away

Pin

I have a real soft spot for those briny olives Always use the deepest purple ones you can find since the flavor pops against the creamy orzo Growing up my grandmother added olives to everything and now I carry on that tradition in my kitchen

Storage Tips

This dish keeps well in the fridge for up to three days Store in an airtight container Reheat gently in the microwave or over the stove adding a splash of stock if needed to loosen it up If making ahead for the week add parsley and feta just before serving for the freshest flavor

Ingredient Substitutions

Swap chicken breasts for thighs if you prefer leaner meat but cook them gently and add after the orzo has finished For a vegetarian version use chickpeas and vegetable stock You can play with different olives or toss in artichoke hearts for an extra tang

Serving Suggestions

Serve this family style right from the pot for an easy dinner Spread it out on a platter with extra lemon wedges and more feta for a gathering You can pair it with a simple Greek salad or roasted eggplant for even more Mediterranean flair

Cultural Context

Dishes combining chicken olives and wheat or barley have roots across the Mediterranean basin from Greece to Southern Italy Modern Greek kitchen staples like tangy feta briny olives sweet tomatoes and tender orzo are all celebrated here True to Greek hospitality this meal is meant for sharing and savoring at a lively table

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Sear them until cooked through, slice, and add after the orzo finishes cooking.

→ What type of olives can I use?

Kalamata and gaeta olives are recommended, but any olive variety will complement the dish's flavors.

→ How do I prevent orzo from sticking or drying out?

If the orzo seems dry, add a splash of chicken stock or olive oil as needed before serving.

→ Are there tips for reheating leftovers?

Leftovers keep for up to 3 days in the fridge. Reheat gently, adding a bit of stock or water to loosen as necessary.

→ Can this be made vegetarian?

Try replacing chicken with extra vegetables and use vegetable stock for a delicious meatless version.