One Pot Mediterranean Chicken Orzo (Print-Friendly Version)
One-pot dish with chicken, orzo, tomatoes, feta, and olives—Mediterranean flavor in under an hour.
# What You’ll Need to Make This:
→ Main
01 -
908 g boneless, skinless chicken thighs
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
60 ml extra virgin olive oil
→ Aromatics
05 -
1 large onion, diced
06 -
6 garlic cloves, minced
07 -
1 teaspoon crushed hot red pepper flakes
→ Vegetables & Base
08 -
680 g cherry tomatoes, halved
09 -
454 g orzo
10 -
840 ml low-sodium chicken stock
11 -
22 g honey
12 -
1 tablespoon dried Greek oregano
13 -
30 ml lemon juice
→ Finishings
14 -
70 g kalamata or gaeta olives, pitted, rinsed, and chopped
15 -
57 g crumbled feta cheese
16 -
1/2 cup minced flat-leaf Italian parsley
# How to Prepare:
01 -
Pat chicken thighs thoroughly dry with paper towels and season on both sides with salt and pepper.
02 -
Heat a large pan over medium heat. Add olive oil; once shimmering, place chicken thighs in the pan. Sear for 4–5 minutes per side until golden brown. Transfer chicken to a plate and tent with foil for later.
03 -
In the same pan, add diced onion with a pinch of salt. Sauté until soft and translucent, about 5–7 minutes. Stir in minced garlic and cook for an additional 1–2 minutes until fragrant. Add crushed red pepper flakes and cherry tomatoes, cooking for 2 minutes until tomatoes begin to burst.
04 -
Add orzo to the pan and stir to coat in oil. Toast the orzo for 3 minutes, stirring occasionally.
05 -
Pour in chicken stock, honey, and dried oregano. Stir to combine, then bring to a boil. Reduce heat to low, nestle reserved chicken thighs into the orzo, cover, and simmer until orzo is tender and most liquid has absorbed, approximately 12–15 minutes.
06 -
Uncover and stir in chopped olives and lemon juice. Remove the pan from heat. Add parsley and crumbled feta, mixing gently. If the mixture appears too dry, add extra chicken stock or olive oil as needed. Adjust salt and pepper to taste before serving.
# Extra Tips:
01 -
Kalamata or gaeta olives are preferred for their flavour, but any variety is suitable.
02 -
Leftovers keep well in the refrigerator for up to 3 days and reheat effectively in the microwave.
03 -
Chicken breasts can be substituted; sear until cooked through, slice, and mix in after orzo is cooked.