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One Pan Greek Chicken And Orzo
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Greek Chicken and Orzo is made in one pan, and is ready in 30 minutes, with thighs, orzo pasta, classic seasonings, kalamata olives and feta cheese.
Category: Entree
Cuisine: Greek
Keyword: Greek chicken and orzo
Servings: 8 servings (1 thigh per serving)
Calories Per Serving: 484 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup all purpose flour
  • 1 Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt & Pepper , to taste (approx. 1/4 teaspoon of each)
  • 8 chicken thighs (boneless, skinless)
  • 2 Tablespoons olive oil , divided
  • 1 large white onion , chopped
  • 3 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon fresh thyme , chopped
  • 1/2 Tablespoon dried oregano
  • 1½ cups orzo pasta (uncooked)
  • 1 cup white wine
  • 2 cups chicken broth
  • 3/4 cup kalamata olives (pitted and drained - room temp)
  • 1/4 cup feta cheese , crumbled (room temp)
  • 2 Tablespoons fresh parsley , chopped
  • 1/2 lemon , sliced into wedges
US Customary - Metric
Instructions
  1. Mix together all-purpose flour, smoked paprika, garlic powder, salt and black pepper in a medium bowl. Pat chicken thighs dry using a paper towel. Dredge chicken thighs in the seasoned flour mixture, coating all sides.
  2. Heat 1 Tablespoon olive oil in a large skillet (on medium-high heat). Carefully add chicken thighs to hot oil. Cook them for 4 minutes, without moving them in skillet. Flip chicken over and cook the other side for 3-4 minutes until crispy and well-browned. Remove chicken to a plate and let rest. (Don't worry if it's not all the way done - the chicken will finish cooking later!).
  3. Add 1 Tablespoon olive oil back into the skillet you cooked the chicken in and turn heat to medium. Add chopped onion, minced garlic, red pepper flakes, thyme and oregano. Stir, and cook for 1 minute. Add salt and pepper to lightly season.
  4. Pour in the uncooked orzo. Pour in the white wine and the chicken broth, then stir to combine ingredients. Once the ingredients are stirred, bring liquid to a boil, then reduce the heat down to medium. Place the chicken thighs into the skillet on top of the orzo. Cover skillet with a lid; cook for 10 minutes (or until the orzo is fully cooked).
  5. Remove skillet from heat; remove lid. Add kalamata olives, crumbled feta cheese, chopped fresh parsley, and lemon wedges to the skillet as garnish. Serve, and enjoy!
Recipe Notes

Don't have boneless chicken thighs? Use chicken thighs with bones, but cook chicken about 1 minute longer per side when pan-searing.

Nutrition Facts
One Pan Greek Chicken And Orzo
Amount Per Serving (1 thigh)
Calories 484 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 114mg38%
Sodium 558mg24%
Potassium 445mg13%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 24g48%
Vitamin A 735IU15%
Vitamin C 11.8mg14%
Calcium 70mg7%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.