Description
This Greek Baked Chicken Orzo is a comforting one-pan dish combining juicy chicken thighs with orzo pasta, tomatoes, olives, herbs, and a touch of cinnamon for a rich Mediterranean flavor.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- Extra virgin olive oil
- 1 medium yellow onion, chopped
- 5 to 6 garlic cloves, minced
- 1 cup chopped tomatoes (canned or fresh)
- 1 cup pitted kalamata olives
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- Juice of 1 lemon
- 1/2 cup chopped fresh parsley
- Feta cheese for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, oregano, and cinnamon.
- Heat olive oil in a large oven-safe skillet or braiser over medium-high heat. Brown chicken on both sides, about 4-5 minutes per side. Transfer to a plate.
- In the same skillet, add onions and sauté until translucent. Add garlic and cook for another minute.
- Stir in tomatoes and cook briefly, then add olives and orzo. Mix to combine.
- Pour in chicken broth and lemon juice, stirring well. Return the chicken to the skillet, nestling it into the orzo mixture.
- Transfer the skillet to the preheated oven and bake uncovered for 35-40 minutes, or until the chicken is fully cooked and orzo is tender.
- Remove from oven and let rest for 5 minutes. Garnish with parsley and optional feta before serving.
Notes
- For more flavor, marinate chicken with spices and lemon juice ahead of time.
- Use low-sodium broth to control saltiness.
- Add a dash of red pepper flakes for heat.
- Can be made with boneless chicken, but adjust cooking time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
