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One Pot Greek Chicken and Orzo

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Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

So much yes is happening here. Juicy, golden brown seasoned chicken thighs seared and cooked to perfection on a bed of creamy orzo, topped with fresh cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in one single pot for a super speedy clean up – a weeknight blessing so to speak.

Not to mention those sneaked in greens (spinach or kale) for your daily serving of veggies. With some crusty bread, a glass of wine, and another sprinkle of some fresh herbs, this has been my go-to meal all of January for New Year, New You. So cozy, so hearty, and just so darn good.


Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

1 ½ pounds boneless, skinless chicken thighsKosher salt and freshly ground black pepper, to taste2 tablespoons unsalted butter2 large shallots, diced3 cloves garlic, minced1 teaspoon dried oregano¾ teaspoon dried basil½ teaspoon dried paprika½ teaspoon dried dill¼ teaspoon dried thyme⅛ teaspoon ground cinnamon2 tablespoons all-purpose flour3 cups chicken stock1 cup orzo pasta3 cups chopped baby spinach2 cups cherry tomatoes, halved½ cup crumbled feta

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.Whisk in flour until lightly browned, about 1 minute.Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.Serve immediately, sprinkled with tomatoes and feta.

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