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One Pot Greek Chicken and Orzo - Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

Tender, juicy rooster and the creamiest orzo ever (that cooks proper within the pan) topped with tomatoes + feta!

One Pot Greek Chicken and Orzo - Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

A lot sure is occurring right here. Juicy, golden brown seasoned rooster thighs seared and cooked to perfection on a mattress of creamy orzo, topped with contemporary cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in a single single pot for a brilliant speedy clear up – a weeknight blessing so to talk.

One Pot Greek Chicken and Orzo - Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

To not point out these sneaked in greens (spinach or kale) on your each day serving of veggies. With some crusty bread, a glass of wine, and one other sprinkle of some contemporary herbs, this has been my go-to meal all of January for New 12 months, New You. So cozy, so hearty, and simply so darn good.

One Pot Greek Chicken and Orzo - Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

TOOLS FOR THIS RECIPE

CAN I USE CHICKEN BREASTS?

Sure, rooster breasts can completely be used right here however rooster thighs have extra darkish meat and a better fats content material which is able to yield juicier, extra flavorful rooster.

CAN I USE FRESH HERBS INSTEAD?

Completely! However as a result of dried herbs are sometimes stronger/concentrated than contemporary herbs, you want much less when utilizing dry. The right ratio is 1 tablespoon contemporary herbs to 1 teaspoon dried herbs.

  • 1 ½ kilos boneless, skinless rooster thighs
  • Kosher salt and freshly floor black pepper, to style
  • 2 tablespoons unsalted butter
  • 2 massive shallots, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ½ teaspoon dried paprika
  • ½ teaspoon dried dill
  • ¼ teaspoon dried thyme
  • teaspoon floor cinnamon
  • 2 tablespoons all-purpose flour
  • 3 cups rooster inventory
  • 1 cup orzo pasta
  • 3 cups chopped child spinach
  • 2 cups cherry tomatoes, halved
  • ½ cup crumbled feta
  • Season rooster with 3/4 teaspoon salt and 1/2 teaspoon pepper.

  • Soften butter in a Dutch oven over medium warmth. Working in batches, add rooster to the Dutch oven in a single layer and prepare dinner till golden brown and cooked by way of, reaching an inner temperature of 165 levels F, about 4-5 minutes per aspect; put aside.
  • Add shallots, and prepare dinner, stirring sometimes, till tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon till aromatic, about 1 minute.

  • Whisk in flour till calmly browned, about 1 minute.
  • Stir in rooster inventory, scraping any browned bits from the underside of the Dutch oven. Stir in orzo; season with salt and pepper, to style.

  • Carry to a boil; cut back warmth and simmer, stirring sometimes, till pasta is cooked by way of, about 6 minutes. Stir in spinach till wilted, about 3 minutes. Return rooster to the Dutch oven.

  • Serve instantly, sprinkled with tomatoes and feta.

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