One-Pot Greek Chicken Orzo with Feta
If you’re craving a meal that’s bursting with Mediterranean flavors and requires minimal cleanup, this One-Pot Greek Chicken Orzo with Feta is your new go-to. It’s a comforting yet vibrant dish that combines tender chicken, savory orzo, and the briny goodness of olives and feta cheese—all cooked together in one pot. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe delivers a perfect balance of herbs, freshness, and heartiness with every bite.
Why This Recipe Belongs in Your Rotation
This One-Pot Greek Chicken Orzo with Feta is a game-changer for busy cooks who want something delicious without the fuss. The one-pot method means fewer dishes to wash, making clean-up a breeze. Plus, the recipe is loaded with wholesome ingredients like lean chicken breast and fresh vegetables, making it a nourishing choice for any night of the week.
What really sets it apart is the harmony of flavors. The oregano and thyme add an earthy aroma, while the kalamata olives and cherry tomatoes provide bursts of tangy sweetness. And let’s not forget the creamy feta cheese sprinkled on top that melts slightly, adding a luscious finish. This dish is as colorful as it is tasty, making it perfect for anyone who loves a vibrant, healthy dinner.
If you’re a fan of hearty pasta dishes but want something lighter and fresher than traditional cream sauces, this recipe fits the bill perfectly. It also pairs beautifully with a simple green salad or some warm, crusty bread to soak up every last bit of broth.
What to Buy
- Chicken breast (1 pound, diced): Choose fresh, boneless, skinless pieces for quick cooking.
- Olive oil (2 tablespoons): Use extra virgin for the best flavor.
- Medium onion (1, chopped): Yellow or white onion works well.
- Garlic cloves (3, minced): Fresh garlic will elevate the dish with its pungent aroma.
- Red bell pepper (1, diced): Adds sweetness and vibrant color.
- Orzo pasta (1 cup): This rice-shaped pasta cooks quickly and soaks up flavors beautifully.
- Chicken broth (4 cups): Opt for low sodium to control saltiness.
- Dried oregano (1 teaspoon): Classic Mediterranean herb that complements chicken.
- Dried thyme (1 teaspoon): Adds a subtle earthy note.
- Salt and pepper: To taste, enhance all the flavors.
- Cherry tomatoes (1 cup, halved): For a burst of sweetness and color.
- Kalamata olives (1/2 cup, pitted and sliced): The briny punch that’s essential to Greek cuisine.
- Feta cheese (1 cup, crumbled): Choose a creamy, crumbly feta for topping.
- Fresh parsley (chopped, for garnish): Adds a fresh, herbal finish.
Tools of the Trade
- Large deep skillet or sauté pan: A wide pan with high sides is perfect for one-pot cooking.
- Sharp knife: For chopping the chicken and vegetables with ease.
- Cutting board: To prep your ingredients safely and efficiently.
- Wooden spoon or silicone spatula: For stirring without scratching your pan.
- Measuring cups and spoons: To get your herbs, liquids, and pasta just right.
- Lid for your pan: Essential to cook the orzo evenly by trapping steam.
One-Pot Greek Chicken Orzo with Feta: How It’s Done
Step 1: Sauté the Chicken
Heat the olive oil in your large skillet over medium-high heat. Add the diced chicken breast and season lightly with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through. Remove from the pan and set aside.
Step 2: Cook the Aromatics
In the same pan, add the chopped onion, garlic, and diced red bell pepper. Sauté for 3-4 minutes until the onion becomes translucent and the peppers soften. This step builds the flavor base for your orzo.
Step 3: Toast the Orzo
Add the orzo pasta directly to the pan with the sautéed vegetables. Stir frequently for 1-2 minutes to lightly toast the pasta. This step enhances the orzo’s nutty flavor and prevents it from sticking.
Step 4: Add Broth and Herbs
Pour in the chicken broth, then sprinkle in the dried oregano, dried thyme, and season with salt and pepper. Stir everything together and bring it to a gentle boil.
Step 5: Simmer Until Tender
Reduce the heat to low, cover the pan with a lid, and let the orzo simmer for about 10-12 minutes. Check occasionally to ensure the pasta is tender and the liquid is mostly absorbed. If needed, add a splash more broth or water to prevent sticking.
Step 6: Combine Chicken and Fresh Ingredients
Return the cooked chicken to the pan along with the halved cherry tomatoes and sliced kalamata olives. Gently stir to combine and cook uncovered for another 2-3 minutes to warm everything through.
Step 7: Finish with Feta and Parsley
Turn off the heat and sprinkle the crumbled feta cheese over the top. Garnish with a handful of fresh parsley for a pop of color and freshness. Serve immediately and enjoy the medley of textures and flavors.
What to Use Instead
- Chicken thighs: For a juicier, more flavorful alternative to chicken breast.
- Vegetable broth: Swap chicken broth for a vegetarian-friendly option.
- Couscous or rice: Substitute orzo with these grains if preferred.
- Green olives: Use if you want a milder olive flavor than kalamata.
- Goat cheese or ricotta salata: Alternative cheeses that pair well with Mediterranean dishes.
Learn from These Mistakes
- Don’t skip toasting the orzo—it really brings out a deeper flavor and prevents clumping.
- Keep an eye on the liquid levels while simmering. Orzo absorbs quickly, so add more broth if it starts sticking.
- Make sure the chicken is diced into uniform pieces to ensure even cooking.
- Resist the urge to stir too frequently once the broth is added; letting the orzo cook undisturbed helps it cook evenly.
Refrigerate, Freeze, Reheat
This One-Pot Greek Chicken Orzo with Feta stores beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the pasta if it has thickened.
For freezing, portion the dish into freezer-safe containers without the fresh parsley and feta, which can be added after reheating. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
One-Pot Greek Chicken Orzo with Feta Q&A
Can I make this recipe vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the chicken. You can add more vegetables like zucchini or spinach to keep it hearty and flavorful.
Is it possible to use a different kind of pasta?
Yes, but keep in mind that cooking times vary. Smaller pasta shapes like couscous or small shells work best because they cook quickly. Larger pasta shapes might require a longer cooking time or pre-cooking.
How can I make this dish more spicy?
Add a pinch of crushed red pepper flakes when you sauté the onions and garlic, or drizzle a little hot sauce on top just before serving to give it a nice kick.
Can I prepare this recipe ahead of time?
You can chop the vegetables and dice the chicken a day ahead to save time. However, it’s best to cook the dish fresh for optimal texture and flavor. Leftovers reheat well, making it a convenient meal option.
Keep Cooking
- Love Mediterranean flavors? Try the Baked Three Cheese Chicken Penne for a cheesy pasta bake.
- Looking for a vegetarian stuffed pasta? Check out Spinach Ricotta Stuffed Shells With Marinara for a comforting, cheesy delight.
Bring It Home
This One-Pot Greek Chicken Orzo with Feta is a vibrant, flavorful dish that brings the taste of the Mediterranean right to your dinner table with minimal effort. The blend of tender chicken, aromatic herbs, sweet tomatoes, and tangy feta creates a harmonious meal that’s perfect for any occasion. Its one-pot convenience and wholesome ingredients make it a must-have recipe in your culinary repertoire. Whether you’re feeding a family or meal prepping for the week, this recipe guarantees satisfaction with every bite. Enjoy it warm, fresh, and full of wholesome goodness.
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One-Pot Greek Chicken Orzo with Feta
Ingredients
Equipment
Method
- Heat the olive oil in your large skillet over medium-high heat. Add the diced chicken breast and season lightly with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through. Remove from the pan and set aside.
- In the same pan, add the chopped onion, garlic, and diced red bell pepper. Sauté for 3-4 minutes until the onion becomes translucent and the peppers soften.
- Add the orzo pasta directly to the pan with the sautéed vegetables. Stir frequently for 1-2 minutes to lightly toast the pasta.
- Pour in the chicken broth, then sprinkle in the dried oregano, dried thyme, and season with salt and pepper. Stir everything together and bring it to a gentle boil.
- Reduce the heat to low, cover the pan with a lid, and let the orzo simmer for about 10-12 minutes. Check occasionally to ensure the pasta is tender and the liquid is mostly absorbed. If needed, add a splash more broth or water to prevent sticking.
- Return the cooked chicken to the pan along with the halved cherry tomatoes and sliced kalamata olives. Gently stir to combine and cook uncovered for another 2-3 minutes to warm everything through.
- Turn off the heat and sprinkle the crumbled feta cheese over the top. Garnish with a handful of fresh parsley for a pop of color and freshness. Serve immediately and enjoy.
Notes
- Toast the orzo before adding broth to enhance its nutty flavor and prevent clumping.
- Monitor liquid levels during simmering and add more broth if the orzo starts sticking.
- Dice chicken into uniform pieces to ensure even cooking.
- For a juicier chicken, substitute chicken breast with thighs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze without feta and parsley for up to 2 months.
