One-Pot Greek Style Chicken and Orzo
This delicious Greek-style Chicken and Orzo is made in one pot and is perfect for a busy week night. It is easy-to-make but still so delicious and impressive when serving a group.
Servings 4
Calories 598kcal
Ingredients
For the chicken marinade
- juice of half lemon
- 1 tbsp extra virgin olive oil
- 1 ½ tsp dijon or yellow mustard
- 1 ½ tsp dried oregano
- 1 garlic clove pressed
- 3/4 tsp kosher salt
- 1/4 tsp ground pepper
- 2 chicken breasts
For the orzo
- 4 tbsp extra-virgin olive oil, divided
- 2 heads of garlic, peeled and cloves halved
- 1 large zucchini, grated
- 1/2 tsp salt
- 1 tbsp chicken stock paste
- 1 lemon zested
- 1 cup dry orzo
- 398 ml can butter beans, drained and rinsed
- 2 ¾ cups hot water
For serving
- reserved marinade or lemon balsamic
- cherry tomato confit or fresh cherry tomatoes (if desired, use our cherry tomato confit)
Instructions
- Preheat the oven to 400F.
- Make the chicken marinade by whisking together all of the chicken marinade ingredients and then set aside.
- Slice the chicken breasts in half lengthwise to get 4 total pieces of chicken. Then add a piece of parchment paper or plastic wrap to a cutting board, add a piece of the chicken and cover it with another piece of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts to about ½ inch thickness. Add the chicken pieces to a bowl and use ¾ of the chicken marinade to marinate the chicken. Set aside the rest of the marinade in a small bowl. You can use the rest of the marinade to drizzle over the final dish when it's done.
- To a large oven safe skillet or braiser over medium-high heat add 1 tbsp extra-virgin olive oil. When the oil is hot, add the chicken breasts and sear for 2 minutes per side, until golden brown on each side. Set aside on a plate. If needed, do this in batches.
- Turn the heat to medium-low and add 3 tbsp extra-virgin olive oil along with the halved garlic cloves. Cook with the lid on, stirring occasionally, until the garlic is starting to soften and turn slightly golden, about 5-7 minutes. Turn to medium heat and stir in the grated zucchini and salt and cook down for a few minutes, stirring occasionally, until fairly wilted.
- Then stir in the dry orzo pasta, chicken stock paste and lemon zest, cook for 1 minute.
- Stir in the beans and then add the hot water and stir until everything is combined.
- Bring to a simmer and once simmering, nestle the chicken into the orzo along with any juices from the plate back to the pan as well. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake for about 22 minutes or until the chicken is cooked through and the orzo is creamy and cooked to at least al dente.
- Serve topped with the reserved chicken marinade OR a drizzle of lemon balsamic vinegar along with cherry tomato confit. If you don’t have cherry tomato confit, serve topped with fresh halved cherry tomatoes instead.
Video
Notes
- If you love this recipe try our Sundried Tomato Chicken Meatballs and Orzo
Nutrition
Calories: 598kcal | Carbohydrates: 59.1g | Protein: 43.3g | Fat: 22.7g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13.7g | Cholesterol: 99.4mg | Sodium: 505.7mg | Fiber: 6.5g | Sugar: 3.4g
