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To make this dish, you need key ingredients that bring it to life. Here’s what you’ll need: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups chicken broth - 1 lemon (zest and juice) - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and sliced - 1 cup baby spinach - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) These ingredients create a bright taste profile with each bite. The lemon and chicken broth add depth, while the olives and herbs give a Mediterranean flair. If you want to elevate your dish, consider adding these extras: - Feta cheese for a salty kick - Red pepper flakes for some heat - Capers for a briny bite These optional ingredients can enhance the flavor. Feel free to mix and match based on your taste. You might not have every ingredient on hand. Here are some easy swaps: - Use chicken breast instead of thighs for a leaner option. - Swap orzo for rice if you want to change the texture. - Any green like kale or Swiss chard can replace spinach. These substitutions keep the essence of the dish while fitting your pantry needs. Cooking should be fun and flexible! First, gather all your ingredients. You need chicken thighs, orzo, and fresh veggies. Cut the chicken into small pieces. This helps it cook faster and makes it easy to eat. Dice one medium onion and mince three cloves of garlic. This adds great flavor to our dish. In a large pot or Dutch oven, heat two tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken pieces. Season them with salt and pepper. Cook the chicken for about 5 to 7 minutes. You want it browned on all sides. After that, take the chicken out and set it aside on a plate. Now, in the same pot, add the diced onion. Sauté it for about 3 to 4 minutes, until it is soft and clear. Next, add the minced garlic. Cook this for just 1 minute until it smells great. This step is key for a tasty base. After the onion and garlic are ready, stir in 1 cup of orzo pasta. Toast it for 1 to 2 minutes. This gives it a nice flavor. Then, pour in 2 cups of chicken broth. Add the zest and juice from one lemon, along with 1 teaspoon of dried oregano and thyme. Bring this to a simmer. Next, return the browned chicken to the pot. Add in 1 cup of halved cherry tomatoes and 1/2 cup of sliced Kalamata olives. Cover the pot and let it cook for about 10 to 12 minutes. This allows the orzo to absorb the broth and flavors. Keep an eye on it so it doesn’t dry out. Once the orzo is tender, stir in 1 cup of baby spinach. It will wilt quickly. Taste and adjust the seasoning with more salt and pepper if needed. After that, remove the pot from heat. Let it sit for a few minutes; this helps the flavors blend. For a nice touch, garnish with fresh parsley before serving. This dish is colorful and bright. Enjoy this one-pot meal with friends or family. It is sure to impress! To make your chicken tender, start with boneless, skinless chicken thighs. They stay juicy. Cut them into bite-sized pieces for quick cooking. Heat olive oil over medium-high heat in your pot. Add the chicken and season with salt and pepper. Cook until browned, about 5-7 minutes. Don’t overcrowd the pot; this helps it brown well. Remove the chicken to avoid overcooking. Cooking orzo is simple. Toast it first in the pot with a bit of oil. This adds flavor. Stir for one to two minutes until slightly golden. Then, add chicken broth and bring it to a simmer. Cover the pot and cook for about 10-12 minutes. This allows the orzo to absorb the broth and flavors. Check for doneness; it should be tender but not mushy. You can boost the flavor in many ways. Use fresh herbs like parsley or dill as a garnish. They add freshness. Adding a splash of white wine to the broth gives depth. For a bit of heat, add red pepper flakes when cooking. You can swap out Kalamata olives for green olives if you prefer. Don’t forget to squeeze in extra lemon juice for more zing! {{image_2}} For a vegetarian twist, swap the chicken for chickpeas or tofu. Use the same seasonings and broth. This keeps the dish hearty and full of flavor. Add extra veggies like bell peppers, zucchini, or mushrooms for a colorful plate. The lemon and herbs still make it bright and fresh. If you love heat, add diced jalapeños or red pepper flakes. Sauté them with the onion for a spicy kick. You can also mix in roasted red peppers for a smoky flavor. This version pairs well with the lemon and olives, giving you a zesty, fiery dish that excites your palate. To make this dish gluten-free, replace orzo with rice or quinoa. Both options absorb the flavors well. Adjust cooking times, as rice may need more liquid and time to cook. Use gluten-free broth to keep it safe for all diets. Enjoy the same great taste without the gluten! To keep your One-Pot Greek Lemon Chicken Orzo fresh, store it in the fridge. Use an airtight container. This helps maintain flavor and texture. It is best to eat it within three days. Before placing it in the fridge, let it cool to room temperature. This prevents condensation and sogginess. You can freeze this dish if you want to save some for later. First, allow it to cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. Label it with the date. You can freeze it for up to three months. Reheating is simple. You can use the microwave or the stove. For the microwave, place the orzo in a bowl. Add a splash of chicken broth or water. Heat it for 1-2 minutes, stirring halfway. On the stove, use a small pot. Add the orzo and a little broth. Heat on low until warm, stirring often. This keeps the dish moist and tasty. You can pair this dish with a simple salad. A Greek salad works great. Just mix chopped cucumbers, tomatoes, and feta. Drizzle with olive oil and lemon juice. Warm crusty bread or pita also complements the meal well. You might enjoy a side of grilled vegetables. They add color and flavor to your plate. Yes, you can make this dish in advance. Just cook it as directed and cool it down. Store it in an airtight container in the fridge. It should last up to three days. When ready to eat, gently reheat it on the stove. Add a splash of broth if needed for moisture. To serve more people, simply double the recipe. Use 2 pounds of chicken and 2 cups of orzo. Increase the broth and other ingredients accordingly. Make sure your pot is large enough. This will help ensure even cooking for all ingredients. If you want to serve a crowd, consider adding more vegetables, too. This blog covers the essential ingredients and steps for One-Pot Greek Lemon Chicken Orzo. I shared tips to keep chicken tender and orzo perfect. You can also try tasty variations, like a vegetarian option or a spicy twist. Proper storage is key for freshness. Cooking should be fun and easy, so go ahead and experiment. With these tips, your dish will surely impress. Enjoy the flavors of Greece in your home!

One-Pot Greek Lemon Chicken Orzo

Create a delicious meal with this easy One-Pot Greek Lemon Chicken Orzo recipe! Perfect for busy nights, this dish combines tender chicken, zesty lemon, orzo pasta, and fresh veggies for a vibrant and satisfying dinner. Enjoy the Mediterranean flavors with minimal cleanup. Click through to discover the full recipe and bring a taste of Greece to your table tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup orzo pasta

1 medium onion, diced

3 cloves garlic, minced

2 cups chicken broth

1 lemon (zest and juice)

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

1 cup baby spinach

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.

    Remove the chicken from the pot and set it aside. In the same pot, add the diced onion and sauté until translucent, approximately 3-4 minutes.

      Add the minced garlic and cook for an additional minute until fragrant.

        Stir in the orzo pasta, and cook for 1-2 minutes, allowing it to toast slightly.

          Pour the chicken broth into the pot along with the lemon zest, lemon juice, oregano, and thyme. Bring to a simmer.

            Return the chicken to the pot, and add the halved cherry tomatoes and Kalamata olives. Cover and simmer for about 10-12 minutes, until the orzo is tender and has absorbed most of the liquid.

              Stir in the baby spinach until wilted. Adjust seasoning with salt and pepper to taste.

                Remove from heat and let the dish sit for a few minutes before serving to allow the flavors to meld.

                  Garnish with fresh parsley if desired before serving.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4