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Greek Chicken Orzo
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Ingredients
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Step by step
Method
4 steps
- 1
Pat 1½ pounds boneless chicken thighs dry and season with 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper, and the zest of 1 lemon. Heat 1 tablespoon olive oil in a deep skillet over medium-high.
- 2
Sear the chicken 4–5 minutes per side, until browned but not cooked through. Move it to a plate. Cook 1 diced small onion for 3–4 minutes, until soft, then add 2 minced garlic cloves and 1 cup dry orzo for 1 minute.
- 3
Pour in 2½ cups chicken broth and scrape the pan. Stir in 1 cup halved cherry tomatoes and bring to a gentle simmer. Nestle the chicken into the orzo, cover, and cook 12–15 minutes, stirring once halfway, until the orzo is tender and the chicken reaches 165°F.
- 4
Turn off the heat and rest covered for 5 minutes. Stir in 2 tablespoons lemon juice, ½ cup crumbled feta, and chopped parsley. Add cucumber or olives at the table.