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One pot Greek chicken orzo in a cast iron skillet with feta and cherry tomatoes

One Pot Greek Chicken Orzo (Risoni)

Juicy lemon-garlic chicken, hidden vegetables, and oozy tomato orzo cooked together in one skillet. Tastes like risotto with no stirring required. Ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

  • LEMON GARLIC CHICKEN
  • 1 lb boneless skinless chicken thighs (or breast) cut into 1-inch pieces
  • 2 garlic cloves finely minced
  • 1 tbsp dried oregano
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp each salt and black pepper
  • ORZO BASE
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 2 medium zucchini (or 1 large) cut into 1/3-inch cubes
  • 1 red bell pepper cut into 1/3-inch cubes
  • 1 tbsp dried oregano
  • 2 1/2 cups low-sodium chicken broth/stock
  • 14 oz canned crushed tomatoes
  • 1 tbsp tomato paste
  • 1 1/2 cups orzo/risoni pasta
  • 1 1/2 cups cherry tomatoes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • GARNISH
  • 2 tbsp lemon juice for drizzling at end
  • 1/2 cup Greek feta cheese crumbled, highly recommended
  • fresh oregano leaves optional

Equipment

  • Large oven-safe skillet (12"/30cm) or large Dutch oven
  • oven
  • mixing bowl

Method
 

  1. Marinate the chicken: Combine all chicken marinade ingredients in a bowl and set aside for 20 minutes. Can skip if pressed for time, or marinate overnight for deeper flavor.
  2. Preheat oven to 350 F (180 C), or 320 F (160 C) fan.
  3. Brown the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over high heat. Cook chicken until lightly browned but still pink inside, about 2-3 minutes. Remove from skillet.
  4. Saute vegetables: Add remaining 1 tablespoon olive oil, garlic, and onion. Saute 1 minute, then add zucchini and bell pepper. Cook 2 minutes.
  5. Add everything else: Add orzo, oregano, chicken broth, crushed tomatoes, tomato paste, salt, and pepper. Stir to combine.
  6. Scatter chicken and cherry tomatoes across the surface. Do not stir in.
  7. Bake: Once liquid comes to a simmer on the stove, transfer uncovered to the oven and bake for 15 minutes, or until orzo is just tender. Some liquid on the surface is normal and desirable.
  8. Finish and serve: Remove from oven, drizzle with lemon juice, crumble feta over the top, and garnish with fresh oregano if desired. Serve immediately.

Notes

Transfer to oven as soon as liquid starts simmering. Orzo cooks faster on the stove and will overcook if left too long. Dish should look oozy and saucy when it comes out. Use a skillet at least 11-12 inches wide. Any saute-able vegetables work: carrots, beans, celery, broccoli, frozen veg mix. Leftovers keep 3 days in fridge; add a splash of water before microwaving and top with fresh lemon and feta.
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