One-Pot Greek Baked Chicken & Orzo
30 Days of Greek Cooking: Day 8 of 30
I’ll admit, I chose to whip this up tonight because I was feeling a bit run down and one-pot dishes are my go-to for easy clean-up after cooking! I am blessed enough to have a fiancé that does the dishes for me 99.9% of the time, but I still just wasn’t feeling like doing a million things at once like I usually would be when making dinner. These sorts of meals are so key for lazy days!
In this dish, I made a tomato orzo with Greek-style herbed chicken breasts and spinach all in a single pot. Two things I always have on hand are canned tomatoes and chicken stock, so I was determined to put them to use. I swear by DeLallo San Marzano whole peeled tomatoes and I happened to have some in my pantry, so that was the base for my orzo. I could literally drink them out of the can! If you haven’t heard of them, you’ve got to try them. Usually, you can find a can in your local grocery store’s Italian section or just add them to your Amazon order.
PrintOne-Pot Greek Baked Chicken & Orzo
- Total Time: 1 hour 7 minutes
- Yield: 4 servings 1x
Description
One-pot Greek baked chicken & orzo is a simple recipe that you can prepare quickly. It’s made of tender chicken breasts with roasted tomatoes & spinach.
Ingredients
4 tablespoons extra virgin olive oil, divided
4 medium-sized boneless skinless chicken breasts
6 garlic cloves, minced
1 yellow onion, chopped
1 bunch fresh spinach
1 can (28 oz.) whole peeled tomatoes
2 cups low-sodium chicken stock
2 cups uncooked orzo pasta (use whole wheat when available)
3 tablespoons fresh oregano leaves, chopped
3 tablespoons fresh rosemary, chopped
1/2 lemon, zested
1 lemon, juiced (see notes*)
2 tablespoons paprika
2 tablespoons ground coriander
salt
pepper
feta cheese, crumbled (see notes*)
1 handful fresh parsley, chopped
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine 1 tablespoon oregano, 1 tablespoon rosemary, 1 tablespoon paprika, ground coriander, salt, and pepper. Set aside.
- Run chicken breast under water. Pat dry. Then toss each chicken breast in spice mixture to coat generously. Pour lemon juice over chicken and set aside for 15 minutes, or until you’re ready to cook.
- In a 5 or 6-quart dutch oven (or other oven-safe pot), heat 3 tablespoons EVOO over medium-high heat until shimmering, but not smoking. Add chicken to pot. Brown chicken for about 5 minutes on each side. Remove and set aside.
- Turn stove heat to medium. In the same pot, add another tablespoon of EVOO. Add onion and cook for 5 minutes or until soft, stirring frequently. Add garlic and cook for 1 minute. Add can of whole peeled tomatoes, chicken stock, lemon zest, 1 tablespoon paprika, remaining oregano, remaining rosemary, salt, and pepper. Bring mixture to a boil.
- Once tomato mixture is boiling, add orzo pasta. Cook for 4 minutes.
- Stir in spinach. Nestle chicken breast into orzo and remove from stove. Place pot directly into preheated oven, uncovered. Bake for 20 minutes.
- Remove from oven. Cover pot and let stand undisturbed for 7 minutes. Orzo will absorb any remaining liquid in pot.
- When ready to serve, garnish with chopped fresh parsley and crumbled feta cheese.
Notes
juice the same lemon that was used for zesting to reduce food waste.
shredded parmesan cheese can be substituted for feta as a garnish.
- Prep Time: 15 minutes
- Rest Time: 7 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: One-Pot
- Cuisine: Greek
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