This One Pot Mediterranean Chicken Orzo is a cozy and tasty dish! Packed with juicy chicken, colorful veggies, and tiny pasta, it’s both filling and fun to eat.
You won’t believe how easy this is to cook! Just toss everything in one pot, and let the magic happen. Perfect for busy nights when you want something yummy without the fuss!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and juiciness. If you prefer lean cuts, you can use boneless skinless chicken breasts, but adjust cooking time since they’ll cook faster.
Orzo Pasta: Orzo is wonderful as it absorbs flavors nicely. If you’re gluten-free, consider substituting with quinoa, rice, or a gluten-free pasta. These will change the texture somewhat but still make a delicious dish.
Cherry Tomatoes: Their sweetness really shines in this dish! If they’re not in season, feel free to use canned diced tomatoes or sun-dried tomatoes for a richer flavor.
Mushrooms: I use button or cremini mushrooms, but any variety you like works well. If you’re not fond of mushrooms, try zucchini or bell peppers for a different taste and texture.
Spices: Paprika and oregano are key for flavor. If you want a spicy kick, try using smoked paprika or a pinch of red pepper flakes.
How Can I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken properly is essential for a great meal. Here are some tips to ensure your chicken thighs come out juicy and tender:
- Make sure to brown the chicken in a hot pot to create a nice crust and seal in juices.
- Use a meat thermometer to check for doneness. Chicken should reach an internal temperature of 165°F (75°C).
- Let the chicken rest before serving; this helps the juices redistribute and keeps it moist.
One Pot Mediterranean Chicken Orzo
Ingredients You’ll Need:
For the Dish:
- 6 chicken thighs (bone-in, skin-on)
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 40-45 minutes to cook, making a total time of around 1 hour. You’ll be busy browning the chicken and sautéing the veggies before letting everything bake together in just one pot!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). This way, by the time you’re ready to bake, the oven will be nice and hot!
2. Prepare the Chicken:
In a large, oven-safe pot or casserole dish, heat the olive oil over medium-high heat. While it’s heating, season the chicken thighs with salt, pepper, paprika, and oregano. When the oil is hot, place the chicken thighs in the pot. Cook them for about 5 minutes on each side until they turn a lovely golden brown. Once done, remove the chicken from the pot and set it aside on a plate.
3. Sauté the Vegetables:
In the same pot where you browned the chicken, add the chopped onion and sliced mushrooms. Sauté them for about 5-7 minutes until the onions are translucent and the mushrooms are tender. This adds wonderful flavor to the dish!
4. Add Garlic and Orzo:
Next, stir in the minced garlic and cook for an additional minute until it’s fragrant. Then, add in the orzo pasta, stirring everything to mix well. Toast the orzo for 1-2 minutes; this helps develop its flavor!
5. Combine Ingredients:
Now, pour in the chicken broth and add the halved cherry tomatoes to the pot. Place the browned chicken thighs back on top of the orzo mixture, arranging them in a single layer.
6. Bake in the Oven:
Cover the pot with a lid and transfer it to your preheated oven. Bake for about 25-30 minutes until the chicken is cooked through and the orzo has absorbed most of the liquid. Yum!
7. Finishing Touches and Serve:
Once done baking, take it out of the oven and let it sit for 5 minutes. This helps the flavors meld together beautifully. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley for a lovely garnish. Serve warm and enjoy the delightful Mediterranean flavors!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute chicken breasts or thighs without skin or bones. Just note that cooking times may vary—the chicken should reach an internal temperature of 165°F (75°C) to ensure it’s fully cooked.
What Can I Substitute for Orzo?
If you don’t have orzo, you can use other small pasta shapes like ditalini, couscous, or even quinoa. Cooking times may vary slightly, so keep an eye on it as it cooks in the broth.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of broth if necessary to moisten the orzo.
Can I Add More Vegetables?
Definitely! Feel free to toss in other veggies like spinach, bell peppers, or zucchini. Just make sure to adjust the cooking time accordingly, as some vegetables may cook faster or slower than mushrooms and onions.
