This Easy One-Pot Mediterranean Chicken Orzo is a fantastic dish! It features juicy chicken, tasty vegetables, and fluffy orzo pasta all cooked together in one pot for super easy clean-up.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give loads of flavor and stay juicy. If you prefer white meat, substitute with boneless skinless chicken breasts, but adjust cooking times since they’re leaner.
Orzo: Orzo pasta is small and quick-cooking. If you don’t have orzo, you can use other small pasta like ditalini or even rice, but cooking times will vary.
Cherry Tomatoes: These add sweetness. If they’re out of season, canned diced tomatoes work well in a pinch. Just remember to drain the excess liquid!
Olive Oil: It adds richness. For a different flavor, you could use avocado oil or even butter, though that will change the taste slightly.
Mushrooms: Sliced mushrooms enhance umami. If you’re not a fan, try zucchini or bell peppers for a different texture and taste.
How Can I Ensure My Chicken is Perfectly Cooked?
Getting the chicken just right is essential. Here’s how to nail it:
- Start with a hot pan. Browning the skin well not only adds flavor but also helps keep moisture in.
- Use an instant-read thermometer to check doneness. Aim for 165°F (75°C) for perfectly cooked chicken.
- Let the chicken rest for a few minutes after baking. This helps the juices redistribute, keeping it tender.
Following these tips will help you achieve juicy chicken that pairs perfectly with the delicious orzo!
Easy One-Pot Mediterranean Chicken Orzo
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 1 cup cherry tomatoes
- 1/2 cup carrots, diced small
- 1 cup mushrooms, sliced
- 1/4 cup olive oil
- 2 cups chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: whole peeled garlic cloves (about 10) for roasting with chicken
How Much Time Will You Need?
This delicious dish takes roughly 15 minutes to prep and about 30 minutes to cook in the oven, giving you a total of about 45 minutes from start to finish. That’s not too long for such a hearty, flavorful meal!
Step-by-Step Instructions:
1. Preheat and Prep the Chicken:
Begin by preheating your oven to 375°F (190°C). While the oven heats up, pat the chicken thighs dry with paper towels. This helps ensure crispy skin! Season each piece generously with salt, pepper, smoked paprika, and dried oregano for maximum flavor.
2. Brown the Chicken:
In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat. Carefully place the seasoned chicken thighs skin-side down into the pan. Let them cook for about 5-7 minutes or until the skin is crispy and golden brown. Flip them over and brown the other side for another 3-4 minutes. Once done, remove the chicken and set it aside on a plate.
3. Sauté the Vegetables:
In the same pan, add the chopped onion, diced carrots, sliced mushrooms, and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.
4. Add Orzo and Broth:
Next, stir in the orzo pasta and mix it well with the vegetables so that it gets coated in the flavorful oil. Pour in the chicken broth and bring the mixture to a gentle simmer. Taste and season with additional salt and pepper as needed.
5. Combine and Bake:
Carefully nestle the browned chicken thighs back into the skillet, placing them right on top of the orzo mixture. Toss in the cherry tomatoes and, if you like, the whole peeled garlic cloves around the chicken. Transfer the skillet to the preheated oven and bake uncovered for about 25-30 minutes. It’s done when the orzo is tender, and the chicken reaches an internal temperature of 165°F (75°C).
6. Finish Up & Serve:
Once done, take it out of the oven and let it rest for about 5 minutes. This allows the juices to settle. Finally, garnish with chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy this delicious one-pot meal!
This one-pot Mediterranean Chicken Orzo is a wonderful blend of flavors, bringing you tender chicken thighs, delightful orzo, and roasted vegetables. It’s perfect for family dinners or meal prepping for the week. Enjoy!
FAQ for Easy One-Pot Mediterranean Chicken Orzo
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will cook faster, so check them at around 20-25 minutes in the oven to ensure they don’t dry out. Just make sure their internal temperature reaches 165°F (75°C).
Can I Make This Dish Vegetarian?
Yes, you can! Simply substitute the chicken with your favorite plant-based protein like tofu or chickpeas, and use vegetable broth instead of chicken broth. Adjust cooking time as necessary, especially for tofu which may need less time in the oven.
How Do I Store Leftovers?
To store leftovers, let them cool completely and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. For reheating, you can use the microwave or warm it on the stove with a splash of broth to keep the orzo moist.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add vegetables like bell peppers, zucchini, or spinach. Just make sure to adjust the cooking time slightly based on the veggies you choose, as some may cook quicker than others.
