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Can you say winner, winner chicken dinner???
I mean, I know that is so cliché (and cheesy!!), but it’s true. This one pot chicken dinner is everything.
And it’s a 30-minute, no fuss, kind of chicken dinner. SCORE.
WATCH THE HOW-TO VIDEO HERE:
I am totally on an simple summertime suppers kick (wow, what has gotten in to me!). Don’t worry, I’ve made sure that all those good summertime flavors are still maintained, but I’m keeping the steps to a minimum. Oh, and using a boat load of summer produce too, cause you know that’s my favorite thing to do this time of year. I must tell you though, I tried to spiralize carrots today and well, I failed miserably. Pretty sure thin carrots just do not work for spiralizing into noodles…I was kind of sad 🙁
So even though all the colors of this dish look like Christmas, it’s really all about everything summer. I mean you can definitely make this come December, BUT you surely will not be getting those gorgeous heirloom tomatoes, which I clearly cannot get enough of. Got to eat them while they are here, ya know??
Also, is it crazy that I still have recipes ideas for tomatoes?? I have already made so many tomato recipes, but yet my August recipe list is packed to the brim with tomatoes, corn and zucchini recipes, all of which I am kind of excited about.
So this one-pot Greek oregano chicken and orzo is so perfect for a quick summer dinner. Everything gets cooked in the same pot (clearly I am partial to all my Staub pots) and the flavors are spot on. Plus, the feta pretty much seals the deal, don’t you think?
Life with feta = happiness.
I am not really sure how people feel about oregano, but I am loving it this summer. Normally I am ALL about basil. I love, love basil, it’s probably one of my favorite herbs, but lately I have been feeling the need to branch out a little and experiment with different herbs. I’m sure you all are no stranger to oregano, but personally, I have not used it as a main flavor component in my recipes.
Today I’m changing all that and really letting the oregano shine. I didn’t use an ounce of basil AND surprisingly, I didn’t even miss it. Do not get me wrong, I am sure a hand full of fresh basil in this would be amazing, but the fresh oregano really does an awesome job on its own of adding just the right amount of great Greek inspired flavor. Sometimes oregano can be overpowering, but when paired with this chicken, some balsamic vinegar and smoked paprika, it was perfect.
And umm, those bell peppers are also pretty delicious. I love sautéed and/or roasted bell peppers. My dad puts them on top of his pasta dishes and I swear I could just eat the peppers. They are my favorite part!!
Oh and that orzo? Originally, I was inspired by Bon Appetit to make an Oregano Grilled Chicken dish, but I just keep thinking to myself “where are the carbs? This recipes feel boring without carbs”. Yup, that is totally how my brain works. Some people might be like, just add lettuce and call it day… but me – I add carbs!
I like to think I am a pretty smart cookie for thinking this way.
Plus, the orzo takes on a risotto-like texture since it gets cooked in with the chicken and peppers. I promise, it is some of the best orzo you will eat. No really.
One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil.
Servings: 4 Servings
Calories Per Serving: 969 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Tomatoes
- 1/2 cup olive oil
- 4 cloves garlic crushed
- 2 tablespoons crushed red pepper flakes
- 2 heirloom tomatoes sliced
- 2 cups heirloom cherry tomatoes halved
- salt and pepper to taste
Chicken + Orzo
- 1/4 cup olive oil
- 1 pound boneless skinless chicken, cut into bit size pieces
- 2-3 cloves garlic minced or grated
- 2 tablespoon balsamic vinegar
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt + pepper
- 1/2 cup fresh oregano chopped
- 2 bell peppers sliced
- 1 cup mixed kalamata or green olives
- 16 ounces orzo pasta use gluten free if needed
- 4-6 ounces feta cheese crumbled
Instructions
Tomatoes
- Add the olive oil, garlic and chili pepper flakes to a small sauce pan. Bring the oil to a low boil and then quickly reduce the heat to low. Simmer for 20-30 minutes and then remove from the heat. Allow to cool and then store in a glass jar for up to a month in the fridge.
- Add the tomatoes to a bowl or plate and drizzle with the chili oil mix. Sprinkle with salt + pepper. Serve alongside the chicken.
Chicken
- Heat 2 tablespoons olive oil in a medium size dutch oven or large skillet set on medium-high heat.
- Once hot, add the chicken, garlic, balsamic vinegar, smoked paprika, salt and pepper. Toss the chicken to coat and then cook until the chicken is browned all over and cooked through, about 5 minutes. Stir in the oregano and cook another minute. Remove the chicken from the pan and to a plate.
- To the same pan, add another tablespoon of olive oil, the bell peppers and a pinch of salt + pepper. Sear the peppers until just beginning to caramelize on the edges, about 3-4 minutes. Add the orzo and another tablespoon of olive oil. Stir the pasta with the peppers on then pour in 2 1/2 cups water. Cook until almost all the water is absorbed and the orzo is creamy. Taste the orzo to make sure it is soft in the middle, if needed, add another 1/2 cup of water and continue cooking the orzo until soft. It is important to stir the orzo often, as it wants to stick to the bottom of the pan.
- Once the orzo is cooked, slide the chicken and olives into the orzo and remove from the heat. Allow the chicken to warm through, about 3 minutes.
- Serve the dish topped with crumbled feta cheese and a side of tomatoes in chili oil.
Just don’t skimp on the feta, like I said, it seals the deal!
Made this again, loved it again!! Great way to use my vegetable garden miracles. Love all your recipes!
Woo! Thank you Lisa, I am so happy you loved this recipe! ?
I just made the chicken and orzo tonight. My husband and I really liked the recipe. (My grocery store didn’t have fresh oregano so I used basil, but it still turned out great.). He was surprised the orzo didn’t have cream or something in it.the chicken was moist and had great flavor.
The one thing is the constant stirring! Not very fun. But the flavors were delicious.
Next time I make it, I’ll do oregano.
So happy you made it and liked it! The constant stirring can be annoying :/ Thanks for trying it though!
This dish was …delisious I added fresh squeezed lime to the plated dish, it added some acidity.
Perfect touch! Glad you liked it Sheila! Thanks!
Made this tonight, and was disappointed. It was quite bland and the flavour of the oregano became lost. The garlic and chilli burnt by the 10 minute mark, even though I only smashed the garlic and had it on the lowest heat possible. Made for an inedible chilli oil.
Hi Angela, I am really sorry this did not work out for you. let me know if I can help adjust the recipe for you in anyway. Tieghan
How delightful! Curious, what would be a sensational substitute for Orzo for the gluten intolerant?
Thanks Jillian!
I would use quinoa. I think that would be great!
I’m going to try this recipe tomorrow but should I use sweet or hot smoked paprika ?
Whatever you like or have on hand will be fine. Hope you love this!
The chili oil we tried to make didn’t turn out. Followed the directions but ended up with burnt garlic and a burnt tasting oil with an overwhelming amount of chili flakes. We simmered the oil on low heat. I’m wondering if 20 minutes was too long?!?! Anyone else have this issue?
Hey Katie!
I am so sorry about the burnt oil, did you chop the garlic or leave it whole? If you just smash the garlic instead of chopping it, that should take care of the burnt garlic. Also, if you smell the garlic getting a little too cooked, just remove it from the heat early. Again, so sorry, but hope this helps!
Gurl,
I just made my son’s favorite one pot chicken dish tonight and was thinking…I wonder what else I can do in one pot w/chicken that I could add to my rotation. This Greek Gurl thanks you ever so much! I am going to try it soon!
Have you ever seen heirloom stuffing tomatoes? I am on the lookout for those.
Abra
I am so delighted with your blog. This chicken was fabulous! I varied with a pasta I had on hand and it was still awesome. It passed the taste buds of my 17 year old foodie son with panache!
Awe!! Thank you so much!! That makes me so happy you enjoyed this!
Tieghan, this looks amazing! Like summertime comfort…and it’s raining here, so automatically I want big bowls of comfort (and carbs). Also, feta…anytime.
Awe, thank you so much, Cindy!! Carbs are the best, right?!? 🙂
Agreed. Life with feta sure does equal happiness. Immense happiness. Such a simple and easy dish and yet so packed with flavour and colour. Definitely trying this one!
I keep coming back to look at this recipe–I haven’t been cooking lately.
It’s just easier for a single person to eat out and since it’s summer I can eat outside.
But I really want to make this recipe but first I need to get to the farmers market for tomatoes and I do like oregano.
This looks so tasty…Love the one pot idea !
Looks amazing!
OMG, it’s like midnight and I was just wondering what I should make for dinner on Friday night (being the foodie I am). I was browsing the web for 30 minutes meals and then I was like “HM I wonder if Tieghan’s got anything” AND THEN I came to your page and you just posted this! Haha, that’s my story of the night. Anyway, I will be making this tomorrow night for my bf and I so I shall keep you posted on how it turns out!