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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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just don’t skimp on the feta, like I said, it seals the deal!
Sorry, but this is really bad. Made it per the instructions – bad flavors, looked like glop. Husband took one bite and ordered a pizza. So disappointed
Hey Jennifer,
So sorry to hear this, please let me know if I can help in anyway. xTieghan
I have to admit I didn’t care for this. I forgot to put the Feta on but I don’t think that’ll make a difference.
Hey Joanne,
Sorry to hear you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
EVERYONE IN MY FAMILY RAAAAAVED ABOUT THIS MEAL!!!!! including my 4 year old and my 1 year old! Absolutely delicious!
Hey Marissa,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
I am puzzled by your measurements. I looked at my box of orzo before making this. 1/4 to 1/3 cup is a serving size. 16 oz is a mountain! I cut the amount in half and still had plenty.
Love that! Thank you so much for trying this Karin! xTieghan
To be honest, this is my least favorite HBH recipe I’ve tried so far (although everything else I’ve made became instant favorites). I was excited to use the oregano I’ve been growing, but it’s flavor was completely overwhelmed by the paprika. That’s really all I can taste. Also, I definitely recommend cutting back on the red pepper flakes. I love spicy food, but it was definitely a bit much. If I tried it again, I would omit the paprika entirely and reduce the pepper flakes by half. Also would add more bell pepper.
Hi Andrea! I am really sorry to hear that!! Is there anything I can do to help? I hope you continue to love all of the other recipes you try! xTieghan
Holy hell. Years late but can ya make it before ya comment?
Hi Shan! A lot of people comment on the photos or how the post! Sorry about that. I hope you understand! xTieghan
It’s been quite a while since the last review. So I’m giving you an update. At home hiding from the Virus and made this for the family. It was absolutely delicious !!!!! Don’t be shy with the garlic and spices. And feta. I had boneless chicken thighs in the fridge and it was very moist. I will make this a go-to dinner and keep the ingredients in the pantry. Thank you SO much !!!
Amazing!! I am so glad this turned out so well for you and your family! I hope you are staying safe and healthy, Teri! xTieghan
Recipe turned out perfect, really tasty, will definitely make again, it’s been a long time since I’ve felt inspired to try out a new dish, thank you
Thank you Sarah! So glad you loved this! xTieghan
Made this tonight in the crockpot! 2 1/2-3 hours on high, seared chicken, seasonings,1 cup of chicken stock with a touch of marsala wine. Cooked one and a half hours, then added tomatoes, olives, fresh oregano. I cooked the orzo separate. Topped with feta. FANTASTIC!!!!
So amazing to hear! Thank you so much for trying this Cyndie! So glad you loved it! xTieghan
A question on the crushed red pepper flakes – are these hot as in crushed chilli flakes? Or does the red pepper refer to bell peppers (capsicum)? I’d like to try this recipe but am not sure about this ingredient. Thanks, Jo.
HI! They are the hot chili flakes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Yum! Yum! Yum! Made this for hubby and 40yr old visiting daughter. Both loved it and daughter requested a copy to make at home for her family. Thanks, again, Tieghan, for sharing your creative self.
That is so amazing! Thank you so much Diana!
I made the chicken (without the tomatoes or garlic oil) and it was DELICIOUS and super easy! The chicken left delicious spices in the pot that infused the quinoa and peppers as well. This recipe is a keeper!
SO happy you liked it Jamie! Its one of my favorites!! Thank you!
made this last night for my hubby and 2 year old. was a smash hit!
I too sensed that the oil was getting a little too hot so I just shut off the heat around the 15 minute mark. the smashed garlic pieces came out crispy and quite delicious!
I didn’t have fresh tomatoes so actually what I did was chop up about 15 oz of peeled plum tomatoes in a can and threw them in the pot with the chicken at the end. we aren’t big fans of feta so we left it out. hubby and I loved the chili oil but left it off for my toddler who doesn’t usually eat chicken but again made an exception for one of your dishes!!
the only tough thing about this recipe is I realize I should not have made it in mid summer!! felt like I was slaving over the stove making a risotto and I was overheating, myself! but that is my own fault. lol.
another meal for the regular rotation per hubby’s request. thank you!!!
This is so great to hear! I am thrilled you loved this Kristen! Thank you so much!
I just made this recipe for dinner for my husband tonight, and it turned out delicious! He loves Greek food. I’m vegetarian so I couldn’t try it, but it was easy to make and looked amazing. We’re already talking about variations — making it with seitan instead of chicken to be vegetarian, or using the chicken marinade for other meats and veggies on the barbecue. Thanks for sharing!
Hi Joy!! SO happy it was easy to make and your husband liked it!! It should be delish converted to vegetarian with either substitute! Hope you love it!!
Thanks!
This looks absolutely delicious!! I have a gluten intolerance so I was wondering if I could swap the orzo for rice or quinoa?
A couple years ago in the comments section on this recipe Tieghan said that a great substitute for orzo would be quinoa, and I agree with her. I love quinoa and think it would be great in this recipe.
Yes!! Totally agree Joy! Thank you.
Hi Ashley! Rice or quinoa would be delicious! Let me know if you have questions!