This recipe for one-pot baked chicken and orzo is packed with all my favorite Mediterranean flavors like lemon, olives, fresh oregano, and feta cheese!
When I was first working on this recipe it crossed my mind that it may have too many ingredients. I usually try to keep things simple and minimal. But the thing is all of these flavors compliment each other so well that I couldn’t eliminate a single one! So yes, there are a ton of ingredients in the recipe but that being said it’s super simple to make and is cooked entirely in one pot! If you make this recipe once I promise you will want to make it again and again!
One-Pot Chicken with Orzo, Lemon, and Feta Step by Step→
Don’t rush, it takes about ten to fifteen minutes on medium heat to achieve super crispy, golden brown skin.
The flavor is infused into the orzo right at the start by sauteing it in chicken fat, garlic, and shallot.
In the oven, the orzo will absorb the stock and wine resulting in a creamy, risotto-like consistency.
Add the feta and herbs at the end for a punch of freshness!
One-Pot Chicken with Orzo, Lemon, and Feta
- 4-6 bone in chicken thighs
- 2 c orzo pasta
- 1 tbsp olive oil
- 3 c chicken stock
- 1 c dry white wine
- 2 tbsp dijon mustard
- 1 lemon, sliced into rounds
- 2 medium shallots, thinly sliced
- 2 large cloves garlic, smashed, peeled and roughly chopped
- 1 heaping cup smashed and pitted green olives, like Castelvetranos
- 3 sprigs fresh oregano
- 1 bunch fresh parsley
- 8 oz feta cheese
- Preheat the oven to 350. Heat your largest sauté pan over medium heat. Season the chicken with salt and pepper. Add 1 tablespoon of olive oil to the pan and then place the chicken thighs into the pan skin side down. Cook the chicken for 10-15 minutes undisturbed until the skin is a deep golden brown then take the thighs out of the pan and set aside.
- Turn the heat to low and add in the garlic, shallot, and sliced lemon. Sauté for 2-3 minutes until aromatic then add in the orzo and a pinch of salt. Stir the orzo until it is evenly coated with the fat, garlic, lemon and shallot. Next, add the dijon and deglaze with the white wine. Let the wine reduce by half then put the chicken back into the pan along with the olives and chicken stock. Bring the stock to a simmer then cover and bake for 20 minutes until the chicken is fully cooked and the orzo is creamy.
- Top the chicken and orzo with chopped parsley, oregano, and crumbled feta. Serve immediately!