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a pot of orzo and chicken thighs topped with feta, olives, lemons and fresh herbs on a blue background
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4.75 from 12 votes

One-Pot Chicken with Orzo, Lemon, and Feta

This one-pot baked chicken with orzo is packed with all my favorite Mediterranean flavors like lemon, olives, fresh oregano, and feta cheese!
Prep Time10 minutes
Cook Time35 minutes
Course: dinner
Cuisine: Mediterranean
Servings: 4
Calories: 586kcal
Author: Leigh Anderson

Ingredients

  • 4-6 bone in chicken thighs
  • 2 tbsp olive oil
  • 2 medium shallots peeled and thinly sliced
  • 2 large cloves garlic, smashed, peeled, and roughly chopped
  • 1 lemon thinly sliced
  • 2 c orzo pasta
  • 2 tbsp dijon mustard
  • 1/2 c dry white wine
  • 3 c chicken stock
  • 1 heaping cup pitted green olives like castelvetranos
  • 2 sprigs fresh oregano plus extra for serving
  • 1 bunch fresh parsley
  • 8 oz feta cheese

Instructions

  • Preheat the oven to 350. Heat your largest sauté pan over medium heat. Season the chicken with salt and pepper. Add the 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 mustard and white wine. Let the wine reduce until it's almost completely evaporated, then place the chicken back into the pan along with the olives, oregano, 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 tender and creamy.
  • To serve, top the chicken and orzo with chopped parsley, oregano, and crumbled feta. Serve immediately!

Notes

 
Ingredient Notes + Substitutions: 
  • Chicken Thighs: You could use bone-in chicken breast or legs.
  • Orzo: Arborio rice will work instead of orzo.
  • White Wine: Use extra chicken stock if you prefer no alcohol.
  • Feta: Goat Cheese, or omit for dairy-free. 

Storing and Reheating Leftovers:
  • Leftovers can be stored, covered, in the refrigerator for up to 4 days. Reheat in the oven at 350 or on the stovetop over medium heat. Add a splash of water or extra chicken stock to loosen up the orzo and chicken while it reheats. 

Equipment Used: Lodge Enamel Dutch Oven 

Nutrition

Calories: 586kcal | Carbohydrates: 68g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 995mg | Potassium: 525mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1452IU | Vitamin C: 19mg | Calcium: 330mg | Iron: 3mg