One Pot Greek Oregano Chicken and Orzo with Tomatoes

There’s something truly special about gathering around a table filled with delicious food, and the One Pot Greek Oregano Chicken and Orzo with Tomatoes is a dish that evokes those warm, comforting memories. Picture this: the aroma of sautéed garlic fills the kitchen, mingling with the fragrant herbs and juicy tomatoes. It’s one of those recipes that reminds me of sun-soaked summer days spent with friends and family, sharing laughter and great stories over a hearty meal. As the flavors meld together in a single pot, you’ll find that this dish is not only satisfying but also incredibly simple to make.

When I first stumbled upon this recipe, I was thrilled by the idea of creating something so vibrant and flavorful with minimal effort. It’s the kind of dish that makes you feel like a culinary genius without needing to spend hours slaving in the kitchen. With just a few key ingredients, you can whip up a feast that will impress even the pickiest eaters. The combination of tender chicken, orzo pasta, and a medley of fresh vegetables creates a delightful harmony of flavors that I can’t get enough of. I love serving it with a side of tomatoes drizzled in garlic oil for that extra touch of freshness.

Whether you’re hosting a gathering or simply looking for a comforting weeknight meal, the One Pot Greek Oregano Chicken and Orzo with Tomatoes is the answer. It’s all made in one pot, which means less cleanup and more time to enjoy the company of your loved ones. Trust me, once you take that first bite, you’ll be hooked!

Essential Ingredients for One Pot Greek Oregano Chicken and Orzo with Tomatoes

The ingredients for the One Pot Greek Oregano Chicken and Orzo with Tomatoes are simple yet impactful. Each component plays a crucial role in bringing character and depth to this dish. The star ingredient, chicken, provides protein, while orzo offers a delightful texture. Fresh herbs and vibrant vegetables enhance the overall flavor profile, making every bite a celebration of Mediterranean cuisine.

• 1/2 cup olive oil: This is the base for all the flavors in the dish. It adds richness and helps sauté the ingredients to perfection.
• 4 cloves garlic: Crushed garlic infuses the dish with a robust flavor, making it aromatic and savory.
• 2 tablespoons crushed red pepper flakes: Adds a kick of heat to balance the richness of the oil and chicken.
• 2 heirloom tomatoes: These juicy tomatoes bring freshness and sweetness to the dish.
• 2 cups heirloom cherry tomatoes: Halved cherry tomatoes add bursts of flavor and color.
• Salt and pepper: Essential for seasoning, enhancing the flavors of all ingredients.
• 1/4 cup olive oil: Additional oil for cooking the chicken, ensuring it stays moist.
• 1 pound boneless skinless chicken: The main protein that absorbs all the flavors of the herbs and spices.
• 2-3 cloves garlic: Minced or grated for a more intense garlic flavor.
• 2 tablespoons balsamic vinegar: Adds a nice acidity that balances the richness of the dish.
• 1 tablespoon smoked paprika: Provides a smoky depth that complements the chicken beautifully.
• 1/2 teaspoon salt + pepper: To taste, to further season the dish.
• 1/2 cup fresh oregano: A key herb that brings a fresh and vibrant flavor.
• 2 bell peppers: Sliced for sweetness and added texture.
• 1 cup mixed kalamata or green olives: These add briny depth, enhancing the Mediterranean flavor profile.
• 16 ounces orzo pasta: The pasta that brings this dish together, soaking up all the delicious flavors.
• 4-6 ounces feta cheese: Crumbled on top for a creamy finish that elevates the dish.

Cooking Method for One Pot Greek Oregano Chicken and Orzo with Tomatoes

Cooking the One Pot Greek Oregano Chicken and Orzo with Tomatoes is a straightforward process that combines the flavors of the Mediterranean in just one pot. The steps are simple, and the results are astonishingly delicious. I love how everything melds together, creating a harmonious dish that’s ready to serve in no time.

1. Add the olive oil, garlic, and chili pepper flakes to a small saucepan. You want the oil to come to a low boil, but don’t let it bubble too fiercely. Once it’s simmering, reduce the heat to low and let it infuse for about 20 to 30 minutes. This process extracts maximum flavor from the ingredients. Afterward, remove it from the heat and let it cool down before storing it in a glass jar for up to a month in the fridge.
2. Next, prepare the tomatoes. Place the heirloom tomatoes and cherry tomatoes on a plate or in a bowl. Drizzle them with the chili oil mix you just made, and sprinkle with salt and pepper. This fresh combination will complement the main dish perfectly, so set it aside.
3. In a medium-sized Dutch oven or large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken, garlic, balsamic vinegar, smoked paprika, and a pinch of salt and pepper. Toss everything together to coat the chicken thoroughly with the seasonings. Cook until the chicken is browned all over and cooked through, about 5 minutes. Stir in the oregano and continue cooking for another minute. Once done, remove the chicken from the pan and transfer it to a plate.
4. In the same pan, add another tablespoon of olive oil, followed by the sliced bell peppers and a pinch of salt and pepper. Sear the peppers until they start to caramelize at the edges, about 3 to 4 minutes. The goal is to enhance their flavor while keeping some crunch.
5. Add the orzo to the pan and another tablespoon of olive oil. Stir the pasta with the peppers, ensuring it’s well mixed. Then, pour in 2 and a half cups of water. Bring the mixture to a boil, and then reduce the heat to a simmer. Cook until almost all the water is absorbed and the orzo is creamy, stirring occasionally to prevent sticking. If needed, taste the orzo and add another half cup of water, allowing it to soften.
6. Once the orzo is cooked and creamy, gently fold in the reserved chicken and olives. Remove the pot from the heat and let it sit for about 3 minutes. This step allows the chicken to warm through again.
7. Finally, serve the dish topped with crumbled feta cheese and the side of tomatoes in chili oil you prepared earlier. Enjoy the medley of flavors in every bite!

Making Adjustments

Making adjustments to the One Pot Greek Oregano Chicken and Orzo with Tomatoes can help you customize it to your liking or dietary needs. Here are some helpful tips to get you started:

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop with a splash of water to restore moisture.
• Freezing: This dish is freezer-friendly! Portion out any leftovers and freeze for up to a month. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a simple side salad or crusty bread to soak up the flavorful sauce.
• Vegetarian Option: Substitute the chicken with chickpeas or a plant-based protein for a vegetarian version.
• Herb Variations: Feel free to experiment with other herbs like basil or thyme for a different flavor profile.
• Spice Level: Adjust the amount of crushed red pepper flakes to suit your heat preference. You can also add a dash of hot sauce for an extra kick!

Serving Options for One Pot Greek Oregano Chicken and Orzo with Tomatoes

The One Pot Greek Oregano Chicken and Orzo with Tomatoes is perfect for any occasion, from casual weeknight dinners to festive gatherings. Here are some delightful serving options:

• Family Style: Serve the dish directly from the pot on the table, allowing everyone to help themselves. It encourages sharing and conversation!
• Garnishing: Top with additional crumbled feta cheese and a sprinkle of fresh herbs for a beautiful presentation.
• Accompanying Dishes: Consider pairing this meal with a refreshing Greek salad or a side of roasted vegetables for a well-rounded dinner.
• Meal Prep: This dish is perfect for meal prep. Portion it out for lunch the next day or for a quick dinner option.
• Seasonal Serving: In summer, enjoy this dish with a chilled cucumber salad, while in cooler months, a warm bread would complement it perfectly.
• Picnic Perfect: It also works great for picnics. Just pack it in a container, and you’re good to go!
• Festive Occasion: Use it as a centerpiece for your next gathering, and watch it disappear as guests savor each bite.

FAQ

Conclusion

The One Pot Greek Oregano Chicken and Orzo with Tomatoes is truly a delightful dish that brings comfort and joy to any table. With its vibrant flavors and easy preparation, it’s a recipe you’ll want to keep in your rotation. I encourage you to give it a try; you won’t be disappointed!

One Pot Greek Oregano Chicken and Orzo with Tomatoes

The ultimate comfort food, the One Pot Greek Oregano Chicken and Orzo with Tomatoes is a hearty and flavorful dish that's perfect for any occasion. With tender chicken and creamy orzo, it’s an easy weeknight dinner that brings the taste of the Mediterranean to your table. Make it tonight!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 1/4 cup olive oil
• 1 pound boneless skinless chicken cut into bite-size pieces
• 2-3 cloves garlic minced or grated
• 2 tablespoons 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

Equipment

• Large Pot
• Skillet
• Saucepan
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl

Method

 

1. Add the olive oil, garlic, and chili pepper flakes to a small saucepan. Bring the oil to a low boil and then quickly reduce the heat to low. Simmer for 20 to 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.
2. Add the tomatoes to a bowl or plate and drizzle with the chili oil mix. Sprinkle with salt + pepper. Serve alongside the chicken.
3. Heat 2 tablespoons of olive oil in a medium-sized Dutch oven or large skillet set on medium-high heat.
4. 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 for another minute. Remove the chicken from the pan and place it on a plate.
5. 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 to 4 minutes.
6. Add the orzo and another tablespoon of olive oil. Stir the pasta with the peppers, then pour in 2 and a half cups of 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 half 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.
7. Once the orzo is cooked, slide the chicken and olives into the orzo and remove from the heat. Allow the chicken to warm through for about 3 minutes.
8. Serve the dish topped with feta cheese and a side of tomatoes in chili oil.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: This dish is freezer-friendly! Portion it out and freeze for up to a month.
• Tip 3: Consider pairing this meal with a Greek salad or roasted vegetables.
• Tip 4: Substitute the chicken with chickpeas or plant-based protein for a vegetarian version.
• Tip 5: Experiment with other herbs like basil or thyme for different flavor profiles.

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