Oregano Chicken with Orzo
Elevate your weeknight dinner with this vibrant Oregano Chicken with Orzo, a one-pan wonder brimming with Mediterranean flavors. Tender, golden-browned chicken thighs are seasoned with aromatic oregano and simmered alongside lemony orzo, fresh spinach, and juicy cherry tomatoes, creating a comforting yet light dish that’s perfect for any occasion. Topped with tangy crumbled feta and fresh parsley, this recipe strikes the ideal balance between hearty and refreshing. With minimal prep, just 15 minutes, and a cook time of 40 minutes, this easy family-friendly meal is perfect for busy nights while still feeling special enough to impress guests.
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Recipe Information
Ingredients
- 6 Chicken thighs (bone-in, skin-on)
- 2 teaspoons Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 1 Lemon (zested and juiced)
- 4 cups Chicken broth
- 2 cups Orzo
- 1 cup Cherry tomatoes (halved)
- 3 cups Spinach (fresh)
- 0.5 cups Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Pat the chicken thighs dry using paper towels. Season the chicken evenly with 1 teaspoon of salt, 1 teaspoon of oregano, and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or deep sauté pan over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and cook for another 3-4 minutes on the other side. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the orzo to the pan and stir to coat it in the oil and garlic. Cook for 2 minutes, stirring frequently, to lightly toast the orzo.
Pour in the chicken broth and add the remaining 1 teaspoon of oregano and 0.5 teaspoon of salt. Stir in the lemon zest and juice, then bring the mixture to a gentle boil.
Nestle the seared chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the broth. Cover the pan with a lid or foil, reduce the heat to low, and let everything simmer for 20 minutes.
After 20 minutes, remove the lid and scatter the cherry tomatoes over the orzo. Continue to cook uncovered for an additional 5-7 minutes to allow the broth to reduce and the tomatoes to soften.
Stir in the spinach until it wilts, about 2 minutes. Taste the orzo and adjust seasoning with additional salt or pepper, if needed.
Serve the oregano chicken and orzo hot, garnished with crumbled feta cheese and fresh parsley.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
