Description
A delicious and easy-to-make Greek-inspired chicken and orzo bake.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 3 cups chicken broth
- 1 cup uncooked orzo pasta
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, thyme, cinnamon, salt, and pepper. Cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the orzo, sun-dried tomatoes, and olives. Return the cooked chicken to the skillet.
- Cover the skillet and transfer it to the preheated oven. Bake for 15-20 minutes, or until the orzo is cooked through and most of the liquid has been absorbed.
- Remove the skillet from the oven and sprinkle with crumbled feta cheese. Let it rest for a few minutes before serving.
- Garnish with fresh chopped parsley, if desired.
Notes
- You can use chicken breast instead of thighs, but it may cook faster.
- Adjust the amount of spices to your preference.
- If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek