Description
A flavorful Greek-inspired chicken and orzo bake.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup chopped red onion
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup reduced-sodium chicken broth
- ½ cup dry orzo pasta
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
Instructions
- Cut chicken thighs into 1-inch pieces.
- In a bowl, toss chicken with oregano, thyme, and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Add chicken and cook until browned on all sides, about 5 minutes.
- Remove chicken from skillet.
- Add red onion to skillet and cook until softened, about 3 minutes.
- Add garlic and cook for 1 minute more.
- Stir in diced tomatoes and chicken broth. Bring to a simmer.
- Return chicken to skillet. Stir in orzo.
- Cover and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until orzo is cooked and liquid is absorbed.
- Remove from oven. Stir in feta cheese and parsley.
- Let stand for 5 minutes before serving.
Notes
- You can substitute chicken breast for thighs.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg