Description
A flavorful Greek-inspired chicken and orzo bake.
Ingredients
- 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.
Nutrition
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