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Easy one-pot chicken orzo recipe for two in a red dutch oven and on 2 white serving plates with dill, feta, artichokes and olives
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5 from 1 vote

Easy One-Pot Chicken and Orzo Weeknight Dinner Recipe

If you like chicken and rice, you will love this easy weeknight One-Pot Chicken Orzo Dinner Recipe For Two.  Wine-braised chicken and orzo is perfectly tender with a Mediterranean flair and vibrant flavor.  Cooking for Two? You can have this One-Pot Chicken and Orzo Dinner on the table in under 25 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time27 minutes
Servings: 2 people
Author: Pam Werley

Ingredients

  • ¾ cup orzo
  • 4 boneless skinless chicken thighs or 2 (6 – 8 ounce breasts, trimmed and pounded if necessary Fat is flavor, and that is yet another reason why thighs are superior to breasts.
  • Kosher salt and fresh ground pepper
  • 1 Tablespoon butter you can substitute olive oil
  • 1 Tablespoon olive oil I use California Olive Ranch Every Day Medium EVOO
  • 2 garlic cloves minced
  • 1 teaspoon minced fresh oregano or ½ teaspoon dried
  • Pinch of red pepper flakes
  • 1 cup white wine pinot grigio or sauvignon blanc are good choices
  • ¼ cup chicken broth plus extra as needed, I use Better Than Bullion
  • 8 ounces jarred marinated artichokes drained and slightly chopped
  • ½ - ⅓ cup pitted green olives sliced
  • 1 juice of lemon and zest
  • 2 ounces feta cheese crumbled (½ cup)
  • 1 Tablespoon chopped fresh dill for serving

Instructions

  • Preheat the oven to 400° F. Toast orzo in the Dutch oven over medium-high heat until golden brown, 3 to 5 minutes; transfer to a bowl.
  • Pat chicken dry with paper towels and season with salt and pepper. Heat butter and 1 teaspoon oil in the now-empty Dutch oven over medium-high heat until just beginning to smoke. Brown chicken lightly, 3 to 4 minutes per side; transfer to plate.
  • Add remaining 2 teaspoons oil, garlic, oregano, and pepper flakes to now-empty skillet and cook until fragrant, about 30 seconds. Add wine to the pan to deglaze, scrapping up all the browned bits. Stir in broth and toasted orzo.
  • Nestle browned chicken, artichokes, olives and lemon zest into orzo, add any accumulated juices from the chicken, and bring to a gentle boil. Cover the Dutch oven and put in the oven for 13 minutes. After 10 minutes, stir in additional broth, 1 tablespoon at a time, as needed to loosen consistency.
  • Stir in feta and lemon juice and season with salt and pepper to taste.
  • Serve Chicken with orzo and garnish with dill.

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