Chicken and orzo are always timeless, especially making this simple and satisfying recipe. You can also dress this up as you like with cucumbers, tomatoes, or green olives. A drizzle of extra virgin olive oil and lemon juice is also a great way to finish.
What is great about One Pan Chicken with Orzo, Dill, and Feta?
This One Pan Chicken with Orzo, Dill, and Feta combines a variety of flavorful ingredients such as chicken, orzo pasta, dill, and feta cheese. The combination of these ingredients creates a harmonious blend of savory and tangy flavors.
As the name suggests, it's a one-pan meal, which means minimal cleanup. You can cook everything in a single skillet or pan, making it a convenient option for busy weeknight dinners.
The chicken provides a good source of lean protein, which is essential for building and repairing tissues in the body.
Orzo, a type of pasta, adds carbohydrates to the dish, giving you energy to fuel your day.
Tips
Chop your onions, garlic, dill, and any other ingredients in advance. This can save you time and make the cooking process smoother.
Chicken thighs are often juicier and more flavorful than chicken breasts. Consider using bone-in, skin-on chicken thighs for added flavor. Brown the chicken skin-side down for a crispy texture.
Don't be shy with seasonings. Season the chicken and orzo well with salt, pepper, and any other desired herbs and spices. Remember that pasta dishes often require a bit more salt to flavor the pasta properly.
One Pan Chicken with Orzo, Dill, and Feta
Prep time: 15 minutes
Cook time: 60 minutes
Yield: 4 Servings
Ingredients
2 lbs. of chicken drumsticks (or bone-in thighs)
2 cups of orzo
1 medium yellow onion, chopped
5 tablespoons of extra virgin olive oil
3 garlic cloves, chopped
3 cups chicken broth
2 lemons
2 small or 1 large cucumber, chopped
5 ounces feta, crumbled (about 1 1/4 cups)
2 tablespoons chopped fresh dill
Castelvetrano or other green olives, for serving.
Directions
1. Squeeze all the juice of one lemon and combine with 3 tablespoons olive oil, garlic, salt, and pepper to taste, in a large resealable plastic bag or a bowl, along with the chicken. Seal and shake the bag (or stir in the bowl) to coat evenly. Set aside for 30 minutes or refrigerate overnight.
2. Heat the remaining olive oil in a large cast-iron skillet or 12” pan over medium heat. Remove the chicken from the marinade and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 to 15 minutes total. Transfer chicken to a warm plate and set aside.
3. Add the onion to the pan with the rendered chicken fat, and slightly increase heat to cook until soft, about 4 to 5 minutes. Stir in the orzo and the broth. Cook until the liquid is partly absorbed, occasionally stirring, about 5 to 7 minutes. Top with the chicken and cover with the pan lid or aluminum foil. Continue cooking until the orzo is tender, most liquid is absorbed, and the chicken cooks thoroughly, about 15 to 20 minutes more.
4. Remove from the heat and serve with cucumber, feta, and dill over the top. Serve with lemon wedges and olives.
Serve with a Chardonnay.