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One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil

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Ingredients
  

  • Chicken thighs or breasts boneless, skinless: Thighs are juicier, but breasts work great too.
  • Orzo: This tiny pasta soaks up all the flavors.
  • Cherry tomatoes: Bursting with sweetness and so easy to use.
  • Garlic: Lots of it! Because garlic is life.
  • Olive oil: For sautéing and that garlic infusion.
  • Chicken broth: Adds depth to the dish.
  • Oregano: Dried is fine but fresh oregano takes it up a notch.
  • Lemon: Brightens everything up.
  • Spinach or kale optional: Sneak in those greens!
  • Feta cheese: Optional but the creamy, tangy goodness is worth it.
  • Salt and pepper: Season to taste.

Instructions
 

Step 1: Prep Your Ingredients

  • Before you start, take a few minutes to gather and prep your ingredients. Slice the garlic, halve the tomatoes, and season the chicken with salt, pepper, and a generous sprinkle of oregano.

Step 2: Sear the Chicken

  • In a large, deep skillet or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chicken and sear until golden on both sides, about 3-4 minutes per side. You’re not cooking it through yet—just giving it some color. Once done, set it aside on a plate.

Step 3: Make the Garlic Oil

  • In the same pan, lower the heat and add another drizzle of olive oil. Toss in the sliced garlic and let it cook gently until fragrant and golden (not burnt!). This step gives the dish its incredible garlic-infused flavor.

Step 4: Add the Tomatoes and Orzo

  • Stir in the cherry tomatoes and let them cook for a minute or two until they start to soften. Then, add the orzo and toss it in the garlicky oil to coat.

Step 5: Simmer to Perfection

  • Pour in the chicken broth and return the seared chicken to the pot. Bring everything to a gentle simmer, cover, and cook for about 15 minutes. The orzo will absorb the broth while the chicken finishes cooking.

Step 6: Finish with Freshness

  • Once the orzo is tender and the chicken is cooked through, stir in a handful of spinach or kale if you’re using it. Let it wilt for a minute or two. Squeeze in some fresh lemon juice for brightness, and sprinkle with feta cheese if desired.