Oregano Chicken with Orzo

Elevate your weeknight dinner with this vibrant Oregano Chicken with Orzo, a one-pan wonder brimming with Mediterranean flavors. Tender, golden-browned chicken thighs are seasoned with aromatic oregano and simmered alongside lemony orzo, fresh spinach, and juicy cherry tomatoes, creating a comforting yet light dish that’s perfect for any occasion. Topped with tangy crumbled feta and fresh parsley, this recipe strikes the ideal balance between hearty and refreshing. With minimal prep, just 15 minutes, and a cook time of 40 minutes, this easy family-friendly meal is perfect for busy nights while still feeling special enough to impress guests.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 Chicken thighs (bone-in, skin-on)
• 2 teaspoons Dried oregano
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Olive oil
• 3 Garlic cloves (minced)
• 1 Lemon (zested and juiced)
• 4 cups Chicken broth
• 2 cups Orzo
• 1 cup Cherry tomatoes (halved)
• 3 cups Spinach (fresh)
• 0.5 cups Feta cheese (crumbled)
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

Pat the chicken thighs dry using paper towels. Season the chicken evenly with 1 teaspoon of salt, 1 teaspoon of oregano, and 1 teaspoon of black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or deep sauté pan over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and cook for another 3-4 minutes on the other side. Transfer the chicken to a plate and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 4

Add the orzo to the pan and stir to coat it in the oil and garlic. Cook for 2 minutes, stirring frequently, to lightly toast the orzo.

Step 5

Pour in the chicken broth and add the remaining 1 teaspoon of oregano and 0.5 teaspoon of salt. Stir in the lemon zest and juice, then bring the mixture to a gentle boil.

Step 6

Nestle the seared chicken thighs back into the pan, skin-side up, ensuring they are partially submerged in the broth. Cover the pan with a lid or foil, reduce the heat to low, and let everything simmer for 20 minutes.

Step 7

After 20 minutes, remove the lid and scatter the cherry tomatoes over the orzo. Continue to cook uncovered for an additional 5-7 minutes to allow the broth to reduce and the tomatoes to soften.

Step 8

Stir in the spinach until it wilts, about 2 minutes. Taste the orzo and adjust seasoning with additional salt or pepper, if needed.

Step 9

Serve the oregano chicken and orzo hot, garnished with crumbled feta cheese and fresh parsley.

Nutrition Facts

Serving size	2328.3 grams (2328.3g)

Amount per serving	% Daily Value*
Calories	2762

Total Fat 166.40g	213%
Saturated Fat 51.40g	257%
Polyunsaturated Fat 4.00g
Cholesterol 593mg	198%
Sodium 7706mg	335%
Total Carbohydrate 156.30g	57%
Dietary Fiber 12.60g	45%
Total Sugars 14.60g
Protein 167.10g	334%

Vitamin D 0IU	0%
Calcium 965mg	74%
Iron 20mg	111%
Potassium 3473mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 23.9%

Carbs: 22.4%