One Pot Greek Chicken Orzo
Ingredients
Instructions
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Whisk flour, smoked paprika, garlic powder, salt, and pepper in a medium-sized bowl. Dredge chicken in this mixture.
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In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Place chicken thighs in skillet and sear for approximately 4 minutes on each side until they develop a crispy, golden-brown exterior. The chicken does not need to be completely cooked through at this stage. Once seared, transfer the chicken to a plate and set aside.
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In the same skillet, heat the remaining tablespoon of olive oil. Add chopped onion, minced garlic, red pepper flakes, oregano, and thyme, stirring continuously. Allow these ingredients to sauté for about a minute, until the garlic becomes fragrant and the onion starts to soften. Season with a pinch of salt and pepper.
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Pour the dry orzo into the skillet followed by the white wine and chicken broth. Stir well to ensure all ingredients are mixed and then bring the dish to a light boil.
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As soon as the skillet starts boiling, reduce the heat to medium. Return the seared chicken thighs to the skillet, nestling them among the orzo. Cover the skillet with a lid and allow the dish to cook for about 10 minutes, or until the orzo is cooked through and chicken reaches 165 degrees. Remember to stir occasionally to prevent sticking.
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Garnish with kalamata olives, crumbled feta cheese, freshly chopped parsley if desired.