One Pan Chicken Orzo

Method10 steps

1. 1

   Step 1: Preheat the oven to 350°F (about 177°C). Have an oven-safe Dutch oven or pot large enough for the chicken, peppers, liquid and orzo. Have the peppers cored and sliced, onion chopped and garlic minced before starting the hot-pan stages.

2. 2

   Step 2: Mix the chicken (1½ pounds) seasoning: 2 teaspoons oregano and 1 teaspoon each sweet paprika, coriander (1 teaspoon), kosher salt (1 teaspoon) and black pepper (1 teaspoon). Pat the chicken thighs dry and coat with the seasoning. Toss with juice from the half lemon and a drizzle of the marinade olive oil. Set aside briefly while the pot heats, then continue directly with cooking.

   Uses 2 teaspoons dried oregano for the chicken · 1 teaspoon sweet paprika for the chicken · 1 teaspoon coriander · 1 teaspoon kosher salt for the chicken · 1 teaspoon black pepper for the chicken · 1½ pounds boneless skinless chicken thighs · ½ lemon, juiced · A drizzle of olive oil for the chicken marinade

3. 3

   Step 3: Heat the 2 tablespoons searing olive oil over medium-high heat until shimmering. Add the seasoned chicken from step 2 and brown both sides, turning as needed, about 8–10 minutes total. Lift onto a plate, leaving the oil and juices in the pot. The chicken is only partly cooked here; continue the same cooking session through the oven stage.

   Uses Seasoned chicken with lemon and marinade drizzle · 2 tablespoons extra virgin olive oil for searing

4. 4

   Step 4: Sear the bell-pepper (2) rounds on both sides in the same pot and retained oil from step 3. Lift them onto the plate with the partly cooked chicken, keeping the pot oil and juices for the onion stage.

   Uses Retained pan oil and juices, excluding the lifted chicken · 2 bell peppers, cored and sliced into rounds · Lifted browned chicken reserved for the same-session oven stage

5. 5

   Step 5: Keep using the pot oil and juices from step 4. If the pot looks dry, add the optional additional tablespoon olive oil. Add the chopped onion and cook, stirring regularly, for about 5 minutes until softened.

   Soften the onion · 5 minUses Retained pot oil and juices, separate from the chicken-and-pepper plate · 1 additional tablespoon extra virgin olive oil, only if the pot looks dry before adding onion · 1 large yellow onion, chopped

6. 6

   Step 6: Add the minced garlic (6) to the softened onion and retained pan contents from step 5. Stir for 30 seconds, keeping it from burning.

   Stir the garlic · 1 minUses Softened onion and retained pan fats · 6 garlic cloves, minced

7. 7

   Step 7: Add the tomatoes with their juice, ready chicken broth (2 cups), the orzo teaspoon each of oregano and sweet paprika (1 teaspoon), and a dash each of kosher salt and black pepper to the garlic-onion pot from step 6. Bring to a boil, then stir in the 2 cups dry orzo.

   Uses Garlic, softened onion and retained pan fats · 2 cups canned peeled plum tomatoes with their juice · 2 cups ready chicken broth · 1 teaspoon dried oregano for the orzo · 1 teaspoon sweet paprika for the orzo · A dash of kosher salt for the orzo · A dash of black pepper for the orzo · 2 cups uncooked orzo

8. 8

   Step 8: Nestle the reserved browned chicken and seared pepper rounds from step 4 into the boiling orzo mixture from step 7. Transfer the pot to the preheated oven and bake uncovered for about 20–25 minutes, checking from 20 minutes. Continue until the orzo is fully cooked and has absorbed most of the liquid, and the thickest parts of the chicken reach 165°F (74°C).

   Check cooked chicken and orzo · 20 minUses Complete chicken-and-pepper plate, excluding retained pot oil · Boiling orzo, tomato, broth and aromatic mixture

9. 9

   Step 9: Remove the cooked chicken-orzo pot from the oven after step 8, cover it and leave undisturbed for 5 minutes so the orzo absorbs the remaining juices.

   Rest the covered chicken orzo · 5 minUses Complete cooked chicken, orzo, peppers and sauce

10. 10

    Step 10: Drizzle the rested chicken orzo from step 9 with a little finishing olive oil. Garnish with chopped parsley and optional feta to taste, then serve.

    Uses Complete rested chicken orzo · A little finishing olive oil · Chopped parsley for garnish · Feta cheese for garnish, if desired