One-Pot Chicken and Orzo Recipe


  • 1 1/2 cup, uncooked Original Orzo
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 1/2 - 3 lbs bone-in, skin-on chicken thighs, patted dry
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 1/2 cups low-sodium chicken stock
  • Juice of 1/2 lemon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried dill
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper, plus more to taste
  • 1 can artichokes packed in water, drained & any tough outer leaves removed, halved lengthwise
  • 1/4 cup pitted, sliced Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon minced, fresh flat-leaf parsley


  • Melted oil and butter in a large Dutch oven set over medium-high heat. Season chicken with salt and pepper. When oil is shimmering, brown chicken skin-side down, flipping after 5 minutes to brown the other side for an additional 4 minutes. Remove chicken from pan and transfer to a platter to reserve.
  • Reduce heat to medium. Add onion and saute until softened and translucent, stirring occasionally to prevent burning, about 5 minutes. Add garlic and orzo and continue cooking, stirring often, for about 5 minutes or until orzo turns light brown.
  • Add white wine to the pan and bring to a boil. Let simmer for 1 minute before adding chicken stock, lemon juice, onion powder, oregano, dill, cinnamon, salt, and pepper. Stir to combine and nestle chicken into orzo. Scatter with artichokes and olives.
  • Reduce heat to low, cover and simmer until chicken is cooked through and orzo is tender, 12-15 minutes.
  • Taste and adjust seasonings, as needed. Garnish with parsley and feta and serve immediately.