Greek Chicken & Orzo Youvetsi in One Pan!

Ingredients

• 2 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 2 tsp Kosher Salt (divided between seasoning and cooking)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra virgin)
• 1 medium Yellow Onion (diced)
• 4 cloves Garlic Cloves (grated)
• 1 leaf Bay Leaf (whole)
• 1 can (15 oz) Crushed Tomatoes (no added salt)
• 1 tbsp Tomato Paste (adds depth)
• 1/2 tsp Sugar (pinch to balance acidity)
• 2 cups Orzo Pasta (dry)
• 4 cups Chicken Broth (low‑sodium, heated until steaming hot)
• 1 tsp Dried Oregano (optional)
• 1 pinch Crushed Red Pepper Flakes (optional for heat)
• 1/2 cup Parmesan Cheese (shredded)
• 4 oz Feta Cheese (crumbled, for serving on the side)
• 2 tbsp Fresh Parsley (chopped)
• to taste portion Olives (serve on the side, optional)

Instructions

1. Season the Chicken

   Pat the chicken thigh pieces dry, then toss them with 1 tsp salt and 1 tsp black pepper until evenly coated.

   Time: PT5M

2. Brown the Chicken

   Heat the skillet over medium‑high heat, add 2 tbsp olive oil, and brown the chicken in batches, about 3 minutes per side, until golden.

   Time: PT12M

   Temperature: medium‑high

3. Set Chicken Aside

   Transfer the browned chicken to a plate and keep warm while you build the sauce.

   Time: PT2M

4. Sauté the Onion

   Add the diced onion to the same skillet, reduce heat to medium‑low, and cook, stirring occasionally, until soft and golden, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium‑low

5. Add Garlic and Aromatics

   Stir in the grated garlic, bay leaf, and (optional) a cinnamon stick; cook for 30 seconds, just until fragrant.

   Time: PT1M

   Temperature: medium‑low

6. Create the Tomato Base

   Add the crushed tomatoes, tomato paste, and a pinch (½ tsp) of sugar; stir to combine and let the mixture heat through.

   Time: PT2M

   Temperature: medium‑low

7. Return Chicken and Simmer

   Return the browned chicken to the skillet, pour in the hot chicken broth, cover, and let simmer for 5 minutes.

   Time: PT5M

   Temperature: medium

8. Add Orzo and Salt

   Stir in 2 cups dry orzo and an additional 1 tsp salt, ensuring the pasta is evenly distributed.

   Time: PT1M

   Temperature: high

9. Cook Orzo Until Tender

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the orzo is al dente and most liquid is absorbed.

   Time: PT15M

   Temperature: low

10. Final Seasoning

    Uncover, give the dish a good stir, taste, and adjust with extra salt or pepper if needed.

    Time: PT2M

11. Broil for a Golden Top

    Preheat the oven broiler on high, place the skillet under the broiler for 2‑3 minutes until the top is lightly browned.

    Time: PT3M

    Temperature: high (broil)

12. Finish and Serve

    Sprinkle shredded Parmesan over the hot skillet, garnish with chopped parsley, and serve with crumbled feta, olives, and extra lemon if desired.

    Time: PT2M

Nutrition Facts

Calories

640

Protein

38 g

Carbohydrates

55 g

Fat

22 g

Fiber

4 g