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Greek Chicken Orzo with Artichokes & Fresh Vegetables Recipe

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★★★★★

4.5 from 51 reviews

A vibrant and flavorful Greek-inspired dinner featuring tender chicken breasts marinated and browned, combined with sautéed fresh vegetables, artichoke hearts, and orzo pasta all simmered in savory chicken broth and finished with salty olives and creamy feta cheese.

Ingredients

Scale

For the Marinade and Chicken

  • 4 large chicken breasts, cut into 1½–2-inch pieces
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon-style mustard
  • 2 teaspoons honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for browning chicken and sautéing vegetables)

For the Vegetables and Orzo

  • 2 medium red onions, diced
  • 6 garlic cloves, minced
  • 2 medium zucchini, chopped
  • 1 1/2 cups chopped artichoke hearts, rinsed and drained
  • 1 large tomato, chopped
  • 18 ounces dried orzo pasta
  • 5 cups chicken broth
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

For Garnish

  • 1/2 cup sliced olives
  • 3/4 cup crumbled feta cheese
  • Extra olives for serving
  • A spoonful of leftover marinade for drizzling

Instructions

  1. Prepare the marinade. Whisk together olive oil, apple cider vinegar, Dijon-style mustard, honey, dried oregano, salt, and black pepper in a bowl to create the marinade.
  2. Marinate the chicken. Add the chicken pieces to the marinade and let them sit for at least 30 minutes, or longer if time permits, to absorb the flavors.
  3. Brown the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the marinated chicken pieces and brown them on all sides until golden. Remove the chicken and set aside on a plate.
  4. Sauté the vegetables. In the same skillet, add the diced onions and minced garlic. Cook until fragrant and translucent. Add chopped zucchini, artichoke hearts, and chopped tomato. Cook until the vegetables are just tender, about 5-7 minutes.
  5. Add the orzo. Stir in the dried orzo pasta with the sautéed vegetables, coating the pasta well with the oil and juices in the pan.
  6. Pour in the broth and season. Gradually add the chicken broth along with 1 teaspoon dried oregano, salt, and pepper. Stir well and bring to a simmer. Cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 12-15 minutes.
  7. Return the chicken. Fold the browned chicken pieces back into the skillet with the orzo and vegetables. Cook together for a few minutes until the chicken is cooked through and everything is heated evenly. Adjust seasoning to taste.
  8. Serve and garnish. Serve the Greek chicken orzo hot, garnished with crumbled feta cheese, sliced olives, and a drizzle of the leftover marinade for extra flavor.

Notes

  • If the orzo thickens too much or the mixture dries out, add a little water or extra chicken broth while cooking to maintain a creamy texture.
  • Store feta cheese and olives separately when refrigerating leftovers to prevent sogginess and preserve their texture.
  • Marinate chicken for longer than 30 minutes if possible, up to several hours, for enhanced flavor and tenderness.
  • Use good quality chicken broth for richer taste.

Keywords: Greek chicken recipe, chicken orzo, artichoke hearts, feta cheese, Mediterranean dinner, one-pot meal, easy stovetop recipe

Find it online: https://biteandenjoy.com/greek-chicken-orzo-with-artichokes-and-fresh-vegetables-recipe/