Greek Chicken & Orzo Youvetsi in One Pan!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories, while ricotta is often less expensive.

Season the chicken thighs with salt and black pepper on all sides and toss to coat.

Heat a large skillet over medium-high heat and add olive oil.

Brown the chicken in batches for about 3 minutes on each side until nice and golden.

Transfer the browned chicken to a plate and continue browning the remaining chicken in batches.

Line the stove top with foil to ease cleanup.

Finely chop one onion and set aside.

Turn off the heat after the final batch of chicken is cooked.

Add the chopped onion to the hot oil and turn the heat back on to medium-low.

Cook the onion until golden and soft, about 5-6 minutes.

Grate 4 garlic cloves and add them to the pan, warming them through for a few seconds.

Add 2-3 cloves, 1 bay leaf, and optionally a cinnamon stick (if desired).

Add 1 can (15 oz) crushed tomatoes and 1 tablespoon tomato paste to the pan.

Add a pinch of sugar to balance the acidity of the tomatoes and mix well.

Return the chicken to the pan with all its juices, creating an even layer.

Cover the pan and cook for 5 minutes.

Add 2 cups uncooked orzo pasta and 1 1/2 teaspoons salt to the pan.

In a separate saucepan, warm 4 cups of chicken broth until steaming hot.

Add the hot chicken broth to the pan with the orzo and chicken.

Bring to a boil, then reduce the heat to low and cover the pan to simmer for about 15 minutes or until the orzo is cooked through.

Uncover the pan and mix the contents, tasting for additional salt and pepper if needed.

Turn the broiler on high and place the pan under the broiler for a few minutes to achieve color.

Top with shredded parmesan cheese and serve with feta cheese, olives, and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens