We have been all about one-dish dinners lately, especially if it includes boneless, skinless, chicken thighs. Last week I was inspired by a recipe I saw online. I made a few modifications to suit our taste and added grilled chicken seasoned with Greek seasoning and we were pleased with the end result. Scroll down for the recipe. Let me know if you try.
One-Pan Orzo, Peas, Spinach, and Feta With Greek Chicken
This recipe covers everything. Serve it up all together on a plate or in a bowl. Add a squeeze of fresh lemon juice for an extra zing. This recipe is adapted from NYT|Cooking.
Servings 4
Ingredients
One-Pan Orzo
- 2 tbsp butter
- 4 scallions, greens and whites thinly sliced
- 2 garlic cloves, minced
- 8 oz baby spinach
- 1 tsp kosher salt
- 1 3/4 cups chicken stock
- 1 cup orzo
- zest from one lemon
- 3/4 cup crumbled feta
- 1/2 cup frozen peas, thawed
- 1 cup combination of fresh parsley, thyme, and marjoram
Grilled Chicken Thighs
- 4 boneless, skinless chicken thighs
- Greek seasoning – I used Cavender's
Instructions
To prepare orzo:
- Heat large skillet over medium heat. Melt butter & stir in white parts of scallions and garlic and cook until softened, about 3 minutes.
- Stir in spinach and 1/2 teaspoon salt. Cook until spinach is wilted, stirring occasionally.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest, and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until the orzo is nearly cooked through and most of the liquid is absorbed, 10-14 minutes.
- Stir in cheese, peas, and herbs. Cover the pan and cook for another minute to warm the peas.
To prepare chicken:
- Wash chicken and pat dry with a paper towel. Generously sprinkle each thigh with Greek seasoning. While orzo cooks, grill until done.
Serve:
- To serve, divide among four plates, sprinkle with reserved scallions and top with a chicken thigh.
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