Description
A vibrant, one-pan Mediterranean-inspired dish featuring juicy herb-marinated chicken thighs, tender orzo pasta, and a creamy whipped feta sauce for a tangy, elegant finish.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1 tbsp Tuscan herb blend (rosemary, thyme, oregano, garlic powder)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken thighs with Tuscan herb blend, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil and orzo. Toast for 1-2 minutes, then pour in chicken broth. Bring to a simmer, cover, and cook for 10-12 minutes until orzo is tender and liquid is absorbed.
- While orzo cooks, blend feta, Greek yogurt, and lemon juice in a food processor until smooth and creamy. Set aside.
- Stir cherry tomatoes into the cooked orzo and cook for 1-2 minutes until slightly softened. Return chicken to the skillet to warm through.
- Serve orzo and chicken topped with dollops of whipped feta and a sprinkle of fresh parsley.
Notes
You can customize the seasonings to taste.