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This is an easy week-night dinner that uses only one pan. You start it on the stovetop and finish it in the oven. Your’e going to love One Pan Greek Chicken with Olives and Orzo.
I’ve recently started using more chicken thighs rather than chicken breasts because I find that chicken breast are easy to over cook and become dry. For thighs I buy bone-in, skin-on because the bone adds so much flavor and the skin locks in the flavor and keeps the meat from drying out.
You start this recipe on the stove-top to cook the onions, brown the chicken and make the sauce. And then it goes right into the oven to finish. I even cook the orzo in the oven and it soaks up all the deep rich flavors from the sauce. There is also a ingredient that you might not think belongs in this recipe. But I promise, the Greek yogurt in this sauce makes it creamy and adds a slight tanginess that really adds to the umami (did I really say umami? Yes I did because that’s exactly what it does…adds umami).
This is an easy week-night dinner that uses only one pan. You start it on the stovetop and finish it in the oven.
- Four chicken thighs – bone-in/skin-on
- 1/2 medium sized onion – sliced
- 1–2 TBS Greek Seasoning (I use Cavender’s All Purpose Greek Seasoning)
- 1 cup chicken broth
- 3 TBS plain Greek yogurt
- 1 8 oz. can tomato sauce
- 1/2 cup orzo
- 1/2 cup kalamata olives (pitted and sliced in half)
- 2 TBS extra virgin olive oil
- Preheat the oven to 400°
- Heat the olive oil in an oven proof skillet.
- Pat the chicken dry with a paper towel; and sprinkle liberally with the Greek Seasoning.
- Place the chicken, skin side down in the heated oil and cook for 4 minutes on each side until the skin is browned a crispy.
- Remove the chicken and set it aside on a plate.
- Add the onions to the pan and cook for 3-4 minutes.
- Add the chicken broth to deglaze the pan.
- Add the tomato sauce and stir.
- A the yogurt and whisk until the sauce is creamy.
- Heat the sauce to a boil, turn it to a simmer and cook for 5 minutes.
- Add the chicken back into the pan.
- Place the skillet in the oven and cook for 25-30 minutes.
- Remove the skillet and stir in olives and orzo.
- Return the skillet to the oven and cook for another 10 minutes.
If you don’t have an oven proof skillet (meaning it has a plastic handle), simply wrap the handle in foil and it will not melt.
If you love this recipe, you will also love Baked Turkey Empanadas, Thai Peanut Chicken Flatbread and Turkey Chili with Butternut Squash.