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To make this tasty dish, gather these key ingredients: - 1 pound boneless, skinless chicken thighs, diced - 1 cup orzo pasta - 2 cups chicken broth - 1 cup spinach, chopped - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - 1/4 cup Greek yogurt - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon lemon zest - Salt and pepper to taste These ingredients will create a rich and creamy meal that bursts with flavor. You can elevate your dish with a few simple garnishes: - Fresh parsley, chopped - Extra crumbled feta cheese - A slice of lemon These add a fresh look and a zesty touch. If you need to swap out some items, here are some ideas: - Use chicken breast instead of thighs for a leaner option. - Substitute quinoa for orzo to make it gluten-free. - Try different greens like kale or arugula instead of spinach. - Use sour cream if you don’t have Greek yogurt. These substitutions keep the dish tasty while fitting your needs. Start by boiling the chicken broth in a big pot. Once it’s boiling, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes, following the package instructions. When done, drain the orzo and set it aside. This pasta will soak up all the flavors later. In the same pot, pour 2 tablespoons of olive oil. Heat it over medium heat. Add 1 pound of diced chicken thighs. Season with salt, pepper, and 1 teaspoon of dried oregano. Cook for about 6 to 7 minutes. You want the chicken to be golden brown and fully cooked. Once done, take the chicken out and set it aside. Now, add 2 cloves of minced garlic into the pot. Sauté it for 1 to 2 minutes until it smells amazing. Then, toss in 1 cup of halved cherry tomatoes and 1 cup of chopped spinach. Cook these for 3 to 4 minutes. You want the spinach to wilt and the tomatoes to soften. Return the cooked chicken to the pot with your veggies. Stir in the cooked orzo. Lower the heat and add 1/4 cup of Greek yogurt, 1 teaspoon of lemon zest, and 1/2 cup of crumbled feta cheese. Mix everything together until it is creamy and well combined. Taste and adjust the seasoning with salt and pepper if needed. Once everything is mixed, take the pot off the heat. Let it rest for a couple of minutes. This helps the flavors meld even more. Before serving, sprinkle fresh chopped parsley on top for a nice touch. Enjoy your creamy Greek chicken orzo! To cook orzo well, use plenty of water. This helps it not stick. Cook it until it's al dente. This means it should still have a little bite. Drain it well and set it aside. You can coat it with a touch of olive oil to keep it separate. To boost flavor, use fresh herbs like parsley. The zest of lemon adds brightness. Feta cheese gives a salty kick that pairs well with chicken. Finally, sauté garlic before adding veggies to release its rich taste. Don't overcook the orzo. It can turn mushy and lose texture. Make sure to season the chicken well. Underseasoning can dull the entire dish. Avoid adding cold yogurt directly to the hot pot. It can curdle. Instead, let it warm a bit first. {{image_2}} You can easily make a vegetarian version of this dish. Instead of chicken, use mushrooms or chickpeas. Both options add great flavor and texture. Use vegetable broth instead of chicken broth. This change keeps the dish tasty without meat. You can still use all the other ingredients like spinach, tomatoes, and feta. The Greek yogurt keeps it creamy. Feel free to add more veggies to your orzo. Bell peppers, zucchini, or even broccoli work well. Just chop them up and add them when you cook the other vegetables. This adds color and nutrients to the dish. Plus, it makes it more filling. The more veggies, the merrier! If you like some heat, add red pepper flakes or diced jalapeños. Stir them in when you cook the garlic. This will kick up the flavor and make your dish exciting. Adjust the amount based on your spice level preference. Just remember, a little goes a long way! After you make Creamy Greek Chicken Orzo, let it cool down to room temperature. Transfer it to an airtight container. This dish will stay fresh in the fridge for about three to four days. Make sure to label the container with the date. This way, you won't forget when you made it! To reheat your leftovers, you can use the microwave or the stove. If using the microwave, place the orzo in a bowl. Add a splash of chicken broth or water to keep it moist. Heat it in short bursts, stirring in between. If using the stove, warm it in a pot over low heat. Stir often to avoid sticking. It should take about five to ten minutes to heat through. You can freeze Creamy Greek Chicken Orzo for later. First, let it cool completely. Then, place portions in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last in the freezer for up to three months. When you're ready to eat it, thaw it overnight in the fridge before reheating. Enjoy your delicious meal again! Yes, you can use other pasta types. Penne or fusilli work well. They soak up flavors like orzo. Just adjust cooking time based on the pasta you choose. Always check the package for guidance. To make it healthier, add more veggies. Try bell peppers, zucchini, or mushrooms. You can also use whole grain orzo for extra fiber. Reduce the amount of feta or Greek yogurt if you want. This keeps the taste but lowers calories. If you need a substitute for Greek yogurt, use sour cream or cottage cheese. Both add creaminess. You can also use dairy-free yogurt for a vegan option. Adjust the amount to your taste. Yes, this dish is great for meal prep! It stores well in the fridge for up to 3 days. Just reheat it in the microwave or on the stove. Add a splash of broth to keep it creamy. In this blog post, I shared the main ingredients and instructions for making Creamy Greek Chicken Orzo. You learned about optional garnishes and ingredient swaps to suit your taste. I also offered tips to enhance flavor and avoid common mistakes. Variations and storage info help you adapt the dish and keep it fresh. Remember, cooking is fun, and you can make this dish your own. Enjoy your creamy orzo adventure!

Creamy Greek Chicken Orzo

Discover the deliciousness of creamy Greek Chicken Orzo with this easy-to-follow recipe! Combining tender chicken thighs, orzo pasta, fresh spinach, and tangy feta cheese, this dish is a tasty way to bring Mediterranean flavors to your table. Perfect for a quick weeknight dinner, it's ready in just 35 minutes. Click through to explore the full recipe and impress your family with this creamy delight!
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Ingredients
  

1 pound boneless, skinless chicken thighs, diced

1 cup orzo pasta

2 cups chicken broth

1 cup spinach, chopped

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

1/4 cup Greek yogurt

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon lemon zest

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Orzo: In a large pot, bring the chicken broth to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes. Drain and set aside.

    Sauté Chicken: In the same pot, heat the olive oil over medium heat. Add the diced chicken thighs, season with salt, pepper, and oregano. Cook for about 6-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set aside.

      Cook Vegetables: In the same pot, add minced garlic and sauté for 1-2 minutes until fragrant. Then stir in the cherry tomatoes and spinach, cooking until the spinach has wilted and the tomatoes are slightly softened, about 3-4 minutes.

        Combine Ingredients: Return the cooked chicken to the pot with the vegetables. Stir in the cooked orzo.

          Make it Creamy: Lower the heat and add the Greek yogurt, lemon zest, and crumbled feta cheese. Stir until everything is well combined and creamy. Check for seasoning and adjust with salt and pepper as needed.

            Serve: Remove from heat and let it rest for a couple of minutes. Garnish with fresh parsley before serving.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4