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Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!
There is so much happening here. Juicy, seasoned and browned chicken thighs, seared and cooked to perfection on a bed of creamy orzo, topped with fresh cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in one pot for super quick cleanup—a weeknight blessing, so to speak.
Not to mention those thrown in greens (spinach or kale) for your daily serving of greens. With some crusty bread, a glass of wine, and another sprinkle of fresh herbs, this was my favorite meal all January. New year, new you. So welcoming, so filling and so damn good.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here, but chicken thighs have darker meat and a higher fat content that will produce juicier, more flavorful chicken.
CAN I USE FRESH HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less of them when you use them dry. The correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
- 1 ½ lb boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, taste
- 2 spoons unsalted butter
- 2 large shallot, cut into cubes
- 3 Cloves garlic, chopped
- 1 teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon dried paprika
- ½ teaspoon dried dill
- ¼ teaspoon Dried thyme
- ⅛ teaspoon cinnamon powder
- 2 spoons All purpose flour
- 3 cups chicken broth
- 1 cup barley pasta
- 3 cups chopped spinach
- 2 cups cherry tomatoes, halved
- ½ cup crumbled feta
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Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Melt the butter in a Dutch oven over medium heat. Working in batches, add chicken to Dutch oven in a single layer and cook until browned and cooked through, reaching an internal temperature of 165 degrees F, about 4 to 5 minutes per side; set aside.
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Add the shallot and cook, stirring occasionally, until tender, about 3 to 5 minutes.
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Stir in garlic, oregano, basil, paprika, dill, thyme, and cinnamon until fragrant, about 1 minute.
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Stir in the chicken broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in barley; Season with salt and pepper to taste.
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Bring to the boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir spinach until wilted, about 3 minutes. Return chicken to Dutch oven.
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Serve immediately, sprinkled with cherry tomatoes and feta.
