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Go Greek Chicken

ChickenMediterraneanStove-Top

Time: 45 minutes

Yield: 4 servings

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About

Now's the perfect time for your taste buds to take a trip to the Aegean Sea with the Go Greek Chicken! The chicken is succulent and juicy, perfectly browned and oven-roasted to perfection, nestled in a bed of tender orzo with a delicate array of Mediterranean-inspired spices and seasonings! With melty and sharp feta cheese and a little touch of lemon, Go Greek Chicken is ready to go the distance!

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Ingredients

  • For the spice blend:
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • For the chicken and orzo:
  • 1 1/2 pounds chicken thighs, boneless and skinless
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, halved, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1/2 cup white wine
  • 1 cup orzo
  • 2 cups low-sodium chicken broth
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh oregano leaves, chopped, plus more, to taste, for serving
  • 1 tablespoon fresh parsley leaves, chopped
  • 3/4 cup feta cheese, crumbled, divided
  • lemon slices, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -In a small bowl, add 1 teaspoon of the kosher salt, the black pepper, the turmeric, the smoked paprika, and the cayenne pepper and whisk to combine.

Step 3 -Using paper towels, pat the chicken thighs dry.

Step 4 -Season both sides of the chicken thighs generously with the spice blend.

Step 5 -In a large, ovenproof, deep skillet over medium-high heat, add the olive oil.

Step 6 -Add the chicken thighs to the hot oil and cook, flipping them once, until browned, about 3 minutes per side.

Step 7 -Transfer the chicken thighs to a plate.

Step 8 -Reduce the heat to medium.

Step 9 -In the same skillet used to cook the chicken, add the shallots, the garlic, and the crushed red pepper flakes and cook, while stirring, until fragrant, about 2 minutes.

Step 10 -Add the Dijon mustard and the wine to the shallot mixture and cook, while stirring and scraping the bottom of the skillet to release the browned bits, until reduced by half, about 3-5 minutes.

Step 11 -Add the orzo, the chicken broth, the lemon zest, the lemon juice, the remaining salt, 1 tablespoon of the fresh oregano, the parsley, and 1/2 cup of the feta to the shallot mixture and stir to combine.

Step 12 -Add the chicken and any accumulated juices on the plate to the orzo mixture, nestling the chicken into the orzo mixture.

Step 13 -Roast until the orzo is almost cooked through, about 15 minutes.

Step 14 -Top the chicken and the orzo with the remaining feta cheese.

Step 15 -Roast until the feta has softened, the orzo is cooked through, and the chicken thighs reach an internal temperature of 165 degrees F, about 5 minutes.

Step 16 -Serve topped with the extra fresh oregano and the lemon slices.

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