One Pot Chicken & Orzo with Artichoke Hearts and Olives @knorr #KnorrPartner

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Издатель Jul 14, 2026

If dinner has to happen but I refuse to dirty every pan in my kitchen... this one-pot chicken & orzo is the answer. It's packed with artichokes, olives, feta, fresh herbs, and so much flavor (thanks to Knorr’s Granulated Chicken Bouillon).

Save this one for the next "what's for dinner?" emergency. ✨

INGREDIENTS:
1 tablespoon Knorr's Granulated Chicken Bouillon
4 cups boiling water
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
Coarsely ground black pepper
1 (14-ounce) can quartered artichoke hearts, drained
3 garlic cloves, finely chopped
Pinch of crushed red pepper flakes
½ cup dry white wine
4 cups chicken broth
8 ounces orzo (1¼ cups)
½ cup pitted green olives, coarsely chopped
½ cup finely chopped dill or parsley, plus more for serving
2 teaspoons finely grated lemon zest plus 2 teaspoons lemon juice, plus more to taste
½ cup crumbled feta cheese

DIRECTIONS:
Pat the chicken thigh pieces dry with paper towels, then season with the oregano, kosher salt, and lots of coarsely ground black pepper. In a Dutch oven or large deep skillet with a lid, heat the olive oil over medium-high. Add the chicken and cook, stirring occasionally, until browned in spots and cooked through, about 9 minutes. Transfer to a plate.
To the same Dutch oven, add the artichokes, garlic, and crushed red pepper flakes. Cook until fragrant, about 1 minute. Add the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine is mostly evaporated, about 3 to 4 minutes.
Return the chicken and any juices to the Dutch oven. In a measuring cup or bowl, whisk together 4 cups boiling water and 1 tablespoon Knorr's Granulated Chicken Bouillon until fully dissolved. Pour into the pot, then add the orzo and olives and stir well. Bring to a boil over high, then reduce the heat to low, cover, and cook until the orzo is tender, 10 to 12 minutes. Turn off the heat.
Add ¼ cup of the chopped dill, the lemon zest, and lemon juice, then stir to combine. Season to taste with salt and pepper, adding another squeeze of lemon juice if desired.
Top with the feta and more dill before serving.