Orzo with Chicken Thighs, Spinach, Feta and Olives

Last Updated on December 11, 2023

This one-pan wonder of a recipe comes together easily, and cleanup is also a breeze. Win win! Simply simmer hearty chunks of ButcherBox’s boneless skinless chicken thighs in a flavorful base of garlicky orzo pasta made bright with white wine. Spinach and sweet, briny Castelvetrano olives simmer with the chicken to make the dish ultra-nourishing and flavorful. A touch of chili flakes adds a little heat to the dish, or you can swap chili oil for the olive oil at the end instead, if you have it on hand. Round out the plate with asparagus or broccoli on the side.

Orzo with Chicken Thighs, Feta, Spinach and Olives

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Protein: Poultry
Cut: Chicken Thighs
Course: Main Course
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4


  • 1 1/2 pounds ButcherBox Boneless Skinless Chicken Thighs defrosted, pat dry
  • Fine sea salt and freshly ground black pepper
  • 1 tsp crushed chili flakes 
  • 5 cloves garlic minced
  • 3 tbsp unsalted butter
  • 1 1/2 cups orzo
  • 1/2 cup dry white wine
  • 2 cups chicken stock heated (plus 1/2 cup more, optional)
  • 1/2 cup roughly chopped pitted Castelvetrano olives
  • 3 ounces baby spinach roughly chopped
  • 1 lemon zested and juiced
  • 3 tbsp chopped fresh tarragon
  • Crumbled feta or shredded Parmesan for serving
  • olive oil for serving


  • On a cutting board, slice the chicken thighs into roughly 1-inch chunks; transfer to a large mixing bowl. Season with 2 teaspoons salt, 1 teaspoon black pepper, chili flakes and 2 of the chopped garlic cloves; toss until well combined. 
  • Place the butter in a large skillet over medium heat. Once melted, stir in the remaining garlic and cook until it starts to sizzle, about 1 minute, then add the orzo. Cook, stirring the orzo in the garlic butter until very lightly toasted, about 3 minutes. Pour in the wine and cook, stirring, until it’s nearly absorbed. Pour in 2 cups stock, bring to a simmer, reduce heat to low, cover and cook until the orzo is al dente, about 10 minutes. Taste the orzo and season with additional salt, if needed. If almost all the liquid has been absorbed, add the remaining ½ cup stock.
  • Raise the heat to medium-low; stir the chicken and olives into the orzo, making sure all of the ingredients are evenly distributed. Cover and cook until the chicken is cooked through (an instant-read thermometer stuck into a piece should read 165ºF), about 5 minutes.
  • Stir in the spinach, lemon and tarragon. When the spinach has wilted, turn off the heat.
  • Top with the feta, a generous drizzle of olive oil and more black pepper, if desired, and serve hot.
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