Greek Chicken Skillet Orzo

Greek Chicken Skillet Orzo brings the sun drenched flavors of the Mediterranean right to your kitchen with juicy chicken, tender orzo, and a bright lemonherb sauce cooked all in one pan. This dish captures a perfect balance of tangy, savory, and fresh notes while keeping dinner simple and messfree.

The first time I tried this recipe, it became a quick favorite with my family. The ease of cooking everything together without losing any flavor won me over immediately and now it’s a go to staple when I want something satisfying and bright.

Ingredients

• Chicken breasts: Cut into bite sized pieces to ensure quick and even cooking. Patting dry helps achieve a golden sear
• Olive oil: For cooking. A good quality extra virgin variety brings richer flavor
• Yellow onion: Provides sweetness and a soft texture when sautéed
• Garlic: Adds depth and a fragrant base
• Red and yellow bell peppers: Contribute color, crunch, and subtle sweetness
• Canned diced tomatoes with juice: Create a natural sauce that keeps the dish moist
• Frozen chopped spinach: To add leafy greens. Pressing out excess water prevents sogginess
• Orzo pasta: A small rice shaped pasta common in Mediterranean dishes which cooks quickly and soaks up flavors
• Chicken broth: As cooking liquid for a savory boost
• Kalamata olives: Bring salty, briny complexity
• Feta cheese: Adds creamy tang and an authentic Greek touch
• Fresh lemon juice: Brightens and balances the dish
• Dried oregano and basil: Contribute classic Greek herb notes
• Salt and black pepper: Season to taste
• Optional fresh parsley: Enhances presentation and adds freshness

Instructions

Searing the Chicken:

Start by patting the chicken pieces dry with paper towels to remove moisture. Season generously with salt and black pepper. Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken in a single layer and cook undisturbed for about 5 to 7 minutes to get a golden crust. Flip and cook the other side for the same amount of time until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken and set aside.

Sautéing the Vegetables:

In the same skillet, add chopped onion and cook over medium heat, stirring occasionally, until soft and translucent, about 5 minutes. Next, stir in minced garlic and chopped red and yellow bell peppers. Cook for another 5 minutes until peppers are tender crisp and fragrant.

Building the Sauce and Cooking Orzo:

Pour the entire can of diced tomatoes with their juice into the skillet, stirring gently to combine with the vegetables. Add the thawed and well drained spinach, making sure to squeeze out as much moisture as possible to avoid excess liquid. Stir in the orzo pasta, chicken broth, dried oregano, and dried basil. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking. The orzo should be tender yet slightly firm to the bite. If all liquid is absorbed but the orzo is not done, add chicken broth in 1/4 cup increments and continue simmering.

Finishing the Dish:

Return the cooked chicken to the skillet and stir gently to combine everything evenly. Add the pitted and halved Kalamata olives for a burst of tangy saltiness. Pour in fresh lemon juice to brighten flavors. Heat through for another 1 to 2 minutes. Remove the skillet from heat and sprinkle crumbled feta cheese over the top. Let the dish sit a few minutes so the feta softens. Garnish with chopped fresh parsley if desired and serve immediately.

My favorite part of this recipe is the Kalamata olives. Their briny pop perfectly complements the creaminess of the feta and the acidity of the lemon and every time I make this dish, it reminds me of a summer vacation in Greece sitting outside on a terrace and enjoying simple food that tastes extraordinary.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium low heat with a splash of chicken broth to prevent drying. This dish also freezes well. Portion it into freezer safe containers and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a juicier result. Cook thighs until they reach 175 degrees Fahrenheit internally. For a vegetarian version, omit the chicken and add beans or extra vegetables like zucchini, mushrooms, or eggplant. You can swap feta for goat cheese or Parmesan if you prefer a milder or nuttier cheese.

Serving Suggestions

Serve with warm pita bread or toasted crusty bread to scoop up the sauce. A side Greek salad with cucumbers, tomatoes, and red onions complements the bright flavors. Adding a dollop of Greek yogurt or tzatziki sauce adds creaminess and a cool contrast to the warm skillet.

This Greek chicken skillet orzo is a bright, satisfying one pan meal that comes together easily. It’s perfect for weeknights or makeahead dinners.

Common Questions About Recipes

→ What type of pasta is orzo?

Orzo is a small, rice-shaped pasta commonly used in Mediterranean cooking, perfect for absorbing sauces and flavors.

→ Can chicken thighs be used instead of chicken breasts?

Yes, chicken thighs add more flavor and stay moist but should be cooked to an internal temperature of 175°F (79°C) for safety.

→ How can I add extra vegetables to this dish?

Incorporate zucchini, eggplant, broccoli, or asparagus during cooking. These add nutrients and texture without altering the dish's essence.

→ What cheeses work well as alternatives to feta?

Goat cheese or Parmesan are excellent substitutes that provide a creamy or nutty contrast complementary to the other ingredients.

→ Is it possible to make this dish spicy?

Absolutely, adding red pepper flakes to the skillet along with the herbs brings a nice gentle heat to balance the bright lemon flavors.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of chicken broth if needed to loosen the sauce.