Greek Chicken Skillet Orzo (Printer-Friendly Version)
Tender chicken and orzo meld with lemon, herbs, olives, and feta in a vibrant skillet dish.
# Ingredients Needed:
→ Protein
01 -
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
→ Vegetables
02 -
1 medium yellow onion, chopped
03 -
2 cloves garlic, minced
04 -
1 red bell pepper, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
→ Pantry
07 -
1 tbsp olive oil
08 -
1 (14.5 oz) can diced tomatoes, undrained
09 -
1 cup orzo pasta
10 -
2 cups chicken broth
11 -
1 tbsp dried oregano
12 -
1 tsp dried basil
13 -
1/2 tsp salt
14 -
1/4 tsp black pepper
→ Finishes
15 -
1/2 cup Kalamata olives, pitted and halved
16 -
1/2 cup crumbled feta cheese
17 -
2 tbsp lemon juice
18 -
Optional garnish: fresh parsley, chopped
# Step-by-Step Directions:
01 -
Pat chicken pieces dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until hot.
02 -
Place chicken in a single layer in the skillet without overcrowding. Cook 5-7 minutes per side until internal temperature reaches 165°F. Remove chicken and set aside.
03 -
In the same skillet, sauté chopped onion until translucent and golden, about 5 minutes. Add minced garlic, red and yellow bell peppers; cook 5 minutes until tender-crisp.
04 -
Stir in undrained diced tomatoes and thoroughly squeezed spinach. Combine evenly with vegetables.
05 -
Add orzo, chicken broth, dried oregano, dried basil, salt, and pepper. Stir well to combine.
06 -
Bring mixture to a boil, then reduce heat to low. Cover and simmer 15-20 minutes until orzo is tender and liquid absorbed, stirring occasionally. Add extra broth if needed for doneness.
07 -
Return cooked chicken to the skillet. Stir in Kalamata olives and lemon juice. Heat through for 1-2 minutes.
08 -
Remove from heat and sprinkle crumbled feta cheese over the top. Let sit for a few minutes to soften the cheese. Garnish with fresh parsley, if desired. Serve immediately.
# Helpful Hints:
01 -
Chicken thighs can be substituted for chicken breasts for more flavor; cook to 175°F internal temperature.
02 -
To prepare a vegetarian version, omit chicken and add additional vegetables and/or beans.
03 -
For extra brightness, add lemon zest along with the lemon juice.
04 -
Adding a splash of dry white wine after cooking the onions and peppers enhances depth of flavor.
05 -
Make ahead and store in an airtight container in the refrigerator for up to 3 days; reheat with additional chicken broth if needed.