Greek Chicken Skillet Orzo

This Greek Chicken Skillet Orzo brings the vibrant flavors of the Mediterranean right to your dinner table with just one pan. Juicy, tender chicken pieces combine with orzo pasta and a bright lemonherb sauce to create a dish that is both satisfying and full of fresh, sunny taste. Its ease and wholesomeness make it a perfect meal for weeknights or anytime you want a simple yet flavorful dinner.

I first made this dish on a busy weeknight when I wanted something quick but special. Now, it’s a go to for my family, and they always ask for seconds. The lemony tang paired with salty olives and creamy feta never fails to impress.

Ingredients

• Boneless skinless chicken breasts: cut into pieces ensures even cooking and tenderness
• Olive oil: for searing chicken and sautéing vegetables choose extra virgin for best flavor
• Yellow onion: chopped adds mild sweetness and depth to the base
• Garlic: minced brings aromatic warmth to the dish
• Red and yellow bell peppers: chopped provide color crunch and natural sweetness
• Canned diced tomatoes with juice: create a rich sauce and add acidity
• Frozen chopped spinach: thawed and squeezed dry adds nutrition and vibrant green color make sure to remove excess water to avoid sogginess
• Orzo pasta: a Greek staple that cooks quickly and absorbs flavors well
• Chicken broth: for cooking orzo and enhancing savory taste
• Kalamata olives: pitted and halved bring salty briny notes typical of Greek cuisine
• Crumbled feta cheese: adds creamy tang and authentic flavor look for goodquality feta for best results
• Lemon juice: brightens the dish with fresh acidity
• Dried oregano and basil: classic Mediterranean herbs that underpin the flavor profile
• Salt and black pepper: essential seasonings to taste
• Optional fresh parsley garnish: adds freshness and color

Instructions

Sear the Chicken:

Pat the chicken pieces dry with paper towels to help achieve a golden crust. Season with salt and pepper generously. Heat olive oil in a skillet over mediumhigh heat until shimmering. Add chicken in a single layer without crowding. Cook for about five to seven minutes on one side until nicely browned then flip and cook until no longer pink inside. Remove the chicken and set aside.

Cook the Aromatics:

In the same skillet add chopped onion and cook over medium heat until softened and translucent about five minutes stirring occasionally. This step builds the flavor base. Add the minced garlic and chopped red and yellow bell peppers. Continue cooking for another five minutes until peppers are tendercrisp and fragrant.

Create the Sauce and Add Orzo:

Pour in the canned diced tomatoes with their juice to the skillet with the vegetables. Stir in the thawed and welldrained spinach squeezing out as much moisture as possible to avoid watering down the pan. Add orzo pasta chicken broth dried oregano and dried basil. Stir well to combine all ingredients.

Simmer Until Orzo is Tender:

Bring the mixture to a boil then reduce the heat to low. Cover the skillet and let it simmer gently for 15 to 20 minutes stirring occasionally to prevent sticking. The orzo should absorb the liquid and become tender but still slightly firm to the bite. If the liquid evaporates before the pasta is done add a bit more broth in small amounts and continue cooking.

Combine Chicken and Final Flavors:

Return the cooked chicken back to the skillet. Stir in Kalamata olives and lemon juice which will add briny saltiness and a bright citrus pop. Heat through for a couple of minutes so the flavors meld.

Add Cheese and Garnish:

Remove the skillet from heat and sprinkle crumbled feta cheese on top. Allow it to sit for a few minutes so the cheese can soften into the warm dish. Garnish with freshly chopped parsley if you like for a touch of vibrant green and extra freshness. Serve immediately ideally with warm pita or crusty bread for dipping into the delicious sauce.

Feta cheese is one of my favorite ingredients in this dish. Its tangy creaminess offers a perfect contrast to the lemony brightness and salty olives. One of my most cherished cooking memories was sharing this meal with family gathered around the table on a summer evening feeling like we had been magically transported to a Greek taverna. It’s the kind of recipe that brings people together effortlessly.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of chicken broth or water to loosen the sauce as it tends to thicken. This dish also freezes well thaw in the fridge overnight before reheating gently on the stove.

Ingredient Substitutions

You can swap chicken breasts for thighs for extra juiciness and flavor. If you prefer a vegetarian version omit the chicken and increase vegetables like zucchini or mushrooms. Chickpeas or white beans make excellent additions for protein. Fresh herbs can replace dried oregano and basil just use about a tablespoon of chopped fresh leaves.

Serving Suggestions

Serving with warm pita bread or a simple Greek salad complements the meal perfectly. A dollop of Greek yogurt or tzatziki adds creaminess and cool contrast to the bright lemon and herbs. For a heartier plate crusty bread is great for soaking up every last bit of sauce.

Enjoy this bright hearty onepan meal that brings Greek flavors to your table. It’s easy to adapt and perfect for sharing.

Common Recipe Questions

→ What type of pasta is orzo?

Orzo is a rice-shaped pasta commonly used in Mediterranean cooking, known for its tender, slightly chewy texture when cooked.

→ Can I use different chicken cuts for this dish?

Yes, chicken thighs can be substituted for breasts, offering richer flavor and a juicier texture when cooked properly.

→ How can I make this dish vegetarian?

Simply omit the chicken and add extra vegetables like zucchini, eggplant, or chickpeas to maintain protein and texture.

→ What herbs enhance the flavor best?

Dried or fresh oregano and basil add classic Mediterranean aromas that complement the lemon and feta beautifully.

→ How do I know when the orzo is perfectly cooked?

The orzo should be tender with a slight bite, absorbing the flavorful broth without becoming mushy; add extra liquid if needed while simmering.

→ Are there suggested serving ideas?

Serve with crusty bread, a Greek salad, or a dollop of tzatziki for added creaminess and authentic flavor.