Greek Chicken & Orzo Skillet Recipe – Greek Special

This Greek Chicken & Orzo Skillet is a colorful, one-pan dish that seamlessly blends tender chicken, flavorful orzo pasta, and fresh vegetables, all enriched with traditional Mediterranean tastes. Featuring ingredients like tomatoes, spinach, and feta cheese, this recipe is both delicious and simple to prepare, making it ideal for hectic weeknights or intimate family gatherings. Loaded with nutrients and bursting with flavor, this skillet meal is sure to take your taste buds on a journey to the sun-drenched shores of Greece!

  • Prep Time40 min
  • Cook Time20 min
  • Total Time1 hr

Greek Chicken & Orzo Skillet Ingredients :

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes (with juices)
  • 1 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup spinach (fresh or frozen)
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley, chopped (for garnish)
  • Olive oil

How to make Greek Chicken & Orzo Skillet :

1

Sauté Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.

2

Cook Vegetables: In the same skillet, add onion, garlic, and bell pepper. Sauté until softened.

3

Add Orzo and Liquids: Stir in the orzo, diced tomatoes, chicken broth, oregano, and thyme. Bring to a simmer.

4

Combine and Cook: Return the chicken to the skillet, cover, and cook for about 10-12 minutes until the orzo is tender and has absorbed most of the liquid.

5

Finish with Spinach and Feta: Stir in the spinach until wilted, then top with feta cheese. Garnish with parsley before serving.

Recipe Notes:

Quick Meal: This dish comes together in about 30 minutes, making it a great weeknight option.

Customizable: Feel free to add other vegetables like zucchini or olives for extra flavor.

Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.