One-Skillet Greek Chicken and Orzo
This easy and flavorful one-skillet meal is inspired by Greek flavors. Tender chicken, perfectly cooked orzo, juicy cherry tomatoes, and briny olives come together for a delicious and comforting dish.
Ingredients (Serves 4)
Chicken:
4 boneless, skinless chicken thighs or breasts
1 tsp dried oregano
1 tsp garlic powder
½ tsp paprika
Salt and black pepper (to taste)
2 tbsp olive oil
Orzo and Vegetables:
1 cup orzo pasta
1½ cups chicken broth (or water)
1 cup cherry tomatoes (halved)
½ cup Kalamata olives (pitted and sliced)
½ small red onion (thinly sliced)
2 cloves garlic (minced)
Finishing Touches:
½ cup crumbled feta cheese
2 tbsp fresh parsley or dill (chopped)
Lemon wedges (for serving)
Instructions
Season the Chicken:
Pat the chicken dry and season both sides with oregano, garlic powder, paprika, salt, and pepper.
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Add the chicken and sear until golden brown (about 4-5 minutes per side). Remove and set aside.
Cook the Aromatics:
In the same skillet, reduce heat to medium. Add the red onion and garlic, cooking until fragrant (1-2 minutes).
Add the Orzo and Liquid:
Stir in the orzo, chicken broth, cherry tomatoes, and olives. Mix well, ensuring the orzo is submerged in the liquid.
Return the Chicken to the Skillet:
Nestle the chicken back into the skillet, ensuring it’s partially submerged. Cover and simmer over medium-low heat for 10-12 minutes, or until the orzo is tender and the chicken is fully cooked (internal temperature: 165°F).
Garnish and Serve:
Sprinkle with crumbled feta and fresh parsley or dill. Serve with lemon wedges on the side.
Notes & Tips
Chicken Options: Use thighs for juicier results; breasts work well but may need a slightly shorter cooking time.
Broth Substitute: Use vegetable broth or water for a lighter flavor.
Add Veggies: Bell peppers, spinach, or zucchini can be added for extra nutrition.
Make it Creamier: Stir in 2 tbsp of cream or a dollop of Greek yogurt before serving.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently to avoid overcooking.
Gluten-Free Option: Substitute orzo with gluten-free rice or quinoa and adjust the liquid as needed.
This dish pairs beautifully with a crisp green salad or a slice of warm pita bread. Enjoy!