Description
This Greek Chicken Skillet Orzo is a vibrant, one-pan meal featuring tender chicken breasts sautéed with colorful bell peppers, garlic, and onions, simmered with orzo pasta, spinach, diced tomatoes, and Kalamata olives. Finished with tangy lemon juice and crumbled feta cheese, it’s a comforting and flavorful dish inspired by Mediterranean flavors, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 14.5 oz can diced tomatoes
- 10 oz package frozen chopped spinach
Pasta and Broth
- 1 cup orzo pasta
- 2 cups chicken broth
Additional Ingredients
- ½ cup Kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- Juice of 2 tbsp lemon (about 1 lemon)
- 1 tsp dried oregano
- 1 tsp dried basil
- Fresh parsley, for garnish (optional)
Instructions
- Season the chicken: Pat the boneless, skinless chicken breasts dry using paper towels, then season them with salt and black pepper evenly on all sides.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they develop a golden brown crust, about 5–7 minutes per side. Once cooked through, remove the chicken from the skillet and set aside.
- Sauté aromatics and vegetables: In the same skillet, add the chopped yellow onion and cook until softened, approximately 5 minutes. Add the minced garlic and chopped red and yellow bell peppers, cooking until the peppers are tender-crisp, about another 5 minutes.
- Add tomatoes and spinach: Stir in the canned diced tomatoes along with their juices and the frozen chopped spinach. Mix thoroughly to combine all ingredients evenly.
- Cook orzo: Add 1 cup of orzo pasta, 2 cups of chicken broth, 1 teaspoon dried oregano, and 1 teaspoon dried basil to the skillet. Bring the mixture to a boil, then reduce heat to low. Cover with a lid and let it simmer for about 15–20 minutes, or until the orzo is tender and fully cooked.
- Combine chicken and finish: Return the cooked chicken breasts to the skillet, nestling them into the orzo mixture. Add the halved Kalamata olives and squeeze 2 tablespoons of fresh lemon juice over everything. Heat through for a couple of minutes until the chicken is warmed and flavors meld.
- Serve: Garnish the dish with crumbled feta cheese and freshly chopped parsley, if desired. Serve hot and enjoy your Greek-inspired skillet meal.
Notes
- For extra flavor, marinate the chicken in lemon juice, garlic, and herbs before cooking.
- You can substitute fresh spinach for frozen if preferred; use about 4 cups fresh raw spinach.
- To make it gluten-free, substitute orzo with gluten-free pasta or quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If the orzo absorbs too much liquid before cooking through, add a splash more chicken broth or water as needed.
