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This Greek Chicken Skillet Orzo brings the vibrant, sun soaked flavors of the Mediterranean straight to your dinner table with minimal fuss. Imagine tender pieces of chicken cooked alongside colorful bell peppers and orzo pasta, all infused with bright lemon juice, aromatic herbs, and salty Kalamata olives. This one pan dish is perfect for busy weeknights when you want something wholesome, satisfying, and packed with flavor.
I first made this recipe on a lazy Sunday and was surprised how effortlessly it came together. Now it’s a regular request at our dinner table, especially when I want something that tastes like a Mediterranean getaway without the travel.
Ingredients
- Boneless skinless chicken breasts: cut into bite sized pieces they cook quickly and stay juicy
- Olive oil: essential for a good sear and adds smooth richness
- Yellow onion: adds natural sweetness and depth when cooked down
- Garlic: infuses the dish with aromatic warmth
- Red and yellow bell peppers: provide color, crunch, and natural sweetness
- Canned diced tomatoes with juice: create a flavorful base for the sauce
- Frozen chopped spinach: thawed and well drained boosts nutrition without overpowering flavors
- Orzo pasta: a small pasta that soaks up the sauce beautifully typical in Greek cuisine
- Chicken broth: adding moisture and richness to cook the orzo
- Kalamata olives: bring briny tang and authentic Greek flavor
- Crumbled feta cheese: adds creamy, salty contrast to the warm dish
- Lemon juice: brightens and lifts all the flavors
- Dried oregano and basil: herbs that give the dish its classic Mediterranean essence
- Salt and pepper: simple but necessary seasoning for balance
- Fresh parsley for garnish: adds fresh green color and a hint of brightness
Instructions
- Sauté the Chicken:
- Pat chicken pieces dry with paper towels to ensure browning. Season generously with salt and pepper. Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Place chicken in a single layer avoiding overcrowding. Cook for 5 to 7 minutes per side until golden and cooked through. Remove chicken from skillet and set aside.
- Cook the Vegetables:
- In the same skillet add chopped onion. Cook over medium heat for about 5 minutes until translucent and slightly golden stirring occasionally to prevent sticking. Add minced garlic along with chopped red and yellow bell peppers. Sauté for another 5 minutes until the peppers become tender but still crisp and fragrant aromas fill your kitchen.
- Build the Sauce and Add Orzo:
- Pour the undrained canned diced tomatoes into the skillet with the vegetables letting the juices mingle. Add well drained spinach making sure excess moisture is squeezed out to avoid a watery dish. Stir in the orzo pasta along with chicken broth oregano and basil. Mix well to combine.
- Simmer:
- Increase heat slightly to bring the mixture to a boil then reduce to low and cover the skillet. Let it gently simmer for 15 to 20 minutes stirring occasionally to prevent sticking. The orzo should be tender but still slightly firm. If the liquid is absorbed before the orzo is cooked add a little more chicken broth in small amounts and continue cooking.
- Combine Chicken and Finish:
- Return the cooked chicken pieces to the skillet and gently stir to combine with the orzo and vegetables. Add Kalamata olives and fresh lemon juice stirring to distribute flavor evenly. Let everything heat through for a minute or two.
- Add Toppings and Serve:
- Remove skillet from heat and sprinkle crumbled feta cheese over the top. Allow it to soften slightly before garnishing with chopped fresh parsley. Serve immediately preferably with warm crusty bread to soak up the delicious sauce.
Olives are my favorite component here; their salty slightly bitter flavor adds a wonderful complexity that perfectly balances the lemon and creamy feta. Preparing this dish always reminds me of sharing dinner outdoors with friends on warm spring evenings. It's a simple meal that feels like a celebration of fresh ingredients and good company.
Storage Tips
This dish stores well in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of chicken broth or water to loosen the sauce and keep the orzo creamy. Because of the cheese and lemon it tastes even better the next day once the flavors have melded.
Ingredient Substitutions
Chicken thighs can be used instead of chicken breasts for a richer flavor and slightly more moist texture. For a vegetarian version skip the chicken and add extra vegetables like zucchini eggplant or mushrooms along with chickpeas for added protein. You can replace the feta with goat cheese or Parmesan to adjust the tanginess.
Serving Suggestions
Serve with warm pita bread or crusty bread for a rustic touch perfect for dipping in the sauce. Greek yogurt or tzatziki sauce on the side adds a creamy refreshing contrast. This orzo dish pairs beautifully with a fresh Greek salad to complete the meal.
Keep the lid on while simmering to ensure even cooking and use fresh lemon juice at the end for the brightest flavor. Enjoy warm with a simple salad for a complete meal.
Common Recipe Questions
- → What type of pasta is orzo?
Orzo is a rice-shaped pasta often used in Mediterranean cooking, known for its tender yet slightly chewy texture.
- → Can I substitute chicken thighs for breasts?
Yes, chicken thighs add more moisture and flavor but should be cooked to an internal temperature of 175°F (79°C) for safety.
- → How do I prevent orzo from sticking to the pan?
Stir occasionally during simmering and add extra broth if the liquid absorbs before orzo is fully cooked.
- → What’s the best way to squeeze excess water from spinach?
After thawing, press spinach firmly in a clean cloth or use a sieve to remove as much liquid as possible to avoid watery dishes.
- → Can I add fresh herbs instead of dried?
Absolutely! Use about one tablespoon each of chopped fresh oregano and basil to enhance the fresh flavor profile.
- → Is this dish good for meal prep?
Yes, it stores well for up to 3 days refrigerated and reheats nicely, making it suitable for make-ahead meals.