Greek Chicken Orzo Skillet Recipe

If you’re craving a one-pan meal that’s bursting with Mediterranean flavors and comes together without any fuss, you’re going to want to try my Greek Chicken Orzo Skillet Recipe. This dish has quickly become one of my weeknight favorites because it’s comforting, healthy, and packed with vibrant veggies, tender chicken, and creamy feta. Trust me, once you make this, you’ll keep coming back for more.

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Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that work beautifully together. Don’t worry if you can’t find kalamata olives or artichokes one day — there’s room to tweak it to what you have on hand.

• Cooking spray: Keeps things nonstick without extra calories—perfect for skillet cooking.
• Olive oil: Adds rich flavor and helps sear the chicken to golden perfection.
• Boneless skinless chicken breasts: I cut them into bite-sized pieces so they cook quickly and evenly.
• Fine salt and black pepper: Simple seasoning to bring out all the ingredients’ flavors.
• Zucchini: Adds freshness and a nice tender bite when sautéed.
• Yellow onion: Gives a touch of sweetness and depth to the base.
• Bell pepper: I love using red or yellow for their sweetness, but any color works.
• Garlic cloves: Mincing fresh garlic ramps up that punch of flavor.
• Dried oregano, thyme, basil, smoked paprika, and dill: The Mediterranean herb mix is where this dish truly shines.
• Uncooked orzo pasta: Little pasta pearls that cook right in the skillet—use gluten-free if needed.
• Low-sodium chicken broth: Makes sure your orzo gets perfectly tender while soaking in flavor.
• Chickpeas: A great plant-based protein that also adds texture.
• Grape or cherry tomatoes: Bursting pieces of tangy sweetness that balance the dish.
• Artichoke hearts: Adds a subtle earthiness and texture contrast.
• Baby spinach: Throws in a nutritional boost and vibrant color.
• Lemon juice: Brightens everything up and lifts the flavors.
• Kalamata olives: If you love that salty bite, these are a must.
• Crumbled feta cheese: Creamy, tangy, and absolutely irresistible on top.

Variations

I enjoy switching things up with this Greek Chicken Orzo Skillet Recipe depending on the season or what I have stocked. You can make it your own with just a few tweaks!

• Vegetarian version: Swap the chicken for extra chickpeas or add cannellini beans; it’s just as hearty and delicious.
• Spicier twist: Add a pinch of crushed red pepper or chopped fresh chili when cooking the garlic and spices for some heat.
• Different greens: Try kale or Swiss chard instead of spinach to vary the texture and nutrition.
• Herb swaps: Fresh herbs like mint or dill added at the end bring a fresh brightness I adore.

How to Make Greek Chicken Orzo Skillet Recipe

Step 1: Sear the Chicken Until Nearly Cooked

Start by heating your skillet over medium-high and give it a good spray of cooking oil. When the pan’s hot, add olive oil, then toss in the bite-sized chicken pieces, seasoning them well with salt and pepper. Stir occasionally and cook until the chicken is almost cooked through, about 6 to 7 minutes. This step is key to getting a nice golden color and locking in the juices—don’t skip it! Once ready, scoop the chicken out and cover to keep warm. This keeps your chicken moist while you cook the veggies.

Step 2: Sauté Your Veggies to Softness

Lower the heat to medium and refresh the pan with a bit of cooking spray. Toss in the diced zucchini, onion, and bell pepper—these add sweetness and texture. Stir occasionally as they cook for about 5 minutes until starting to soften. This step builds the base flavors, so be patient and let them sweat a little.

Step 3: Add Garlic and Seasonings

Now for the magic: add minced garlic along with the dried oregano, thyme, basil, smoked paprika, and dill. Cook for just about a minute, stirring often so nothing burns, and let those spices bloom in the pan. You’ll immediately notice the kitchen filling with that warm Mediterranean aroma I love.

Step 4: Stir in Orzo, Broth, and More Goodies

Time to add your uncooked orzo pasta, chicken broth, rinsed chickpeas, juicy cherry tomatoes, and quartered artichoke hearts. Gently stir everything together, scraping up any browned bits stuck to the pan—it’s all flavor gold! Then crank up the heat to medium-high and bring the mixture to a gentle simmer. Keep stirring to prevent sticking, especially on the bottom.

Step 5: Cook the Orzo Until Tender

Cover the pan with your lid and lower the heat to medium-low. Let the orzo cook for 11 to 15 minutes, stirring every few minutes to stop it from clumping or sticking to the skillet’s bottom. Keep an eye on the texture—you want it tender but with a little bite, not mushy. This part takes a little patience, but the result is sooo worth it.

Step 6: Finish with Chicken, Spinach, and Lemon

Remove the lid and add the cooked chicken back in along with the baby spinach and a good squeeze of fresh lemon juice. Stir gently to combine everything, then pop the lid back on and let the spinach wilt in about 1 to 2 minutes. That fresh lemon really brings a bright balance that lifts the whole dish.

Step 7: Garnish and Serve

Once you’re off the heat, sprinkle sliced kalamata olives, crumbled feta cheese, and fresh parsley on top. Serve with lemon wedges and, if you like, some tzatziki sauce and warm pita bread for dipping. Trust me, this final touch takes it to another level and makes everyone at the table swoon.

How to Serve Greek Chicken Orzo Skillet Recipe

Garnishes

I practically always top this dish with crumbled feta and kalamata olives because their briny, creamy flavors contrast beautifully with the lemony chicken and tender orzo. A sprinkle of fresh parsley adds a vibrant color and fresh crunch. Don’t forget a wedge of lemon to jazz it up even more on the plate—little things like that wow guests every time.

Side Dishes

Since this skillet is a meal in itself, I typically keep sides light—my go-to is warm pita bread or crusty whole-grain bread to soak up any juices. A simple Greek salad or cucumber yogurt dip (tzatziki) pairs wonderfully if you want to round it out. Veggie-packed roasted asparagus or a fresh mixed greens salad with lemon vinaigrette are also great options.

Creative Ways to Present

For a special occasion, I sometimes serve the skillet family-style right in the pan, so everyone can dig in at the table. I add extra fresh herbs and lemon slices on top, making it look festive and inviting. You can also spoon it over individual plates lined with crisp lettuce leaves or serve in pretty casserole dishes to elevate the experience.

Make Ahead and Storage

Storing Leftovers

I usually portion out leftovers into airtight containers and refrigerate them for up to 3 days. The flavors actually meld nicely overnight, making for a very tasty next-day lunch. Just be sure to cool it down before refrigerating.

Freezing

This Greek Chicken Orzo Skillet Recipe freezes reasonably well, although I recommend freezing before adding the spinach and feta. When reheating, add those fresh ingredients after warming for the best texture. Store in a freezer-safe container for up to 2 months.

Reheating

To reheat, I warm leftovers gently on the stovetop over medium-low heat with a splash of broth or water to loosen it up. If it feels a bit dry, a little olive oil or lemon juice enlivens it again. I add fresh spinach and crumbled feta at this point so they stay bright and fresh.

FAQs

Final Thoughts

This Greek Chicken Orzo Skillet Recipe holds a special place in my kitchen because it’s reliable, flavorful, and always satisfying. It’s perfect when you want a wholesome meal without fussing over multiple pots or complex steps. The way all those Mediterranean flavors come together in one skillet feels like a warm hug after a long day. I really hope you try it and fall in love with it as much as I have—it’ll be your go-to for simple weeknight dinners, I promise!

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