Description
This Greek Orzo Skillet with Chicken and Chickpeas is a vibrant, one-pan meal bursting with Mediterranean flavors. Tender chicken pieces are sautéed and combined with orzo pasta, fresh vegetables, herbs, and classic Greek ingredients like feta and kalamata olives, creating a wholesome, hearty dish that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein & Dairy
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-size pieces
- ½ cup crumbled feta cheese
Vegetables & Legumes
- 1 medium zucchini, diced
- ½ medium yellow onion, diced (1 cup)
- 1 small bell pepper, any color, diced (1 cup)
- 3 garlic cloves, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup grape or cherry tomatoes
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 (5-ounce) bag baby spinach
Pantry & Seasonings
- Cooking spray
- 2 teaspoons olive oil
- Fine salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon smoked paprika
- ½ teaspoon dried dill
- 1 cup uncooked orzo pasta (use gluten-free orzo if needed)
- 1 ⅔ cups low-sodium chicken broth
- 1 tablespoon lemon juice
- ⅓ cup kalamata olives, sliced
Optional for Serving
- Chopped fresh parsley
- Lemon wedges or slices
- Fresh dill
- Tzatziki sauce
Instructions
- Heat the Skillet: Place a large heavy-bottomed skillet with lid over medium-high heat. Spray the skillet with cooking spray. When hot, add olive oil and swirl to coat the bottom evenly.
- Cook Chicken: Add chicken pieces to the skillet, season with fine salt and black pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is nearly cooked through and lightly browned.
- Set Chicken Aside: Remove the cooked chicken from the skillet onto a plate or shallow bowl. Cover with foil or a plate to keep warm while you cook the vegetables.
- Sauté Vegetables: Reduce heat to medium and spray skillet with cooking spray again. Add diced zucchini, onions, and bell peppers. Stir and cook for about 5 minutes until onions soften, stirring occasionally.
- Add Garlic and Herbs: Stir in minced garlic, dried oregano, thyme, basil, smoked paprika, and dill. Cook for 1 minute more, stirring frequently until fragrant.
- Add Orzo and Liquids: Stir in the uncooked orzo pasta, chicken broth, chickpeas, grape tomatoes, and quartered artichoke hearts. Gently mix, scraping up any browned bits from the skillet bottom.
- Simmer: Increase heat to medium-high and bring the mixture to a simmer. Stir again and scrape any orzo stuck on the bottom.
- Cook Covered: Place the lid on the skillet, reduce heat to medium-low, and cook for 11-15 minutes until the orzo is tender. Stir occasionally to prevent sticking.
- Finish with Chicken, Spinach, and Lemon: Remove lid, add the reserved cooked chicken, baby spinach, and lemon juice. Stir gently to combine. Replace the lid and cook for another 1-2 minutes until spinach wilts.
- Add Final Touches: Remove skillet from heat. Sprinkle sliced kalamata olives, crumbled feta cheese, and chopped fresh parsley on top.
- Serve: Serve the skillet warm, accompanied by optional lemon wedges, fresh dill, tzatziki sauce, and/or pita bread for an authentic Mediterranean touch.
- Enjoy and Share Feedback: Please leave a review and rating to let us know how you liked this recipe. Your feedback helps us provide more delicious recipes!
Notes
- For a gluten-free version, substitute the orzo with gluten-free pasta or a rice blend.
- You can use other vegetables like spinach, kale, or eggplant if preferred.
- Adjust spices according to your taste preferences, adding more smoked paprika for a smokier flavor.
- If you want a creamier texture, add a splash of cream or a dollop of Greek yogurt when serving.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 70mg
