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In the realm of Mediterranean cuisine, few dishes offer the vibrant flavors and wholesome ingredients that define the region quite like Greek Chicken Orzo Skillet. This dish is a celebration of the sun-drenched landscapes of Greece, where fresh vegetables, aromatic herbs, and high-quality olive oil come together to create a meal that is both nourishing and satisfying. The Greek Chicken Orzo Skillet is not just a culinary delight but also a reflection of the Mediterranean lifestyle, which emphasizes food that is not only delicious but also healthful.

Greek Chicken Orzo Skillet

Experience the flavors of Greece with this authentic Greek Chicken Orzo Skillet recipe. This one-pan dish combines juicy chicken thighs, al dente orzo, fresh vegetables, and zesty lemon, creating a vibrant and wholesome meal. Easy to prepare and perfect for any occasion, it captures the essence of Mediterranean cuisine. Packed with nutrients and rich in taste, it’s ideal for family dinners or busy weeknights. Discover this delightful blend of simplicity and flavor that brings a taste of the Mediterranean to your table.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup orzo pasta

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes, drained

1 cup chicken broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lemon (about 2 tablespoons)

1/2 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Oil: Begin by heating the olive oil in a large skillet over medium heat. Once the oil shimmers, add the diced chicken thighs. Sauté for approximately 5-7 minutes, or until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté Vegetables: In the same skillet, use the leftover oil and juices to add the diced onion and minced garlic. Sauté these for about 2-3 minutes, stirring frequently, until the onions turn translucent. Next, add the diced red bell pepper and zucchini to the skillet. Continue cooking for an additional 3-4 minutes, allowing the vegetables to soften.

      Cook the Orzo: Incorporate the orzo pasta into the skillet, stirring well to mix with the vegetables. Pour in the drained diced tomatoes and chicken broth. Season the mixture with dried oregano, thyme, salt, and black pepper. Increase the heat and bring the mixture to a boil.

        Simmer: Once it reaches a rolling boil, reduce the heat to low and cover the skillet with a lid. Let it simmer gently for about 10-12 minutes, stirring occasionally. The orzo should be tender, and most of the liquid will have absorbed by the end of this time.

          Combine and Finish: Carefully return the cooked chicken to the skillet. Squeeze the juice of one lemon over the mixture, followed by adding the chopped spinach. Stir everything together for about 1-2 minutes, or until the spinach is wilted and vibrant in color. Remove the skillet from the heat and gently fold in the crumbled feta cheese.

            Serve: Transfer the Greek chicken orzo skillet to serving bowls. Garnish with freshly chopped parsley for a pop of color and freshness. Enjoy your Mediterranean-inspired meal warm!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                Presentation Tips: For an elegant finish, consider serving the dish in shallow bowls and sprinkle additional feta cheese and parsley on top. Drizzle a little extra virgin olive oil over the dish before serving for a luxurious touch.