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Greek Chicken Orzo Skillet

Delicious Greek Chicken Orzo Skillet in 45 Minutes

  • Author: basmer1517
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Greek Orzo Skillet with Chicken and Chickpeas is a vibrant, one-pan meal bursting with Mediterranean flavors.

Ingredients

Scale
  • 1 ½ lbs boneless skinless chicken breasts, cut into bite-size pieces
  • ½ cup crumbled feta cheese
  • 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
  • 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
  • Chopped fresh parsley
  • Lemon wedges or slices
  • Fresh dill
  • Tzatziki sauce

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in minced garlic, dried oregano, thyme, basil, smoked paprika, and dill. Cook for 1 minute more, stirring frequently until fragrant.
  6. 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.
  7. Increase heat to medium-high and bring the mixture to a simmer. Stir again and scrape any orzo stuck on the bottom.
  8. 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.
  9. 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.
  10. Remove skillet from heat. Sprinkle sliced kalamata olives, crumbled feta cheese, and chopped fresh parsley on top.
  11. Serve the skillet warm, accompanied by optional lemon wedges, fresh dill, tzatziki sauce, and/or pita bread for an authentic Mediterranean touch.
  12. Please leave a review and rating to let us know how you liked this recipe. Your feedback helps us provide more delicious recipes!

Notes

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Main Dish
    • Method: Skillet
    • Cuisine: Mediterranean

    Nutrition

    • Serving Size: 1 serving
    • Calories: 420
    • Sugar: 3g
    • Sodium: 600mg
    • Fat: 12g
    • Saturated Fat: 3g
    • Unsaturated Fat: 6g
    • Trans Fat: 0g
    • Carbohydrates: 40g
    • Fiber: 5g
    • Protein: 37g
    • Cholesterol: 70mg

    Keywords: Greek Chicken Orzo Skillet

    Find it online: https://www.recipesmollybaz.com/greek-chicken-orzo-skillet/