If you’re looking for a new dish to make this week, look no further than this delicious Greek Chicken and Orzo skillet! This one-pan Greek-inspired meal is bursting with flavor from the juicy chicken thighs, sautéed peppers and onions, briny olives, and fresh tomatoes. One-skillet dinners are always a huge hit with my family and this one is perfect to switch things up! It’s another flavorful, budget-friendly dish that may seem fancy but is easy to make any day of the week.
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Ingredients
Here’s what you’ll need to make this Greek chicken skillet recipe:
- Boneless, Skinless Chicken Thighs: I made this with 4 boneless, skinless chicken thighs, but you can increase the servings to 5 or 6 if you find a great deal on a large pack of chicken thighs. Just make sure you are using a large, deep skillet so all the chicken and orzo can cook at the same time.
- Vegetables: Adding yellow onion, red bell pepper, and grape tomatoes gives this dish a nice pop of color and adds to the delicious flavor. You can use any color bell pepper you have on hand, and if grape tomatoes aren’t available, try cherry tomatoes instead.
- Orzo: I know this sounds a little fancy, but orzo is simply a type of pasta that looks like rice. It’s sometimes called ‘risoni’ and can be found in the pasta aisle of most grocery stores. However, if you can’t find any orzo, you can substitute it with any small-shaped, quick-cooking pasta.
- Garlic: Mince two cloves of fresh garlic to add a delicious aroma and flavor.
- Olive Oil & Butter: I use both to pan-fry the chicken thighs. The butter adds a rich flavor, and the olive oil helps create a nice crust on the chicken.
- Chicken Broth: This deglazes the pan (to scrape up all the brown bits from cooking the chicken) and cooks the orzo. I use Better Than Bouillon to make my broth because it tastes great at a low cost. I recommend seasoning to taste with salt if you use homemade chicken broth or a different brand.
- Lemon Juice, Kalamata Olives & Fresh Parsley: Add these ingredients at the end to elevate the Greek-inspired flavor! The lemon juice brightens everything up, while the kalamata olives add a briny saltiness. I also sprinkle fresh parsley on top for more color and freshness.
- Seasonings: A mix of paprika, dried thyme, garlic powder, dried oregano, salt, and black pepper add SO much flavor this this one-pan dinner.
Can I Use Boneless Chicken Breasts?
Just like most of our one-pot chicken recipes (see creamy chicken and orzo or one-pot chicken and rice for examples!), I much prefer using chicken thighs over breasts. Chicken thighs are dark meat, which means they have more fat and are harder to overcook. This fattiness also adds a ton of flavor to the orzo, and thighs are the more budget-friendly option! You can try boneless, skinless chicken breasts, but just note they may dry out more quickly and not be as flavorful.
Success Tips for Making One-Pot Orzo
- Keep it covered! After adding the orzo, chicken broth, and chicken thighs to the skillet, I cover it with a tight-fitting lid. I let it simmer with the lid on for about 12 minutes, only removing it to add the tomatoes. Keeping the skillet covered creates a steamy environment that helps cook the orzo evenly.
- Turn it down to a simmer. I only briefly bring the orzo to a boil before turning the heat to a simmer. Simmering is a gentler way to cook the orzo and stops it from overcooking (AKA getting mushy!).
- Don’t be afraid to add more liquid if needed. If your orzo isn’t quite ready and needs to cook for a few minutes longer, feel free to add a splash of broth or water at the end. Continue simmering it until fully cooked and tender.
How to Serve
This easy Greek chicken and orzo dinner is a one-skillet wonder. I rarely add any sides, but I like topping it with extra Kalamata olives, lemon wedges, and crumbled feta cheese (optional but highly recommended!). You could also pair it with a Greek side salad, which is perfect for using up any leftover olives and tomatoes from this recipe, and pita bread.
Storage and Reheating
I’d portion any leftovers into individual containers for easy grab-and-go lunches throughout the week. It should keep in the fridge for up to 3-4 days. To reheat, warm your Greek chicken orzo in the microwave or on the stove with a splash of chicken broth to help rehydrate it. You could also try freezing leftovers for up to 2-3 months, but as with any type of pasta, the texture of the orzo may become mushy after thawing overnight in the fridge.
Greek Chicken and Orzo Recipe
Servings 4 servingsIngredients
- 1 tsp paprika ($0.10)
- ½ tsp dried thyme ($0.05)
- ½ tsp garlic powder ($0.05)
- 1 ½ tsp dried oregano, divided ($0.15)
- 1 tsp salt, divided ($0.05)
- ½ tsp freshly cracked black pepper, divided ($0.02)
- 4 boneless, skinless chicken thighs (about 1.3 lbs.) ($5.15)
- 1 Tbsp olive oil ($0.16)
- 1 Tbsp butter ($0.14)
- 1 small yellow onion, diced ($0.39)
- 1 red bell pepper, diced ($1.59)
- 2 cloves of garlic, minced ($0.16)
- 1 ¼ cup uncooked orzo pasta ($1.25)
- 2 cups chicken broth ($0.34)
- ½ pint grape tomatoes, halved ($1.50)
- 2 Tbsp lemon juice ($0.79)
- ⅓ cup pitted kalamata olives ($1.45)
- 2 Tbsp fresh chopped parsley ($0.14)
Instructions
- In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
- Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
- Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
- In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
- Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.
- Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
- After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
- Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!
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Equipment
- Large Deep Skillet
Nutrition
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how to make Greek Chicken and Orzo – step by step photos
Add 1 tsp paprika, ½ tsp dried thyme, ½ tsp garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper to a small bowl and mix to combine.
Blot 4 boneless, skinless chicken thighs (about 1.3 lbs.) with a paper towel to remove excess moisture. Then, season both sides with the prepared seasoning mix, evenly distributing it between each chicken thigh.
Add 1 Tbsp olive oil and 1 Tbsp butter to a large, deep skillet and heat over medium heat. Once the butter is melted and the skillet is hot, add the seasoned chicken thighs. Cook them on each side until golden brown and cooked through (this took about 5 minutes per side for me). Remove the chicken and transfer it to a clean plate covered with aluminum foil to keep them warm.
In the same skillet you cooked the chicken in, add 1 diced yellow onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté them for 3-4 minutes until the onions turn translucent.
Pour 1 ¼ cup uncooked orzo pasta into the same skillet with ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and 2 cups chicken broth. Stir to combine and scrape up any brown bits that are stuck to the bottom of the pan.
Add the cooked chicken back into the pan, nestling it down into the orzo and chicken broth. Pop a lid on top of the skillet and turn the heat up to medium-high. Let the broth come to a full boil before turning the heat down to medium-low. Let everything simmer, with the lid still on, for about 12 minutes or until most of the broth is absorbed.
After about 12 minutes, add in ½ pint sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
Remove the skillet from the heat. Finish the dish by stirring in 2 Tbsp fresh lemon juice, ⅓ cup sliced and pitted kalamata olives, and topping with 2 Tbsp fresh parsley. Serve, and enjoy!
