Description
A flavorful and easy one-pan Greek chicken skillet with orzo, feta, and spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 4 ounces fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces, oregano, garlic powder, salt, and pepper. Cook until browned on all sides, about 5-7 minutes.
- Stir in the orzo pasta and toast for 1 minute.
- Pour in the chicken broth and add the sun-dried tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed.
- Stir in the fresh spinach until wilted.
- Remove from heat and stir in the crumbled feta cheese, fresh parsley, and lemon juice.
- Serve your Greek chicken skillet orzo immediately.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the oregano.
- You can substitute chicken breast for chicken thighs if preferred.
- If you don’t have sun-dried tomatoes, you can use chopped roasted red peppers.
- This Greek chicken orzo skillet is also delicious with Kalamata olives added.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Greek
Nutrition
- Serving Size: 1 skillet serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg