Greek Chicken Skillet Orzo

This Greek Chicken Skillet Orzo brings the vibrant, sun-drenched flavors of the Mediterranean right to your dinner table with minimal fuss and a whole lot of taste. Juicy, seasoned chicken pieces cook alongside tender orzo pasta and colorful vegetables, all bathed in a bright lemon—herb sauce that lifts every bite. It is the kind of meal that feels special yet comes together quickly, making weeknights feel a little more festive.

I first made this during a busy weeknight when I needed something quick and flavorful. The whole family loved it so much that it quickly became one of our regular dinners.

Ingredients

• Boneless skinless chicken breasts: One and a half pounds cut into chunks to cook evenly and stay tender
• Olive oil: To give the chicken a golden sear and enhance the flavors
• Medium yellow onion: For sweetness and depth
• Garlic cloves: Minced to infuse the dish with aromatic warmth
• Red and yellow bell peppers: Chopped to add crunch and vibrant color
• Diced tomatoes: One can including the juice which contributes to the sauce’s richness
• Frozen chopped spinach: Adds earthy flavor and nutrients make sure to squeeze out excess moisture from the spinach to prevent the dish from becoming watery
• Orzo pasta: Essential here offering a pleasant chewy texture that soaks up the sauce
• Chicken broth: Provides the cooking liquid and extra flavor
• Kalamata olives: Pitted and halved for a salty briny punch
• Crumbled feta cheese: Adds a creamy tang topping with authentic Greek flair
• Fresh lemon juice: To brighten and balance the richness
• Dried oregano and basil: Bring traditional Mediterranean herb notes
• Salt and black pepper: Season the dish perfectly
• Fresh parsley: For garnish adds a pop of green and freshness

Instructions

Sear the Chicken:

Pat the chicken dry so it browns well and season the pieces with salt and pepper. Heat olive oil in a large skillet over medium—high heat until shimmering. Place the chicken pieces in a single layer without crowding and cook for about 5 to 7 minutes on each side until cooked through and nicely browned. Remove the chicken and set aside.

Cook the Vegetables:

In the same skillet add the chopped onion and cook over medium heat for about 5 minutes until translucent and slightly golden, stirring occasionally. Add the minced garlic and both bell peppers and continue cooking for about 5 minutes more until the peppers are tender—crisp and the aroma is irresistible.

Add Tomatoes and Spinach:

Pour in the can of diced tomatoes with juice and stir in the drained spinach making sure it is squeezed dry to keep the sauce from getting watery.

Combine Orzo and Broth:

Stir in the orzo pasta along with chicken broth, dried oregano, and basil. Mix everything well, bring to a boil, then reduce heat to low. Cover the skillet and simmer for 15 to 20 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. If the orzo needs more cooking add chicken broth a little at a time and keep simmering.

Finish the Dish:

Return the cooked chicken to the skillet and stir gently. Add Kalamata olives and lemon juice and mix and heat through. Remove from heat, sprinkle crumbled feta cheese on top, and let sit a few minutes so the feta softens. Garnish with chopped fresh parsley.

Whenever I make this dish for my family it always sparks memories of summer evenings and lively dinners filled with lots of laughter. It is one of those recipes that feels like a warm Mediterranean hug on a plate.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stove or microwave, adding a splash of chicken broth or water to loosen the sauce if needed. This dish also freezes well for up to one month and when thawing reheat slowly to preserve the textures of the chicken and pasta.

Ingredient Substitutions

Chicken thighs can be used if you prefer darker meat; they stay juicy and add even more flavor—just adjust cooking time until internal temperature reaches the safe level. For a vegetarian version omit the chicken and add vegetables such as zucchini, eggplant, or mushrooms and consider adding chickpeas or white beans to boost protein. Sun—dried tomatoes can substitute for fresh to add concentrated flavor. Fresh herbs like oregano and basil can replace dried herbs for a brighter taste, and goat cheese or Parmesan can be used instead of feta for different textures and flavors.

Serving Suggestions

Serve with warm pita bread or crusty bread to soak up the delicious sauce. A Greek salad on the side complements the meal with crisp freshness, and adding a dollop of Greek yogurt or tzatziki enhances the creamy and tangy profile. This recipe also works great cold as a pasta salad or packed for lunch.

This Greek Chicken Skillet Orzo has become one of those dishes that I reach for again and again because it is quick and easy and fills the kitchen with incredible aromas. It’s a dish that has earned a special place at our family table and I hope it finds a place at yours too.

FAQs About This Recipe

→ What type of pasta is orzo?

Orzo is a small, rice-shaped pasta commonly used in Mediterranean dishes. It cooks quickly and offers a tender but slightly chewy texture that pairs well with meats and vegetables.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs provide a richer flavor and remain moist during cooking. Just ensure they reach an internal temperature of 175°F (79°C) for safety.

→ How can I add more spice to this dish?

Incorporate red pepper flakes or a dash of hot sauce while cooking the vegetables for a gentle heat that complements the Mediterranean flavors.

→ Is it possible to make a vegetarian version?

Omit the chicken and increase vegetables like zucchini, eggplant, or chickpeas for protein. This maintains hearty texture and rich flavors.

→ What are good serving suggestions?

Serve warm garnished with parsley and lemon juice, alongside crusty bread or a fresh Greek salad. Leftovers also taste great cold or reheated.

→ Can I use fresh herbs instead of dried?

Absolutely, fresh oregano and basil brighten the dish even more. Use about one tablespoon of each, chopped, to replace dried herbs.