Greek Chicken Skillet Orzo (Printer-Friendly)

Juicy chicken, orzo, olives, and feta come together in a zesty lemon-herb skillet meal bursting with flavor.

# What You’ll Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

→ Vegetables

02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, chopped
05 - 1 yellow bell pepper, chopped
06 - 10 oz frozen chopped spinach, thawed and squeezed dry

→ Pantry

07 - 1 tablespoon olive oil
08 - 1 (14.5 oz) can diced tomatoes, undrained
09 - 1 cup orzo pasta
10 - 2 cups chicken broth
11 - 0.5 cup Kalamata olives, pitted and halved

→ Dairy

12 - 0.5 cup crumbled feta cheese

→ Herbs & Spices

13 - 2 tablespoons lemon juice
14 - 1 tablespoon dried oregano
15 - 1 teaspoon dried basil
16 - 0.5 teaspoon salt
17 - 0.25 teaspoon black pepper

→ Garnish

18 - Fresh parsley, chopped (optional)

# Steps to Make This:

01 - Pat chicken pieces dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until hot. Add chicken in a single layer, avoiding overcrowding, and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
03 - Add chopped onion to the same skillet and cook until translucent and slightly golden, about 5 minutes. Stir occasionally to prevent burning.
04 - Incorporate minced garlic, red bell pepper, and yellow bell pepper. Sauté for 5 minutes until peppers are tender-crisp.
05 - Pour in diced tomatoes with liquid, then add thawed and well-drained spinach. Stir to combine.
06 - Stir in orzo pasta, chicken broth, dried oregano, and dried basil. Mix thoroughly.
07 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until orzo is tender and liquid absorbed. If needed, add chicken broth 1/4 cup at a time to finish cooking.
08 - Return cooked chicken to the skillet, stir gently to combine. Add Kalamata olives and lemon juice, heating through for 1–2 minutes.
09 - Remove skillet from heat and sprinkle with crumbled feta cheese. Allow to rest for a few minutes to soften. Garnish with fresh parsley if desired before serving.

# Additional Notes:

01 - Ensure spinach is thoroughly squeezed to prevent excess water making the dish watery.
02 - Chicken internal temperature should reach 165°F (74°C) for safety.
03 - Add additional chicken broth if orzo absorbs liquid before fully cooked.
04 - For a vegetarian option, omit chicken and increase vegetables or add chickpeas.

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