Quick Greek Orzo Skillet with Chicken

As a busy mom juggling work deadlines and family dinners, I often crave a meal that’s both nourishing and effortless after a long day. The Greek Orzo Skillet with Chicken delivers just that. It blends tender chicken bites with fluffy orzo in a vibrant medley of tomatoes, olives, and zesty lemon. Its one-pan simplicity means minimal cleanup. Meanwhile, the feta and herbs add a fresh, Mediterranean flair that feels special without the fuss.

This dish shines for weeknight rotations. It comes together in under 30 minutes to feed four with balanced protein and carbs. Leftovers hold up nicely for lunch the next day. Just reheat with a splash of broth to keep flavors bright. It’s versatile too. My family loves how it satisfies picky eaters. Plus, it sneaks in wholesome veggies and greens.

Why We Love This Recipe

• One-Pan Ease: Everything cooks in a single skillet for quick prep and easy cleanup on hectic evenings.
• Flavorful Mediterranean Twist: Bright lemon and oregano elevate simple ingredients into a cozy, herby delight.
• Family-Friendly Speed: Ready in 30 minutes, it’s perfect for busy moms serving nutritious meals without stress.
• Versatile and Nutritious: High in protein with low calories, it adapts well for lighter or heartier appetites.

Ingredients to make Greek Orzo Skillet with Chicken

These ingredients come together seamlessly. They create a balanced, tangy profile that captures authentic Greek flavors. Opting for fresh, quality items like ripe lemons and good feta elevates the dish noticeably.

• Boneless skinless chicken breast – provides lean protein and tenderness when diced small.
• Orzo pasta – absorbs flavors beautifully for a risotto-like texture without the constant stirring.
• Olive oil – adds richness and helps sauté aromatics for a savory base.
• Onion – offers subtle sweetness when finely chopped and softened.
• Garlic – infuses depth with its minced punch during a quick sauté.
• Diced tomatoes – brings juicy acidity and body to the sauce, undrained for extra moisture.
• Chicken broth – simmers the orzo to perfection, enhancing overall savoriness.
• Kalamata olives – deliver briny Mediterranean notes; halve for even distribution.
• Dried oregano – seasons with earthy herbiness central to Greek cuisine.
• Salt – balances flavors; use low-sodium if preferred.
• Black pepper – adds a mild kick to round out the seasonings.
• Lemon juice – brightens everything with fresh citrus tang; adjust for taste.
• Feta cheese – crumbles on top for creamy, salty contrast.
• Fresh parsley – garnishes with color and a pop of herbal freshness.

Continue scrolling for expert advice on nailing this recipe. Plus, the full instructions with measurements appear in the card at the bottom.

How to Make Greek Orzo Skillet with Chicken

Step 1: Brown the Chicken
Heat the olive oil in a large skillet over medium-high heat. Then add the diced chicken breast. Cook for 5-6 minutes, stirring occasionally. Do this until it’s browned on all sides and fully cooked through. Remove the chicken and set it aside to keep it juicy.

Step 2: Sauté the Aromatics
In the same skillet, toss in the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion softens and becomes fragrant. This builds a flavorful base without burning.

Step 3: Toast the Orzo
Stir the uncooked orzo into the skillet and cook for about 1 minute. Coat it evenly with the residual oil. This step enhances the pasta’s nutty taste. It also prevents it from clumping later.

Step 4: Simmer the Mixture
Add the diced tomatoes with their juice, chicken broth, halved olives, oregano, salt, and pepper. Bring everything to a boil. Then lower the heat to simmer, cover, and cook for 10-12 minutes. Stir now and then until the orzo is tender and most liquid is absorbed. This creates a cohesive sauce.

Step 5: Combine and Finish
Return the browned chicken to the skillet and stir in the fresh lemon juice. Cook for another 2 minutes just to warm through. Let the citrus infuse.

Step 6: Garnish and Serve
Take the skillet off the heat. Then sprinkle with crumbled feta and chopped parsley. The cheese will slightly melt into the warm dish for added creaminess.

Pro Tips for Success

• Dice Chicken Evenly: Cut pieces to uniform bite-size for consistent cooking and tender results without overdoing some bits.
• Adjust Lemon Tang: Taste before adding all the juice and tweak for brightness, especially if your lemons are extra juicy.
• Stir Orzo Occasionally: Prevent sticking during simmering by giving it a gentle mix every few minutes for even absorption.
• Opt for Low-Sodium Broth: This keeps salt levels in check while preserving the bold Greek flavors.

How to Serve Greek Orzo Skillet with Chicken

Garnishes

I like to finish with a generous sprinkle of extra feta for that creamy crumble. Add a handful of chopped parsley to add vibrant green flecks. Sometimes, a few whole Kalamata olives on top bring a glossy, briny pop. This enhances the Mediterranean vibe without overpowering.

Side Dishes

Pair it with a simple Greek salad of cucumbers, tomatoes, and red onion dressed in olive oil. This offers a crisp, refreshing contrast. Warm pita bread on the side is ideal for scooping up the saucy orzo. It makes the meal feel complete and hearty.

Creative Ways to Present

Spoon the Greek Orzo Skillet with Chicken into shallow bowls to showcase the colorful layers. Or serve family-style straight from the skillet for a casual, inviting spread. For a fun twist, top individual portions with a lemon wedge. Let everyone squeeze fresh at the table. This brightens each bite.

Make Ahead and Storage

Storing Leftovers

I store any extra Greek Orzo Skillet with Chicken in an airtight container right in the fridge. It keeps well for up to three days. This makes it a smart choice for packing lunches. The flavors even meld a bit more overnight.

Freezing

Portion the cooled leftovers into freezer-safe bags. Press out air to avoid ice crystals. Freeze for up to two months. Thaw overnight in the fridge before reheating. This maintains the orzo’s texture without sogginess.

Reheating

Warm portions in the microwave with a damp paper towel over the top for 1-2 minutes. Stir halfway to redistribute heat evenly. For best results, use the oven at 350 degrees Fahrenheit covered with foil. This prevents drying and takes about 10 minutes until hot throughout.

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