A One-Pan Dinner Full of Mediterranean Flavor
Some recipes come together exactly the way you hoped they would. This Greek Chicken & Orzo Skillet was one of those meals.
It starts with bite-sized chicken thighs seasoned with a homemade Greek herb blend and browned until golden. Toasted orzo cooks right in the same skillet with chicken stock, creating a flavorful base without a sink full of dishes. Fresh spinach, slow-roasted tomatoes, Kalamata olives, feta, dill, and lemon finish the dish with bright Mediterranean flavor.
The result is hearty enough for dinner but still feels fresh and light, making it just as good in the middle of summer as it is on a cool fall evening.
Why Toast the Orzo?
Taking a couple of extra minutes to toast the orzo before adding the stock makes a noticeable difference.
The orzo develops a light, nutty flavor while absorbing the browned bits left behind from the chicken and onions. As it cooks, those flavors work their way into every bite instead of simply sitting in the broth.
It’s a small step that adds a surprising amount of depth to the finished dish.
The Ingredients All Have a Purpose
One of my favorite things about this recipe is that every ingredient earns its place.
The chicken thighs stay juicy and flavorful, while the red onion and garlic create the savory base. Slow-roasted tomatoes add little bursts of sweetness, and the spinach brings freshness without overpowering the dish.
Kalamata olives and feta provide the signature Greek flavors, while fresh dill and lemon brighten everything right before serving. Nothing competes with anything else, and every bite has a little bit of something different.
Make Your Own Greek Herb Blend
This recipe was developed using my homemade Greek Herb Blend, and I highly recommend making a batch if you haven’t already.
It’s a salt-free blend, which makes it incredibly versatile. Beyond this skillet, it’s perfect for grilled chicken, pork, seafood, roasted potatoes, vegetables, homemade vinaigrettes, and marinades. Keeping a jar in the pantry makes weeknight cooking quick and easy because so much of the flavor work is already done.
If you don’t have the blend yet, don’t worry. I’ve included individual seasoning substitutions in the recipe notes so you can make this dish either way.
Greek Chicken & Orzo Skillet
Ingredients
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tsp Greek Herb Blend
- 1 tbsp avocado oil
- 1 tbsp butter
- 1/2 medium red onion, diced
- 1 cup dry orzo
- 3 cloves garlic, minced
- 2¼ cups unsalted chicken stock
- 1/2-1 cup slow-roasted tomatoes
- 1 small bunch fresh spinach, roughly chopped
- Zest of 1 lemon, divided
- Juice of 1 lemon, divided
- 1/4 cup hopped Kalamata olives
- 4 oz feta cheese, crumbled, divided
- 2 tbsp chopped fresh dill
Instructions
- Toss the chicken with the Greek Herb Blend and kosher salt until evenly coated.Heat the avocado oil and butter in a large skillet over medium-high heat. Add the chicken and diced red onion. Cook, stirring occasionally, until the chicken is browned and the onion has softened, about 6 to 8 minutes.Stir in the orzo and cook for 2 to 3 minutes, stirring frequently, until lightly toasted.Add the garlic and cook for 30 seconds.Pour in the chicken stock and stir in half of the lemon zest. Bring to a gentle simmer.Stir in the slow-roasted tomatoes, cover, and cook for 10 to 12 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.While the orzo cooks, chop the spinach, Kalamata olives, and fresh dill if you haven't already.Fold in the spinach and cook just until wilted.Remove the skillet from the heat. Stir in the remaining lemon zest and the juice of half the lemon. Taste and add more lemon juice if desired.Fold in the Kalamata olives and half of the feta.Sprinkle the remaining feta and the fresh dill over the top and serve.
Notes
- If you don't have slow-roasted tomatoes, substitute 1/4 to 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped.If you don't have Gari's Greek Herb Blend, substitute:This recipe was developed using homemade unsalted chicken stock. If using salted stock, reduce the kosher salt and adjust to taste after adding the feta.1 teaspoon dried oregano1/2 teaspoon dried dill1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon dried thyme1/4 teaspoon dried parsley1/4 teaspoon white pepper