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Easy One Skillet Greek Chicken photo

One Skillet Greek Chicken

A one-skillet Greek-inspired chicken with orzo, olives, spinach, and feta for an easy, flavor-packed weeknight meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 2 tbsp olive oil
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • 6 to 8 boneless chicken thighs skin on
  • 3 garlic cloves pressed or minced
  • 1 cup orzo pasta uncooked
  • 14 oz chicken broth
  • 1 cup Kalamata olives halved
  • 1 tsp fresh dill weed
  • 1 tsp lemon zest
  • 2 handfuls baby spinach leaves
  • 1/2 cup feta cheese
  • 1/4 cup roasted red bell pepper strips chopped
  • 1/4 cup purple (red) onion finely diced

Equipment

  • Large oven-safe skillet
  • Tongs
  • Measuring cups and spoons
  • Knife
  • Cutting Board

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken thighs dry and season both sides with the dried oregano, salt, and black pepper.
  3. Heat 1 to 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
  4. Sear the chicken thighs skin-side down for about 3 minutes until golden, then flip and sear the other side for 3 minutes.
  5. Transfer the skillet to the preheated oven and roast the chicken for 10 to 15 minutes, or until cooked through. Remove chicken to a plate and keep warm; pour off and discard excess fat from the skillet.
  6. Return the skillet to the stovetop over medium heat, add the minced garlic and sauté briefly until fragrant (about 30 seconds to 1 minute).
  7. Add the uncooked orzo, chicken broth, and halved Kalamata olives to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the orzo is tender and most liquid is absorbed.
  8. Stir in the fresh dill, lemon zest, and baby spinach until the spinach wilts slightly.
  9. Return the cooked chicken thighs to the skillet to warm through. Sprinkle the feta cheese, chopped roasted red peppers, and diced purple onion over the top before serving.

Notes

  • You can use skinless chicken thighs or breasts if desired.