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Greek Chicken Orzo Delight

A quick, cozy one-pan dish featuring tender chicken, creamy orzo, and bright Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces
  • 1.5 cups dry orzo
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1.5 cups cherry tomatoes, halved
  • 1 cup low-sodium chicken broth, plus more as needed
  • 1 lemon, zested and juiced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 cup baby spinach
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/3 to 1/2 cup crumbled feta
  • Salt and pepper to taste

Method
 

Preparation
  1. Season the chicken with salt, pepper, oregano, basil, and paprika. Heat olive oil in a large skillet over medium high. Sear the chicken until golden and cooked through. Remove to a plate.
  2. In the same pan, add onion with a pinch of salt and cook until soft. Stir in garlic for 30 seconds until fragrant.
  3. Add the dry orzo and toast it for about a minute.
  4. Pour in the chicken broth and bring to a gentle simmer. Drop the heat to medium low and stir often.
  5. When the orzo is almost tender, stir in the lemon zest and juice, tomatoes, olives, and spinach.
  6. Fold the chicken back in and warm everything through. Sprinkle with feta. Taste and adjust salt, pepper, or lemon.

Notes

To make it extra creamy, swap half the broth for milk or finish with a spoonful of Greek yogurt. Fresh herbs like parsley or dill enhance flavors. Store leftovers in the fridge for up to 3 days, adding a splash of broth to reheat.