Greek Chicken and Orzo
Transport your taste buds straight to the Mediterranean with this vibrant and wholesome Greek Chicken and Orzo recipe. Featuring tender, golden-seared chicken thighs nestled in a flavorful bed of orzo pasta, juicy grape tomatoes, and briny kalamata olives, this one-skillet wonder is as simple as it is delicious. Fresh spinach, bright lemon juice, and fragrant dill bring a refreshing zestiness to every bite, while a sprinkling of creamy feta cheese completes the dish with a tangy finish. Ready in just 50 minutes and perfect for busy weeknights, this easy Greek-inspired dinner is packed with bold flavors, minimal cleanup, and a satisfying balance of protein, carbs, and greens. Whether you’re feeding the family or meal prepping for the week, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoons salt
- 1 teaspoons black pepper
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups chicken broth
- 1.5 cups orzo pasta
- 1.5 cups grape tomatoes, halved
- 0.5 cups kalamata olives, pitted and halved
- 0.5 cups feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 2 cups spinach, roughly chopped
Instructions
Season the chicken thighs on both sides with salt, pepper, and dried oregano.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute.
Pour in the chicken broth and deglaze the pan by scraping up any browned bits on the bottom. Bring the liquid to a simmer.
Stir in the orzo pasta and grape tomatoes. Nestle the seared chicken thighs back into the skillet with the orzo mixture. Cover and reduce the heat to medium-low.
Cook for 15-18 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through (internal temperature of 165°F).
Once the orzo is cooked, stir in the spinach, kalamata olives, lemon juice, and lemon zest. Cook for another 2-3 minutes until the spinach is wilted.
Remove the skillet from heat. Sprinkle with crumbled feta cheese and fresh dill for garnish.
Serve warm with an optional lemon wedge on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 8131 mg | 354% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 15.8 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1025 mg | 79% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4109 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
