Greek Chicken Skillet with Orzo, Feta, and Spinach

This one-pan meal is packed with Greek flavor! Tender chicken thighs are seasoned and cooked until perfectly juicy, nestled on a bed of orzo with feta, olives, and spinach. And the clean-up doesn’t get simpler for this quick and easy dinner!

🥘 What Makes This Recipe So Good

• This greek chicken skillet is full of irresistible flavor! From the deliciously seasoned and seared chicken thighs, to the tender orzo that’s laced with crumbly feta, kalamata olives, and fresh spinach throughout. Every bite is comforting and hearty, without making you feel weighed down. Even the pickiest of eaters will love this dish!
• This skillet meal comes together in no time at all, with no difficult steps involved! Just sear the chicken thighs, then cook the rest of the dish until the orzo is tender. Ok, there’s a few more steps than that, but it really couldn’t be easier to make!
• Because this greek chicken skillet is cooked in one pan, it means there’s hardly any clean-up required! This quick and easy meal is sure to become a new go-to for busy weeknights, or even serving company.

👩🏼‍🍳 Chef’s Tips

• The trick to perfectly browned chicken thighs in this greek chicken skillet is to leave the chicken alone once you place them in the skillet. Once browned, the skin should release from the pan super easily. If it sticks to the skillet or you have to put more effort into prying it up, it’s not ready yet. Allow the chicken to sear for another minute, then try again. If you force the chicken thighs to flip over too soon, that deliciously crispy skin will stick to the pan!
• As I always suggest with any chicken recipe, use an internal meat thermometer. It’s more reliable and way less frustrating than going only by cook times. Using a meat thermometer ensures you have fully cooked chicken, and prevents you from overcooking or drying out the chicken. Fully cooked chicken reaches an internal temperature of 170° Fahrenheit. The secret to perfectly cooked chicken is to stop cooking once it reaches 165°. The chicken thighs will continue cooking as they rest, reaching the fully cooked temperature.
• Not sure what pan to use for this greek chicken skillet? Of course, you can use any deep pan, but I prefer using a deep cast-iron skillet. Cast-iron skillets are great at maintaining and holding the stovetop heat, which helps to ensure perfectly golden chicken thighs!

🍽️ Winner, Winner, Chicken Dinner!

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Recipe By: Cheryl Malik

5 from 1 vote

Greek Chicken Skillet with Orzo, Feta, Spinach

Prep 15 minutes minutes

Cook 35 minutes minutes

Total 50 minutes minutes

Loaded with flavor, this Greek chicken skillet is simply irresistible! It's super easy to make, with very little cleanup involved.

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4 servings

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Equipment

• Cutting board
• Paper towels
• large deep skillet with lid
• Tongs
• 2 Large plates
• Large wooden spoon or silicone spatula
• internal meat thermometer

Ingredients

For the Chicken Thighs

• ▢ 1 ½ pounds bone-in, skin-on chicken thighs approximately 3-4 thighs depending on size
• ▢ 2 tablespoons Greek seasoning blend
• ▢ ½ teaspoon salt optional, see Notes
• ▢ freshly cracked black pepper to taste
• ▢ 2 tablespoons neutral oil avocado oil, olive oil, etc.

For the Orzo

• ▢ half of one medium yellow onion diced, approximately 1 cup
• ▢ 2 cloves garlic minced
• ▢ 2 cups low-sodium chicken broth
• ▢ 1 ½ cups dry orzo
• ▢ ½ cup sliced kalamata olives or halved kalamata olives
• ▢ ¼ cup low-sodium chicken broth optional, as needed
• ▢ 2 cups fresh spinach leaves
• ▢ ½ cup crumbled feta
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste

Serving Suggestions (All Optional)

• ▢ ⅙ cup crumbled feta
• ▢ olive oil
• ▢ fresh dill

Instructions

For the Chicken Thighs

• Place 1 ½ pounds bone-in, skin-on chicken thighs on cutting board. Pat chicken thighs dry on all sides with paper towels, then liberally season chicken thighs on all sides with 2 tablespoons Greek seasoning blend, ½ teaspoon salt (if needed), and freshly cracked black pepper. Set cutting board aside.
• Place large, deep skillet on stovetop over medium heat. Add 2 tablespoons neutral oil and continue heating pan, swirling and tilting pan occasionally to distribute oil across skillet surface, until oil is hot and shimmery.
• When oil is ready, place seasoned chicken thighs in pan. Cook chicken thighs, undisturbed, 3 to 4 minutes or until thighs are browned on one side.
• When bottom of chicken thighs are browned, flip chicken over and cook 3 to 4 minutes more or until browned on other side.
• Once both sides of chicken thighs are well-browned, transfer chicken thighs to large plate and set aside. Return skillet to heat.

For the Orzo

• Reduce heat under skillet to low. Add half of one medium yellow onion to skillet and stir to incorporate. Sauté onions 3 to 5 minutes or until translucent.
• Add 2 cloves garlic to skillet with sautéed onions and stir to incorporate. Sauté garlic 30 seconds or until just fragrant.
• When garlic is fragrant, add 2 cups low-sodium chicken broth to skillet and stir to incorporate, making sure to scrape up any browned bits of food that may have stuck to bottom of pan.
• Add 1 ½ cups dry orzo and ½ cup sliced kalamata olives to skillet. Stir to incorporate.
• Return chicken thighs to skillet, allowing chicken to settle into orzo mixture. Cover skillet with lid and increase heat to medium-high.
• Once broth begins to boil rapidly, immediately reduce heat under skillet to low. Simmer chicken and orzo mixture 15 minutes or until majority of chicken broth has been absorbed into orzo.
• After 15 minutes, or once most of broth is absorbed, uncover skillet and set lid aside. Check chicken thighs with internal meat thermometer. If chicken thighs register between 165° to 170° Fahrenheit, transfer chicken thighs to large plate and set aside. Note: If chicken thighs register below 165° Fahrenheit, recover skillet and cook chicken another 3 to 5 minutes, then check temperature again and repeat as needed. Once chicken reaches target temperature range, transfer thighs to large plate and set aside.
• Taste orzo. If orzo is not tender, return lid to skillet and continue cooking orzo until tender, stirring occasionally. If needed, stir in additional ¼ cup low-sodium chicken broth in small increments.
• When orzo is tender, add 2 cups fresh spinach leaves to skillet and stir until spinach is fully incorporated into orzo mixture.
• Add ½ cup crumbled feta, salt (to taste), and freshly cracked black pepper (to taste). Gently fold in ingredients, making sure all broth has been fully absorbed.

To Serve

• Scoop orzo mixture into serving bowls or onto serving plates. Top orzo with prepared chicken thigh, then top chicken with ⅙ cup crumbled feta, drizzle of olive oil, and sprinkle of fresh dill if desired. Serve immediately.

• Salt: If your Greek seasoning blend already contains salt, omit the extra ½ teaspoon from the chicken section.
• Kalamata Olives: If you’re not a fan, you can replace these with another type of olive, or with sun-dried tomatoes, cherry tomatoes, or roasted peppers. You can also omit them entirely.
• This skillet meal pairs well with our Homemade Tzatziki recipe!

Nutrition Info

Approximate Information for One Serving

Serving Size: 1 servingCalories: 703calProtein: 38gFat: 40gSaturated Fat: 11gTrans Fat: 0.1gCholesterol: 164mgSodium: 2700mgPotassium: 653mgTotal Carbs: 47gFiber: 3gSugar: 3gNet Carbs: 44gVitamin A: 1692IUVitamin C: 6mgCalcium: 184mgIron: 3mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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