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Greek chicken and orzo topped with feta and olives in a skillet.
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5 from 3 votes

Greek Chicken Orzo

Greek chicken orzo is a delicious one pan dinner made with Greek spiced chicken, creamy orzo, roasted red peppers, olives, feta, and fresh herbs.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Chicken + Poultry, Pasta, Skillet + One Pot Meals
Cuisine: Greek, Mediterranean
Keyword: chicken orzo, greek, Greek chicken, orzo
Servings: 4 servings
Author: Danae Halliday

Equipment

Ingredients

Greek Chicken

  • 1 tablespoon olive oil
  • 1 pound chicken breasts, cut into 1 inch pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt, or to taste
  • 2 tablespoons lemon juice

Orzo

  • 1/2 cup diced red onion
  • 1 teaspoon grated or minced garlic, 2 cloves
  • 1/2 cup diced roasted red peppers
  • 1 1/2 cups uncooked orzo
  • 3 3/4 cup low sodium chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoon fresh lemon juice
  • 1/4 cup chopped kalamata olives
  • 1/3 cup crumbled feta
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped flat leaf parsley

Instructions

  • Toss the pieces of chicken in the dried spices and salt. Add the olive oil to a 12 inch skillet and heat it over medium-high heat. Add the chicken into the skillet and spread it into a single layer. Let it cook for several minutes before flipping it over. Once it's cooked through, remove it from the skillet and onto a plate.
  • Drizzle a little more olive oil into the skillet and add in the orzo, onion, garlic, and roasted red peppers. Cook for about a minute, then pour in the chicken broth. Stir and bring it to a boil.
  • Lower the heat to medium-low and simmer the orzo for 12-15 minutes or until tender. Stir often so it doesn’t stick to the bottom of the pan.
  • Add the chicken back in with the orzo, along with the feta, olives, and fresh herbs. Squeeze in the lemon juice and stir everything together. Taste for seasoning and garnish with extra feta and herbs before serving.

Notes

If the orzo absorbs all of the broth before it's tender, add in 1/4 cup additional broth at a time until cooked through.

Nutrition

Calories: 471kcal | Carbohydrates: 50g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1154mg | Potassium: 850mg | Fiber: 3g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 19mg | Calcium: 121mg | Iron: 2mg