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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 2 tablespoons olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 ounces) diced tomatoes, with juices - 1 cup chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste The main ingredients in this dish create a wonderful flavor base. The chicken thighs bring a juicy, tender texture. Orzo pasta adds a nice bite and absorbs the dish's flavors. Fresh vegetables like onion, garlic, red bell pepper, and zucchini add color and nutrition. Diced tomatoes and chicken broth help form a rich, savory sauce. The herbs and spices enhance the taste, making each bite delightful. - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, pitted and halved - Fresh parsley, chopped (for garnish) Optional ingredients can elevate the dish even more. Feta cheese adds a creamy, salty kick. Kalamata olives bring a briny flavor that pairs well with the chicken. Fresh parsley not only looks pretty but also adds a burst of freshness. - Large skillet - Cutting board and knife - Measuring cups and spoons Using the right tools makes cooking easier. A large skillet allows for cooking all the ingredients together. A cutting board and knife help with chopping the vegetables and chicken. Measuring cups and spoons ensure you get the right amounts of each ingredient, making your meal a success. {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add 1 diced onion and 2 minced garlic cloves. Cook them for about 2-3 minutes. You want the onion to turn soft and clear. Now, take 1 pound of boneless, skinless chicken thighs. Cut them into small pieces. Season them with salt, pepper, and 1 teaspoon of smoked paprika. Add the chicken to the skillet. Cook until it turns brown, which takes about 5-7 minutes. Stir occasionally for even cooking. Next, add 1 diced red bell pepper and 1 diced zucchini to the skillet. Cook these for 3-4 minutes until they soften a bit. Then, stir in a can of diced tomatoes (14 ounces) with their juices and 1 cup of chicken broth. Add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Bring this mixture to a simmer. Now, it’s time for the orzo. Stir in 1 cup of orzo pasta. Make sure it mixes well with the other ingredients. Cover the skillet and let it simmer on low heat for about 12-15 minutes. Check occasionally to stir and prevent sticking. The orzo should be tender and absorb most of the liquid. Once the orzo is done, remove the skillet from heat. Gently fold in 1/2 cup of crumbled feta cheese and 1/4 cup of pitted and halved Kalamata olives. This adds flavor and richness. For a final touch, chop fresh parsley and sprinkle it on top. Enjoy your meal! To prevent orzo from sticking, stir it often while cooking. This keeps it loose and fluffy. When cooking the chicken, use high heat to get a nice brown crust. This adds flavor and keeps the chicken juicy inside. A squeeze of lemon brightens the dish. Just add it right before serving. You can also add more herbs like basil or dill for extra freshness. Fresh herbs make your meal pop with flavor. Serve the Greek Orzo Chicken Skillet right in the skillet. This gives a homey feel. You can also plate individual portions for a nicer look. Garnish with extra feta and parsley for color. Add lemon wedges on the side for a zesty kick. Pro Tips Use Fresh Herbs: Fresh parsley adds a vibrant flavor and color, enhancing the overall dish. Consider adding fresh oregano or dill for an authentic Greek touch. Perfect Orzo Cooking: Stir the orzo occasionally while it simmers to prevent it from sticking to the bottom of the skillet. This ensures even cooking and prevents clumping. Customize Your Veggies: Feel free to add or substitute other vegetables like spinach or artichokes. This dish is versatile and can accommodate whatever you have on hand. Feta Cheese Variations: For a different flavor profile, try using goat cheese or a tangy blue cheese instead of feta. This can give a unique twist to the dish. {{image_2}} You can change the protein in this dish. If you want to use chicken breasts instead of thighs, just cut them into bite-sized pieces. Cook them the same way, but check for doneness since breasts can dry out faster. Another great option is shrimp. Just add shrimp in the last few minutes of cooking. They cook quick and add a nice touch to the dish. Make sure they turn pink and are opaque before serving. For a veggie twist, replace the chicken with chickpeas. Use one can, drained and rinsed. They add protein and a nice texture. You can also add extra veggies for more color and flavor. Think about using spinach, mushrooms, or even artichokes. Just toss them in with the other veggies and cook until tender. Want some heat? You can make a spicy version by adding red pepper flakes. Start with a pinch and add more if you like it hot. Changing herbs is another way to mix things up. Try fresh basil or dill for a different taste. You can also add a splash of lemon juice for brightness. To store Greek Orzo Chicken Skillet, let it cool first. Place the dish in an airtight container. This method keeps the flavors fresh. You can store it in the fridge for up to 3 days. Make sure to label your container with the date. This way, you know when to use it. Freezing is a great option if you want to save leftovers. Use a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove with a splash of chicken broth. This keeps it moist and delicious. Making your Greek Orzo Chicken Skillet in advance saves time. You can cook the chicken and veggies ahead of time. Store them separately from the orzo. When you’re ready to eat, just heat them up, add orzo, and enjoy. This method lets you mix things up during the week. You can also pack it in lunch boxes for work or school. Just remember to keep garnishes like feta and parsley separate until serving. Yes, you can use whole wheat orzo. Whole wheat orzo has more fiber and nutrients. It also has a nuttier flavor. Cooking time may be slightly longer. Check the package for exact times. Usually, it takes about 1-2 minutes more than regular orzo. To make this dish ahead, cook it fully and let it cool. Store in an airtight container. Keep it in the fridge for up to three days. When ready to eat, reheat it on low heat. Add a splash of broth to keep it moist. Yes, you can adjust the spice level. For a mild dish, skip the smoked paprika. For more heat, add red pepper flakes or cayenne pepper. Start with a small amount. Taste and add more if needed. You can always add more, but you can't take it out! This blog post covered a tasty dish made with chicken thighs and orzo pasta. We explored key ingredients, step-by-step cooking instructions, and useful tips. I shared ways to customize the dish, so you can make it your own. Remember, cooking is all about experimenting and enjoying the process. Don’t be afraid to try new flavors and ingredients. With these insights, you can confidently make a delicious meal that suits your taste. Enjoy cooking and sharing your creation with others. Happy eating!

Greek Orzo Chicken Skillet

A delicious one-pan meal featuring tender chicken, orzo pasta, and fresh vegetables, topped with feta cheese and olives.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 can (14 ounces) diced tomatoes, with juices
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and halved
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 2-3 minutes until the onion is translucent.
  • Add the chicken pieces to the skillet, season with salt, pepper, and smoked paprika, and cook until browned on all sides, approximately 5-7 minutes.
  • Stir in the red bell pepper and zucchini, cooking for another 3-4 minutes until softened.
  • Add the diced tomatoes (with juices), chicken broth, oregano, and thyme to the skillet. Bring the mixture to a simmer.
  • Stir in the orzo pasta, ensuring it is well incorporated. Cover the skillet and let it simmer on low heat for about 12-15 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  • Once the orzo is cooked, remove the skillet from heat. Fold in the feta cheese and Kalamata olives, mixing gently.
  • Garnish with freshly chopped parsley before serving for an extra burst of flavor and color.

Notes

Serve in the skillet for a rustic look, or plate individual servings garnished with extra feta and parsley. Add lemon wedges on the side for a zesty kick!
Keyword chicken, one-pan meal, orzo, skillet