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Homemade Greek Chicken Skillet photo

Greek Chicken Skillet

A quick and flavorful one-skillet meal with tender chicken, orzo, spinach, olives, and feta.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • Measuring Spoons
  • Measuring Cups
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 dash garlic powder
  • 1/2 tsp lemon peel grated
  • 1/2 tsp black pepper
  • 4 boneless skinless chicken breasts cut into 1-inch cubes
  • 8 oz chicken broth
  • 1 1/4 cups uncooked orzo pasta
  • 6 oz Greek olives drained
  • 4 garlic cloves minced
  • 2 cups baby spinach leaves
  • 1/2 cup feta cheese crumbled

Instructions
 

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
  • Add 1 teaspoon dried oregano, 1 dash garlic powder, 1/2 teaspoon grated lemon peel, and 1/2 teaspoon black pepper; cook and stir just until fragrant, about 30 seconds.
  • Add the cubed chicken and cook, stirring, about 4 minutes until the outside is no longer pink.
  • Stir in 8 oz chicken broth, 1 1/4 cups uncooked orzo, 6 oz drained Greek olives, and 4 minced garlic cloves; bring to a boil over high heat.
  • Reduce heat to medium-low, partially cover, and simmer for 15 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.
  • Remove from heat and stir in 2 cups baby spinach and 1/2 cup crumbled feta until the spinach wilts, about 2–3 minutes.
  • Serve immediately, topping with additional feta if desired.

Notes

  • Use low-sodium broth to control salt.
  • Drain olives well to avoid excess liquid.