This one-pan meal is filled 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 straightforward dinner!
🥘 What Makes This Recipe So Good
- This greek chicken skillet is filled with 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 reassuring and hearty, without making you’re feeling weighed down. Even the pickiest of eaters will love this dish!
- This skillet meal comes together very quickly in any respect, with no difficult steps involved! Just sear the chicken thighs, then cook the remainder of the dish until the orzo is tender. Ok, there’s just a few more steps than that, however it really couldn’t be easier to make!
- Because this greek chicken skillet is cooked in a single pan, it means there’s hardly any clean-up required! This quick and straightforward meal is certain to turn into a brand new go-to for busy weeknights, and even serving company.
👩🏼🍳 Chef’s Tips
- The trick to perfectly browned chicken thighs on this greek chicken skillet is to leave the chicken alone when you place them within the skillet. Once browned, the skin should release from the pan super easily. If it sticks to the skillet or you will have to place more effort into prying it up, it’s not ready yet. Allow the chicken to sear for one more minute, then try again. If you force the chicken thighs to flip over too soon, that deliciously crispy skin will persist with the pan!
- As I at all times 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 will 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 proceed cooking as they rest, reaching the fully cooked temperature.
- Not sure what pan to make use of for this greek chicken skillet? Of course, you should 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 make sure perfectly golden chicken thighs!
🍽️ Winner, Winner, Chicken Dinner!
Greek Chicken Skillet with Orzo, Feta, Spinach
Loaded with flavor, this Greek chicken skillet is just irresistible! It’s super easy to make, with little or no cleanup involved.
Ingredients
Serving Suggestions (All Optional)
Equipment
-
Cutting board
-
Paper towels
-
large deep skillet with lid
-
Tongs
-
2 Large plates
-
Large picket spoon or silicone spatula
-
internal meat thermometer
Instructions
For the Chicken Thighs
-
Place 1 ½ kilos boneless, skinless 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 mix, 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 proceed heating pan, swirling and tilting pan occasionally to distribute oil across skillet surface, until oil is hot and shimmery.
-
When oil is prepared, 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 either side of chicken thighs are well-browned, transfer chicken thighs to large plate and put aside. Return skillet to heat.
For the Orzo
-
Reduce heat under skillet to low. Add half of 1 medium yellow onion to skillet and stir to include. Sauté onions 3 to five minutes or until translucent.
-
Add 2 cloves garlic to skillet with sautéed onions and stir to include. Sauté garlic 30 seconds or until just fragrant.
-
When garlic is fragrant, add 2 cups low-sodium chicken broth to skillet and stir to include, ensuring to scrape up any browned bits of food which will have stuck to bottom of pan.
-
Add 1 ½ cups dry orzo and ½ cup sliced kalamata olives to skillet. Stir to include.
-
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 quarter-hour or until majority of chicken broth has been absorbed into orzo.
-
After quarter-hour, 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 put aside.
-
Taste orzo. If orzo shouldn’t be tender, return lid to skillet and proceed 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, ensuring 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 fetadrizzle of olive oiland sprinkle of fresh dill if desired. Serve immediately.
Notes
- Salt: If your Greek seasoning mix already accommodates salt, omit the additional ½ teaspoon from the chicken section.
- Kalamata Olives: If you’re not a fan, you possibly can replace these with one other style of olive, or with sun-dried tomatoes, cherry tomatoes, or roasted peppers. You also can omit them entirely.
- This skillet meal pairs well with our Homemade Tzatziki recipe!
Nutrition Information
Serving Size: 1serving, Calories: 572kcal, Protein: 46g, Fat: 22g, Saturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 178mg, Sodium: 1283mg, Potassium: 770mg, Total Carbs: 47g, Fiber: 3g, Sugar: 3g, Net Carbs: 44g, Vitamin A: 1593IU, Vitamin C: 6mg, Calcium: 156mg, Iron: 3mg
Meet Cheryl Malik
Reader Interactions
This site uses Akismet to cut back spam. Learn how your comment data is processed.
