Greek Chicken Skillet with Orzo, Feta, and Spinach (2024)

For the Chicken Thighs

• ▢ 1 ½ pounds boneless, skinless chicken thighs approximately 4-6 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

For the Chicken Thighs

• Place 1 ½ pounds 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 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!