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Greek Orzo Skillet

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta
  • 2 1/2 cups chicken broth
  • 1/2 cup sun-dried tomatoes chopped
  • 1 teaspoon dried oregano
  • 3 cups fresh spinach
  • 1 cup crumbled feta cheese
  • 1/2 cup kalamata olives halved
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes until browned and cooked through. Remove to a plate.
  2. Add onion to the same skillet and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  3. Stir in orzo, chicken broth, sun-dried tomatoes, and oregano. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until orzo is tender and liquid is absorbed, stirring occasionally.
  4. Return chicken to the skillet along with spinach and olives. Stir until spinach wilts, about 2 minutes.
  5. Remove from heat and stir in feta cheese. Taste and adjust seasoning with salt and pepper before serving.