Here’s what you’ll need to make this Greek chicken skillet recipe:

• Boneless, Skinless Chicken Thighs: I made this with 4 boneless, skinless chicken thighs, but you can increase the servings to 5 or 6 if you find a great deal on a large pack of chicken thighs. Just make sure you are using a large, deep skillet so all the chicken and orzo can cook at the same time.
• Vegetables: Adding yellow onion, red bell pepper, and grape tomatoes gives this dish a nice pop of color and adds to the delicious flavor. You can use any color bell pepper you have on hand, and if grape tomatoes aren’t available, try cherry tomatoes instead.
• Orzo: I know this sounds a little fancy, but orzo is simply a type of pasta that looks like rice. It’s sometimes called ‘risoni’ and can be found in the pasta aisle of most grocery stores. However, if you can’t find any orzo, you can substitute it with any small-shaped, quick-cooking pasta.
• Garlic: Mince two cloves of fresh garlic to add a delicious aroma and flavor.
• Olive Oil & Butter: I use both to pan-fry the chicken thighs. The butter adds a rich flavor, and the olive oil helps create a nice crust on the chicken.
• Chicken Broth: This deglazes the pan (to scrape up all the brown bits from cooking the chicken) and cooks the orzo. I use Better Than Bouillon to make my broth because it tastes great at a low cost. I recommend seasoning to taste with salt if you use homemade chicken broth or a different brand.
• Lemon Juice, Kalamata Olives & Fresh Parsley: Add these ingredients at the end to elevate the Greek-inspired flavor! The lemon juice brightens everything up, while the kalamata olives add a briny saltiness. I also sprinkle fresh parsley on top for more color and freshness.
• Seasonings: A mix of paprika, dried thyme, garlic powder, dried oregano, salt, and black pepper add SO much flavor to this one-pan dinner.

How to Serve

This easy Greek chicken and orzo dinner is a one-skillet wonder. I rarely add any sides, but I like topping it with extra Kalamata olives, lemon wedges, and crumbled feta cheese (optional but highly recommended!). You could also pair it with a Greek side salad, which is perfect for using up any leftover olives and tomatoes from this recipe, and pita bread.

Storage and Reheating

I’d portion any leftovers into individual containers for easy grab-and-go lunches throughout the week. It should keep in the fridge for up to 3-4 days. To reheat, warm your Greek chicken orzo in the microwave or on the stove with a splash of chicken broth to help rehydrate it. You could also try freezing leftovers for up to 2-3 months, but as with any type of pasta, the texture of the orzo may become mushy after thawing overnight in the fridge.

How to Make Greek Chicken and Orzo – Step by Step Photos

Add 1 tsp paprika, ½ tsp dried thyme, ½ tsp garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper to a small bowl and mix to combine.

Blot 4 boneless, skinless chicken thighs (about 1.3 lbs.) with a paper towel to remove excess moisture. Then, season both sides with the prepared seasoning mix, evenly distributing it between each chicken thigh.

Add 1 Tbsp olive oil and 1 Tbsp butter to a large, deep skillet and heat over medium heat. Once the butter is melted and the skillet is hot, add the seasoned chicken thighs. Cook them on each side until golden brown and cooked through (this took about 5 minutes per side for me). Remove the chicken and transfer it to a clean plate covered with aluminum foil to keep them warm.

In the same skillet you cooked the chicken in, add 1 diced yellow onion, 1 diced bell pepper, and 2 cloves of minced garlic. Sauté them for 3-4 minutes until the onions turn translucent.

Pour 1 ¼ cup uncooked orzo pasta into the same skillet with ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and 2 cups chicken broth. Stir to combine and scrape up any brown bits that are stuck to the bottom of the pan.

Add the cooked chicken back into the pan, nestling it down into the orzo and chicken broth. Pop a lid on top of the skillet and turn the heat up to medium-high. Let the broth come to a full boil before turning the heat down to medium-low. Let everything simmer, with the lid still on, for about 12 minutes or until most of the broth is absorbed.

After about 12 minutes, add in ½ pint sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.

Remove the skillet from the heat. Finish the dish by stirring in 2 Tbsp fresh lemon juice, ⅓ cup sliced and pitted kalamata olives, and topping with 2 Tbsp fresh parsley. Serve, and enjoy!