One-Skillet Mediterranean Chicken & Orzo — Quick Comfort Food with Greek Flavors

Print this recipe here: https://www.dimitrasdishes.com/one-skillet-mediterranean-chicken-and-orzo-with-feta-and-spinach-easy-greek-inspired-dinner-recipe/
Ingredients
2 pounds chicken breast, cubed or cut into strips
1 small onion, finely chopped
Salt and pepper, to taste
Flour, for dredging
4 to 5 garlic cloves, grated
1 teaspoon dried oregano
1 teaspoon dried coriander
Crushed red pepper flakes, to taste
2 cups uncooked orzo pasta
1/2 cup finely chopped sun-dried tomatoes
Kalamata olives, pitted and roughly chopped (optional)
8 ounces baby spinach leaves
5 cups chicken broth
Juice of 1 lemon
1 cup heavy cream
7 ounces feta cheese, crumbled

Olive oil, for sautéing
Fresh parsley and lemon wedges, for garnish
Additional feta or parmesan cheese, for serving
Instructions
Season the chicken with salt and pepper, then lightly dredge each piece in flour.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, until golden and mostly cooked through. Transfer to a plate and set aside.

Add the finely chopped onion to the skillet and cook until soft and golden, about 4–5 minutes.

Stir in the grated garlic and cook just until fragrant, about 30 seconds.

Add the orzo to the pan and stir for 1 to 2 minutes, allowing it to toast slightly in the oil.

Stir in the sun-dried tomatoes, olives (if using), oregano, coriander, salt, pepper, and crushed red pepper flakes.

Pour in the chicken broth and freshly squeezed lemon juice. Bring to a boil, then cook uncovered for 10 minutes, stirring occasionally.

Add the spinach, return the chicken to the skillet, and pour in the cream. Stir everything together and cook for 8 more minutes, or until the orzo is tender and creamy.

Crumble the feta into the skillet and gently stir to warm through.

Garnish with chopped parsley, lemon wedges, and extra feta or parmesan. Serve warm.

Notes
This one-pan creamy orzo skillet reheats beautifully—just add a splash of broth or water before warming. For more flavor, use marinated sun-dried tomatoes packed in oil. You can also substitute boneless chicken thighs for extra tenderness or use half-and-half to lighten the dish. To make it vegetarian, omit the chicken and use vegetable broth.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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hi everyoneas to another episode of Dimmitra’s Dishes If you’re looking for a delicious and easy one pot or one skillet chicken dinner that’s ready in under an hour you’ve come to the right place I got you covered with another recipe that you’re going to absolutely love Your kids are going to like it It has juicy chicken in there warm spices some spinach orzo and then it’s finished in a creamy sauce with some feta Who wouldn’t want that it’s perfect for a busy weekn night because it comes together like I said in under an hour Let’s get started We’re going to begin with two lbs of chicken breast You can use chicken tenders if you’d like And I’m just going to cut them into long strips You can also cube them instead And then I’m just going to season them on both sides with salt and freshly cracked black pepper And then dredge them with a little bit of flour on both sides I have a skillet heating over mediumigh heat And then I’ll add some olive oil to it And the chicken strips are going to go into the skillet and cook for about five minutes on one side I’ll flip them over let them cook another three or four minutes on the other side until they’re golden all around They won’t be fully cooked because they’re going to continue to cook later on in their sauce Transfer them to a plate And then I just finally chopped a small onion And that’s going to go in Reduce the heat if you want to a medium low just so that way the onion doesn’t burn And let the onion cook for about 8 minutes until it’s soft and golden It’ll get a little bit of color on it There will be some chicken bits on the bottom of the pan They’re going to get even more color Don’t worry about it That’s going to add lots of flavor Once the onion is ready we’re going to go in with four garlic cloves that have been grated and just warm it through until it’s fragrant Now I’ll add two cups of uncooked orzo pasta And I’ll just toast it for a few seconds in the olive oil and the onion and garlic It’s going to get good flavor Season it with salt and freshly cracked black pepper some crushed red pepper flakes a teaspoon of dried oregano a teaspoon of ground coriander some chili flakes and then I finally chopped some sun-dried tomatoes that were packed in olive oil Those are going to go in too with five cups of either chicken stock or water Chicken broth of course is going to add lots of flavor to this and that’s what I’m using We’re going to bring the mixture to a boil And once it comes to a boil reduce the heat to a medium low and let it cook for about 10 minutes The orzo still will not be fully cooked and that’s totally fine At this point we’ll add about 6 to 7 oz of spinach leaves These are baby spinach leaves You can use frozen spinach if you like at this point Just thaw it out so that way the cooking doesn’t really stop once you add it in And then we’ll also add a cup of heavy whipping cream feta cheese about a chunk I don’t know You measure with your heart We never measure the feta cheese We put as much of it as we want in here And this is just going to continue to cook for about eight more minutes until the pasta is fully cooked The sauce is going to be nice and thick If it dries up too fast you can always add some more chicken broth to it or water Just so that way the orzo doesn’t really dry up It loves to soak up sauce And you’re going to notice that even though there’s some sauce at the end of this by the time it cools down all of the sauce will be absorbed by the orzo And you could always thin it out and make it more saucy before you serve it by adding some hot stock to it That’s a nice trick that I like to do And that’s why I like to keep it a little bit undercooked if I’m not serving it right away just so that way the orzo doesn’t overcook from heating it through a little bit At this point you can taste it and adjust the seasoning if it’s needed And it’s ready to serve And that’s it It’s ready This Mediterranean chicken orzo skillet is everything that dreams are made of It’s creamy It has lots of protein in there It has some spinach and then a creamy feta sauce You really can’t beat that The only thing that I do at the end is squeeze some lemon juice on top And if you want it a little richer I mean why not you can do some grated parmesan or kalo gravieta and serve this to your family It’s rich delicious and it tastes better honestly than anything at a restaurant because it’s cooked with love I hope you guys give this recipe a try You can print the recipe out on the website demetresses.com if you’re looking for the same skillet that I use I’ll put the affiliate link down below and you can get it on Amazon I love this pot It’s not too expensive like the name brand ones and it I use it for so many recipes It goes in the oven The colors are beautiful Anyway I’ll put the links down below so you can check it out Thank you so much for spending time with me today I’ll see you all next time