Creamy Greek Chicken & Orzo Skillet

Creamy Greek Chicken & Orzo Skillet ingredients

• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 2 cloves Garlic, minced
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp Olive oil
• 1 small Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 3 cups Chicken broth
• 1 cup Uncooked orzo pasta
• 1/2 cup Sun-dried tomatoes, drained and chopped
• 1/2 cup Kalamata olives, pitted and halved
• 5 oz Fresh spinach
• 1/2 cup Heavy cream
• 1/2 cup Feta cheese, crumbled
• 2 tbsp Fresh parsley, chopped
• for serving Lemon wedges

How to make Creamy Greek Chicken & Orzo Skillet

1. In a medium bowl, combine 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add the 1.5 lbs of cubed boneless, skinless chicken breasts and toss to coat evenly. Let marinate at room temperature for 15-20 minutes while you prepare other ingredients, or refrigerate for up to 30 minutes.
2. Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the marinated chicken pieces in a single layer (you may need to do this in two batches to avoid crowding the pan). Sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium. Add the 1 small finely chopped yellow onion to the skillet and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Add the 3 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Pour in 3 cups of chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring the broth to a simmer, then stir in 1 cup of uncooked orzo pasta, 1/2 cup of chopped sun-dried tomatoes, and 1/2 cup of halved Kalamata olives.
5. Reduce the heat to medium-low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally to prevent the orzo from sticking, until the orzo is al dente and most of the liquid has been absorbed.
6. Stir in the 5 oz of fresh spinach, allowing it to wilt into the hot orzo for 1-2 minutes. Pour in 1/2 cup of heavy cream and 1/2 cup of crumbled feta cheese. Stir gently until the cream is fully incorporated and the feta starts to melt slightly.
7. Return the seared chicken pieces to the skillet. Stir gently to combine all ingredients and heat through for 1-2 minutes, ensuring the chicken is warm and coated in the creamy sauce.
8. Taste the dish and adjust seasoning with additional salt and pepper if needed.
9. Remove the skillet from the heat. Garnish generously with 2 tablespoons of chopped fresh parsley and a sprinkle of extra crumbled feta cheese. Serve immediately with fresh lemon wedges for squeezing.

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