Greek Chicken and Orzo Skillet with Feta

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 1/2 cups uncooked orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken pieces and cook until golden brown, about 5 minutes. Remove and set aside.
3. 3 In the same skillet, sauté garlic and onion until fragrant, about 1 minute.
4. 4 Add orzo to the skillet and toast for 1-2 minutes.
5. 5 Stir in chicken broth, oregano, thyme, salt, and pepper. Bring to a simmer.
6. 6 Return chicken to the skillet, nestle in the tomatoes, cover, and cook for 10 minutes.
7. 7 Remove from heat and stir in feta cheese. Cover and let stand for 5 minutes.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid
• Cutting board and knife
• Wooden spoon

Variations

• Add spinach or zucchini for extra veggies.
• Swap chicken for shrimp for a seafood twist.

Substitutions

• Use gluten-free orzo for a gluten-free option.
• Substitute vegetable broth and feta with vegan alternatives for a vegan version.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, marinate the chicken in olive oil, garlic, and lemon juice for 30 minutes before cooking.
• Add a squeeze of fresh lemon juice before serving for a zesty kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to keep the orzo moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding broth or water as needed.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a crisp white wine like Sauvignon Blanc.

FAQ