Greek Chicken Skillet

 

 

 

 

 

 

 

 

 

 

 

 

 

I have had an obsession with Greek food lately.

I simply love the fresh taste, and the combination of healthy ingredients.

I also love it when a meal can be made in one skillet! {less dishes}

This one you can throw together in no time! Here’s how you do it:

 

 

 

 

 

 

 

 

 

 

 

 

Mince 4 cloves of garlic {fresh is best, but you can always use the canned stuff}, set it aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet heat 1 tbsp of olive oil, then add 1 tsp of oregano and a dash of garlic powder, pepper, plus 1/2 tsp grated lemon peel. {ahh, the freshness of lemon!}

Add your chicken, cook and stir for 4 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Grab those yummy Greek olives {my store here has a great olive bar, or you can use canned}, chicken broth, orzo pasta, and garlic and add it to the skillet.

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring it all to a boil, then reduce the heat. Let it simmer partially covered for 15 minutes or until the pasta is tender and the chicken is cooked through. Make sure to stir it occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

 

Lastly, stir in the baby spinach and crumbled feta. Cover the skillet for 2-3 minutes or until the spinach wilts.

And of course {because I love it}, add more feta on top to serve!

 

 

 

 

 

 

 

 

 

 

 

 

 

I love how all the flavors combine.

The sweet from the lemon, the bitter from the olives, and the creaminess from the feta.

Delicious!

Don’t forget that you can print a copy of this recipe for yourself {at the bottom of the post near the comments button}

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Greek Chicken Skillet

Greek style family dinner.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 1 tbsp olive oil
  • 1 tsp oregano
  • dash of garlic powder
  • 1/2 tsp grated lemon peel
  • 1/2 tsp black pepper
  • 4 boneless skinless chicken breast (cut into 1 inch cubes)
  • 1 can chicken broth
  • 1 1/4 cups uncooked orzo pasta
  • 6 ounces Greek olives, drained
  • 4 garlic cloves, minced
  • 2 cups baby spinach leaves
  • 1/2 cup crumbled feta cheese

Instructions

  1. Heat oil in large nonstick skillet over med. heat. Add oregano, garlic powder, lemon peel and pepper. Cook and stir just until fragrant. Add chicken. Cook and stir 4 minutes. Stir in broth, orzo, olives and garlic. Bring to a boil over high heat. Reduce heat; simmer, partially covered, 15 min. or until pasta is tender and chicken is cooked through, stirring occasionally.
  2. Stir in spinach and feta. Cover; let stand 2 to 3 min. or until spinach wilts. Top with additional feta, if desired.
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
4 Responses
  1. Cindy J Corbett

    Easy, quick, and delicious! Thanks for sharing! I added sundried tomatoes & marinated artichoke hearts to give it more volume & a little more color (plus they needed to be used -perfect recipe for them!). The only olives I had on hand were double stuffed garlic & jalapeno. And I had to sub those tiny star pasta for the orzo. It was all so good & my family loved it! Thanks again!

  2. Kerry

    Have you done any sheet pan recipes? I would love to see your spin on these. Since I discovered them we are eating more veggies. I wish I knew how good roasted veggies were my whole life 😉

  3. Emelie

    That looks fabulous! I've never tried greek food, and now I have no idea why not. I'm gonna make this dinner this week and amaze my husband who I'm sure if bored with my cooking after 8 yrs. 🙂

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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