Greek Chicken Orzo Skillet

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Titanium Skillets · Large (12.5-Inch)

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Greek Chicken & Orzo Skillet

Recipe courtesy of zimmysnook
Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Category

Entree, Dinner, Lunch

A quick, easy, and very flavorful meal that is sure to please the entire family. Perfect for meal planning too! The lemon zest and lemon juice bring a pop of brightness to the meal, so do not forget to finish each plate with some!

Ingredients

  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • ½ tsp salt
  • 3 tbsp olive oil
  • 4 chicken breasts, boneless and skinless
  • ½ cup diced red onion
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • 1 tbsp chopped garlic
  • ½ tsp red pepper flakes
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 ½ cup orzo pasta
  • 1 cup white wine
  • 2 cups chicken broth
  • ½ cup pitted kalamata olives
  • ¼ cup crumbled feta cheese

For Serving:

  • Fresh oregano leaves
  • Crumbled feta cheese
  • Lemon juice and zest

Products to Use:

  • CopperBond Skillet

Directions

  1. Mix the paprika, garlic powder, onion powder, pepper, and salt, then sprinkle the chicken breasts liberally on both sides. Heat the olive oil in a CopperBond12.5” skillet over medium-high heat. Remove the chicken from the pan to a plate, cover with another plate or foil and set aside.
  2. To the same skillet, add the onion, red and green peppers. Cover and cook over medium heat for 5 to 6 minutes, scraping the bottom occasionally to get all the chicken and spices off the skillet. Add the garlic and cook for one minute until fragrant.
  3. Stir in the red pepper flakes, oregano, and thyme. Next, add the orzo, white wine, and chicken broth, stir to mix everything well.
  4. Place the chicken breasts on top on the orzo, then cover and cook on medium heat for 10 to 15 minutes, until the orzo is done, and the chicken is cooked through (165°F internal temperature).
  5. Remove the chicken from the pan, stir in the olives and feta, then place the chicken back in the pan and add a few fresh oregano leaves (to taste). Finish each plate with a sprinkle of lemon zest, a squeeze of lemon juice and a little more crumbled feta (to taste). Enjoy!