Greek Chicken Orzo Skillet

5 from 1 vote

Greek Chicken Orzo Skillet

A delicious one pot Greek Chicken Orzo recipe that's a great budget-friendly weeknight dinner option. A hearty meal with Mediterranean flavor that is sure to satisfy.

Course Dinner

Cuisine Greek

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 660kcal

Author Robin Gagnon

Equipment

large skillet (12 to 15 inch)

Ingredients

3 pounds bone-in chicken thighs
Salt and black pepper to taste
2 tablespoons olive oil
6 cloves garlic minced
3 ½ cups reduced sodium chicken broth
28 oz canned crushed tomatoes
1 teaspoon dried oregano
2-3 bay leaves
1 pound orzo (rice shaped pasta) dry
1 cup sliced kalamata olives
½ cup crumbled feta cheese
1 cup fresh basil leaves (optional)

Instructions

Pat the chicken thighs dry with paper towels and season with salt and pepper.
Add olive oil to coat bottom of large skillet over medium-high heat.
When the oil is hot, place the chicken into the skillet sear for, about 6-7 minutes. Flip each chicken piece and cook the until both sides are golden brown. Remove the chicken from the skillet onto a plate and set aside.
Drain off excess grease and reduce to medium heat. Add the garlic and lightly sauté.
Pour the chicken stock into the skillet and scrap the bottom with a wooden spoon to deglaze the bottom.
Add the tomatoes, oregano, bay leaves, uncooked orzo, and kalamata olives. Stir well to combine.
Arrange the partially cooked chicken thighs in skillet, nestling them in the sauce.
When the sauce starts to boil, reduce to low heat and cover. Simmer for about 15-20 minutes or until the chicken is fully cooked through and the pasta is tender.
Pluck out the bay, and top the dish with the feta cheese and chopped fresh basil to serve.

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