One-Skillet Greek Chicken & Orzo with Spinach

One-Skillet Greek Chicken & Orzo with Spinach: A Flavorful Mediterranean Delight

If you’re craving a comforting, nutritious, and deeply flavorful meal that comes together in just one pan, look no further than One-Skillet Greek Chicken & Orzo with Spinach. This hearty dish brings the vibrant tastes of the Mediterranean right into your kitchen—juicy chicken, tender orzo pasta, fresh spinach, sun-dried tomatoes, Kalamata olives, and a generous dose of lemon and oregano—all simmered together in a rich, savory broth. Not only is it a breeze to prepare, but it also minimizes cleanup, making it perfect for busy weeknights, cozy family dinners, or even meal prepping for the week ahead.

The History Behind the Dish

Greek cuisine has long been celebrated for its balance of fresh ingredients, bold flavors, and healthy components like olive oil, vegetables, legumes, and lean proteins. While this particular recipe—One-Skillet Greek Chicken & Orzo with Spinach—is a modern fusion creation popularized in American home cooking circles over the past decade, its roots are firmly planted in traditional Greek culinary practices.

Dishes featuring chicken, rice or pasta, herbs, and vegetables have been staples in Greek households for generations. Orzo, despite its name meaning “barley” in Italian, is actually widely used in Greek cooking under the name kritharaki. It’s commonly found in soups and pilafs, absorbing broths beautifully and providing a soft yet slightly chewy texture. The combination of lemon, garlic, oregano, and olive oil is quintessentially Greek, often seen in classic dishes like kotopoulo skaras (grilled chicken) or lemonato kotopoulo (lemony chicken stew).

This one-skillet version cleverly adapts these traditional elements into a streamlined, contemporary format. By combining protein, starch, and vegetables in a single vessel, it reflects both Mediterranean eating principles and modern convenience—a true testament to how global cuisines evolve while honoring their heritage.

Ingredients Breakdown: What Makes This Dish Shine

The magic of this dish lies in the thoughtful selection of ingredients that each contribute layers of flavor, color, and nutrition. Here’s a detailed breakdown:

Chicken Breast or Thighs: Boneless, skinless chicken breasts offer a lean option, while thighs provide more moisture and richness due to their higher fat content. Both work well, depending on your preference.
Orzo Pasta: This small, rice-shaped pasta cooks quickly and absorbs surrounding flavors exceptionally well. It adds a satisfying heartiness without overpowering the dish.
Fresh Spinach: Packed with iron, vitamins A and C, and antioxidants, spinach wilts down beautifully during cooking, adding color and earthy freshness.
Olive Oil: High-quality extra virgin olive oil forms the flavor base, enhancing richness and bringing out the herbal notes.
Garlic and Onion: These aromatics form the backbone of the dish’s savory depth. Yellow onion provides sweetness when sautéed, while garlic delivers pungency and warmth.
Diced Tomatoes (with juices): Canned diced tomatoes add acidity, moisture, and body. Opt for fire-roasted for an extra smoky dimension.
Sun-Dried Tomatoes: Rehydrated or oil-packed sun-dried tomatoes bring intense umami and a touch of sweetness, elevating the overall complexity.
Kalamata Olives: These briny, purple olives are a hallmark of Greek cuisine. They add saltiness and a fruity tang that cuts through richness.
Lemon Juice and Zest: Fresh lemon juice brightens the entire dish, balancing the savory and salty elements. The zest amplifies citrus aroma without added acidity.
Dried Oregano and Thyme: Oregano is essential in Greek seasoning, lending a warm, slightly peppery note. Thyme complements it with subtle woodsy tones.
Chicken Broth: Low-sodium broth allows control over salt levels while infusing the orzo with savory liquid as it simmers.
Feta Cheese (optional garnish): Crumbled feta adds creaminess and a sharp, salty kick that ties everything together.
Optional Add-ins: Red pepper flakes for heat, capers for brininess, or fresh dill and parsley for herbal brightness.

Step-by-Step Recipe

Follow this easy guide to create a restaurant-worthy meal entirely in one skillet:

Prep Ingredients: Dice the chicken into bite-sized pieces. Mince garlic, finely chop onion, slice olives, drain sun-dried tomatoes, and measure out all other ingredients. Having everything ready (mise en place) ensures smooth cooking.
Season and Sear Chicken: Pat chicken dry and season generously with salt, black pepper, and half the oregano. Heat 2 tablespoons of olive oil in a large oven-safe skillet or deep sauté pan over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear until golden brown on all sides, about 5–6 minutes. Remove and set aside.
Sauté Aromatics: In the same skillet, add another tablespoon of olive oil if needed. Reduce heat to medium, add chopped onion, and cook until translucent (about 4–5 minutes). Stir in minced garlic and cook for 30 seconds until fragrant—do not let it burn.
Add Orzo and Toast: Stir in 1 cup of uncooked orzo and toast for 1–2 minutes, stirring constantly. This step enhances nuttiness and prevents mushiness later.
Incorporate Liquids and Tomatoes: Pour in 2 cups of chicken broth and ½ cup of water (or additional broth), then stir in the canned diced tomatoes (with their juice), sun-dried tomatoes, Kalamata olives, remaining oregano, thyme, and a pinch of red pepper flakes (if using). Bring the mixture to a gentle boil.
Return Chicken and Simmer: Nestle the seared chicken back into the skillet, submerging it into the liquid. Reduce heat to low, cover with a lid, and simmer for 15–18 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.
Wilt in Spinach: Remove the lid and stir in 3–4 cups of fresh spinach, a handful at a time, allowing each addition to wilt before adding more. Cook for 1–2 minutes until fully incorporated.
Finish with Lemon: Turn off the heat. Stir in 2 tablespoons of freshly squeezed lemon juice and 1 teaspoon of lemon zest. Taste and adjust seasoning—add more salt, pepper, or lemon as desired.
Garnish and Serve: Sprinkle with crumbled feta cheese, chopped fresh parsley, and an extra drizzle of olive oil if desired. For best texture, let rest for 5 minutes before serving.

Tips for Perfect Results Every Time

Use a Deep Skillet: Choose a heavy-bottomed, oven-safe skillet with high sides to prevent splattering and ensure even cooking.
Don’t Overcrowd the Pan: When searing chicken, give space between pieces so they brown instead of steam. This builds flavor through the Maillard reaction.
Toasting the Orzo Matters: Even briefly toasting the orzo improves its texture and adds depth. Don’t skip this step!
Control Liquid Levels: Orzo absorbs liquid as it cooks. If the mixture becomes too dry before the orzo is tender, add ¼ cup of hot broth or water at a time.
Avoid Overcooking Spinach: Add spinach at the very end and only cook until wilted to preserve color, nutrients, and texture.
Lemon Last: Always add lemon juice after removing from heat to preserve its bright, fresh flavor—heat can make it bitter.
Rest Before Serving: Letting the dish sit for 5 minutes helps the flavors meld and the texture stabilize.
Make Ahead Tip: You can prep ingredients up to a day in advance. Store them separately in airtight containers in the fridge.

Variations and Customizations

This recipe is incredibly versatile. Try these creative twists to suit dietary needs or flavor preferences:

Vegan Version: Replace chicken with chickpeas or white beans, use vegetable broth, and omit feta or use a plant-based alternative. Add artichoke hearts for extra Mediterranean flair.
Gluten-Free Option: Substitute orzo with quinoa, rice, or gluten-free orzo made from corn or rice flour. Adjust cooking time accordingly.
Seafood Twist: Swap chicken for shrimp or scallops. Add them in the last 5 minutes of cooking to avoid overcooking.
Creamier Texture: Stir in 2–3 tablespoons of Greek yogurt or heavy cream at the end for a richer mouthfeel.
Roasted Vegetable Addition: Toss in roasted zucchini, bell peppers, or eggplant for added sweetness and texture.
Spicier Kick: Increase red pepper flakes or add a dash of harissa paste for North African-inspired heat.
Herb Swaps: Use marjoram, mint, or dill in place of thyme for a different aromatic profile.
Baked Finish: For a crispy top, transfer the skillet to a 375°F (190°C) oven after adding spinach, sprinkle with breadcrumbs and feta, and bake for 10 minutes.

Health Considerations and Nutritional Value

One-Skillet Greek Chicken & Orzo with Spinach isn’t just delicious—it’s packed with balanced nutrition that supports a wholesome diet.

Nutritional Highlights (per serving, approx. 1.5 cups):

Calories: ~400–450 kcal
Protein: 25–30g (from chicken and orzo)
Carbohydrates: 45–50g (complex carbs from orzo and fiber from veggies)
Fat: 15–18g (mostly heart-healthy monounsaturated fats from olive oil and olives)
Fiber: 4–6g (from spinach, tomatoes, and whole grain orzo if used)
Vitamins & Minerals: Rich in vitamin A (spinach), vitamin C (lemon, tomatoes), iron (spinach), calcium (feta), and potassium (olives, tomatoes).

Health Benefits:

Heart-Healthy Fats: Olive oil and Kalamata olives contain anti-inflammatory monounsaturated fats linked to reduced cardiovascular risk.
Antioxidant-Rich: Lycopene from tomatoes, polyphenols from olive oil, and flavonoids from olives support cellular health.
Lean Protein Source: Chicken provides satiating protein with minimal saturated fat, aiding muscle maintenance and weight management.
Digestive Support: Fiber from vegetables and whole grains promotes gut health and stable blood sugar.
Low in Added Sugar: Naturally sweet ingredients like tomatoes and onions eliminate the need for refined sugars.

Dietary Notes:

Low Sodium Option: Use low-sodium broth, reduce added salt, and rinse olives or use low-salt versions.
Keto-Friendly? Traditional orzo makes this high in carbs. For keto, substitute with cauliflower rice or shirataki noodles, adjusting liquid and cooking times.
Balanced Plate Approach: Pair with a side salad (like horiatiki) or tzatziki to round out the meal.

Ingredients

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 cup (180g) uncooked orzo pasta
3 tbsp extra virgin olive oil, divided
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
⅓ cup (about 15–20 pieces) oil-packed sun-dried tomatoes, sliced
½ cup pitted Kalamata olives, halved
2 cups low-sodium chicken broth
½ cup water
1 tsp dried oregano, divided
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
3–4 cups fresh baby spinach (about 3 oz)
2 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
½ cup crumbled feta cheese (optional, for garnish)
2 tbsp chopped fresh parsley (for garnish)

Directions

Season chicken with salt, pepper, and ½ teaspoon oregano. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add chicken in a single layer and cook until golden and cooked through, about 5–6 minutes. Transfer to a plate and set aside.
In the same skillet, add remaining 1 tablespoon olive oil. Reduce heat to medium, add onion, and cook until soft and translucent, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
Add orzo and toast for 1–2 minutes, stirring frequently, until lightly golden.
Pour in chicken broth, water, diced tomatoes with juice, sun-dried tomatoes, olives, remaining ½ teaspoon oregano, thyme, and red pepper flakes (if using). Stir well and bring to a boil.
Return chicken and any accumulated juices to the skillet. Reduce heat to low, cover, and simmer for 15–18 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Uncover, add spinach in batches, stirring until wilted, about 1–2 minutes.
Remove from heat. Stir in lemon juice and zest. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.
Let stand for 5 minutes. Garnish with feta, parsley, and a drizzle of olive oil if desired. Serve warm.

FAQ

Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess moisture thoroughly before adding. Use about 1.5 cups cooked frozen spinach to replace 3–4 cups fresh.

How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen.

Can I freeze this dish?
Yes, though the texture of orzo may soften upon thawing. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Why is my orzo mushy?
Overcooking or using too much liquid can cause mushiness. Stick to the recommended broth ratio and check orzo early. Remember it continues to absorb liquid as it sits.

Can I make this in a slow cooker?
Yes! Sear chicken first, then transfer to a slow cooker with all ingredients except spinach, lemon, and garnishes. Cook on low for 4–5 hours. Stir in spinach and lemon before serving.

Is orzo gluten-free?
Traditional orzo is made from wheat, so it contains gluten. Use gluten-free orzo or substitute with quinoa or rice for a GF version.

What can I serve with this dish?
It’s a complete meal, but pairs beautifully with a simple Greek salad, crusty bread, tzatziki sauce, or grilled vegetables.

Summary

One-Skillet Greek Chicken & Orzo with Spinach is a vibrant, wholesome, and deeply satisfying meal that captures the essence of Mediterranean cooking—fresh ingredients, bold flavors, and effortless preparation. Ready in under 30 minutes and requiring only one pan, it’s perfect for busy nights yet elegant enough for guests.

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