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Greek Chicken and Orzo Skillet from above

Greek Chicken and Orzo Skillet

megan sheley
This Greek Chicken and Orzo Skillet is incredibly delicious and packed with so much flavor. Topped with a tomato and shallot salad, homemade tzatziki, feta, and fresh herbs. This is a great weeknight dinner recipe or something to prep ahead of time to have for the week ahead.
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Prep Time 40 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Cuisine greek
Servings 4 people

Equipment

  • 1 cast iron skillet

Ingredients
  

  • 1.5 lbs chicken thighs pack of 4-5
  • 1/3 cup + 1/2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 cup heaping of chopped parsley
  • 2.5 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1.5 tbsp honey
  • 8-10 oz cherry tomatoes
  • 1/4 cup shallot
  • 2 cloves of garlic can sub for garlic powder instead if easier! 1/2 tsp powder = 1 clove
  • 2 cups orzo
  • 3 cups chicken broth
  • feta cheese crumbled (about 3/4 cup)
  • 3/4 cup kalamata olives

TZATZIKI (OR YOU CAN BUY PRE-MADE)

  • 1 cup Greek yogurt
  • 1 English cucumber
  • 1/2 lemon juiced
  • 1/4 chopped fresh dill

Instructions
 

  • Make your chicken marinade by adding the following ingredients to a bowl: 1/3 cup olive oil, 1.5 tbsp red wine vinegar, 1 tbsp dijon mustard, 1/2 tsp garlic powder, 3 tbsp fresh finely chopped parsley, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp dried oregano, 1 tsp paprika, and 1.5 tbsp honey. Whisk together and set aside.
  • In a large bowl, add in your chicken thighs, pour over your marinade and mix will with rubber gloves or tongs. Make sure your chicken is well coated all over with the marinade. Cover and set in the fridge to marinate.
  • Make your homemade tzatziki (Skip this part if your are using store-bought). In a bowl, combine 1 cup Greek yogurt, 1/2 juiced lemon, 1 minced garlic clove (or 1/2 tsp garlic powder), 1/4 cup fresh chopped dill, 1 tsp salt, and 1/3 cup grated cucumber (this will be about half of your English cucumber). I grate on a cheese grater, and squeeze out as much of the liquid as I can. Add the shreds to your yogurt mixture. Mix well, taste test, add more salt or garlic to your liking, and place in fridge.
  • Make your tomato and shallot salad by combining 8-10oz of halved cherry tomatoes, 1/4 cup thinly sliced shallot, 1 minced garlic clove (or 1/2 tsp garlic powder), 1/2 tbsp olive oil, 1 tsp red wine vinegar, 1 tbsp finely chopped parsley, 1/2 tsp salt. Mix well and set in the fridge.
  • Heat a large cast iron skillet on the stove, add your chicken thighs WHEN THE SKILLET IS HOT. You want to hear it sizzle. Let the thighs cook on one side for 4 minutes until browned and caramelized, flip and cook for another 4-ish minutes. Remove chicken thighs from skillet and set aside.
  • Lower heat to low-medium and add in 3 cups of chicken broth and bring to a boil. Once boiling, add in 2.5 cups of orzo. Stir frequently to avoid sticking and cook for 10 minutes (no lid), taste test to make sure orzo is done. If it is still chewy, add in 1/2c of broth and cook for a few more minutes. Add in 1/2 tsp of salt.
  • Once pasta is done, remove from heat and add in 3/4 cup whole kalamata olives and 1/3 cup of crumbled feta cheese. Add chicken back into the skillet and nestle into the orzo. Add in a little splash broth to heat the chicken back up (heat on low). Cook for about 3 minutes. Remove from heat.
  • Add crumbled feta on top, your tomato and shallot salad, and fresh parsley. Once you've served in a bowl, top with tzatziki. ENJOY!
Keyword cast iron, dinner, greek food, one pan