Greek Chicken and Orzo Skillet
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This Greek Chicken and Orzo Skillet is an easy one pot dinner made with tender chicken breast, orzo pasta, bell peppers, tomatoes, olives, feta, and fresh herbs. Inspired by Mediterranean flavors, it's a colorful chicken and orzo recipe that cooks on the stovetop in one skillet and is perfect for busy weeknights or warm-weather dinners.
For a whole-bird version, try this roasted chicken recipe with lemon orzo.
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Everything cooks together in a large skillet, making cleanup simple and the flavors bright and delicious. A quick Greek yogurt sauce or tzatziki-style drizzle brings the chicken, orzo, vegetables, and feta together beautifully.
Similar to my always-favorite Mediterranean Sheet Pan Greek Chicken, this skillet Greek chicken has many of the same bright Mediterranean flavors but is made entirely on the stovetop in one pan.
What You'll Love
- Easy one pot dinner: Chicken, orzo, vegetables, and herbs cook together in one skillet.
- Fresh Mediterranean flavor: Tomatoes, olives, feta, oregano, and a creamy Greek yogurt sauce make every bite delicious.
- Great chicken breast dinner idea: A simple way to turn boneless chicken breast into a colorful weeknight meal.
- No oven required: Perfect for summer cooking or any night you want an easy stovetop dinner.
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Skillet Greek Chicken and Orzo Inspiration
This Greek chicken and orzo skillet is the kind of dinner I love most in the warmer months: simple, colorful, and full of fresh flavor. It's made entirely in one large skillet, with bite-size pieces of chicken, tender orzo, bell peppers, tomatoes, olives, feta, and herbs.
While it isn't a traditional Greek recipe, it is inspired by ingredients often found in Greek and Mediterranean cooking, including fresh oregano, kalamata olives, feta cheese, and a creamy 2 Minute Greek Dill Yogurt Sauce. It's quick enough for a weeknight but pretty enough to serve for a casual summer dinner.
Ingredients
Gather these simple ingredients for this Greek chicken and orzo skillet. The exact measurements are in the recipe card at the bottom of this post.
- Boneless skinless chicken breast: Cut into bite-sized pieces so it cooks quickly and evenly. You can also use chicken tenders or boneless chicken thighs.
- Olive oil: For searing the chicken and cooking the vegetables.
- Fresh oregano: Adds classic Mediterranean flavor. If you have an herb garden, thyme or parsley would also be delicious.
- Paprika and red pepper flakes: For warmth and flavor. The red pepper flakes are optional.
- Balsamic vinegar: Adds a touch of acidity and richness to the chicken.
- Garlic: For savory flavor.
- Bell pepper and green onions: Fresh vegetables that cook quickly in the skillet.
- Cherry tomatoes: They soften into the orzo and add bright, fresh flavor.
- Greek olives: I like kalamata olives, but use your favorite pitted Greek-style olives.
- Dry orzo pasta: A small rice-shaped pasta that cooks right in the skillet.
- Feta cheese: Crumbled over the top just before serving.
- Greek yogurt sauce or tzatziki: Homemade or store-bought, both work beautifully.
How to Make Greek Chicken and Orzo Skillet
In a large skillet, combine the cut-up chicken, olive oil, paprika, red pepper flakes if using, and a pinch each of salt and pepper.
Step 1: Sear the chicken
Simply sear the chicken in a large skillet over medium-high heat until browned and cooked through. Then toss with balsamic vinegar. Set the chicken aside in a separate bowl.
Step 2: Cook the vegetables and orzo
Into the same skillet with its residual juices (one-pot dinner here!), cook the peppers, green onions, and cherry tomatoes until soft. Then add in the orzo and 2 ½ cups of water. Season with a little salt and pepper and cook until the liquid is mostly evaporated, about 10 minutes.
While the orzo is cooking, make the Greek yogurt sauce, or if using ready-made tzatziki, have it ready to serve.
Step 3: Serve
Once the orzo is cooked, toss in the chicken with any juices and the Greek olives.
Then top with feta cheese and more fresh herbs, and drizzle with sauce for a wonderfully flavorful finishing touch.
Recipe Tips
- Use a large skillet: A 12-inch skillet gives the chicken and orzo enough room to cook evenly.
- Cut the chicken evenly: Bite-size pieces cook quickly and make this dinner easy to serve.
- Stir the orzo occasionally: This helps prevent sticking as the pasta absorbs the liquid.
- Add more water if needed: If the orzo needs another minute or two to soften, add a splash of water and continue cooking.
- Finish with the sauce: The Greek yogurt sauce or tzatziki-style drizzle makes the skillet creamy, fresh, and flavorful.
Serving Ideas
This Greek chicken and orzo skillet is hearty enough to serve on its own, but it's also delicious with a simple side salad, warm pita, or extra vegetables. I especially love it with a creamy cucumber salad, a quick chopped Mediterranean salad, or a spoonful of extra Greek yogurt sauce on the side.
For another easy Mediterranean-inspired chicken dinner, try my Mediterranean Sheet Pan Greek Chicken, or this Greek chicken skillet with asparagus. For a whole-bird version with orzo, try this Greek roasted chicken with lemon orzo.
Frequently Asked Questions
Yes. Boneless skinless chicken thighs work well in this chicken and orzo skillet. Cut them into bite-sized pieces and cook until browned and cooked through.
This recipe is best served soon after cooking, but leftovers keep well for lunch the next day. Reheat gently with a splash of water or broth to loosen the orzo.
Another small pasta shape may work, but the cooking time and liquid may need to be adjusted. Orzo is ideal because it cooks quickly in the skillet and absorbs the Mediterranean flavors beautifully.
This skillet is filled with lean chicken, vegetables, herbs, olives, and feta, making it a fresh, Mediterranean-inspired dinner option. As always, adjust ingredients and portions to fit your own needs.
Mediterranean Greek Chicken and Orzo Skillet
Equipment
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast, tenders, or thighs cut into bit size pieces
- ½ cup fresh oregano chopped
- 2 teaspoons smoked paprika
- ¼-1/2 teaspoon red pepper flakes optional
- 1 pinch each kosher salt and black pepper
- 2 tablespoons balsamic vinegar
- 4 cloves garlic chopped
- 1 bell pepper sliced
- 2-3 green onions chopped
- 1 cup Greek olives pitted
- ½ cup cherry tomatoes halved
- 2 cups dry orzo pasta
- 1 cup crumbled feta cheese
Instructions
- In a large skillet, combine the olive oil, chicken, oregano, paprika, red pepper flakes, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through; about 5 minutes. Stir in the balsamic vinegar and garlic; cook another minute. Remove the chicken from the skillet.
- To the same skillet, add bell peppers, cherry tomatoes, and green onions. Cook until soft, about 2-3 minutes. Add the orzo and 2 ½ cups of water to the skillet. Season with salt and pepper.
- Cook, stirring often, until almost most of the water is absorbed; about 10 minutes.
- Add the chicken back into the skillet along with the olives. Stir into the orzo and heat the chicken through; for 2 to 3 minutes.
- Serve and top with fresh herbs, feta cheese, and drizzle with Greek Yogurt Dip.
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I've made this recipe a few times for my family. It is so full of flavor, and it comes together really quickly with very little mess in the kitchen.
Thank you so much, Angie! I’m so glad this skillet dinner has become one your family enjoys. I love hearing that it’s flavorful, quick, and keeps the kitchen mess to a minimum — exactly what I hope for with weeknight recipes!
Love it ❤️
Thank you, Bette, for trying it! I’m so glad you liked it ❤️
Even though I added the olives too early (with the bell pepper and tomatoes), I thought this was delicious! I could also see cooking just the chicken and veggies and serve on pita with Greek roasted potatoes. Yum!
I'm so glad you liked it! I love your idea of serving it on pita or with roasted potatoes too!
I will ne keeping this recipe for a time when I am hungry, want nutrition and taste, and have an hour of cooking energy. My family loved it. I loved how all the flavors mixed together to create something new and delicious! A very satisfying meal.
Hi Stephanie, I made this dish tonight and we didn’t care for it. Maybe it was the sourness in the olives. Also, I didn’t see where to use the green onions. I put them in with peppers so maybe I did that incorrectly. -
Hi Mary, I'm so sorry you didn't care for this dish. Greek olives can definitely be an acquired taste and can be bitter too. Kalamata olives certainly have a strong and distinct taste. Thank you for the catch on the green onions. You did it exactly right, and I've updated the instructions. Thank you for trying this recipe!
Hi, do you publish the nutritional values with each of your recipes..I need to watch my cards and cholesterol intake...I find I can really keep track with this.
Thank you regards
Sue
Hi Sue, I'm sorry about that. I do try and add the nutrition values to the recipes but somehow missed that step. I've updated it now. Thank you!
Was wondering…could the use of mushrooms, omitting chicken, be the best way to keep dish similar? Daughter is a vegetarian.
Hi Emily, I think mushrooms would be delicious in this dish, possibly cauliflower, and chickpeas would be good to. Here’s a great article on vegan chicken substitutions:
https://www.mydarlingvegan.com/vegan-chicken/
Hi Stephanie,
I'm just checking if you use red or green peppers in this dish. It looks delicious!
Thank you.
Red, green, yellow, and orange all work. Honestly, I generally use whichever one I have on hand. But I do like to use red peppers often because they contain higher nutrients!