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Mediterranean Greek Chicken and Orzo Skillet

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Greek Chicken and Orzo Skillet is an incredibly delicious one-pot dinner with Greek-inspired Mediterranean chicken cooked with bell peppers and orzo pasta. It’s healthy, perfect for summer with fresh tomatoes, herbs, olives, feta cheese, and a creamy Greek tzatziki-inspired sauce.

Top view of Greek Chicken and Orzo Skillet on a scalloped plate with fresh herbs and cherry tomatoes

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And… it’s ready in no time at all!

Similar to my always favorite Mediterranean Sheet Pan Greek Chicken in flavor, this skillet Greek chicken differs in that it’s made entirely in one pot (skillet) on the stovetop.

What to Love

  • Easy one pot dinner
  • Healthy Mediterranean Diet recipe
  • Incredibly flavorful
  • Perfect for summer cooking with no oven required!
Closeup view of Greek Chicken and Orzo Skillet in a black cast iron skillet

Skillet Greek Chicken and Orzo Inspiration

This Greek chicken recipe is made entirely in one large skillet. The ingredients are simple, healthy, and delicious. Think weeknight dinners, and, as said, summer-inspired dinners or weekend gatherings.

While this isn’t a traditional Greek dinner, the ingredients are certainly Greek-inspired with fresh oregano, feta cheese, and Greek olives. Topped with an incredibly simple 2 Minute Greek Dill Yogurt Sauce, much like a creamy tzatziki sauce, it brings all the flavors together deliciously!

Top view of Greek Chicken and Orzo Skillet ingredients on a round wood board

Ingredients for Greek Chicken and Orzo Skillet

Gather these ingredients for this oh-so-simple skillet one pot dinner. The exact measurements are in the recipe card at the bottom of this post.

  • Boneless skinless chicken, cut into bite-size pieces (look for already cut-up chicken at the market to make this dinner even quicker!)
  • Olive oil (or your favorite cooking oil)
  • Fresh oregano (if you have access to an herb garden or are growing one yourself, you might also want to add additional fresh herbs like thyme or even sage)
  • Paprika
  • Red pepper flakes (optional but super tasty)
  • Balsamic vinegar
  • Garlic
  • Bell pepper
  • Green Onions
  • Greek olives, pitted (I used kalamata olives)
  • Cherry tomatoes
  • Dry orzo pasta
  • Crumbled feta cheese
  • Greek Yogurt Sauce/ Greek Tzatziki (homemade or store-bought)
Side view of Greek Chicken and Orzo Skillet in a cast iron skillet with greek olives, cherry tomatoes, and fresh herbs

Helpful Kitchen Equipment

  • Large skillet: I used a 12-inch cast-iron skillet for great flavor

How to Make This Greek Chicken Skillet

In a large skillet combine the cut-up chicken, olive oil, paprika, red pepper flakes if using, and a pinch each 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 1/2 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, get 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; drizzle the sauce for a wonderfully flavorful finishing touch!

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Side view of plated Greek Chicken and Orzo Skillet with Feta
Top view of a plate of Greek Chicken and Orzo Skillet with fresh herbs

Mediterranean Greek Chicken and Orzo Skillet

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Greek Chicken and Orzo Skillet is an incredibly delicious one-pot dinner with Greek-inspired Mediterranean chicken cooked with bell peppers and orzo pasta. It's healthy, perfect for summer with fresh tomatoes, herbs, olives, feta cheese, and a creamy Greek tzatziki-inspired sauce.


  • 4 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken, cut into bit size pieces
  • 1/2 cup fresh oregano, chopped
  • 2 teaspoons smoked paprika
  • 1/4 - 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
  • 1/2 cup cherry tomatoes, halved
  • 2 cups dry orzo pasta
  • 1 cup crumbled feta cheese


  1. 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.
  2. To the same skillet, add bell peppers, cherry tomatoes, and green onions. Cook until soft, about 2-3 minutes. Add the orzo and 2 1/2 cups of water to the skillet. Season with salt and pepper.
  3. Cook, stirring often, until almost most of the water is absorbed; about 10 minutes.
  4. 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.
  5. Serve and top with fresh herbs, feta cheese, and drizzle with Greek Yogurt Dip.

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Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 406Total Fat: 13.9gCholesterol: 65mgCarbohydrates: 62gFiber: 4.7gSugar: 3.7gProtein: 22.6g

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  1. 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!

    1. I’m so glad you liked it! I love your idea of serving it on pita or with roasted potatoes too!

  2. 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. –

    1. 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!

  3. 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

    1. 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!

  4. Was wondering…could the use of mushrooms, omitting chicken, be the best way to keep dish similar? Daughter is a vegetarian.

      1. Hi Stephanie,
        I’m just checking if you use red or green peppers in this dish. It looks delicious!
        Thank you.

        1. 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!

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