One-Skillet Mediterranean Chicken & Orzo — Quick Comfort Food with Greek Flavors

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often more affordable.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is often cheaper.

orzo pasta

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein, while rice is less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives are lower in sodium, and capers are often cheaper.

Cut chicken breast into long strips and season with salt and black pepper.

Dredge chicken strips in flour on both sides.

Heat olive oil in a skillet over medium-high heat.

Add chicken strips to the skillet and cook for about 5 minutes on one side, then flip and cook for another 3-4 minutes until golden.

Transfer chicken to a plate.

Add chopped onion to the skillet and reduce heat to medium-low, cooking for about 8 minutes until soft and golden.

Add grated garlic and cook until fragrant.

Add uncooked orzo pasta and toast for a few seconds in the skillet.

Season with salt, black pepper, crushed red pepper flakes, oregano, ground coriander, and sun-dried tomatoes.

Pour in chicken stock or water and bring to a boil.

Reduce heat to medium-low and cook for about 10 minutes until orzo is not fully cooked.

Add spinach leaves and heavy whipping cream, along with feta cheese to taste.

Cook for about 8 more minutes until pasta is fully cooked and sauce is thickened.

Squeeze lemon juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens