Greek-Style Chicken with Orzo Skillet

I originally did this with larger pieces of chicken and the pasta cooked separately.

I’ve really started to love skillet dinners lately so I decided to convert it.

I would like to attribute this trend to my goal of becoming more efficient.

Reality says it’s because I’ve gotten lazy. And some days I just don’t feel like cooking. Doing the whole dinner, or most of it, in one skillet becomes an easy challenge.

When it works I post the recipe…..

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Greek-Style Chicken with Orzo Skillet

This could be a complete dinner but we added roasted butternut squash as a side. It could have been added to the skillet

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Skillet


  • 2 chicken breasts, boneless, skinless, cut into bite-size pieces
  • 1 medium onion, chopped
  • 1/2 red bell pepper, sliced, slices cut in half
  • 2 cloves garlic, minced
  • 1 cup chopped tomatoes with juices
  • 1/4 cup dry-cured Greek olives, pitted and chopped
  • 2 tbs capers
  • 2oz (60gr) feta cheese, crumbled
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tbs olive oil
  • 1/2 cup (4oz, 120gr) orzo
  • 1 cup (8oz, 240ml) chicken broth


  • Heat oil in large skillet.
  • Add onion, pepper and sauté until tender, 5 minutes.
  • Add chicken and sauté until light brown, about 5 minutes.
  • Add garlic, cumin, paprika and sauté briefly.
  • Add tomatoes, oregano, and cook, stirring up any brown bits on the bottom.
  • Add chicken broth, orzo, and stir well to combine.
  • Reduce heat, cover and simmer until orzo has absorbed the broth and is done, stirring occasionally.
  • Add capers, olives, and heat through.
  • Stir in feta and serve.


Any small pasta (penne, curly, etc.) would work but you may need a tiny bit more broth and stir more often so it doesn’t stick. Or skip the broth / pasta and cook the pasta separately.
If you have tomatoes leftover, pop them in the freezer.


  • Serving Size: 1/2 recipe
  • Calories: 656
  • Sugar: 11 g
  • Sodium: 1267.8 mg
  • Fat: 21.5 g
  • Saturated Fat: 6.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 60.8 g
  • Fiber: 7.7 g
  • Protein: 53.3 g
  • Cholesterol: 151.8 mg

Keywords: chicken, greek style, orzo

Greek Style Chicken & Orzo

I love chrysanthemums.

When we lived in Minnesota we had a large bed of mums. Every fall we had a beautiful display of color, often right up until the end of November. It all depended on the snow, of course.

Here we were told not to plant them or to give them as gifts. They are considered grave flowers.

They go on sale everywhere around the first part of October… for Toussaint, aka: All Saints Day which is November 1. That’s the day that the graves / cemeteries are decorated here.

And they are decorated, mainly, with chrysanthemums.

Which was why I was so surprised to see these mums in pots by a house:

Maybe the owners of the house aren’t French…..

Maybe, next year, I’ll defy custom and buy some mums for us.

4 thoughts on “Greek-Style Chicken with Orzo Skillet”

  1. I pulled all of my fall, perennial mums this year. They were orange, a color I’m not particularly fond of in a clump that’s 6 feet long, and they’d been there so long (I’d inherited them) they’d gotten very weedy so out they went. I’m sure some will come back next year and maybe I’ll move them. Who knows? Maybe the owners of that house just like mums. Maybe they like to buck tradition. I don’t have any white lilies here. They remind me of funeral flowers, something I attended a lot of as a child because both of my parents were much older when I came along and it seemed like we had several funerals a year when I was young.

    I love orzo. It’s such a versatile, happy little pasta 🙂

    • I attended a lot of funerals as a child, too. But hardly any as an adult. Very strange. I’ve always liked the deep red and purple mums. Maybe I’ll break tradition next year – and plant them where only I can see them lol

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