Greek Chicken Orzo Skillet with Rotisserie Chicken
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This high-protein Greek Chicken Orzo Skillet is a one-pan recipe made with chopped rotisserie chicken, fresh baby spinach, and feta cheese for a fast, easy dinner that’s on the table in under 30 minutes!
The macros on this one are hard to beat: each serving packs 45 grams of protein for only 486 calories. Toasting the orzo in butter and olive oil before adding the stock gives it a rich, nutty base with no need for heavy cream, and rotisserie chicken lets you skip a step without sacrificing flavor. I usually pull the white meat to keep things leaner, but any pulled or shredded chicken you have on hand works great, dark meat included.
Craving a seafood twist? My Lemon Shrimp and Orzo Skillet recipe follows the same easy one-pan approach with jumbo shrimp in place of chicken.
Recipe Highlights
- One skillet to wash. Everything cooks in the same pan, start to finish.
- Ready in under 30 minutes, making it an easy weeknight dinner.
- No heavy cream needed. Toasting the orzo first and using chicken stock gives the dish a rich, flavorful base. We love this lighter chicken orzo without the heavy cream.
- A smart way to use up rotisserie chicken, whether it’s fresh from the store or leftovers from another meal.
- Big Greek flavor from fresh oregano, Cavender’s, lemon, and feta.
Ingredients You’ll Need
- Olive oil and butter: Cooking the orzo in a combination of the two gives it great flavor and helps it toast evenly.
- Shallot: Adds a mild, slightly sweet allium flavor that’s a little softer than onion.
- Orzo: A rice-shaped pasta that toasts beautifully and cooks quickly right in the stock.
- Garlic: For depth and aroma.
- Chicken stock: This is what the orzo cooks in, so use a good one. Low sodium lets you control the salt level once the feta and seasoning are added. We prefer the regular version for more flavor.
- Rotisserie chicken: The shortcut that makes this dinner so quick. I use white meat only to keep things leaner, but dark meat or a mix works just as well.
- Lemon zest and juice: Brightens the whole dish-don’t skip it.
- Baby spinach: Wilts right into the warm orzo for a boost of greens.
- Fresh Greek oregano: For classic Greek flavor. If you can’t find fresh, dried works in a pinch, just use less.
- Cavender’s Greek seasoning: My go-to for an easy, well-balanced Greek flavor profile.
- Feta cheese: Stirred in off the heat so it goes soft and creamy without fully melting away.
How to Make Greek Chicken Orzo Skillet
- In a large skillet, heat the butter and olive oil over medium heat. Once the butter has melted, add the shallots and sauté until translucent, about 1½ to 2 minutes.
- Add the dry, uncooked orzo to the skillet and stir constantly until it’s lightly golden and toasty, about 2 to 3 minutes. Add the garlic and continue stirring for about 30 more seconds.
- Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 10 to 12 minutes, until the stock is absorbed and the orzo is tender and fluffy.
- Add the chopped rotisserie chicken, lemon juice and zest, baby spinach, and spices. Stir well, cover, and simmer for a minute or two, just until the chicken is heated through and the spinach wilts.
- Turn off the heat and sprinkle the feta on top, stirring to incorporate it throughout the dish. Season with a little salt and pepper to taste, then cover for a minute or two to let the feta soften. Garnish with fresh dill, if desired, and serve with your favorite toppings.
Recipe Tips and Variations
- Don’t skip toasting the orzo. Those extra couple of minutes give it a nutty flavor and help it hold its shape instead of turning mushy.
- Taste before you salt. Feta and Cavender’s both bring salt to the dish, so hold off on seasoning until the very end.
- Make it your own with add-ins like Kalamata olives, artichoke hearts, roasted red peppers, or a handful of cherry tomatoes stirred in.
- No fresh oregano? Use about a third of the amount in dried oregano instead.
- Top it off with a dollop of one of my hummus recipes, like paprika hummus with roasted red peppers, dill pickle hummus or high-protein hummus.
Storing and Freezing
To store: Let the orzo cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or chicken broth to loosen it back up, since orzo tends to soak up liquid as it sits.
To freeze: This one is best enjoyed fresh, but if you’d like to freeze it, let it cool completely and freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind the orzo’s texture will be softer after freezing and thawing.
FAQ
Yes. Season and cook boneless, skinless chicken breasts or thighs in the skillet first, then remove them, cook the orzo as directed, and add the cooked, chopped chicken back in at the same point you’d add the rotisserie chicken.
Traditional orzo is made from wheat, so this recipe, as written, isn’t gluten-free. To make it gluten-free, swap in a gluten-free orzo or small pasta shape and check that your chicken stock and Greek seasoning blend are certified gluten-free. You may need to adjust the liquid/cook time for a different type of pasta.
Yes, simply omit the feta or use a dairy-free feta alternative, and swap the butter for additional olive oil.
More One-Pan High-Protein Skillet Meals
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Greek Chicken Orzo Skillet
Equipment
- Large non-stick skillet
Ingredients
- ½ tbsp extra virgin olive oil
- ½ tbsp butter
- 2 lg shallots , finely chopped (about ½ cup chopped)
- 1 cup orzo pasta , uncooked
- 2 cloves garlic , minced
- 1¾ cups chicken stock
- 16 oz rotisserie chicken , skin removed and chopped into bite-size pieces (I use the breast meat- about 2 packed ups)
- 1 large lemon , zested and juiced
- 1 cup fresh baby spinach
- 1 tbsp Cavender's Greek seasoning
- 4 oz feta cheese ,crumbled
- salt and pepper , to taste
- optional toppings: freshly chopped dill, kalamata olives, chopped Roma tomatoes, roasted red peppers
Instructions
- In a large skillet, heat the butter and olive oil over medium heat. When the butter has melted, add the shallots and sauté until translucent, about 1½- 2 minutes.
- Add the dry, uncooked orzo to the skillet, and stir constantly until lightly golden and toasty, about 2-3 minutes. Add the garlic, and continue stirring for about 30 more seconds.
- Add the chicken stock and bring to a boil. Reduce the heat to a simmer on low heat, cover with a lid, and cook for 10-12 minutes, until the stock is absorbed and the orzo is nice and fluffy.
- Add the chopped rotisserie chicken, lemon juice and zest, baby spinach, and spices. Stir well, cover and simmer for a minute or two until the chicken is heated through.
- Turn off the heat and sprinkle the feta on top, stirring to incorporate throughout the dish. Season with a little salt and pepper, to taste, then cover to let the feta soften. Garnish with fresh dill, if desired, and serve with your favorite toppings.
Notes
- Don’t skip toasting the orzo. Those extra couple of minutes give it a nutty flavor and help it hold its shape instead of turning mushy.
- Taste before you salt. Feta and Cavender’s both bring salt to the dish, so hold off on seasoning until the very end.
- Make it your own with add-ins like Kalamata olives, artichoke hearts, roasted red peppers, or a handful of cherry tomatoes stirred in.
- No fresh oregano? Use about a third of the amount in dried oregano instead.
Nutrition
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