Greek Chicken Orzo Skillet

This one-pan skillet recipe features chopped rotisserie chicken, fresh baby spinach, and feta cheese for a fast, easy, high-protein meal.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 486kcal

Author Amee

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

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.

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.