This easy dish is perfect when you’re busy and time is tight. With protein-packed chicken breasts, whole-grain pasta and a hearty amount of spinach, it’s a healthy, complete meal that comes together in one pan.
This makes a perfectly balanced meal that covers all your bases: protein, fiber, healthy fats and a serving of vegetables keeping you full for hours.
Active time: 15 minutes | Total time: 35 minutes
Greek Chicken & Orzo Skillet
Ingredients
- 1 tbsp olive oil
- 1 lb (454g) boneless, skinless chicken breasts, cubed
- 3/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 garlic cloves, minced
- 2 cups (480g) unsalted chicken stock
- 1 cup (150g) whole-wheat orzo, uncooked
- 1/3 cup (28g) chopped sun-dried tomatoes (not in oil)
- 1 tsp dried oregano
- 6 oz. (170g) fresh baby spinach
- 1/3 cup (43g) crumbled feta cheese
- 1 lemon, cut into wedges
Directions
Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Sauté for about 4-5 minutes, or until just starting to brown. Add garlic and sauté for 30 seconds.
Stir in chicken stock, orzo, sun-dried tomatoes, oregano, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil. Cover, reduce heat to medium-low, and cook until the orzo is tender and chicken is cooked through reaching an internal temperature of 165°F (74°C), about 15 minutes, stirring every few minutes to prevent the pasta from sticking to the pan.
Uncover pan and gradually add spinach, stirring until wilted. Sprinkle with feta cheese and serve with lemon wedges.
Serves: 4 | Serving Size: About 1 1/4 cups
Nutrition (per serving): Calories: 482; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 122mg; Sodium: 868mg; Carbohydrate: 47g; Dietary Fiber: 6g; Sugar: 4g; Protein: 49g
Nutrition Bonus: Potassium: 1151mg; Iron: 22%; Vitamin C: 37%; Calcium: 12%
Originally published: December 1, 2020; Updated: March 2026
