Skillet Greek Chicken with Orzo, Tomatoes & Feta

This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.

This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.

Yield: Serves 6

For the Chicken & Orzo:

• 4 T extra virgin olive oil
• 1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
• 1 T dried oregano
• 2 tsp smoked paprika
• Kosher salt and freshly ground black pepper
• 2 T balsamic vinegar
• 8 cloves garlic, sliced
• 1 bell pepper, sliced (I used a yellow pepper)
• 2 cups dry orzo pasta
• 2 T capers, drained

For the Tomatoes & To Serve:

• 2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
• 2 T extra virgin olive oil
• 1/3 cup fresh basil, chiffonade
• 2 cloves garlic, grated or put through a garlic press
• kosher salt
• 1-2 pinches/dashes red pepper flakes, to taste
• 1 cup crumbled feta cheese, for serving

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
2. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
3. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
4. Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
5. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
6. Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
7. Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
8. To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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