Weeknight meals just got a whole lot easier with this Greek Chicken & Orzo Skillet! Loaded with flavors and ready in less than 20 minutes.
Y’all, I am tired. Exhausted isn’t even the word I’d use, this is beyond that. I spent the whole weekend baking and making new recipes for y’all, and with all that came taking no less than a thousand photos.
If that wasn’t enough, my sleep has been awful lately. I have been having crazy dreams. Crazy as in sort of creepy, sort of scary, but not necessarily nightmares. Just crazy enough to wake me up several times a night.
On Friday night it was actually terrible considering that not only was I worried about drifting off into dream land, I also felt as if pins and needles were prickling me all over.
Nothing that hurt, just extremely uncomfortable. I told Zack, but he just looked at my like I was crazy.
Maybe I am going crazy. Ugh. I take Benadryl every night, and have for years, for not only allergies, but to help me sleep. I think it may be time to look into something else. Because I’m not so sure how much longer I can function like this.
Caffeine is doing nothing to help me during the day to keep my eyes open. I feel like toothpicks would help hold my eyelids open better, but the idea of that, yikes!
What helps you go to sleep? What do you do when crazy dreams keep you up? I’m open to all the suggestions!
While I am up on some of those nights, lying in bed, my mind of course races, and usually races with thoughts of food. Haha. Not like Homer Simpson donut fantasies.
More like ohhh that was a good idea, I wonder if I could do X to the recipe instead, and it still be good. This Greek Chicken & Orzo Skillet was actually one of those late night food thoughts racing through my mind.
I had been looking up Greek skillet meals, and I found a lot of lemon flavors. Don’t get me wrong, I love lemon! Lemon pepper seasoning was my go to on chicken growing up.
I’ve made several meals where lemon appears as a major player in the field of flavor, but I didn’t want lemon to mix with olives and sun dried tomatoes.
I found a couple of recipes that had olives and sun dried tomatoes, but none that were one pan. And y’all know how much I love my one pan meals. I went to recipe testing. My family isn’t always thrilled when recipe testing happens anymore.
Those recipes that aren’t good enough for here, they still have to be eaten. I’m not about to throw out food. This took a couple of rounds to get just right. But I’m thrilled to share this Greek Chicken & Orzo Skillet with y’all!
Greek Chicken & Orzo Skillet ingredients:
- garlic powder
- onion powder
- salt and pepper
- olive oil
- chicken breasts
- chopped garlic
- yellow onion
- sun dried tomatoes
- red pepper flakes
- white wine
- chicken broth
Chicken – thighs also work well in this recipe. Orzo – you can also use rice, but not the quick cook kind, I like Jasmine rice White wine – just use extra chicken broth
More skillet meals to make busy nights easier:
- 1/2 cup flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 tablespooons olive oil
- 4 boneless skinless chicken breasts
- 1 tablespoon chopped garlic
- 1/2 cup chopped yellow onion
- 1/2 cup sun dried tomatoes, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon oregano
- 1/2 tablespoon thyme
- 1 1/2 cups orzo
- 1 cup white wine
- 2 cups chicken broth
- 3/4 cup olives I used sliced black
- In a bowl mix together the flour, paprika, garlic powder, onion powder, and salt and pepper. Set aside. Heat the olive oil in large pan, over medium high heat. Dredge the chicken breasts in the flour mixture, and sear both sides of the chicken, about 5 to 6 minutes per side. Remove from the pan, and set aside.
- In the same pan, toss in the garlic, onion, and sun dried tomatoes. Cook over medium heat until onion is translucent. Stirring often, you don't want to burn the garlic.
- Season with red pepper flakes, oregano, and thyme. Stir in the orzo, white wine, and chicken broth. Place the chicken breasts on top. Cover and cook on medium for 10 to 15 minutes, or until the orzo is done, and the chicken is no longer pink. Remove the chicken from the pan, stir in the olives, and place the chicken back in the pan. Serve hot.
Feta cheese would be a great topping.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 561Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 827mgCarbohydrates: 49gFiber: 5gSugar: 6gProtein: 46g