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Greek Pasta with Chicken

cast iron skillet baked chicken tenders, orzo, feta and tomatoes
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5 from 1 review

Orzo pasta is baked in a skillet with chicken, feta, tomatoes, spinach and dill in this gorgeous and easy recipe for Greek chicken pasta. 

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 pound chicken tenders, generously seasoned with salt and pepper (or 2 chicken breasts, sliced into thin strips)
  • 3 garlic cloves, finely chopped
  • 8 ounces cherry tomatoes, cut in half
  • 2 cups frozen spinach or kale
  • 1 cup uncooked orzo
  • 2 cups chicken broth
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon salt
  • 4 ounces (about 1 cup) crumbled feta , plus more to taste
  • Fresh dill for garnish (optional)
  • Fresh lemon zest for garnish (optional)

Instructions

  1. Preheat oven to 400 F 
  2. Heat olive oil in an oven-proof 12-inch skillet over medium-high heat (I use a cast iron skillet) 
  3. Add the garlic and saute 30 seconds.
  4. Add the tomatoes and frozen spinach/kale and cook about 1 minute more, until the spinach is defrosted.  
  5. Add orzo, chicken broth, dill and salt. Mix well. 
  6. Set the chicken tenders in the skillet, evenly spaced (make sure the chicken is seasoned with salt and pepper before it goes into the skillet!)
  7. Sprinkle the feta evenly across the skillet.
  8. Let the broth come up to a simmer then carefully put the skillet in the oven. 
  9. Bake for 15 to 20 minutes, until chicken is cooked through and the orzo has absorbed all of the broth. 
  10. A squeeze of lemon juice or grated lemon zest really boosts the final flavor of the dish. Garnish with fresh dill plus more feta if you like + more salt to taste.

Notes

Greek pasta with chicken is delicious served hot, but is also quite nice served at room temperature.

Find it online: https://www.kitchenskip.com/greek-chicken-pasta/