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Greek Chicken Skillet & Fresh Herb Orzo Salad

  • Author: Kristin Dovbniak
  • Prep Time: 5 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 20-25 minutes
  • Yield: 4-5 servings 1x



1.25-1.5 lb chicken (thighs are preferred, thin-cut breast work, too)
1/3 cup olive oil
Juice + zest of 1 lemon
3-4 cloves garlic, minced
1 tsp oregano
1/2 tsp thyme
1/2 tsp sea salt
1/4 tsp paprika
oil as needed to cook

1.5 cups dry orzo
1 cup persian cucumber, diced
1 cup grape or cherry tomatoes, halved or quartered
1/4 cup chopped red onion
1/2 cup crumbled feta
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
Juice of 1 lemon
1/3 cup olive oil
Big pinch salt


  • Prepare marinade: combine all marinade ingredients and whisk well. Remove chicken from packaging, cover completely in marinade and let sit 10-15 minutes (or longer) as you prepare salad.
  • To prepare orzo, fill a medium to large pot 3/4 with water. Bring to a boil.
  • Once boiling, season heavily and add orzo. Cook according to package directions (around 8-10 minutes). Do not overcook! Remove immediately, strain and set aside to cool.
  • To prepare chicken, preheat oven to 375. Drizzle a scant amount of oil in a large cast-iron skillet (grill pan or saute pan works, as well). Heat to medium-high. Alternate option: Preheat grill to 400. Grill chicken for 4-5 minutes per side, until cooked through (internal temperature is 165).
  • Sear chicken until golden (2-3 minutes). Flip and repeat. Place in oven to finish cooking, around 8-12 minutes* depending on size of chicken pieces (internal temperature is 165).
  • Prepare salad: Whisk olive oil, lemon juice and salt in a large bowl. Combine with cooled and drained orzo (lightly rinse if needed to cool- dry WELL), vegetables, olives and feta (I like to reserve a bit of feta and herbs to top). Serve with warm chicken.