Skillet Chicken with Orzo, Spinach, and Olives
By Steve DunnPublished on October 28, 2025
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed 1¼ teaspoons table salt, divided¾ teaspoon pepper 2 tablespoons vegetable oil 1½ cups orzo 1 large shallot, sliced thin½ teaspoon herbes de Provence 2½ cups chicken broth ½ cup dry white wine 5 ounces (5 cups) baby spinach 15 pitted kalamata olives, chopped2 teaspoons grated lemon zest plus 1 tablespoon juice3 ounces feta cheese, crumbled (¾ cup)
Before You Begin
Dried thyme or oregano can be used in place of herbes de Provence.
Instructions
- Pat 6 trimmed chicken thighs dry with paper towels and sprinkle both sides with 1 teaspoon table salt and ½ teaspoon pepper. Heat 2 tablespoons vegetable oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Flip and brown second side, about 3 minutes. Transfer to large plate.
- Add 1½ cups orzo to skillet and stir to coat. Cook until beginning to brown, 2 to 3 minutes. Reduce heat to medium, add 1 thinly sliced large shallot and ½ teaspoon herbes de Provence, and cook until shallot is golden brown, about 2 minutes. Stir in 2½ cups chicken broth, ½ cup white wine, 5 cups baby spinach, remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to simmer over high heat.
- Return chicken to skillet, skin side up, along with any accumulated juices. Cook, covered, over medium-low heat until orzo absorbs broth and chicken registers 175 degrees, 12 to 15 minutes. Transfer chicken to serving plates. Stir 15 chopped kalamata olives, 2 teaspoons grated lemon zest and 1 tablespoon juice, and ¾ cup crumbled feta cheese into orzo. Season with salt and pepper to taste. Serve.
Time
50 minutesYield
Serves 4 to 6Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
1¼ teaspoons table salt, divided
¾ teaspoon pepper
2 tablespoons vegetable oil
1½ cups orzo
1 large shallot, sliced thin
½ teaspoon herbes de Provence
2½ cups chicken broth
½ cup dry white wine
5 ounces (5 cups) baby spinach
15 pitted kalamata olives, chopped
2 teaspoons grated lemon zest plus 1 tablespoon juice
3 ounces feta cheese, crumbled (¾ cup)
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
1¼ teaspoons table salt, divided
¾ teaspoon pepper
2 tablespoons vegetable oil
1½ cups orzo
1 large shallot, sliced thin
½ teaspoon herbes de Provence
2½ cups chicken broth
½ cup dry white wine
5 ounces (5 cups) baby spinach
15 pitted kalamata olives, chopped
2 teaspoons grated lemon zest plus 1 tablespoon juice
3 ounces feta cheese, crumbled (¾ cup)
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
1¼ teaspoons table salt, divided
¾ teaspoon pepper
2 tablespoons vegetable oil
1½ cups orzo
1 large shallot, sliced thin
½ teaspoon herbes de Provence
2½ cups chicken broth
½ cup dry white wine
5 ounces (5 cups) baby spinach
15 pitted kalamata olives, chopped
2 teaspoons grated lemon zest plus 1 tablespoon juice
3 ounces feta cheese, crumbled (¾ cup)
Why This Recipe Works
Juicy chicken, orzo that’s full of chickeny savor, pops of bright salinity from olives and feta, and lots of minerally spinach make this easy meal a winner. We browned the chicken skin side down for a good 8 minutes before flipping it to thoroughly render the fat. We removed the chicken and toasted the orzo in the fat, then built a flavorful braising liquid in the pan with shallot, herbs, broth, and wine. We then finished cooking the pasta and thighs in this rich-tasting liquid before stirring in olives, feta, and lemon juice and zest.
Before You Begin
Dried thyme or oregano can be used in place of herbes de Provence.
Instructions
- Pat 6 trimmed chicken thighs dry with paper towels and sprinkle both sides with 1 teaspoon table salt and ½ teaspoon pepper. Heat 2 tablespoons vegetable oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Flip and brown second side, about 3 minutes. Transfer to large plate.
- Add 1½ cups orzo to skillet and stir to coat. Cook until beginning to brown, 2 to 3 minutes. Reduce heat to medium, add 1 thinly sliced large shallot and ½ teaspoon herbes de Provence, and cook until shallot is golden brown, about 2 minutes. Stir in 2½ cups chicken broth, ½ cup white wine, 5 cups baby spinach, remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to simmer over high heat.
- Return chicken to skillet, skin side up, along with any accumulated juices. Cook, covered, over medium-low heat until orzo absorbs broth and chicken registers 175 degrees, 12 to 15 minutes. Transfer chicken to serving plates. Stir 15 chopped kalamata olives, 2 teaspoons grated lemon zest and 1 tablespoon juice, and ¾ cup crumbled feta cheese into orzo. Season with salt and pepper to taste. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments