Skillet Chicken With Orzo, Dill and Feta Recipe (2024)

so good, so easy! i made with boneless chicken thighs b/c i have squeamish children. watch the heat level. if you're not careful, the orzo will stick to the bottom of your pan.

After a previous note about the cook time taking longer than the recipe indicated, I browned the chicken very well in the first step and kept it covered with foil until I was ready to add it back to the pan. It was done right on time. I'll make this again!

To clean discolored Le Creuset, try one part chlorine bleach (e.g. Clorox) to five parts water; soak until stains disappear (you will see some results almost instantly, but may have to wait a couple of hours for the full effect).

Thanks for your notes, all! Based on your feedback, we increased the range of cooking time for the chicken to 15 to 20 minutes.

Don't forget the lemon zest! Add the zest when cooking the onion. Zest is more lemony than the juice and adds great flavor.

I substituted rice for orzo. I put the chicken in a ziplock with the marinade before work, and had someone flip it for me half way through the day. I baked the chicken on a sheet pan at 425 for 35 minutes and it was delicious! While the chicken cooked, I made Mark Bittman's green rice pilaf, and as this recipe suggests, waited until the rice cooled before tossing it with feta, cucumbers, olives and dill. BIG hit with my family, and previously they claimed they didn't like feta!

Really tasty and easy. I used skinless, boneless thighs and they were delicious. I added lemon zest to orzo, because we just love lemon. This is a keeper.

I just made this again, sixth time maybe. Add 1/4 cup more water, take opportunity to scrape bottom of pan to clear crispy orzo. This dish makes me excited to eat. Every time.

Use boneless thighs to speed things up a bit.

bake chicken 425 degrees 30-35 minutescook orzo , cool, toss with cheese/arugula/olives

Very good, simple recipe. Following others' advice I cooked the drumsticks a bit longer than the initially said. Also, this *needs* salt. I probably added 1/2 tsp after the orzo was done cooking.

I made this in the instant pot to speed it up-sautéed the onions and then added broth and marinated chicken thighs (boneless) and olives into pot for 7 min. Quick release and then added orzo and cooked for 3 min -natural release for 4 min then manually release rest of pressure. I waited about 5 minutes to let it thicken before adding the feta, cucumbers and dill. It was fast and delish! Alternatively, cook chicken for 10 min, remove and shred and set aside while orzo cooks and return to pot.

Didn't marinade the chix b/c I wanted a nice crisp exterior. First seasoned chix thighs w/ S&P & herbes de Provence. Then dredged in flour and browned them well. Added 4-5 cloves of garlic to onions. Added 1/2 cup of lemon juice to the chix broth. After cooking the onion/garlic mix added 3/4c of sliced olives. Covered cast iron skillet finished in oven at 350F for 30 mins. Serve cucs, feta and dill on the side and let your guests do the honor. Enjoy!

Used thighs as that was what I had. Aborrio rice instead of Orzo - to keep it gluten free. Was very filling.

Cooking it in non-stick pan a great idea, but the crunch that accompanies orzo when it’s stuck on the pan is a good thing

I see no reason to use skin-on aside from adding fat to the dish (I used thighs and ditched most if the fat before adding the onions). As others mentioned, this needs salt. I’d say some with the onions and some with the broth. Otherwise the only salt is in the marinas made and the feta.

This was awesome. Low effort, high reward. Did 3lbs chicken thighs, browned and excess fat drained. Threw in some mushrooms with the onion because I had some. Will make again and again. “The first time I’ve liked orzo” - husband. Perfect “build your own” bowl for kids and adults alike.

this recipe is delicious! but…. listen to the other commenters about the orzo burning. it will stick to the pan and burn once you add the chicken back in so keep a watchful eye.

We were tired of chicken thighs so marinated sliced chicken breasts and cooked them first in the pan. We added torn radicchio to the hot orzo as well which gave it a vibrant color and nice contrasting flavor. The dish's flavor was simple but well liked.

Used 1.5 lb boneless thighs, realized only had 1.5 cups orzo so adjusted the broth to 2.25 cups. I reduced the heat to low after closing the lid but orzo still stuck to the pan. But have no fear! Just turn off the heat and leave it to steam for a few mins and it could be scraped off the bottom - trick I learned from cooking rice for many years. Easy, delicious, nutritious, five stars!

Im contrast to another review, this was way too much liquid! After taking the lid off were still waiting for the liquid to cook down after another 20 minutes.

I found this good but seriously lacking in seasoning. I used bone in thighs and only marinated for 30 minutes. Next time I’ll probably take the skin off the thighs and marinate overnight. Then I’ll salt the chicken broth so it soaks into the orzo while it’s cooking. Otherwise, I think that the dill, feta, and lemon were a great combination!

This was an easy and delicious meal. I used boneless thighs as that was what I had. I also mixed dried dill in with the broth as I didn’t have fresh. Other than that, I followed the instructions. My husband said it was a keeper!

Halved the recipe and followed to the letter--used cast iron pan. Disappointing. The marinade seemed to have had no effect on the taste of the chicken (I marinated drumsticks for several hours in the zip lock bag, tossing and turning the bag etc). And, yes, this needs salt. And, yes watch that orzo sticking to the bottom of the pan. The cucumber and room-temperature feta were pretty lame additions.

This is delightful and rather low effort! I started my 2lbs. bone-in, skin-on chicken thighs right before I left for work and cooked them about 10 hours later. I used my 12” non-stick skillet with a lid, as my cast iron’s only 10”. After browning the chicken, I deglazed the pan with 1/4 cup white wine. My orzo did get crispy on the bottom, which is delicious. I added some tomatoes to the toppings. Definitely part of my rotation now!

I added a can of great northern beans for some added protein once the orzo was cooked about half-way!

I think one of my first “meh” reviews on the NYT. Super fast and easy. But. Overall, just meh. Flavors, and meat so so. So sorry.

This was just tasteless. Maybe I didn’t add enough salt? The lemon and herbs just feel like afterthoughts sprinkled on top, not fully integrated. I only marinated for 45 minutes, maybe that’s an issue. But meh, 2 stars. And I have way too many leftovers

Added diced mushrooms, minced garlic, coarsely chopped lemon zest, and chopped spinach. Fabulous meal. My Yiayia would be proud!

Would not make this again. Too much effort for the bland taste of the dish. I give it a 2 of 5