EFK Tested
EFK Mediterranean Chicken & Orzo Skillet
EFK Mediterranean Chicken & Orzo Skillet is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Season chicken and brown it in the de Buyer Country Fry Pan; remove when nearly cooked. Cook onion until softened, add garlic briefly, then add the dry orzo and toast for about 1 minute. Add chicken stock, tomatoes, oregano, and paprika. Simmer, stirring periodically, until orzo is nearly tender. Return chicken and cook until it reaches 165°F. If using spinach, fold it in only at the end and wilt briefly; the family version is commonly made without it. Finish with lemon zest and juice, feta, and parsley. Adjust salt and pepper before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan; wooden spoon or spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Reheat gently with a splash of chicken stock if the orzo has absorbed additional liquid during storage.
View this recipe on the original EFK website ↗