clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
One Pan Greek Chicken

One Pan Greek Chicken with Olives and Orzo


This is an easy week-night dinner that uses only one pan. You start it on the stovetop and finish it in the oven.



  • Four chicken thighs – bone-in/skin-on
  • 1/2 medium sized onion – sliced
  • 12 TBS Greek Seasoning (I use Cavender’s All Purpose Greek Seasoning)
  • 1 cup chicken broth
  • 3 TBS plain Greek yogurt
  • 1 8 oz. can tomato sauce
  • 1/2 cup orzo
  • 1/2 cup kalamata olives (pitted and sliced in half)
  • 2 TBS extra virgin olive oil


  1. Preheat the oven to 400°
  2. Heat the olive oil in an oven proof skillet.
  3. Pat the chicken dry with a paper towel; and sprinkle liberally with the Greek Seasoning.
  4. Place the chicken, skin side down in the heated oil and cook for 4 minutes on each side until the skin is browned a crispy.
  5. Remove the chicken and set it aside on a plate.
  6. Add the onions to the pan and cook for 3-4 minutes.
  7. Add the chicken broth to deglaze the pan.
  8. Add the tomato sauce and stir.
  9. A the yogurt and whisk until the sauce is creamy.
  10. Heat the sauce to a boil, turn it to a simmer and cook for 5 minutes.
  11. Add the chicken back into the pan.
  12. Place the skillet in the oven and cook for 25-30 minutes.
  13. Remove the skillet and stir in olives and orzo.
  14. Return the skillet to the oven and cook for another 10 minutes.


If you don’t have an oven proof skillet (meaning it has a plastic handle), simply wrap the handle in foil and it will not melt.