One Skillet Greek Chicken

"I Wash You Dry" is a great source of wonderful recipes, including this dish.  This entree has layers of delicious Greek flavors.

Ingredients

1 - 2 Tablespoons olive oil
1 tsp oregano
Salt and pepper
6 - 8 boneless chicken thighs
3 cloves minced garlic
1 cup uncooked orzo pasta
14 ounces chicken broth
1 cup pitted kalmata olives, halved
1 tsp. dill weed
1 tsp lemon zest
3 handfuls baby spinach leaves
1/2 cup crumbled feta cheese
1/4 cup roasted red bell pepper, chopped
1/4 cup diced red onion

Instructions

Preheat oven to 425 degrees.
In large oven-proof skillet, heat oil over medium high heat.  Season chicken with salt, pepper and oregano on both sides. Sear in skillet for three minutes; flip and sear other side for three minutes. Transfer skillet to oven and cook for 10 - 15 minutes or until chicken is done.
Transfer chicken to plate and cover with foil to keep warm.
Discard any fat from the skillet.
Return the skillet to the burner over medium heat. Saute garlic until fragrant and then add in orzo, chicken broth and olives. Bring the mixture to a boil, reduce heat, cover and simmer for 10 - 15 minutes or until pasta is tender.
Stir in dill weed, lemon zest and spinach. Stir until spinach wilts. Return chicken to skillet and warm.
Top with onion, red pepper and feta cheese.