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Greek Lemon Chicken Skillet

Greek Lemon Chicken Skillet

Total Time: 45 Minutes

Serves: 4

Prep Time: 10 Minutes



  • 1 1/4 pounds thin-sliced skinless boneless chicken breast halves

  • 2 teaspoons salt-free lemon pepper seasoning (amount divided in recipe steps below)

  • 1 tablespoon olive oil

  • 1 large onion, chopped (about 1 cup)

  • 1 teaspoon dried oregano leaves

  • 1 cup uncooked orzo pasta

  • 3 cups Swanson® Unsalted Chicken Broth or water

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup

  • 4 cups fresh spinach (about 4 ounces)

  • 1 cup halved grape tomatoes

  • 2 tablespoons lemon juice

  • 1/2 cup crumbled feta cheese 


  1. Season the chicken with 1 teaspoon lemon pepper.  Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned and done. Remove the chicken from the skillet, cover and keep warm.

  2. Add the onion to the skillet and cook for 5 minutes or until tender-crisp. Stir in the oregano and remaining 1 teaspoon lemon pepper.

  3. Add the uncooked orzo. Stir in the broth and soup and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Reduce the heat to medium. Cook, uncovered, for 15 minutes or until the orzo is tender and the sauce is thickened, stirring often. Stir in the spinach, tomatoes and lemon juice.  Season with salt and pepper. Return the chicken to the skillet.  Sprinkle with the feta.  Serve with lemon wedges on the side, if desired.




This one-pan dish is also great made with rice! Substitute 1 cup uncooked long-grain white rice for the orzo,and cook until the rice is tender. 

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