Begin by seasoning the chicken breasts or thighs with salt, black pepper, dried oregano, paprika, and cayenne pepper. Ensure the spices are evenly coated on the chicken.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the seasoned chicken to the skillet and sear for about 5-7 minutes on each side until golden brown. Once cooked, remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced shallots and chopped garlic. Sauté for about 2-3 minutes until fragrant and translucent. The residual oil will help flavor the aromatics beautifully.
Stir in the dry rice and orzo, mixing well with the sautéed shallots and garlic. Allow them to toast in the skillet for 2-3 minutes, which enhances their flavor.
Pour in the low sodium chicken broth, ensuring it covers the rice and orzo. Lay the seared chicken on top, along with the lemon slices. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice and orzo are cooked and the liquid has absorbed.
Once the rice and orzo are cooked, stir in the chopped spinach and crushed green olives. Allow them to wilt and warm through for about 2-3 minutes.
Remove the skillet from the heat and stir in the salted butter, crumbled feta cheese, fresh thyme, and lemon juice. This will create a creamy, flavorful sauce that ties the dish together.
Top with fresh basil leaves for a burst of color and flavor. Serve warm, and enjoy the deliciousness of your One Skillet Greek Lemon Chicken and Rice!
