Recipes and Cooking Greek Chicken Skillet 3.5 (4) 3 Reviews Use this chicken skillet recipe as a make-ahead freezer option to pull out and cook directly from frozen on a busy night, or cook it up in about an hour for dinner tonight. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 lemons 2 tablespoon sliced fresh or pickled jalapeno peppers, drained 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon dried dill weed ½ teaspoon salt ¼ teaspoon black pepper 2 8 ounce skinless, boneless chicken breast halves, halved horizontally 1 14 ounce can reduced-sodium chicken broth 1 tablespoon butter ¾ cup dried orzo pasta 1 9 ounce package sliced fresh Brussels sprouts ¼ cup pitted green olives ¼ cup crumbled feta cheese Directions Zest and juice one lemon. In a one-gallon freezer bag mix together the lemon zest and juice, jalapeno peppers, oil, garlic, dill, salt, and pepper. Place chicken in bag. Slice remaining lemon; add to bag. Turn to coat chicken. Remove air from bag; seal. Lay flat on a baking sheet. Freeze up to 3 months. Remove frozen mixture from bag; place in an extra-large skillet. Add chicken broth and butter. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Add orzo. Return to boiling; reduce heat. Simmer, covered, 10 minutes more. Add Brussels sprouts and olives. Return to boiling; reduce heat. Simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165°F). Top with feta. Serves 4. Tips If using fresh (not frozen) chicken, combine the ingredients in the skillet through the butter, bring to boiling, then add the orzo. Simmer, covered, 10 minutes. Add Brussels sprouts and olives; simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165°F). Print Nutrition Facts (per serving) 349 Calories 13g Fat 27g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 349 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 99mg 33% Sodium 859mg 37% Total Carbohydrate 27g 10% Total Sugars 3g Protein 33g Vitamin C 81.7mg 409% Calcium 119mg 9% Iron 2.7mg 15% Potassium 718mg 15% Folate, total 54.4mcg Vitamin B-12 0.4mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.