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One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki Recipe

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4 from 55 reviews

This One Skillet Greek Chicken and Orzo dish is a flavorful and vibrant Mediterranean-inspired meal featuring tender chicken, smoky paprika, fresh herbs, and tangy olives, all cooked together with orzo pasta. Topped with fresh heirloom tomatoes, crumbled feta cheese, and creamy tzatziki, this recipe delivers a complete, hearty meal in just 35 minutes using a single skillet for easy preparation and cleanup.

Ingredients

For the Chicken and Orzo

  • 4 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken, cut into bite-size pieces
  • 1/2 cup fresh oregano, chopped
  • 2 teaspoons smoked paprika
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 2 tablespoons balsamic vinegar
  • 4 cloves garlic, chopped
  • 1 bell pepper, sliced
  • 1 cup mixed Greek olives, pitted
  • 2 cups dry orzo pasta
  • Salt and pepper, to taste

Toppings and Garnish

  • 1 cup crumbled feta cheese
  • 2 cups mixed heirloom tomatoes, chopped or halved
  • 1/3 cup extra virgin olive oil
  • 1/3 cup fresh basil, chopped
  • 1 clove garlic, grated
  • Salt to taste
  • Red pepper flakes to taste
  • Tzatziki, for serving

Instructions

  1. Cook the chicken: In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Toss in the chicken pieces, fresh oregano, smoked paprika, and a pinch each of kosher salt and black pepper. Cook the chicken until browned on all sides and cooked through, about 5 minutes.
  2. Add garlic and balsamic vinegar: Stir in 4 chopped garlic cloves and 2 tablespoons balsamic vinegar. Cook together for an additional minute, allowing the flavors to meld. Remove the chicken from the skillet and set aside.
  3. Sauté the bell pepper: Add the sliced bell pepper to the same skillet and cook until softened, approximately 2 to 3 minutes.
  4. Cook the orzo: Add the dry orzo pasta and 2 1/2 cups water to the skillet. Season with salt and pepper to taste. Cook, stirring often, until almost all the water is absorbed and the orzo is tender, about 10 minutes.
  5. Combine chicken and olives: Stir the cooked chicken pieces and 1 cup of pitted mixed Greek olives into the orzo. Allow the mixture to warm through for about 3 minutes.
  6. Prepare the tomato topping: In a separate bowl, toss together 2 cups of mixed heirloom tomatoes, 1/3 cup extra virgin olive oil, 1/3 cup chopped fresh basil, 1 grated garlic clove, salt, and red pepper flakes to taste. Mix gently to combine.
  7. Serve the dish: Spoon the fresh tomato mixture over the chicken and orzo in the skillet and toss gently to combine flavors. Serve individual portions topped with crumbled feta cheese and a dollop of creamy tzatziki sauce.

Notes

  • Use fresh oregano and basil for the best flavor impact, but dried herbs can be substituted if fresh are unavailable.
  • You can substitute chicken thighs for chicken breasts if preferred, adjusting cooking time to ensure tenderness.
  • If you don’t have mixed Greek olives, Kalamata olives or green olives will work well.
  • For a lighter version, reduce the olive oil quantity or use a low-fat tzatziki.
  • Feel free to add a squeeze of fresh lemon juice over the dish before serving for extra brightness.
  • This recipe works well with gluten-free orzo for those with gluten sensitivities.

Find it online: https://justsosavory.com/one-skillet-greek-chicken-and-orzo-with-tomatoes-feta-and-tzatziki-recipe/