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

Imagine the sizzle of perfectly seasoned chicken mingling with tender orzo pasta, juicy tomatoes, and the tangy aroma of crumbled feta cheese. This One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki brings the sunny Mediterranean directly to your dinner table in one convenient pan. The combination of classic Greek flavors creates a meal that’s both comforting and sophisticated, perfect for weeknight dinners or casual entertaining. You’ll learn how to create this flavorful dish using simple ingredients and straightforward techniques that result in restaurant-quality results right at home.

Why You’ll Love This Recipe

This One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki is about to become your new favorite dinner option for so many reasons. First, it’s a true one-pan wonder—all the components cook together, allowing the chicken and orzo to exchange flavors while minimizing cleanup. The contrast between the crisp-skinned chicken and the creamy orzo creates a textural masterpiece that keeps every bite interesting.

The dish strikes a perfect balance between hearty and fresh. The orzo absorbs the savory chicken juices while cooking, creating a pasta base that’s incredibly flavorful, while the bright acidic tomatoes cut through the richness. The finishing touch of cool, creamy tzatziki sauce adds a refreshing element that elevates the entire dish.

Best of all, this Greek chicken orzo skillet is impressive enough for guests but simple enough for weeknights. It looks like you spent hours in the kitchen when in reality, it comes together in about 45 minutes with minimal effort. The Mediterranean flavor profile appeals to almost everyone, making it a reliable crowd-pleaser for any occasion.

Ingredients

For the Greek Chicken and Orzo:

• 1½ pounds boneless, skinless chicken thighs (about 6 thighs)
• 2 tablespoons olive oil, divided
• 1 tablespoon Greek seasoning blend
• 1 medium yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 1½ cups uncooked orzo pasta
• 2½ cups chicken broth
• 1 pint cherry tomatoes, halved (about 2 cups)
• ½ cup Kalamata olives, pitted and halved
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 4 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice

For the Tzatziki:

• 1 cup Greek yogurt
• 1 medium cucumber, peeled, seeded and grated
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• ½ teaspoon salt

Pro Tips

When making this One Skillet Greek Chicken and Orzo, success lies in these three critical techniques:

First, properly sear your chicken thighs for maximum flavor. Season generously and ensure your skillet is hot before adding the chicken. Let them cook undisturbed for 4-5 minutes per side to develop a golden crust that will infuse the entire dish with savory depth. This initial searing builds the flavor foundation for the entire skillet meal.

Second, don’t rush the orzo cooking process. Unlike regular pasta, orzo in a skillet needs time to properly absorb the cooking liquid while releasing its starches. This creates the creamy texture that makes this dish special. Stir occasionally to prevent sticking, but allow it to simmer gently until the orzo is just tender and most of the liquid is absorbed.

Finally, layer your fresh components strategically. Add the tomatoes halfway through cooking so they maintain some texture while still releasing their juices. Reserve the feta and herbs until the final minutes—this preserves their bright flavors and distinctive textures that would otherwise get lost in the cooking process. These finishing touches are what elevate a good dish to a memorable one.

Instructions

Step 1: Prepare the chicken by patting it dry with paper towels. Season both sides generously with the Greek seasoning blend, salt, and black pepper. This ensures maximum flavor development and a beautiful sear.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and cook for 4-5 minutes per side until golden brown. They don’t need to be cooked through completely at this stage—they’ll finish cooking later. Transfer the seared chicken to a plate and set aside.

Step 3: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it. The fond (browned bits) from the chicken adds tremendous flavor to these aromatics.

Step 4: Add the uncooked orzo to the skillet and stir to coat in the oil and aromatics. Toast the orzo for about 2 minutes, stirring frequently. This quick toasting step adds a subtle nuttiness to the pasta that makes all the difference.

Step 5: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Add the dried oregano and red pepper flakes (if using). Bring the mixture to a simmer, then reduce heat to medium-low.

Step 6: Return the chicken thighs to the skillet, nestling them into the orzo. Cover and simmer for 10 minutes. Then add the halved cherry tomatoes and Kalamata olives, stirring them gently into the orzo around the chicken. Continue to cook covered for another 5-7 minutes until the orzo is tender and the chicken is cooked through (internal temperature of 165°F).

Step 7: While the dish finishes cooking, prepare the tzatziki sauce. Squeeze excess moisture from the grated cucumber using a clean kitchen towel or paper towels. In a bowl, combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, dill, and salt. Stir well and refrigerate until ready to serve.

Step 8: Once the orzo is tender and most of the liquid has been absorbed, sprinkle the crumbled feta cheese over the top. Cover for just 1-2 minutes to allow the feta to warm slightly. Finish by sprinkling fresh parsley and drizzling lemon juice over the entire dish.

Step 9: Serve the One Skillet Greek Chicken and Orzo hot, with a generous dollop of tzatziki sauce on top or on the side for dipping. The contrast between the warm, flavorful chicken and orzo with the cool, creamy tzatziki creates a perfect balance of flavors and textures.

Variations

This versatile Greek Chicken and Orzo Skillet can be easily adapted to suit different preferences and dietary needs. For a vegetarian version, replace the chicken with 2 cups of roasted chickpeas and use vegetable broth instead of chicken broth. The chickpeas provide protein while maintaining the Mediterranean flavor profile.

For a seafood twist, substitute the chicken with 1 pound of large shrimp. Add them during the last 5 minutes of cooking to prevent overcooking. The delicate sweetness of shrimp pairs beautifully with the tangy feta and bright lemon flavors of this Greek-inspired dish.

If you’re looking for a heartier version for winter months, try adding 2 cups of baby spinach and 1 diced red bell pepper in the last few minutes of cooking. The spinach will wilt perfectly into the warm orzo, adding color, nutrients, and a slightly earthy flavor that complements the Mediterranean ingredients.

Storage and Serving

This One Skillet Greek Chicken and Orzo stores beautifully, making it perfect for meal prep. Allow leftovers to cool completely before transferring to airtight containers. Refrigerate for up to 3 days. Store the tzatziki sauce separately to maintain its fresh flavor and consistency. When reheating, add a splash of chicken broth or water to restore moisture to the orzo, and warm gently on the stovetop or microwave until heated through.

For serving, transform this dish into a complete Mediterranean feast by pairing it with a simple Greek salad of cucumber, tomato, red onion, and additional feta dressed with olive oil and red wine vinegar. A side of warm pita bread is perfect for scooping up any remaining sauce and tzatziki.

For a more casual presentation, serve the chicken and orzo in shallow bowls topped with extra tzatziki, a sprinkle of toasted pine nuts, and a drizzle of good-quality olive oil. This dish also makes an excellent packed lunch—the flavors continue to develop overnight, making it even more delicious the next day.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless skinless chicken breasts. Since they’re leaner than thighs, be careful not to overcook them. Cut larger breasts in half horizontally to ensure even cooking, and reduce the cooking time by about 5 minutes.

What if I can’t find orzo pasta?
If orzo isn’t available, you can substitute with another small pasta shape like couscous or small shells. Cooking times may vary slightly, so check for doneness frequently.

Can I make this dish ahead of time?
Yes! You can prepare the entire dish up to 2 days ahead and refrigerate. The tzatziki sauce can be made up to 3 days in advance. When reheating, add a little broth to maintain moisture.

Is there a way to make this dairy-free?
Absolutely. Omit the feta cheese or substitute with a dairy-free feta alternative. For the tzatziki, use your favorite plain dairy-free yogurt in place of Greek yogurt.

Can I freeze this dish?
While you can freeze the chicken and orzo portion, the texture of the orzo may change slightly upon thawing. The tzatziki sauce doesn’t freeze well, so prepare that fresh when serving frozen leftovers.

Conclusion

This One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki is comfort food at its finest — a perfect blend of Mediterranean flavors that combine in one easy pan for maximum flavor with minimum effort. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, bringing the bright, fresh flavors of Greece to your table no matter the season. Whether you’re cooking for a family dinner or entertaining friends, this satisfying one-pan meal delivers restaurant-quality results with remarkable simplicity.

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