Description
Your dinner plans just got a Mediterranean upgrade with this one-pan wonder that combines juicy chicken, creamy orzo, and tangy tzatziki in every delicious bite.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon Greek seasoning blend
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1½ cups uncooked orzo pasta
- 2½ cups chicken broth
- 1 pint cherry tomatoes, halved
- 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
- 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
Instructions
- Season chicken with Greek seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden. Remove to a plate.
- Add remaining oil to the skillet and cook onions for 3-4 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in orzo and toast for 2 minutes, stirring frequently.
- Pour in chicken broth, scraping up browned bits. Add oregano and red pepper flakes. Bring to a simmer.
- Return chicken to the skillet, nestling into orzo. Cover and cook for 10 minutes.
- Add tomatoes and olives, stirring gently into the orzo. Continue cooking covered for 5-7 minutes until orzo is tender and chicken reaches 165°F.
- Meanwhile, make tzatziki by combining Greek yogurt, drained grated cucumber, garlic, lemon juice, dill, and salt.
- Sprinkle feta over the skillet and cover 1-2 minutes to warm.
- Finish with fresh parsley and lemon juice. Serve with tzatziki sauce.