Description
Discover the ultimate One Skillet Greek Chicken and Orzo recipe! Tender chicken, creamy orzo, and fresh tzatziki combine for a quick, delicious Mediterranean meal.
Ingredients
Scale
For the Chicken and Orzo:
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
- 1½ cups orzo pasta (270g)
- 2 cups cherry tomatoes (300g), halved
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
For the Tzatziki:
- 1 cup Greek yogurt (240ml)
- 1 small cucumber, grated and drained
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). Pat chicken thighs dry with paper towels and season generously with salt, pepper, dried oregano, and rosemary.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Once oil shimmers, place chicken thighs skin-side down. Cook for 5-6 minutes until skin turns golden brown and crispy.
- Flip chicken and cook for an additional 3 minutes. Remove chicken and set aside on a plate.
- In the same skillet, add diced onions and cook for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add orzo to the skillet, stirring to coat with remaining oil and onion mixture. Toast orzo for 1-2 minutes, which enhances its nutty flavor.
- Pour in 2½ cups of chicken broth or water. Nestle chicken thighs back into the skillet, skin-side up. Scatter halved cherry tomatoes around the chicken.
- Transfer skillet to preheated oven. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and orzo is tender.
- While chicken bakes, prepare tzatziki. Grate cucumber and salt it, letting it sit for 10 minutes. Squeeze out excess moisture.
- Mix grated cucumber with Greek yogurt, minced garlic, chopped dill, lemon juice, and salt. Refrigerate until serving.
- Once chicken is done, let the skillet rest for 5-10 minutes. Garnish with crumbled feta and fresh parsley.