Description
This One Skillet Tzatziki Chicken and Orzo is a flavorful Mediterranean-inspired dish combining juicy chicken thighs with toasted orzo pasta, sun-dried tomatoes, fresh herbs, and a refreshing tzatziki sauce. Cooked entirely in one skillet and finished in the oven, this recipe offers an easy, satisfying meal perfect for weeknights or casual dinners.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless chicken thighs or breast
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 6 cloves garlic, chopped
- 1 tablespoon lemon zest
- 1 pinch chili flakes (use to taste)
- Kosher salt and black pepper (to taste)
For Cooking
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salted butter
- 1 1/2 cups dry orzo pasta
- 2 tablespoons fresh thyme
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 3 cups low sodium chicken broth
- 2 tablespoons lemon juice
- 1/2 cup mixed herbs, such as basil and thyme
To Serve
- 1-2 cups tzatziki sauce
- Fresh basil, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400° F to prepare for finishing the chicken and orzo in the oven.
- Marinate Chicken: In a bowl, toss together the chicken, 2 tablespoons olive oil, tomato paste, smoked paprika, chopped garlic, lemon zest, chili flakes, kosher salt, and black pepper until well coated and flavorful.
- Sear Chicken: Heat a large oven-safe skillet over high heat with 1 tablespoon olive oil. Sear the chicken on both sides until golden brown, about 3-5 minutes. During the last 2 minutes, add the salted butter to melt and baste the chicken, enhancing flavor and moisture.
- Cook Orzo: Remove the chicken from the skillet and set aside. Add the dry orzo and fresh thyme to the skillet and cook for about 1 minute, stirring frequently, until the orzo is lightly toasted and fragrant.
- Add Liquids and Herbs: Stir in the chopped sun-dried tomatoes, chicken broth, and lemon juice. Season with salt and pepper to taste, then mix in the fresh herbs such as basil and thyme for an aromatic touch.
- Combine and Bake: Nestle the seared chicken back into the skillet with the orzo and broth mixture, including any juices left from the chicken. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes or until the chicken is fully cooked through and the orzo has absorbed the liquid.
- Serve: Remove the skillet from the oven and top the chicken and orzo with 1-2 cups of tzatziki sauce. Garnish with fresh basil leaves and serve immediately for a flavorful Mediterranean meal.
Notes
- Use boneless chicken thighs for more juiciness and flavor, but chicken breast works well if preferred.
- If you don’t have an oven-safe skillet, transfer the orzo mixture to a baking dish before adding the chicken and baking.
- The sun-dried tomatoes add a tangy sweetness; substitute with roasted red peppers if unavailable.
- For a spicier kick, increase the amount of chili flakes according to your taste.
- Tzatziki sauce can be store-bought or homemade for extra freshness.
- Make sure to toast the orzo to bring out a nutty flavor before adding broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
