One Skillet Tzatziki Chicken and Orzo Recipe
This One Skillet Tzatziki Chicken and Orzo is a flavorful Mediterranean-inspired dish that combines tender chicken thighs seared to golden perfection with fragrant orzo pasta and sun-dried tomatoes. Finished with fresh herbs and a creamy tzatziki sauce topping, this easy oven-baked meal offers a delicious balance of smoky, tangy, and savory flavors perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Chicken Marinade and Seasoning
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 6 cloves garlic, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice, divided
- 1 pinch chili flakes (use to taste)
- Kosher salt and black pepper, to taste
- 2 pounds boneless chicken thighs or breast
Cooking and Additional Ingredients
- 2 tablespoons salted butter
- 2 tablespoons fresh thyme (divided)
- 1 1/2 cups dry orzo pasta
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 3 cups low sodium chicken broth
- 1/2 cup mixed fresh herbs (such as basil and thyme)
- 1-2 cups tzatziki sauce
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken and orzo later in the process.
- Marinate the chicken: In a large bowl, combine 2 tablespoons of olive oil, tomato paste, smoked paprika, chopped garlic, lemon zest, chili flakes, kosher salt, and black pepper. Toss the chicken thighs or breasts thoroughly in this mixture to coat evenly.
- Sear the chicken: Heat a large oven-safe skillet over high heat and add the marinated chicken pieces. Sear each side until golden brown, about 3-5 minutes per side. In the last 2 minutes, add the butter to the skillet to melt and baste the chicken. Once seared, remove the chicken from the skillet and set aside.
- Toast the orzo and cook aromatics: In the same skillet with the remaining butter and chicken juices, add the orzo and fresh thyme. Stir and cook until the orzo is lightly toasted, about 1 minute.
- Add tomatoes, broth, and herbs: Stir in the chopped sun-dried tomatoes, chicken broth, remaining lemon juice, salt, and pepper. Incorporate fresh mixed herbs such as basil and thyme to infuse the broth with vibrant flavors.
- Return chicken to skillet and bake: Place the seared chicken back into the skillet, nestling it among the orzo and liquid. 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 broth.
- Serve: Once done, serve the chicken and orzo immediately, topped generously with tzatziki sauce and additional fresh basil if desired. Enjoy your Mediterranean-inspired meal!
Notes
- You can use boneless chicken breasts if preferred, but thighs remain more moist and flavorful.
- Adjust the amount of chili flakes based on your tolerance for spice.
- Make sure to use an oven-safe skillet to transition from stovetop searing to baking.
- For a lighter meal, consider using less butter or substituting with olive oil.
- Leftover tzatziki sauce can be stored in the fridge and used within 3-4 days.