Go Back
homemade One Skillet Chicken Tzatziki and Orzo. photo

One Skillet Chicken Tzatziki and Orzo.

A flavorful one-skillet meal of seared chicken, sun-dried tomatoes, and herbed orzo finished with tzatziki.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • large oven-safe skillet
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or tongs
  • Knife and cutting board

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 6 cloves garlic chopped
  • 1 tablespoon lemon zest plus 2 tablespoons lemon juice
  • 1 pinch chili flakes use to taste
  • kosher salt to taste
  • black pepper to taste
  • 2 pounds boneless chicken (thighs or breast)
  • 2 tablespoons salted butter
  • 2 tablespoons fresh thyme
  • 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, chopped
  • 1-2 cups tzatziki sauce

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a mixing bowl combine 2 tablespoons of the olive oil, tomato paste, smoked paprika, chopped garlic, lemon zest, chili flakes, and a generous pinch of salt and pepper; toss to make a coating for the chicken.
  • Pat the chicken dry and toss with the seasoning mixture until evenly coated.
  • Heat the large oven-safe skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Sear the chicken on both sides until golden, about 3–5 minutes per side.
  • During the last 2 minutes of searing, add the butter to the skillet. Then remove the chicken to a plate, leaving the skillet over the heat.
  • Add the orzo and fresh thyme to the hot skillet and cook, stirring, until the orzo is lightly toasted, about 1 minute.
  • Stir in the chopped sun-dried tomatoes, chicken broth, and the 2 tablespoons lemon juice; season with salt and pepper. Mix in the mixed fresh herbs.
  • Return the seared chicken and any collected juices to the skillet, nestling the pieces into the orzo mixture.
  • Bake the skillet uncovered in the preheated oven for about 15 minutes, or until the chicken is cooked through and the orzo is tender.
  • Spoon tzatziki sauce over the chicken and orzo before serving and garnish with extra basil if desired.

Notes

  • Use low-sodium broth to control saltiness.
  • Oil-packed sun-dried tomatoes add a more intense flavor.
  • Adjust chili flakes to your heat preference.
  • Tzatziki can be store-bought or homemade.