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Keeping things colorful and easy today with this One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki. Greek inspired oregano chicken cooked together with bell peppers and orzo pasta to create a deliciously, healthy one skillet style summer dinner. The chicken is finished with garlic tomatoes, feta cheese, and creamy tzatziki sauce. It’s simple but mouthwatering and made in no time.
Did I mention to you guys that if we didn’t go to Mexico for our family vacation that Greece was next on our list?
Well, wait, it was next on my list, and personally my top choice. But seeing as Greece isn’t quite as easy to get to, the family went with Mexico (and we had a blast, so not complaining). I’ve always wanted to see Greece, and someday I definitely will. But for now I’ve been visiting vicariously through the photos I pin on Pinterest. They’ve inspired me to create dishes using ingredients commonly used in Greece.
Mexico won-out as our family trip this year. But I thought I’d at least share a simple recipe using Greek ingredients that I love.
This isn’t by any means a traditional Greek dinner. But it is made with plenty of delicious Greek ingredients…Greek oregano, salty feta, and a creamy tzatziki sauce.
This skillet chicken is simple…
And it all starts with the chicken. I wanted to use up some of the Greek oregano we have growing in the garden. So a simple garlic and paprika basil chicken with lots of oregano was perfect.
Simply sear the chicken in a big skillet, then toss it with a little balsamic vinegar.
Next comes the orzo and tomatoes
We know that I’m all about a one skillet meal. So I decided to just add some orzo and bell peppers right into the skillet. The orzo cooks in the juices and oils from the chicken. It adds flavor and creates a creamy, super delicious orzo.
While the orzo cooks, toss together the tomatoes with garlic and fresh basil. I kept the tomatoes simple to allow their summer flavors to really shine.
I love using heirloom tomatoes and sweet cherry tomatoes, but use what you’e got on hand. This time of year they should be delicious no matter what type you choose!
Finish it up – see simple!
When the orzo finishes cooking, I toss in the chicken and olives.
Now, here is what I love to do, spoon the tomatoes and oil over the chicken. The heat from the dish allows for the flavors of the tomatoes to really pop. You’ll immediately smell the fresh basil and garlic.
It’s so delicious.
Top everything with plenty of feta cheese and tzatziki. The cheese and tzatziki are extra delicious finishing touches. I wouldn’t skip out on them, trust me.
This is truly one of those dinners you will be so excited for. It’s full of color, flavor, texture, with deliciously seasoned chicken, tomatoes and plenty of feta cheese.
I hope you’ll enjoy making this all summer long…and plus, there’s no oven involved!
Looking for other dinners? Here are my favorites from year’s past.
Corn, Tomato, and Avocado Chickpea Salad
Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard
Skillet Creamy Cajun Chicken Lazone with Herby Corn
Lastly, if you make this One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki
Servings: 6
Calories Per Serving: 728 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken, cut into bit size pieces
- 1/2 cup fresh oregano, chopped
- 2 teaspoons smoked paprika
- 1 pinch each kosher salt and black pepper
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, chopped
- 1 bell pepper, sliced
- 1 cup mixed Greek olives, pitted
- 2 cups dry orzo pasta
- 1 cup crumbled feta cheese
- tzatziki, for serving
Tomatoes
- 2 cups mixed heirloom tomatoes, chopped or halved
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh basil, chopped
- 1 clove garlic, grated
Instructions
- 1. In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet. 2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes. 4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki.
WOW, this was delish!! It is for sure a keeper! Thank you so much for another great recipe!
Thank you so much! Hope you have a great fall season! 🙂 xT
This was one of the most amazing meals I’ve ever made! So many flavors in every bite. Simply fantastic recipe!! I will definitely be trying more of your recipes. Thank you!!
Hi Sarah,
Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT
I made this last night and it was delicious. In the spirit of making it easy. I used Trader Joe’s tzatziki and I grilled the Greek chicken skewers from Costco . I started with the softened peppers and added the chicken as directed. Fast…easy … and delicious! P
Wow, so flavorful! Made this for dinner last night and it was a hit! Love all your recipes.
Hi Debbie,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
This did not work for me. I did cut the recipe in half. Without oil in the pan, PER DIRECTIONS, OVER HIGH HEAT, created a burn that wasn’t redeemable. But I continued. Used home made chicken stock, all fresh herbs, probably $30 of ingredients. Not looking good at all. Orzo looks totally uncooked. I put it on the cooktop with no heat and covered it to see if in 15 minutes it would take up the stock. Right now, I’m anticipating it’s going in the trash. When instructions say “put over high heat” I wish directions would be more clear…that meant burned pan at my home. I ADORE HBH…but not very happy right now.
Hi Kathy,
Thanks for making this recipe and sharing your feedback, I’m so sorry to hear you had so many issues. No where in this recipe does it mention to cook on “high heat” and the oil is added in step 1:) Did you stir often while the orzo was cooking? Let me know how I can help! xx
So good!
Hi Jenny,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉
This was delicious!! This was the first recipe I’ve tried from you but I will definitely be trying more!!
Hey Jodie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your feedback!🌼🥑 xx
This was fantastic! I actually took your idea from another recipe and added crispy feta to it and HOLY COW! Everything that I have tried of yours so far has been excellent 😊
Hey Jill,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
Delicious flavours. Reduce the oil in the tomatoe mixture – I will try 1/4 I will be roasting the red pepper and adding it at the time of the olives.
Hi Mary,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)