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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.
Love a simple one-pan meal – and it was so delicious! It’s even good cold the next day for lunch!
Hey Kendall,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
So goood!!!
Hey Inna,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Delicious. Made this last night, very filling and my family really enjoyed it. Will make again. Thanks!
Hey Christy,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
The toppings truly sealed in so much pizzazz, but I used the tomato mixture on our side green salad, adding in chunks of red onion as well. I cooked the orzo like I would rice (with a lid) and 10 min was perfect. Tieghan- ♡ all your recipe creations!!!
Hey Mary Ann,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Eating this right now! So easy and good. I added 1.5 lb of chicken and I think that was a good idea. This could easily be a vegetarian option too. Will be making again!
Hey Hillary,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
This was amazing! I had no chicken so I swapped it with cauliflower! Delicious ?
Hey Stephanie,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Made this for dinner and it was quick, easy and delicious. Will be making again.
Hey Amy,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
MyOrzo did not cook up well, a bit sticky, do you think it’s because it might be old
Hey Gina,
Sorry to hear this….was your orzo expired? You definitely want to make sure your orzo is fresh:) xTieghan
Just made this for a Sunday lunch! Wow! Easy to make and delicious to eat!! The flavors are glorious!
Hey Marisa,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Great flavors but my orzo stuck to my pan (Le creuset enameled cast iron skillet). More water, lower heat, or more stirring??
Hey Kelly,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! It’s hard to say why that would have happened, but I would probably lower the heat next time. xTieghan
Delish!!! So fresh and amazing textures. Came together in a flash. Leftovers were a room temp treat too, served over arugula! I used bone broth in lieu of water for orzo. Will definitely be making this treat again.
Hey Kim,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Loved it! But my orzo did take more water and longer than 10 mins. I thought maybe I had temp too high but see others had same issue. Not a biggie. Worth the wait! Now my hubby is a Teigan fan! He started looking thru all her recipes for other meals. Lol.
Hey Kathy,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Hello, what an amazing recipe. Made it yesterday and it was absolutely gourmet restaurant quality. My house smelled like an authentic Greek restaurant. I followed the recipe except for point 3 which indicates to sprinkle with red pepper flakes. The red pepper was a bit confusing as it wasn’t in the ingredient list, so like most things that confuse me, I just ignored it. Still tasted great! Also used Chicken Broth in lieu of water to cook the orzo. It was so creamy. Thank you for this terrific recipe!
Hey Liz,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Yummy, but hard to make it work! I made this tonight and the orzo was not anywhere close to being ready or edible (still really hard/uncooked) in 10 mins..not even 20! Had to add way more water as well…not sure how everyone else was able to make this successfully because this was no where close to working for me, unfortunately 🙁 I LOVE Tieghans recipes and this was delicious in the end but I wanted to write this in case anyone else was struggling to make it work! Just add more water and have lots and lots of patience.
Hey Allison,
Thanks so much for making this recipe, so sorry you had issues with the cook times. xTieghan
Yes I wonder if it’s supposed to be one cup of orzo for that amount of liquid. That would make more sense.
Hey Shauna,
Nope, all of the measurements are correct:) xTieghan
Same issue as others, I had to continually to add water/broth for a long time. Otherwise this was great, I think I’d just cook the orzo separately and save myself the hassle.
Delicious and so easy!! This is definitely part of the weekly rotation!! Thank you!
Hey Alicia,
Happy Sunday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
I made this dish with gluten free spaghetti and everyone loved it!!!! Great recipe
Hey Jodie,
Happy Sunday! I love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan