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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.Â
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.
Absolutely delicious! I was shocked at how easy it was to make. Everyone in the house loved it.
Hey Courtney,
Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
This was delicious!! I did add an extra 1/2-3/4c of water to cook my orzo and did half chicken broth. Flavors were great together. Will definitely make again!!
Hey Katherine,
Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) xTieghan
made this last night and was easy and delicious!
Hey Nancy,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Great recipe.
Full of fantastic flavour…and a “make again”.
I ended up adding more water to make the orzo soften up…as if making risotto.
Thanks!
Hey Daryl,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Great way to spice up boring chicken tenders. I actually served the tomatoes with chopped lettuce and sliced cucumbers as a crunchy side salad to give it some contrast in texture.
I was worried about the orzo at first as it was still slightly hard in the center after the water evaporated off, but I turned off the heat and covered the dish for another 5 or so minutes and it steamed up perfectly. Watch your heat people and cover if it seems to be cooking off to quickly.
Husband and I loved it, picky teen approved!
Hey Christina,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This was sooo yummy!!! My boyfriend couldn’t stop eating it. Love your recipes!
Hey Kari,
Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Made it for dinner, and it was super easy! (I may have walked away with a few burns lol BUT totally worth it!) It was delicious, and I was able to use fresh tomatoes and basil from my yard too!
Hey there! I love your recipes but have never commented. I also strangely had the same experience of needing 4 to 4.5 cups of water. Maybe our pans are wider and it cooked off too quickly? I’m about to finish it right now and I’m sure it will be delightful!
Thanks for giving the recipe a try Liesa!! xTieghan
Do you provide macro counts on your recipes?
Hey Carol,
Sorry, I do not, I only provide an estimated calorie count. Please let me know if you have any other questions! xTieghan
Second time I have made this. Orzo turned out perfectly both times. Wonderful summer dish. So many yummy flavors. Don’t hesitate…try it!!!
Hey Jackie,
Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan
Made this last night…we LOVED it! I subbed chicken broth for the water, the orzo was cooked perfectly. All the flavors melded together perfectly and that Tzatziki sauce…too die for…I could eat it on EVERYTHING!! So, so, good!!
Hey Gale,
Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan
The bones of this recipe are good, but it has two major issues.
The first is that it’s described as “Greek” but the flavor profile is far too wide-ranging and not particularly accurate to be described as such. The tomato salad does not need basil, and the smoked paprika is not a great addition. Plus, an entire half-cup of fresh oregano would make this incredibly bitter and overwhelming.
The second is that the proportion of water to orzo is completely off, and that there is no temperature indication at which to cook the orzo. I essentially treated this like a risotto and added more water whenever the pan became dry — probably close to four cups, if not more — at medium/medium-low heat.
Hey Jessica,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed, please let me know if I can help in anyway! xTieghan
She says in the description (if you read the entire blog post and didn’t just skip to the recipe) that this not a traditional Greek dish.
This has been great to have for lunch for the week! I’ve been squirting lemon juice on top for extra flavor and summer freshness.
Hey Colleen,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Absolutely delicious! Just the two of us and we are so happy we have leftovers to enjoy!! ???
Hey Gina,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Delicious! Our grocery store was out of orzo, so I subbed quinoa. For quinoa, I added 1.5 cups of quinoa and 3 cups of broth. Simmered with a lid on for about 20 minutes. Flavors are perfect.
Hey Meghan,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan