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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.
Delicious!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Wondering what would be a good substitute for the peppers – I was thinking zucchini, but I think it might get soggy. Thoughts?
Hi there! Yes, zucchini would be yummy if you just didn’t cook it as long 🙂 xTieghan
Delicious! I cooked all of the veggies a little longer than the recipe says (personal preference) and my husband and I couldn’t eat it fast enough!
This has become a family favorite! It takes me a while to get everything prepped but the recipe is easy to make and turns out great every time! Adding the fresh tomatoes on top really rounds out the dish to make it feel like a complete meal in one bowl.
How would you adjust for normal rice? Husband not s fan of orzo!
Hi there,
I would follow the recipe as is and possibly increase your cooking time so the rice and full cook. I hope you love the recipe, please let me know if you give it a try! xTieghan
SOS. Can I make this with salmon instead?
Hey Grettel,
Sure, salmon would work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan
This is a great a recipe! Made it for the first time today and will definitely make it again. Had to use some extra water for the orzo. I used the tzatziki recipe that’s linked, and that came out great as well
Hi Alena,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Everyone liked it a lot!
I thought the current amount of garlic was a little too strong, so I’ll do a little less next time. I’ll also likely use barley or quinoa next time instead of orzo!
Hey Emily,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
Made this last night and it was so so good! Everyone had second helpings! I added a squeeze of lemon to mine.
Hey Lindz,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan
Hi! Making this tomorrow and I imagine that cooking the tomatoes some would make them more of a part of the dish. Do you think I could throw them in the saucepan beforehand to cook then some? Thanks!
Hey Gretchen,
Sure, that would be totally fine to do here! I hope you love this recipe, please let me know if you give it a try! xTieghan
Another fantastic recipe! I doubled it since I was cooking for 6 adults and 3 kids. We had leftovers which was great. I did store bought tzatziki and needed a little bit more liquid to cook the orzo. I used chicken broth. I will definitely make this again. The kids liked it, too!
Hey Katie,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan
This is AH-MAZE-ING!!! Have made it several times this summer…LOVE it!
???❤️
Hey Yvonne,
Awesome! So good to hear that this recipe was a winner, thanks a bunch for giving it a try! xx
This was divine! I marinated the chicken for half the day in the oregano, paprika, salt and pepper (added a little olive oil) and used chicken broth to boil the orzo, instead of water. So good.
Hey there,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Made this tonight. It was crazy good!!
Hey Laura,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Made this last weekend for the family – a five star hit for sure! Topped with feta and tzatziki – so yummy! We all loved it – husband even had seconds (the closest thing I ever get to a compliment, and I’m a chef!) Will definitely make it again.
Hey Barb,
Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan
Thanks for this recipe Tieghan! I’ve made it a few times because everyone loves it so much! I like to add a bit more smoked paprika, and some of us don’t like feta so we use goat cheese instead. So good!
Hey Addi,
Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan
Loved this. Made it for lunch, and used a half-portion of rotini instead of orzo — so I got the pasta, and my keto-eating husband could enjoy his portion without.
Hey Reem,
Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan