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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.
This is a very tasty dish and I will be making it again! I did have trouble getting the orzo soft in ten minutes, i had to keep adding water and it took about 13 minutes to get soft.
Hey Hilary,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Sorry to hear you had some issues with the orzo! Have a great Monday! xTieghan
This was a family hit! So easy and I loved combining the warm food with the marinated tomatoes, feta and tzatziki. This can also be served at room temperature on days when you don’t really want a hot meal. More recipes like these, please! Thanks Tieghan!
Forgot the rating! 5/5 for sure.
Thanks again Susanne:)
Hey Susanne,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
This recipe was 10/10!!! It was so easy to make and so delicious. Will definitely make this again.
Hey Renee,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
I just made this recipe for my family and it was a success. My 6 and 8 year olds ate it, had seconds, and loved it. Thank you so much!
Hi Danielle,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
We are making now…going to use Quinoa instead of Orzo…will let you know how it turns out!
Awesome, I hope you love the recipe Steph!!
Delicious & easy! Another great recipe! My family loved it:). I used a pomegranate balsamic. I deglazed the pan with some sherry & toasted the pasta a little before adding the water. I used approximately 4 cups. You will want to keep stirring the pasta. Dumped the chicken & tomatoes back in at the end& topped with tzatziki. Served with warm naan bread.
Hey Michelle,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Google it! It’s Greek yogurt,cucumber,garlic and a few other ingredients ..very tasty.
I don’t know what tzatziki is ?.
Hi Judy,
Here is my recipe for tzatziki:
https://www.halfbakedharvest.com/easy-tzatziki/
Please let me know if you have any other questions! xTieghan
Chose this recipe b/c we had all the components and it looked tasty and easy. Sadly, we did not have orzo after all so used a short-grained sushi rice ( it was either that or basmati…). Loved it with the short-grained rice! The fresh tomato and feta at the end really adds a freshness. Definitely a keeper and can’t wait to try the orzo version. My husband even thought it would be good to serve guests ( I’m seeing a Greek menu in our future!) thank you! ?
Hey Melanie,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx
Absolutely stunning recipe! Quick to make, the family loved it! Won’t lie though, orzo takes more like 20 mins and double the water to cook properly and I also added a chicken oxo cube, but eating this it felt like we were on holiday! Will definitely make again, thank you 🙂
Hey Deb,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! Sorry the orzo took you longer to cook:) xxT
I made this tonight and it was delicious. I added red onion and cooked the tomatoes a little until the were soft. I did need about 3 cups of water to the 2 cups of orzo in order for it to be cooked all the way.
Hi Dawn,
I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan
Hi!
Is it possible to use some kind of rice instead of the orzo pasta? I have been in every single store around my area and I can’t find it.
Hey Sofie,
Sure, arborio rice would also work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Was in a “what to make for dinner” rut for a while, and happened upon this website.
This was wonderful, easy, and husband went back for 3rds, and I enjoyed leftovers the next day (a lot).
My orzo took much longer to cook and thus needed more water, but no biggie. Mixing all the parts together made every bite SO GOOD.
Hey Morgan,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
I absolutely love this dish!! I crave it and it’s so simple
Hey Whitney,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
When you “remove the chicken from the skillet” are you supposed to remove all of the oil and liquid with it? I have tried both ways, and removing only the chicken seems to result in the mushy orzo I have been seeing in comments. When I scraped everything (chicken, oil, liquid etc.) out of the skillet, it was much better in my opinion. Is one way more proper than the other? Thanks.
Hey Scott,
Thanks so much for giving the recipe a try! If you have a lot of juices from the chicken, then yes I would remove that:) I hope this helps! xx
Delicious as always Tieghan!! Had this tonight and it was a hit! My husband is diabetic, so we’ve got to be careful with our carbs. Orzo sends his numbers through the roof, so we substituted farro and it was so good! Made the recipe exactly the same, just subbed the farro in where the orzo would have been. Took a bit longer than 10 minutes and maybe a bit more liquid, but if anyone else out there is wondering, it works!
Hi Kristen,
Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT