Name: Sheet Pan Tzatziki Chicken and Orzo Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 3 tablespoons extra virgin olive oil; 2 tablespoons tomato paste; 1 tablespoon smoked paprika; 6 cloves garlic, chopped; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 pinch chili flakes (use to taste); kosher salt (to taste); black pepper (to taste); 2 pounds boneless chicken thighs or breast; 2 tablespoons salted butter; 1 1/2 cups dry orzo pasta; 2 tablespoons fresh thyme; 1/2 cup oil-packed sun-dried tomatoes, chopped; 3 cups low sodium chicken broth; 1/2 cup mixed herbs, such as basil and thyme; 1-2 cups tzatziki sauce; Fresh basil for garnish

Jump to Recipe· 4.9 from 4 reviews

If you’re craving a dinner that’s bursting with Mediterranean flavors, yet demands minimal cleanup, I’ve got you covered with this Sheet Pan Tzatziki Chicken and Orzo Recipe. It’s my go-to for busy weeknights when I want something hearty, fresh, and oh-so-comforting on one pan. Trust me, once you try this combo of juicy, paprika-spiced chicken with tender, garlicky orzo topped with cool, creamy tzatziki, you’ll be making it again and again.

💙

Why This Recipe Works

One-Pan Convenience: Everything cooks together in one skillet, saving you time on washing up and juggling pots and pans.
Flavor Harmony: Smoky paprika, zesty lemon, and garlicky orzo blend perfectly and pair beautifully with cool, herby tzatziki.
Juicy Chicken: Using thighs or breast with some fat keeps the chicken tender while roasting and infuses the orzo below.
Flexibility: Easily adjust herbs and spice levels to suit your cravings or what’s on hand.

Sheet Pan Tzatziki Chicken and Orzo, Mediterranean chicken dinner, easy Greek-inspired family dinner, one-pan chicken with tzatziki, quick weeknight Mediterranean meal - A close-up top view of a black cast iron pan filled with three layers: the bottom layer is golden brown rice with some grains scattered unevenly; the middle layer consists of several pieces of browned grilled chicken with a slightly crispy texture; the top layer shows bright green fresh basil leaves and small dill sprigs scattered across, along with dollops of white creamy sauce unevenly spread. A thin lemon slice is tucked among the rice and chicken near the bottom right. A silver fork partially rests on the chicken in the upper right area. The pan is placed on a white marbled surface with a soft beige and yellow striped cloth visible on the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a special role in making this Sheet Pan Tzatziki Chicken and Orzo Recipe sing. From the smoky paprika that adds depth to the lemon zest that brightens every bite, let’s walk through why these choices really work together—and how you can pick the best versions at the store.

Extra virgin olive oil: Essential for sautéing and roasting, it adds richness without overpowering the fresh flavors.
Tomato paste: Adds concentrated umami and a touch of sweetness that balances the lemon and spices.
Smoked paprika: Provides that gorgeous smoky aroma and warm color, making the chicken irresistibly fragrant.
Garlic: Fresh garlic powers up the flavor punch; avoid pre-minced for freshest taste.
Lemon zest and juice: Give the dish a sunny brightness to cut through the richness of the chicken and butter.
Chili flakes: Just a pinch adds subtle heat; you can adjust based on your heat tolerance.
Kosher salt and black pepper: Simple seasonings that elevate all the other ingredients.
Boneless chicken thighs or breasts: Thighs offer juicier, more forgiving meat but breasts work if you prefer leaner cuts.
Salted butter: Adds a layer of richness that helps brown the chicken beautifully.
Fresh thyme: Earthy and slightly lemony, thyme complements lemon zest for fresh herby notes.
Dry orzo pasta: Small, rice-shaped pasta that soaks up all the flavorful cooking juices perfectly.
Oil-packed sun-dried tomatoes: Tangy and chewy, they add a sweet-tart contrast and vibrant color.
Low sodium chicken broth: The cooking liquid that flavors and cooks the orzo while keeping saltiness balanced.
Mixed herbs (basil and thyme): Fresh herbs at the end enhance aroma and add brightness.
Tzatziki sauce: Creamy, garlicky cucumber sauce that’s the perfect cool contrast and finishing touch.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love about this Sheet Pan Tzatziki Chicken and Orzo Recipe is how customizable it is. Whether you prefer a punchier citrus flavor or want to add a little extra heat, you can tweak the spices and herbs without losing the dish’s essence. Plus, it’s easy to swap in ingredients based on what’s in your fridge.

Variation: I sometimes add a handful of spinach or kale in the last few minutes of baking to sneak in some greens, which elevates texture and adds nutrition.
Dairy-Free Option: Swap the butter for a high-quality olive oil or a vegan butter alternative to keep that richness without dairy.
Spice Level: If you like it spicy, I’ve found that adding a bit more chili flakes or a dash of cayenne before roasting gives a nice kick.
Herb Swaps: While thyme and basil are classic here, fresh oregano or parsley also work beautifully if that’s what you have on hand.

Step-by-Step: How I Make Sheet Pan Tzatziki Chicken and Orzo Recipe

Step 1: Marinate and Sear the Chicken

I start by mixing the chicken with olive oil, tomato paste, smoked paprika, garlic, lemon zest, chili flakes, salt, and pepper right in a bowl. Giving it at least 10 minutes to marinade amps up the flavor, but if you’re crunched for time, it’s okay to skip ahead. Then, over high heat in a large oven-safe skillet, I sear the chicken for about 3 to 5 minutes per side until it gets those gorgeous golden spots. Adding butter in the last two minutes helps get a nice finish and adds flavor, but watch carefully so it doesn’t burn.

Step 2: Toast Orzo and Build Flavor Base

Once the chicken is browned, remove it from the skillet and add the orzo with fresh thyme. Toasting the dry pasta for about a minute on medium-high heat really boosts its nutty flavor and keeps it from being mushy later. Then I stir in the chopped sun-dried tomatoes, chicken broth, and lemon juice, seasoning the liquid with more salt and pepper. This is where the magic happens—the orzo cooks right there in the juices, soaking up all those layers of flavor.

Step 3: Bake and Finish with Tzatziki

Next, slide the seared chicken back into the skillet on top of the orzo, making sure any juices on the plate get poured in too. I bake everything uncovered at 400° F for about 15 minutes. This finishes cooking the chicken perfectly while the orzo softens to tender bite. When it’s done, I scatter fresh mixed herbs over the top for an aromatic finish and spoon generous dollops of chilled tzatziki sauce to brighten and cool each serving.

💡

Pro Tips for Making Sheet Pan Tzatziki Chicken and Orzo Recipe

Don’t Skip Toasting the Orzo: It adds a subtle depth and keeps the orzo from clumping when cooking in broth.
Use an Oven-Safe Skillet: That way you can go straight from stovetop searing to oven baking without a mess or extra dishes.
Pat Chicken Dry Before Marinating: It helps the chicken brown better and develop more flavor.
Taste and Adjust Seasoning: Before baking, taste the broth and add salt or lemon juice if it feels flat.

How to Serve Sheet Pan Tzatziki Chicken and Orzo Recipe

Garnishes

I love topping mine with fresh basil leaves and a few extra spoonfuls of tzatziki to keep every bite cool and fresh. A sprinkle of lemon zest or finely chopped dill also works wonders if you want to amplify the herbal brightness. Sometimes I even add a few pitted kalamata olives on top for a salty bite that pairs beautifully with the creamy sauce.

Side Dishes

This recipe is quite a full meal on its own, but if I’m feeling like rounding it out, I serve it alongside a crisp Greek salad with cucumbers, tomatoes, olives, and feta tossed in red wine vinaigrette. Roasted veggies like asparagus or zucchini also make a lovely, light side. For something heartier, garlic pita bread is always a hit and perfect for scooping up all the tzatziki and orzo.

Creative Ways to Present

For special occasions, I’ve layered the orzo and chicken in a beautiful shallow casserole dish, garnished with edible flowers and lots of herbs for a fancy touch. Serving it family-style at the table with small bowls of extra tzatziki and lemon wedges invites everyone to customize their plate. It’s perfect for casual dinner parties or a fun weekend meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, that happens often here), I store the chicken and orzo in an airtight container in the fridge for up to 3 days. I like to keep the tzatziki separate to avoid it getting watery or losing its freshness.

Freezing

While I haven’t frozen the full cooked dish much because I prefer fresh tzatziki, you can freeze the cooked orzo and chicken without the sauce for up to 2 months. Just thaw overnight in the fridge and add fresh tzatziki when reheating to keep that bright flavor intact.

Reheating

Reheat leftovers gently in a skillet over medium heat or in the microwave covered, stirring occasionally to warm the orzo evenly. Adding a splash of chicken broth or water can refresh the orzo if it seems dry. Then top with fresh tzatziki after reheating for that perfect creamy finish.

FAQs

Can I use chicken breasts instead of thighs in this Sheet Pan Tzatziki Chicken and Orzo Recipe?

Absolutely! Chicken breasts will work fine; just keep in mind they tend to cook faster and can dry out more easily. To prevent that, you might reduce the baking time by a few minutes and consider pounding them slightly to an even thickness for uniform cooking.
Do I have to use sun-dried tomatoes?

Not necessarily. Sun-dried tomatoes add a lovely tang and chewiness, but if you don’t have any, you can substitute with roasted red peppers or even halved cherry tomatoes for a fresher bite.
Is this recipe gluten-free?

This recipe is not gluten-free as orzo is typically made from wheat. However, you could swap orzo for a gluten-free small pasta or even quinoa with some adjustment to cooking time and liquid.
Can I make the tzatziki sauce from scratch?

Yes! Homemade tzatziki is simple to make with Greek yogurt, cucumber, garlic, lemon juice, dill, and a pinch of salt. It really elevates the dish but store-bought tzatziki works well when you’re short on time.
What side dishes pair best with this recipe?

I love pairing it with a fresh Greek salad, roasted vegetables, or warm pita bread to round out the flavors and textures, but it’s satisfying enough to eat solo too!

Final Thoughts

This Sheet Pan Tzatziki Chicken and Orzo Recipe truly feels like a little Mediterranean escape on a plate, right in your own kitchen. I often find myself coming back to it when I want a no-fuss meal that still impresses. The combination of smoky chicken, tender orzo, and cool tzatziki feels like a warm hug after a long day. I can’t wait for you to give it a try and make it your own—trust me, your taste buds will thank you!