Description
One Skillet Tzatziki Chicken and Orzo is a flavorful, easy-to-make Greek-inspired dish featuring tender seared chicken thighs cooked with orzo pasta in a savory tomato and herb broth, finished with a refreshing tzatziki sauce topping.
Ingredients
Scale
Chicken and Marinade
- 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
Orzo and Broth
- 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
To Serve
- 1-2 cups tzatziki sauce
- Fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 400° F to prepare for baking the chicken and orzo together.
- Marinate Chicken: In a bowl, combine the chicken with 2 tablespoons of olive oil, tomato paste, smoked paprika, chopped garlic, lemon zest, chili flakes, kosher salt, and black pepper. Toss well to evenly coat the chicken.
- Sear Chicken: Heat a large oven-safe skillet over high heat. Add the marinated chicken and sear on both sides until golden brown, about 3 to 5 minutes per side. During the last 2 minutes of searing, add the salted butter to the skillet. Then remove the chicken from the skillet and set aside.
- Prepare Orzo Base: In the same skillet with the remaining oils and butter, add the dry orzo pasta and fresh thyme. Cook while stirring until the orzo is lightly toasted, approximately 1 minute.
- Add Broth and Tomatoes: Stir in the chopped sun-dried tomatoes, low sodium chicken broth, and lemon juice. Season the liquid with additional salt and pepper to taste. Then mix in the fresh mixed herbs.
- Combine and Bake: Return the seared chicken along with any juices collected on the plate back to the skillet, nestling it into the orzo mixture. Place the skillet in the preheated oven and bake uncovered for 15 minutes or until the chicken is fully cooked through and orzo has absorbed the broth.
- Serve: Remove from the oven and top the chicken and orzo with 1 to 2 cups of tzatziki sauce. Garnish with fresh basil leaves. Serve immediately and enjoy this vibrant one-pan meal!
Notes
- Use boneless chicken thighs for juicier and more flavorful meat; chicken breasts work as a leaner alternative.
- To make the dish spicier, increase the amount of chili flakes according to your heat preference.
- Tzatziki sauce can be homemade or store-bought; adjust quantity depending on how saucy you prefer the dish.
- Ensure the skillet is oven-safe to avoid transferring the dish to another baking dish.
- For a gluten-free version, substitute orzo with gluten-free pasta or quinoa.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
