Alright, let me share one of my all-time favorite weeknight winners with you: the One-Pan Tzatziki Chicken and Orzo Recipe. This dish is a total game-changer—simple, packed with flavor, and uses just one skillet. You’ll fall in love with how the juicy, paprika-spiced chicken melds perfectly with tender orzo and a creamy tzatziki topping. Trust me, once you try it, it’ll quickly become a staple in your dinner rotation.

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Why This Recipe Works

One-Pan Convenience: Everything cooks in a single skillet, meaning less cleanup and faster prep.
Depth of Flavor: Smoky paprika, sun-dried tomatoes, and fresh herbs create a vibrant taste that’s anything but boring.
Juicy Chicken Thighs: Using thighs keeps the meat tender and flavorful even after baking.
Creamy Tzatziki Finish: The cool yogurt sauce adds a fresh, cooling contrast that makes every bite sing.

One-Pan Tzatziki Chicken and Orzo, Tzatziki Chicken with Orzo, Easy Greek Chicken Skillet, Weeknight Chicken Dinner, Simple One-Pan Chicken Recipe - 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

This recipe balances hearty proteins and bright, Mediterranean-inspired flavors perfectly. Each ingredient brings something special, so picking good quality staples will really pay off.

Extra virgin olive oil: Choose a fruity, fresh one for the best flavor in your sear and orzo toast.
Tomato paste: It packs in that rich umami depth that lifts the whole dish.
Smoked paprika: Adds warm, smoky notes that make the chicken irresistibly flavorful.
Garlic: Fresh cloves are best here for that punchy aromatic hit.
Lemon zest and juice: They brighten the dish up and balance the richness beautifully.
Chili flakes: Just a pinch gives a subtle kick—you can always adjust to your spice love levels.
Kosher salt and black pepper: Essential seasonings—don’t be shy with them to bring out the flavors.
Boneless chicken thighs (or breast): Thighs stay juicy during cooking; breasts work if you prefer leaner meat.
Salted butter: Adds richness and helps create a lovely golden crust on the chicken.
Fresh thyme: The herb’s earthy aroma complements the Mediterranean vibe here.
Dry orzo pasta: Make sure to toast it slightly in the pan for a nuttier taste and better texture.
Sun-dried tomatoes (oil packed): They bring a sweet-tart depth that pairs beautifully with the chicken.
Low sodium chicken broth: Use low sodium so you can control the saltiness without overpowering the dish.
Mixed fresh herbs (basil, thyme): Fresh herbs added at the end really make this dish pop with vibrant flavor.
Tzatziki sauce: Slather this on top for creamy, cooling freshness—homemade or store-bought both work beautifully.

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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

I love that this One-Pan Tzatziki Chicken and Orzo Recipe is so flexible—you can tailor it based on what you have or your flavor preferences. Whether you want to add veggies, swap proteins, or adjust spice levels, it’s easy to make it your own and still come out fantastic.

Variation: I’ve swapped chicken thighs for chicken breast when I wanted something leaner, and the dish still turned out tender—just watch your cook time so it doesn’t dry out.
Add Veggies: Throw in spinach or chopped bell peppers along with the orzo for extra color and nutrients.
Mild or Spicy: Adjust chili flakes according to your heat preference; I usually keep it mild but sometimes add more for that extra kick.
Herbs Swap: Feel free to play with herbs—oregano or parsley works beautifully if basil or thyme aren’t around.

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

Step 1: Prep and marinate your chicken lovingly

First, mix up your marinade: olive oil, tomato paste, smoked paprika, chopped garlic, lemon zest, chili flakes, salt, and pepper all come together in a bowl. Toss your chicken thighs in this until they’re thoroughly coated. I usually do this about 10 minutes before heating the pan, which helps the flavors settle nicely without a full overnight marinade.

Step 2: Sear the chicken to golden perfection

Heat a large oven-safe skillet over high heat, then add your chicken pieces, shaking off excess marinade so you get a nice crisp crust—not too soggy. Sear each side for 3 to 5 minutes until beautifully golden. In the last couple minutes, add the butter to the pan to melt and baste the chicken; this adds a silky richness I adore. Then, set the chicken aside—don’t rinse the pan!

Step 3: Toast orzo and build the flavor base

In that same skillet, toss in the orzo pasta and fresh thyme. Stir and cook for about a minute until the orzo is lightly toasted—this step adds nutty depth you can taste. Next, add the chopped sun-dried tomatoes, chicken broth, and a splash of lemon juice. Season with salt and pepper to taste. Give it all a good stir, then scatter in your fresh herbs. The bright smells at this stage always make me smile.

Step 4: Combine, bake, and wait for magic

Slide your seared chicken back into the skillet, nestling it gently among the orzo and letting any juices from the plate dribble in for more flavor. Pop the whole thing into a 400°F oven, uncovered, for about 15 minutes. This lets the chicken finish cooking and the orzo absorb all the broth into a creamy, tender bed.

Step 5: The grand finish – Tzatziki time

Once out of the oven, I spoon a generous dollop of tzatziki sauce right on top. The cool creaminess against the warm, smoky chicken and tangy orzo is a match made in heaven. Then garnish with extra fresh basil if you want to feel fancy (or just because it tastes so good!).

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Pro Tips for Making One-Pan Tzatziki Chicken and Orzo Recipe

Sear on High Heat: This seals in moisture and creates that irresistible golden crust on the chicken.
Don’t Skip Toasting Orzo: It adds a subtle nuttiness and stops the pasta from getting mushy while baking.
Use an Oven-Safe Skillet: Cast iron or heavy stainless steel works best to go from stovetop to oven seamlessly.
Adjust Tzatziki Amount: Some nights I double the tzatziki because I love that cool tangy boost—totally up to you!

How to Serve One-Pan Tzatziki Chicken and Orzo Recipe

Garnishes

I always top mine with a generous spoonful of fresh tzatziki and scatter chopped basil leaves right before serving. The herbs add a fresh pop and make the dish look Instagram-ready. Sometimes, I sprinkle a little extra lemon zest or drizzle olive oil on top for that extra shine and zing.

Side Dishes

This dish is pretty well-rounded on its own but pairs wonderfully with simple roasted vegetables or a crisp green salad. A light cucumber and tomato salad with a drizzle of olive oil complements the tzatziki beautifully, keeping that fresh Mediterranean vibe going strong.

Creative Ways to Present

For dinner parties, I sometimes serve the chicken sliced over the orzo on one big platter, drizzled with tzatziki and scattered with extra herbs and lemon wedges. It looks impressive but is so easy to do. Another idea is to portion it into individual bowls topped with a few kalamata olives and feta crumbles to fancy things up even more.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually mellow and deepen overnight, making it even more delicious to reheat for lunch!

Freezing

You can freeze the cooked chicken and orzo separately in freezer-safe containers. Just avoid freezing the tzatziki, as it can lose texture. When ready to eat, thaw overnight in the fridge and add fresh tzatziki after reheating.

Reheating

I reheat leftovers gently on the stovetop over low heat, adding a splash of water or broth to loosen the orzo if needed. Microwave works fine too—just cover and heat in short bursts to avoid drying out the chicken. Always add the tzatziki fresh when serving.

FAQs

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

Yes, absolutely! Chicken breasts will work just fine, though they tend to cook faster and can dry out if overcooked. Keep an eye on them during baking and consider reducing the oven time slightly to ensure they stay juicy.
Is it okay to use store-bought tzatziki sauce for this recipe?

Definitely! While homemade tzatziki is delicious, a good-quality store-bought version will save you time and still add that fresh, creamy contrast this dish needs.
Can I prepare this recipe without an oven-safe skillet?

If you don’t have an oven-safe skillet, you can sear the chicken in a regular pan, then transfer everything to a baking dish for the oven portion. Just be careful when moving the hot pan and ingredients.
Can I add vegetables to the One-Pan Tzatziki Chicken and Orzo Recipe?

Yes! Adding veggies like spinach, bell peppers, or zucchini into the skillet after toasting the orzo is a great way to add color and nutrition. Just adjust the cooking time slightly if needed to make sure they’re tender.

Final Thoughts

This One-Pan Tzatziki Chicken and Orzo Recipe has been a go-to for me when I want something impressive but effortless—it hits all the right notes with juicy chicken, comforting orzo, and that fresh, tangy tzatziki finish that feels like a warm hug on a plate. It’s perfect for sharing with family, impressing friends, or simply treating yourself on a busy night. Give it a try—you’ll be so glad you did!