Description
This One Skillet Tzatziki Chicken and Orzo is a flavorful and easy-to-make Greek-inspired dish featuring tender chicken thighs seared and baked with aromatic herbs, smoky paprika, and sun-dried tomatoes, served over a bed of perfectly cooked orzo pasta and topped with fresh, creamy tzatziki sauce for a refreshing finish.
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
- kosher salt and black pepper to taste
- 2 pounds boneless chicken thighs or breast
- 2 tablespoons salted butter
Orzo and Additions
- 2 tablespoons fresh thyme
- 1 1/2 cups dry orzo pasta
- 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
Instructions
- Preheat the Oven: Preheat your oven to 400° F to prepare for baking the chicken and orzo together to ensure even cooking.
- Marinate the Chicken: In a large bowl, combine the chicken pieces with 2 tablespoons of olive oil, tomato paste, smoked paprika, chopped garlic, lemon zest, chili flakes, kosher salt, and black pepper. Toss until the chicken is evenly coated with the flavorful marinade.
- Sear the Chicken: Heat a large oven-safe skillet over high heat and add the marinated chicken. Sear the chicken on both sides for 3-5 minutes until golden brown. In the last 2 minutes of searing, add the salted butter to the skillet to enhance richness, then remove the chicken and set it aside on a plate.
- Toast the Orzo and Prepare Broth: In the same skillet, add the dry orzo pasta and fresh thyme. Cook for about 1 minute to toast the orzo lightly, stirring constantly. Then add the chopped sun-dried tomatoes, low sodium chicken broth, and lemon juice. Season the mixture with salt and pepper to taste and stir in the fresh mixed herbs such as basil and thyme.
- Combine and Bake: Nestle the seared chicken pieces along with any juices back into the skillet on top of the orzo mixture. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes, or until the chicken is fully cooked through and the orzo has absorbed the broth.
- Serve with Tzatziki: Remove the skillet from the oven and spoon the chicken and orzo onto plates. Top with 1-2 cups of tzatziki sauce and garnish with fresh basil if desired. Serve immediately and enjoy this vibrant, satisfying one skillet meal.
Notes
- For extra flavor, marinate the chicken for at least 30 minutes or up to overnight if time allows.
- If you prefer chicken breasts, adjust the cooking time slightly to ensure they remain juicy without drying out.
- Use low sodium chicken broth to better control the saltiness of the dish.
- Tzatziki sauce can be homemade or store-bought; adding fresh dill and cucumber can enhance freshness if making homemade.
- If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish for the oven step.
- Sun-dried tomatoes packed in oil add richness; if using dry sun-dried tomatoes, rehydrate them in warm water before using.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
