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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.
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.
Watch the How-To Reel
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 post was originally published on July 14, 2021
Hi ! I am currently making this and it smells amazing! is 2 cups of orzo :2.5 ups water correct? seems a little off. I did 1 cup orzo 🙂 thanks!
Hey Jillian,
Yes, those measurements are correct. Please let me know how the recipe turns out! xTieghan
What can I use as an alternative to olives?
Hey Molly,
Capers would also be delicious here! I hope you love the recipe, please let me know if you give it a try! xTieghan
Absolutely delicious! Didn’t have bell pepper so I used jalapeño and it was amazing. Also made homemade tzatziki! Definitely will be adding this to my list of favorite halfbakedharvest recipes!
Hey Audrey,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
I can’t even begin to explain how incredible this dish was. I made one change and would suggest another. I used chicken stock instead of water and would suggest dicing not slicing the peppers. Otherwise this is an absolute keeper. I’m full to the brim but want more, what else can I say?
Hey Jocelyn,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Hi Tieghan. Literally so obsessed with anything you make! Do you have a tzatziki recipe? Or a store brand you recommend?
Hey Lily,
Thanks so much for your kind message! Here is the link for my recipe:
https://fett-weg.today/easy-tzatziki/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
Made this tonight! Delicious, easy and restaurant quality! I ended up needing a bit more water and having to cook the orzo longer and covered, but overall, I loved it.
Hey Shari,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This was a super easy and delicious dinner! Lots of flavor, and making use of all the great summer produce in season.
The heirloom tomatoes in your pictures are gorgeous! Were they from your garden? ?
Thanks again for another fantastic recipe. Glad to hear you had a nice time in Mexico!
Hey Aline,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! I wish I grew them in my garden, I found those at Whole Foods. xTieghan
Can you use chopped or sundried tomatoes?
Hey Lorraine,
Sure, either of those would be fantastic here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Looks amazing!! I was wondering if you thought I could add maybe quinoa or farrow instead of the orzo? And what adjustments should I make? Thanks!!
You could maybe substitute arborio rice, too. I may try it with that tonight. Looks like a delicious and easy recipe.
Hey Lindsey,
Yes, either of those should work, you will probably need to increase your cooking time. I hope you love the recipe, please let me know how it turns out! xTieghan
Sounds delicious and I have chicken and basil I need to use. Going to try this tonight.
Hey Christy,
Awesome! I hope you love the recipe, let me know how it turns out! xTieghan
Love the look of this and can’t wait to try it. Unfortunately, my other half is not a fan of orzo. Can you recommend any alternatives, Tieghan? Thank you for all your amazing recipes, you have changed mealtimes for the better!
Hey Cat,
You could use something like rice or risotto, you may have to increase your cooking time though. I hope the dish turns out amazing for you. Please let me know if you give it a try! xTieghan
Hi I am thinking of trying this out on friends this weekend and was wondering if I could do it ahead ?
Hey Debbie,
Sure you could make ahead and reheat. I hope you love the recipe, please let me know if you give it a try! xTieghan
Will be making this soon can i use mushrooms and vegan feta cheese as am a vegan can i skip red bell pepper as am not a big fan of it i never had greek food before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Thanks! I hope you love the recipe! xTieghan
Looks great! Do you have a go-to tzatziki recipe or a favorite brand? Can’t wait to try it!
Thanks so much Amanda! Here is the link for my tzatziki:
https://fett-weg.today/easy-tzatziki/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
Any ideas on how to make this vegetarian or use seafood instead?
Hey Heather,
I haven’t tried this with anything other than chicken, but I think a mild white fish might also work well here. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan
Hi Tieghan- this looks amazing! What would you recommend as an alternative to orzo?
Hey Cat,
You could use something like rice or farro in place of the orzo. I hope you love this recipe, please let me know if you give it a try! xTieghan