Quick one-skillet Mediterranean-ish meal!
This Chicken Shawarma Orzo Skillet isn’t exactly what you’d call a classic Mediterranean dish, but boy is it a delicious fusion of a one-skillet weeknight dinner!
It’s packed with protein from the Greek-spiced chicken, has a hearty base of creamy orzo pasta, and TONS of crisp fresh veggies in the salad that gets loaded on top. (A simple spin-off of my go-to Greek Cucumber Tomato Salad!)
The secret to why it tastes so good, though? It’s all in the homemade Greek seasoning!
My ONE Bit of Advice
Take the extra 2 minutes and make the Greek seasoning from scratch! Just a sprinkle of this stuff adds SO much flavor.
Have a little extra? Use it up in some of my fave recipes: these Greek Turkey Rice Bowls, Greek Chicken Kabobs, or this homemade Greek Salad Dressing.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken. Thighs were used when testing this recipe since they have the best flavor, but breasts work as a substitute. Just reduce the cook time by a few minutes if you go that route.
- Greek seasoning. Like I said, making it from scratch is the way to go! (Here’s my Greek seasoning recipe again for you.) If you’re short on time or ingredients, Cavender’s Greek Seasoning is a solid backup. Just watch how much salt you add.
- Orzo. This tiny pasta is key for creating that creamy, starchy base.
- Roasted red peppers. Grab a jar, but make sure to drain and pat them dry well. Too much liquid will water down the flavors.
- Half and half. My go-to for creamy without going overboard on heaviness. Feel free to swap with milk or heavy cream depending on how rich or light you want it.
- Yogurt. Use full-fat Greek yogurt for the creamiest, tangiest sauce. Reduced fat or fat free will have too much excess liquid.
- Dill. Fresh is best. Avoid subbing with dried dill if possible.
- Cucumber. An English cucumber that’s been seeded, or mini cocktail seedless cucumbers both work great!
- Tomatoes. Cherry or grape tomatoes are my pick. They’re less watery and have fewer seeds.
- Feta cheese. Optional, but totally adds that authentic Mediterranean flavor!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sear the chicken.
Season the chicken thighs with the Greek seasoning and sear in a large skillet with for 13-15 minutes, flipping halfway through, or until cooked through.
Pro Tip: Avoid overcrowding the pan so the chicken gets a proper sear.
Toast the orzo.
Lower the heat to medium and deglaze the pan with a splash of broth. Add more oil, the orzo, and garlic, stirring for a couple of minutes until the garlic is fragrant and the orzo is lightly toasted.
Pro Tip: Toasting the orzo pasta adds an extra layer of nutty flavor and dries it out slightly so it doesn’t get mushy as it cooks.
Simmer and then finish with cream.
Pour in the remaining broth, roasted red peppers, salt, Greek seasoning, and pepper. Bring to a boil, then lower to a simmer and cook for 10–12 minutes, until the orzo is tender and most of the liquid is absorbed.
Stir in the half and half and cook for 2–3 more minutes, until the sauce thickens slightly.
Pro Tip: Make sure to stir the orzo occasionally so it doesn’t clump together!
Make the cucumber salad and yogurt sauce.
While the orzo cooks, mix the tomatoes, cucumbers, red onion, olive oil, red wine vinegar, salt, and pepper in a bowl.
In a small bowl, stir together Greek yogurt, lemon juice, and dill until smooth. Set these both aside to marinate until ready to use.
Pro Tip: Feeling extra fancy? You can take the flavors up a notch by making your own Greek Tzatziki sauce from scratch!
Load it all up and dig in!
Serve the creamy orzo topped with sliced chicken, a spoonful of cucumber salad, a dollop of yogurt sauce, and tons of feta, extra dill, and parsley.
FAQs
You can prep the salad and yogurt sauce a day in advance—just keep them stored separately in the fridge. The orzo and chicken are best made fresh, but leftovers reheat well, too!
Pearl couscous or another small pasta shape like ditalini will work in a pinch, though the texture will be slightly different. Just keep an eye on the cook time and liquid needed.
Give it a good stir every few minutes as it simmers, and don’t skip that quick toast in oil—it helps with both flavor and texture!
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Chicken Shawarma Orzo Skillet Recipe
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Ingredients
- 4 tablespoons olive oil divided
- 1 ½ pounds chicken thighs
- 1 tablespoon + 1 teaspoon Greek seasoning divided
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 3 garlic cloves finely minced
- 16 ounces orzo pasta
- 4 cups chicken broth divided
- 1 cup thinly sliced roasted red peppers from a 16-ounce jar
- ¼ cup half and half
- 1 cup mixed cherry tomatoes
- 1 English cucumber cut in half lengthwise, seeds removed and thinly sliced
- ¼ cup thinly sliced red onion
- 1 tablespoon red wine vinegar
- ½ cup full-fat Greek yogurt
- 1 tablespoon lemon juice from 1 lemon
- 1 tablespoon finely chopped fresh dill
- ½ cup crumbled feta cheese optional
Instructions
- Season chicken with 1 tablespoon Greek seasoning and ½ teaspoon salt on all sides. Sear in a skillet over medium-high heat for 13-15 minutes, flipping halfway through. Remove chicken from the skillet.1 ½ pounds chicken thighs
- Reduce the heat to medium and add ¼ cup of broth to deglaze the skillet. Add another 1 tablespoon of oil, the orzo pasta, and the garlic. Stir for 1-2 minutes, or until fragrant.16 ounces orzo pasta, 3 garlic cloves
- Pour in the remaining broth, roasted red peppers, 1 teaspoon salt, 1 teaspoon Greek seasoning, and the black pepper. Stir to combine. Increase the heat to high, bring to a boil, then reduce to medium-low. Simmer, stirring occasionally to prevent clumping, for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.1 cup thinly sliced roasted red peppers
- Pour in the half and half, stirring to combine. Continue cooking for another 2-3 minutes, until the sauce thickens slightly.¼ cup half and half
- For the Cucumber Salad: Mix together the cucumber, tomatoes, 1 tablespoon of the olive oil, red wine vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.1 cup mixed cherry tomatoes, 1 English cucumber, ¼ cup thinly sliced red onion, 1 tablespoon red wine vinegar
- For the Yogurt Sauce: Mix together the Greek yogurt, lemon juice, and dill in a medium bowl until well combined.½ cup full-fat Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon finely chopped fresh dill
- To Assemble: Serve the Greek orzo chicken with the cucumber tomato salad, the yogurt sauce, feta cheese, and additional dill and parsley, if desired.½ cup crumbled feta cheese
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Notes
- Chicken: Thighs were used when testing this recipe since they have the best flavor, but breasts work as a substitute. Just reduce the cook time by a few minutes if you go that route.
- Greek Seasoning: Making it from scratch is the way to go! (Here’s my Greek seasoning recipe again for you.) If you’re short on time or ingredients, Cavender’s Greek Seasoning is a solid backup. Just watch how much salt you add.
- Yogurt: Use full-fat Greek yogurt for the creamiest, tangiest sauce. Reduced fat or fat free will have too much excess liquid.
- Veggies: Thinly slicing the cucumber and onion helps them soak up the dressing and have a much better flavor.
- Storage: Store the salad and yogurt separately from the chicken and orzo so they stay fresh. Leftovers will last for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Greek-Inspired Recipes
Still craving a taste of the Mediterranean coast? I’ve got you covered!
