Original Post: https://www.evolvingtable.com/chicken-shawarma-orzo-skillet/
Chicken Shawarma Orzo Skillet Recipe
This easy Chicken Shawarma Orzo Skillet is a 40-minute one-pan dinner. No marinating required. Greek-spiced chicken thighs sear alongside creamy orzo, then get topped with a bright tomato-cucumber salad and a quick dill yogurt sauce. The secret? My homemade Greek Seasoning gets rubbed straight on the chicken instead of needing a long marinade. One skillet, weeknight-easy.
Servings: 4 servings
Ingredients
- 4 tablespoons olive oil divided
- 1 ½ pounds boneless skinless chicken thighs
- 4 teaspoons 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 roasted red peppers thinly sliced, from a 16-ounce jar
- ¼ cup half and half or heavy cream
- 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 (5.3-ounce) container plain Greek yogurt, full-fat
- 1 tablespoon lemon juice from 1 lemon
- 1 tablespoon chopped fresh dill
- ½ cup crumbled feta cheese optional
Instructions
- Season chicken with 1 tablespoon (3 teaspoons) 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 boneless skinless 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 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 or heavy cream
- 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 (5.3-ounce) container plain Greek yogurt, full-fat, 1 tablespoon lemon juice, 1 tablespoon 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
Video
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
Calories: 880kcal | Carbohydrates: 96g | Protein: 56g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 2620mg | Potassium: 1054mg | Fiber: 5g | Sugar: 8g | Vitamin A: 632IU | Vitamin C: 30mg | Calcium: 224mg | Iron: 4mg
