If you are craving a vibrant, flavor-packed meal that comes together in just one skillet, the Chicken Shawarma Orzo Skillet Recipe is about to become your new go-to dinner. This dish beautifully combines tender, spiced chicken thighs with creamy orzo pasta infused with roasted red peppers and garlic, balancing bold Mediterranean tastes with comforting textures. With its fresh cucumber tomato salad and tangy yogurt sauce, every bite is an exciting journey of savory, creamy, and bright flavors, perfect for sharing with friends or delighting your family any night of the week.
Ingredients You’ll Need
These simple, wholesome ingredients come together harmoniously to create a dish that dazzles both the palate and the eyes. Each component plays a vital role, from the rich olive oil that helps develop deep flavors to the fresh veggies adding delightful crunch and brightness.
- Olive oil (4 tablespoons, divided): acts as the base to sear chicken and toast orzo, delivering a luscious mouthfeel.
- Boneless skinless chicken thighs (1 ½ pounds): tender and juicy, perfect for soaking up the Greek seasoning.
- Greek seasoning (4 teaspoons, divided): the aromatic spice blend that brings authentic shawarma flavor.
- Salt (1 ½ teaspoons, divided): enhances all the seasonings and balances the dish.
- Black pepper (½ teaspoon): adds a subtle gentle heat and earthiness.
- Garlic cloves (3, finely minced): provides pungent warmth and aroma especially when toasted with the orzo.
- Orzo pasta (16 ounces): the tender, pearl-like pasta that soaks up the flavorful broth perfectly.
- Chicken broth (4 cups, divided): rich and savory, it gently cooks the orzo while adding moisture.
- Roasted red peppers (1 cup, thinly sliced): bring sweetness and a vibrant pop of color.
- Half and half or heavy cream (¼ cup): lends creaminess and helps thicken the orzo sauce.
- Mixed cherry tomatoes (1 cup): bursts of juicy freshness for the salad.
- English cucumber (1, halved, seeded, and thinly sliced): cool and crisp for the refreshing salad base.
- Red onion (¼ cup, thinly sliced): sharp and slightly sweet to balance the salad flavors.
- Red wine vinegar (1 tablespoon): adds a tangy brightness to the salad dressing.
- Plain full-fat Greek yogurt (½ cup): creates a zesty and creamy sauce with lemon and dill.
- Lemon juice (1 tablespoon, fresh): infuses the yogurt sauce with fresh citrus zing.
- Fresh dill (1 tablespoon, chopped): herbaceous and fragrant, brightening up the sauce.
- Feta cheese (½ cup, crumbled, optional): salty, creamy topping to finish the dish authentically.
How to Make Chicken Shawarma Orzo Skillet Recipe
Step 1: Cook and Season the Chicken
Start by seasoning your chicken thighs liberally with Greek seasoning and salt. Sear them in a hot skillet with olive oil until they develop a golden crust and are cooked through. This step locks in the delicious shawarma flavors and juices that will infuse the entire dish.
Step 2: Toast the Orzo and Garlic
After removing the chicken, lower the heat and deglaze the pan with some chicken broth to capture all the flavorful browned bits. Add a bit more olive oil, then toast the orzo and minced garlic gently. This toast gives the pasta a beautiful nutty aroma that enhances the final dish.
Step 3: Simmer the Orzo with Broth and Roasted Peppers
Pour in the remaining chicken broth along with the roasted red peppers, additional seasoning, salt, and pepper. Bring this to a boil before reducing to a gentle simmer. Stir occasionally to ensure the orzo cooks evenly and absorbs all those tantalizing savory notes while softening to a tender bite.
Step 4: Thicken the Sauce with Cream
Once the orzo is tender and liquid nearly gone, stir in the half and half or heavy cream. Let the sauce thicken just slightly, creating a luscious, silky texture that perfectly binds all components of the dish together, making every forkful irresistible.
Step 5: Prepare the Refreshing Cucumber Tomato Salad
While the pasta cooks, toss together thinly sliced cucumber, juicy cherry tomatoes, red onion, olive oil, red wine vinegar, salt, and pepper. This crisp salad balances the richness of the skillet, introducing brightness and textural contrast.
Step 6: Whisk Together the Yogurt Sauce
In a small bowl, combine Greek yogurt with fresh lemon juice and chopped dill. This creamy, tangy sauce will add cool complexity and a lovely herbal lift, making the dish even more special.
Step 7: Assemble the Chicken Shawarma Orzo Skillet Recipe
Slice the rested chicken and nestle it into the creamy orzo skillet. Serve with a generous scoop of cucumber salad and a dollop of the yogurt sauce on top. If desired, sprinkle crumbled feta and extra fresh herbs for an authentic finish.
How to Serve Chicken Shawarma Orzo Skillet Recipe
Garnishes
Garnishing with crumbled feta cheese and additional chopped dill or parsley brings an extra layer of freshness and richness. A sprinkle of smoked paprika or a drizzle of olive oil can also add a beautiful visual and flavor appeal.
Side Dishes
This skillet is hearty enough to stand alone, but pairing it with warm pita bread or a simple green salad enhances the meal. A side of pickled vegetables or olives would complement the Mediterranean flavors beautifully.
Creative Ways to Present
For a fun twist, serve the Chicken Shawarma Orzo Skillet Recipe in individual bowls or mini skillet skillets for a rustic look. You could also turn it into a grain bowl by adding a bed of greens or layering the components in a jar for an elegant grab-and-go lunch.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually mellow and meld overnight, making it taste even better the next day.
Freezing
You can freeze the cooked skillet without the fresh salad and yogurt sauce for up to 2 months. Freeze in a sealed container and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the sauce if it has thickened too much. Add the cucumber salad and yogurt sauce fresh after warming for the best texture and flavor contrast.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work, but since thighs are more forgiving and juicy, they tend to give the best texture and flavor in this recipe. If using breasts, just be careful not to overcook them.
Is this recipe spicy?
This Chicken Shawarma Orzo Skillet Recipe is more aromatic and savory than spicy, thanks to the Greek seasoning blend. If you like heat, feel free to add a pinch of cayenne pepper or some crushed red pepper flakes.
Can I substitute the half and half?
Yes! Heavy cream will add richness, while a whole milk can create a lighter version—though it won’t thicken quite as much. Dairy-free alternatives like coconut cream can work if you want to skip dairy but will impart a different flavor.
What if I don’t have Greek seasoning?
You can easily make your own blend with ground cumin, coriander, paprika, garlic powder, and dried oregano. It won’t be exactly the same, but it’ll capture the essence of shawarma spices beautifully.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for roasted chickpeas or sautéed mushrooms for a hearty vegetarian option. The orzo and toppings will still shine with those vibrant Mediterranean flavors.
Final Thoughts
There’s something so comforting and exciting about the Chicken Shawarma Orzo Skillet Recipe that makes it an instant favorite. Easy to prepare yet bursting with complex flavors, it’s the perfect balance of hearty and fresh, creamy and tangy. Once you try it, this skillet will surely find a spot in your regular dinner rotation — and you’ll love sharing this taste of the Mediterranean with everyone at your table.
Print
Chicken Shawarma Orzo Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Description
This Chicken Shawarma Orzo Skillet is a flavorful and hearty one-pan dish inspired by Middle Eastern shawarma flavors. Tender, spiced chicken thighs are seared to perfection and combined with garlic-toasted orzo pasta simmered in chicken broth and roasted red peppers. Finished with a creamy half-and-half sauce, a fresh cucumber tomato salad, and a tangy dill yogurt sauce, this recipe offers a perfect balance of creamy, tangy, and savory flavors all in one skillet. Ideal for a quick yet impressive weeknight dinner, it serves 4 and can be enjoyed as a wholesome Mediterranean-inspired meal.
Ingredients
Chicken and Orzo
- 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
Cucumber Tomato Salad
- 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
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Yogurt Sauce
- ½ cup (5.3-ounce) container plain Greek yogurt, full-fat
- 1 tablespoon lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh dill
Garnish
- ½ cup crumbled feta cheese (optional)
- Additional fresh dill and parsley (optional)
Instructions
- Season the Chicken: Sprinkle the chicken thighs evenly with 1 tablespoon (3 teaspoons) of Greek seasoning and ½ teaspoon salt on all sides to ensure they are well-flavored before cooking.
- Sear the Chicken: Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sear the seasoned chicken thighs for 13-15 minutes, flipping halfway through until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set aside.
- Toast the Orzo: Reduce the heat to medium. Add ¼ cup of chicken broth to the skillet to deglaze and loosen any browned bits. Add 1 tablespoon more olive oil, the orzo pasta, and minced garlic. Stir constantly for 1-2 minutes until the orzo is fragrant and slightly toasted.
- Add Broth and Seasonings: Pour in the remaining chicken broth (3 ¾ cups), roasted red peppers, 1 teaspoon salt, 1 teaspoon Greek seasoning, and black pepper. Stir to combine, then increase heat to high and bring to a boil. Reduce heat to medium-low and let simmer, stirring occasionally, for 10-12 minutes until the orzo is tender and most liquid is absorbed.
- Thicken the Orzo: Stir in the half and half or heavy cream. Continue cooking for an additional 2-3 minutes while stirring, allowing the sauce to slightly thicken and coat the pasta beautifully.
- Prepare the Cucumber Salad: In a large bowl, combine the thinly sliced cucumber, cherry tomatoes, red onion, 1 tablespoon olive oil, red wine vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss gently to mix and set aside to marinate flavors.
- Make the Yogurt Sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill until smooth and well combined. Adjust seasoning if needed.
- Assemble the Dish: Slice the rested chicken thighs if desired. Plate a serving of the creamy orzo, top with slices of chicken, spoon on the cucumber tomato salad, drizzle with the dill yogurt sauce, and sprinkle with crumbled feta cheese and additional fresh herbs like dill or parsley if using. Serve warm and enjoy!
Notes
- For extra richness, use heavy cream instead of half and half.
- Greek seasoning typically contains a blend of oregano, thyme, garlic powder, and paprika; adjust amount to taste if unavailable.
- To save time, use pre-cooked or leftover chicken thighs and skip the searing step.
- This dish pairs well with warm pita bread or a side of roasted vegetables.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
