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
Scale
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.
