One-Pot Shawarma Chicken and Orzo Skillet Recipe

Introduction

This One-Pot Shawarma Chicken and Orzo Skillet is a flavorful and easy meal that combines tender, spiced chicken with creamy orzo and a refreshing cucumber salad. Perfect for weeknight dinners, it offers Middle Eastern-inspired flavors in a simple, fuss-free recipe.

Ingredients

• 1 1/2 lb. chicken tenders or chicken breasts, cut into strips
• 1 tbsp. ground coriander
• 1 tbsp. smoked paprika
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. ground cinnamon
• Kosher salt
• Freshly ground black pepper
• 5 tbsp. extra-virgin olive oil, divided
• 6 cloves garlic, minced
• 4 c. low-sodium chicken broth
• 12 oz. orzo (about 2 cups)
• 1/4 c. finely chopped fresh dill, plus more for serving
• 1/2 English cucumber, halved and thinly sliced
• 2 c. cherry or grape tomatoes, halved
• 1/2 c. crumbled feta (about 2 oz.)
• 1 tbsp. fresh lemon juice

Instructions

1. Step 1: In a large bowl, toss the chicken strips with ground coriander, smoked paprika, crushed red pepper flakes, ground cinnamon, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.
2. Step 2: Heat 2 tablespoons of olive oil in a large, high-sided skillet over medium heat. Add half of the chicken mixture and cook, turning once, until golden and just cooked through, about 2 to 3 minutes per side. Transfer cooked chicken to a plate. Repeat with 1 tablespoon more olive oil and the remaining chicken.
3. Step 3: If needed, wipe any browned bits from the skillet with a paper towel. Return skillet to medium heat, add minced garlic and 1 tablespoon olive oil, and stir for about 30 seconds until fragrant. Stir in the chicken broth, orzo, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to medium-low and simmer gently, stirring frequently, until most of the liquid is absorbed and the orzo is tender, about 12 to 14 minutes.
4. Step 4: Remove the skillet from heat, stir in chopped fresh dill, and top the orzo with the cooked chicken.
5. Step 5: In a medium bowl, combine sliced cucumber, halved tomatoes, crumbled feta, fresh lemon juice, the remaining 1 tablespoon olive oil, and a pinch of salt. Toss well to combine.
6. Step 6: Spoon the cucumber and tomato salad over the chicken and orzo mixture. Garnish with extra dill before serving.

Tips & Variations

• For a spicier dish, increase the crushed red pepper flakes to 1 teaspoon.
• You can substitute chicken breasts for tenders if preferred; just slice them thinly for even cooking.
• Add chopped fresh parsley or mint to the cucumber salad for extra brightness.
• Serve with warm pita bread or a dollop of plain Greek yogurt for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The cucumber salad is best added fresh and can be stored separately for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells can be substituted, but cooking times may vary slightly.

Is this recipe gluten-free?

Traditional orzo is made from wheat and is not gluten-free. For a gluten-free version, try using gluten-free pasta or a grain like quinoa.

One-Pot Shawarma Chicken and Orzo Skillet Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 143 reviews

This One-Pot Shawarma Chicken and Orzo Skillet is a vibrant, easy-to-make dish that combines fragrant Middle Eastern spices with tender chicken and perfectly cooked orzo pasta. Finished with a fresh cucumber and tomato salad topped with tangy feta and dill, this skillet meal offers a delightful balance of savory and fresh flavors, perfect for a wholesome weeknight dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Spice Mix

• 1 1/2 lb. chicken tenders or chicken breasts, cut into strips
• 1 tbsp. ground coriander
• 1 tbsp. smoked paprika
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. ground cinnamon
• Kosher salt (3/4 tsp. for chicken mixture plus 1/2 tsp. for orzo, plus a pinch for salad)
• Freshly ground black pepper (1/4 tsp. for chicken mixture)

Cooking and Finishing Ingredients

• 5 tbsp. extra-virgin olive oil, divided
• 6 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 12 oz. orzo (about 2 cups)
• 1/4 cup finely chopped fresh dill, plus more for serving
• 1/2 English cucumber, halved and thinly sliced
• 2 cups cherry or grape tomatoes, halved
• 1/2 cup crumbled feta (about 2 oz.)
• 1 tbsp. fresh lemon juice

Instructions

1. Season the Chicken: In a large bowl, combine the chicken strips with ground coriander, smoked paprika, crushed red pepper flakes, ground cinnamon, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss thoroughly to ensure the chicken is evenly coated with the spice mixture.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large, high-sided skillet over medium heat. Add half the seasoned chicken and cook for 2 to 3 minutes on each side until golden brown and just cooked through. Remove the chicken to a plate. Repeat the process with 1 more tablespoon of olive oil and the remaining chicken.
3. Prepare the Orzo: If necessary, wipe the skillet clean with a paper towel to remove any burnt bits. Return the pan to medium heat and add 1 tablespoon olive oil and the minced garlic. Stir for about 30 seconds until the garlic is fragrant, but not browned. Add the chicken broth, orzo, and 1/2 teaspoon kosher salt, then bring the mixture to a boil. Reduce heat to medium-low and gently simmer, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 12 to 14 minutes.
4. Finish the Skillet: Remove the skillet from heat. Stir the chopped dill into the orzo, then arrange the cooked chicken pieces on top.
5. Make the Cucumber Salad: In a medium bowl, combine the sliced cucumber, halved tomatoes, crumbled feta, fresh lemon juice, remaining 1 tablespoon olive oil, and a pinch of salt. Toss gently to mix.
6. Assemble and Serve: Spoon the cucumber and tomato salad over the chicken and orzo in the skillet. Garnish with additional dill for a fresh, vibrant finish. Serve immediately.

Notes

• For spicier heat, increase the crushed red pepper flakes to 1 teaspoon.
• Use chicken breasts if you prefer leaner meat, but chicken tenders cook faster and remain tender.
• If you don’t have fresh dill, dried dill can be used but add it earlier to allow flavors to infuse more.
• The orzo can be substituted with other small pasta shapes such as couscous or small shells.
• Low-sodium broth is recommended to control the saltiness; adjust additional salt according to taste.
• This dish can be prepared in advance by cooking the chicken and orzo separately and assembling just before serving.

Keywords: One-Pot Dinner, Shawarma Chicken, Orzo Skillet, Middle Eastern Chicken, Quick Chicken Dinner, One Skillet Meal, Healthy Dinner