One-Pot Shawarma Chicken and Orzo Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Finish the Skillet: Remove the skillet from heat. Stir the chopped dill into the orzo, then arrange the cooked chicken pieces on top.
- 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.
- 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
