One-Pot Shawarma Chicken and Orzo Skillet
why make this recipe
One-Pot Shawarma Chicken and Orzo Skillet is a delicious, easy meal that combines tender chicken with flavorful spices and creamy orzo pasta. It’s perfect for busy weeknights since everything cooks in one pan, making cleanup a breeze. The addition of fresh vegetables and feta adds a refreshing touch, making it a balanced and satisfying dish. You’ll love how quick it is to prepare and the amazing flavors that develop in one pot!
how to make One-Pot Shawarma Chicken and Orzo Skillet
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 cups low-sodium chicken broth
- 12 oz. orzo (about 2 c.)
- 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
Directions
- In a large bowl, toss the chicken with coriander, paprika, red pepper flakes, cinnamon, salt, and black pepper until well coated.
- In a large high-sided skillet over medium heat, heat 2 tablespoons of oil. Add half of the chicken mixture and cook until golden and just cooked through, about 2 to 3 minutes per side. Transfer to a plate and repeat with the remaining chicken, adding 1 tablespoon more oil.
- Wipe the skillet if needed and return it to medium heat. Cook the garlic and 1 tablespoon of oil until fragrant, about 30 seconds.
- Stir in the broth, orzo, and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the liquid is mostly absorbed and the orzo is tender, about 12 to 14 minutes.
- Remove from heat, stir in dill, and top with the cooked chicken.
- In a medium bowl, toss cucumber, tomatoes, feta, lemon juice, the remaining oil, and a pinch of salt. Spoon this salad over the chicken mixture and top with more dill.
how to serve One-Pot Shawarma Chicken and Orzo Skillet
Serve this dish warm, right from the skillet. The juicy chicken and creamy orzo pair beautifully with the fresh cucumber and tomato salad. You can enjoy it as a satisfying dinner or pack it for lunch the next day.
how to store One-Pot Shawarma Chicken and Orzo Skillet
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth to the skillet or microwave to prevent the orzo from drying out.
tips to make One-Pot Shawarma Chicken and Orzo Skillet
- Make sure the chicken is cooked through before removing it from the skillet; it should reach an internal temperature of 165°F (75°C).
- Feel free to customize the salad with your favorite vegetables or add olives for extra flavor.
- Use fresh herbs, as they add a bright taste to the dish.
variation
For a vegetarian version, you can replace the chicken with chickpeas or your choice of veggies. Just ensure to cook them thoroughly and adjust the cooking time as needed.
FAQs
Can I use different pasta instead of orzo?
Yes, you can use other small pasta shapes like quinoa or small macaroni. Just adjust the cooking time according to the package instructions.
Can I freeze leftovers of this dish?
While it’s best eaten fresh, you can freeze leftovers in an airtight container for up to a month. Reheat thoroughly before serving.
What can I serve with this dish?
This dish is hearty on its own, but you can also serve it with pita bread or a side of hummus for a complete meal.