You’ll love this comforting one-pan chicken orzo recipe, prepared Greek-style! Boldly seasoned chicken, nestled in a mixture of tiny orzo pasta with onions, bell peppers, and tomato and baked to tender, creamy perfection. Easy and satisfying.
Chicken dinners are always a winner at my house. And luckily, there are so many options from juicy baked chicken thighs, to chicken piccata and grilled souvlaki, which make a lot of during the summer months.
But as a busy home cook, I’m always up for one-pan dinners, and I’ve been rotating between chicken and rice with warm Middle Eastern flavors and today’s bold and comforting Greek-Style chicken orzo, which is my girls’ favorite!
Why this chicken orzo bake works!
There is so much I love about this chicken orzo bake! A comforting, one-pot meal to feed a hungry little crowd, that’s for sure. But the real draw is in the flavors!
Boneless chicken thighs take on a bold seasoning with dried oregano, paprika, and coriander. Then, the chicken is nestled in a mixture of tiny orzo pasta with aromatics including onions, garlic, tomatoes, and bell peppers. Yes, it is what we call around here, a flavor party!
Once baked in the delicious, flavor-packed tomato broth, the orzo soaks up all the goodness and turns extra plump, and the result is a velvety, creamy chicken orzo! This is all the comfort without the use of any butter or heavy cream.
And for me, a sprinkle of good feta cheese seals the deal on this comforting orzo recipe.
Fewer dishes to clean is never a bad thing, but just be sure to grab something like a large Dutch oven or oven-safe pot to fit all the ingredients.
What is orzo?
Orzo is not rice. It is a tiny, short-cut pasta that is shaped like a large grain of rice. Orzo is traditionally made from wheat semolina flour or white flour but you can find whole wheat and gluten-free versions as well (so even my gluten free friends will have a way to make this!)
Orzo pasta is super convenient and quick to cook. That’s exactly why I keep it on hand to use in everything from a one-pot orzo with chicken, to shrimp soup, or even a vegetarian main like this orzo recipe tossed with chickpeas and zucchini.
How to cook orzo?
As with any pasta, the typical way to cook orzo is in salted boiling water, and it will take somewhere around 8 minutes or so. If I am making it to use in an orzo salad or just as a plain side or bed for a saucy shrimp recipe, that is how I would cook my orzo. But today’s recipe is different.
In something like this Greek orzo recipe with chicken, you do not need to cook the orzo in boiling water first. Instead, dry orzo is baked in the flavorful, tomato broth with the chicken and vegetables all in one pot. It will take about 20 minutes in the oven, and the result is velvety, creamy, extra plump orzo pasta that everyone loves!
How to make chicken and orzo
To make this easy, weeknight orzo recipe, be sure to grab a large Dutch oven or oven-safe pot to fit the chicken, orzo, and vegetables. Here is how it goes:
- Season and brown the chicken
Mix together 2 teaspoons oregano and 1 teaspoon each paprika and coriander with a good pinch of kosher salt and black pepper. Then get rub this spice mixture all over the chicken (both sides). Squeeze a lemon all over the chicken and set aside for a few minutes as you work to prepare other things.
In your Dutch oven, heat up some good extra virgin olive oil and brown the chicken on both sides. This will take 8 to 10 minutes or so. Transfer the chicken to a plate so you can use the Dutch oven for the rest. - Sautee the vegetables
Grab 2 bell peppers, any colors you like, and cut them into rings. Throw the peppers in the pot and cook until they gain some color.
Set the peppers aside and throw some chopped onions (2 cups) in the pot. Cook the onions for a bit, then add some minced garlic and cook a little bit longer, tossing regularly
- Add the liquid to make a broth for the chicken and orzo
To the pot, add some peeled whole tomatoes from a can (yes, use the tomato juices as well) and add 2 cups of chicken broth. Bring everything to a boil. - Add the orzo and chicken
When the liquid boils, add 2 cups of dry orzo and let that boil a bit. Nestle the chicken into the delicious orzo mixture. Top with those beautiful bell peppers you sautéed earlier. - Bake in 350 degrees F oven for 20 to 25 minutes
Tranfer your pot to the oven. Bake uncovered until the orzo has cooked through and has absorbed the majority of the liquid. When you take it out, cover it and let it sit for 5 minutes until the liquid is fully absrobed. - Finish and serve
For me, a drizzle more extra virgin olive oil, the good stuff, and a sprinkle of feta is the perfect way to finish this dish!
What to serve with it?
When I made this the other night, all I added as a side was my easy Greek salad to carry on the theme. But if you like, you can add a starter or two like Greek baked feta or melitzanosalata with your favorite crusty bread.
Equipment and special ingredients to make this recipe
- You will need one big oven-safe pot or Dutch oven like this one.
- I like using a wooden spoon to stir and sauté all the vegetables
- For the spices and olive oil used, browse our online shop here.
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Greek-Style Chicken Orzo Recipe
Ingredients
For Chicken
- 2 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp coriander
- 1 tsp each kosher salt and black pepper
- 1.5 lb boneless skinless chicken thighs
- 1/2 lemon, juice of
- Extra virgin olive oil
For Orzo
- Extra virgin olive oil
- 2 Bell peppers any color, cored and sliced into rounds
- 2 cups chopped yellow onion
- 6 garlic cloves, minced
- 2 cups canned peeled plum tomatoes
- 2 cups chicken broth
- 1 tsp dried oregano
- 1 tsp sweet paprika
- Kosher salt and black pepper
- 2 cups dry uncooked orzo pasta, whole grain orzo if you have it
- Feta cheese for garnish, optional
Instructions
- Heat oven to 350 degrees F.
- In a small bowl, combine spices (oregano, paprika, coriander, salt and pepper.)
- Pat the chicken dry, and season well with the spices on both sides. Place the seasoned chicken in a large tray or bowl and add lemon juice. Set aside for a few minutes.
- In a 5-quart Dutch oven like this one or a large oven-safe pot, heat 2 tbsp extra virgin olive oil over medium-high until shimmering.
- Add the chicken and brown on both sides (about 8 to 10 minutes). Transfer the chicken to a plate for now.
- In the same pot, add the bell pepper slices and sear on either side. Remove and place with the chicken for now.
- If needed, add another tablespoon of extra virgin olive oil. Add the chopped onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic, and cook another 30 seconds, then add the tomatoes, broth, spices, and a dash of kosher salt and pepper. Bring to a boil then add the orzo pasta.
- Nestle the chicken pieces into the orzo mixture, and top with the bell pepper slices.
- Transfer the pot to the heated oven oven. Bake, uncovered, for 20 to 25 minutes or until the orzo is fully cooked and has absorbed most of the liquid. Remove from oven, cover and let sit 5 minutes undisturbed (the orzo will absorb any juices.)
- Before serving, drizzle a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.
Video
Notes
- For the spices and olive oil used, browse our online shop here.
- Leftovers & storage: allow any leftovers to cool completely and store in the fridge in tight-lid containers. If stored properly, leftovers orzo and chicken will keep for 3 days or so.
Nutrition
*This post first appeared on The Mediterranean Dish in 2018 and has been updated with new media and information for readers’ benefit.
Easy to follow and flavors were outstanding! I used a box of Orzo which was 2 cups measured. 1 cup would have been enough, as there was way too much orzo left over. But I can freeze it and use again in a soup. Love all the recipes!
This is such a yummy recipe! Thanks Suzy! Question — I need to make this ahead and take it to a cabin. Do I cook it fully first, then warm it up? Or would it be best to make it there? Thank you.
Hi, Cindy. Either will work. If you’d like to make it ahead, prepare up to the point of baking it, then store covered in the fridge. Before baking, bring to room temperature if you can so you don’t have to leave it in the oven too much. I’d add a little liquid if needed. Heat in medium-heated oven.
I love one pot/pan meals…..this one is awesome. !!!! I kept falling back on a Tuscan Chicken recipe in my Dutch Oven and then made noodles separate. I was looking for something new and found this.
I was cooking with either rice & larger noodles all the time. Never thought about Orzo. The Orzo is a great different touch. The flavors really come together in this one pot dutch oven. Its a tasty keeper for sure!!!!!!!!!!
Tony
This looks yummy. How far ahead can I make this? When entertaining I try to have everything done ahead of time so I can enjoy the company. Could I prep as directed and then just leave in a warm oven for 45 minutes to an hour or will the orzo turn mushy?
Thanks.
p.s. tomorrow I am making your spanikopita recipe for the first time – whish me luck!
Hi, Wendy! I hope your spanakopita adventure was successful! As for this dish, you could make this a bit a head and keep it warm in the oven (covered). I think 30-45 minutes or so might be okay, but it’s hard to say, as I’ve never tried that with this dish myself.
I loved cooking with this recipe. Everything turned out well seasoned and al dente!
My husband is a vegetarian, so I swapped the chicken with a block of tofu and the chicken broth for veggie broth – it turned out excellent.
Thanks, Joanne!
Hi Susie, could I cook this on top of my stove as my oven not working. Thank you!
Your simple meals are so so delicious….looking forward to your cooking book!
Thank you again for sharing with us.
Bianca
Hi!
Is there anything I could substitute the orzo with? I’m in a small town in the U.K and can’t seem to find any international foods, like orzo and I’m not sure if brown rice would make the cut.
I have made so many of your recipes and I absolutely love them!
– Much love from a clueless university student!
Hi, Raisa! I feel like rice could work here, but I have never tried personally. We have a couple of other chicken and rice recipes that might be helpful to look at for guidance: Easy Chicken and Rice & One Pot Spanish Chicken and Rice . If you give the rice a go with this recipe, I’d love to hear how it turned out!
Hi Raisa, Just read your comment about not finding Orzo in the UK. You should be able to find it in most large Tesco. I struggled to find it too, until I realised it was near the pasta section and often on the top shelf or end of aisle.
Happy hunting!
My family doesn’t care for chicken thighs. How would I modify this for chicken breasts? It looks amazing and can’t wait to make it!
Hi, Melissa! It depends on the size of the chicken breasts. If they are on the larger side, they will take longer to cook. You may want to cut them into smaller pieces and cook them to an internal temperature of 165 degrees F. Enjoy!
Hi there,
Would this work with bone-in, skin-on chicken thighs?
Thanks
Hi, Ali! Yes, but bone-in chicken will take longer to cook. To use bone-in chicken, you may cook them first for a bit, then add them in with the orzo before you bake.
OH MY GOSH!!!! This was SO good!! Don’t forget the feta! I’m not a fan of feta, but for this, I picked out the feta freshly crumbled in the deli area of the grocery store. It had such a different taste than the pre-packaged feta. It became almost creamy!
First time cooking with coriander & wasn’t sure about the taste. Yum!
I cannot say enough about this flavorful dish!!!!
It freezes well, too!
Awesome, Amanda! Thanks so much for giving it a try!
Excellent! My husband made this tonight and it was sooo goood. Thanks for many great recipes. We love your site.
Thanks, Susan! So glad you enjoyed it!
Thank you!
I made this for the third time last week. Again, just excellent.
The coriander is ground coriander, right?
Did the recipe change or did I change it after I copied it the first time? Seems there was one green bell pepper, sliced for the top, and seared after the chicken was done, and one red bell pepper, chunked and sauted with the onions. Green was for the slices on top, red went into the orzo mixture. Now it reads like both peppers are sliced, seared, and go on the top, but that is not what the picture shows….
It is just me, but I make a full recipe because it freezes well. Never lasts in the freezer for over two months, because by then I have eaten it all.
Hi, Denise! Yes.. the coriander should be ground. Regarding the peppers, yes, the recipe may have changed a tiny bit here, but truly, either way would totally work :). Go with whichever you prefer.
Really great! Lots of flavor and the feta was a nice addition. My family asked to make sure I save this one so I can make it again. Thanks!
Awesome! Thanks, Ragna!
What size cans peeled plum tomatoes? Thank you.
I would go with a 28 oz. can for this one.
Delicious and easy. I will be making this again for certain. The flavors were so good and some feta crumbles really complimented the dish. It was so good. I’ll make this for my sister’s family when we visit. Another Mediterranean Dish winner! Thanks for the great recipe.
So glad you enjoyed it, Barbara!
One pot meals are my favorite! Loved the flavors here. This one is for sure going on my regular meal rotation!