Greek-Style Chicken Orzo Recipe

4.86 from 192 votes

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.

Prep Time10

Cook Time30

Course: Dinner

Cuisine: Greek

Servings: up to

Author: The Mediterranean Dish

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

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