One-pot Greek Baked Chicken Orzo: Perfectly seasoned chicken, nestled into a mixture of tiny orzo pasta with onions, bell peppers, and tomato. This is a dinner for any night of the week. Easy, and absolutely satisfying. I’m in love!
This is a story about chicken dinners. The most trusted of weeknight meals ever! And likely the most comforting.
Who doesn’t love a perfectly crispy roast chicken? Or a quick skillet chicken slathered with garlic and Dijon?
I tell you, you can do wonders with chicken! And to me, chicken is even more special when you turn it into a satisfying one-pot meal like my earlier Middle Eastern Chicken and Rice; this Greek Chicken and Potato Dinner; and of course, my newest obsession, today’s Greek Chicken Orzo!
Why this Greek Baked Chicken Orzo Recipe works?
Admittedly, this one-pot chicken orzo recipe is not necessarily a traditional Greek recipe. Oh, but it so does have all the comforting Greek things we love.
This baked chicken orzo has it all!
Quick-marinated boneless chicken nestled in a mixture of tiny orzo pasta with tomatoes and bell peppers. Of course, as you would expect, layers of flavor from onions, garlic, and a few spices. As cliche as this sounds, a sprinkle of feta cheese, just before serving, completes this chicken orzo for me.
What to serve with this Greek Chicken Orzo?
When I made this the other night, all I added as a side was a bowl of my lazy Mediterranean salad. After all, the idea of a one-pot dinner is fewer dishes, of course! But, you can also try roasted garlic hummus and a side of Balela salad, if you like.
Greek Baked Chicken Orzo Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: Serves up to 6 people
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Easy one-pot Greek Baked Chicken Orzo! Perfectly seasoned chicken, nestled into a mixture of tiny orzo pasta with onions, bell peppers, and tomato. All the comfort.
Ingredients
For Chicken
- 2 tsp dried oregano
- 1 tsp all-natural sweet paprika
- 1 tsp all-natural coriander
- 1 tsp each kosher salt and black pepper
- 1.5 lb boneless, skinless chicken thighs
- 1/2 lemon, juice of
- Private Reserve Greek extra virgin olive oil
For Orzo
- Private Reserve extra virgin olive oil
- 1 Green bell pepper, cored and sliced into rounds
- 2 cups chopped yellow onion
- 1 red bell pepper, cored and chopped
- 6 garlic cloves, chopped
- 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 (or whole grain orzo if you have it)
Instructions
- Heat oven to 350 degrees F.
- In a small bowl, combine spices (oregano, paprika, coriander, salt and pepper.) Pat chicken dry, and season well with the spices (use clean hands to coat chicken with spices). Place seasoned chicken in a large bowl and add lemon juice. Set aside for 20 minutes or so while you prepare the remaining ingredients.
- When ready, 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 but not smoking.
- Add chicken and brown the chicken on both sides (about 8 to 10 minutes). Remove chicken pieces to a plate for now.
- In the same pot, add green bell pepper slices and sear on either side. Remove and place with the chicken for now.
- If needed, add another tbsp extra virgin olive oil. Add chopped onions and red peppers, cook for 5 minutes, stirring regularly, until soft. Add garlic, and cook another 30 seconds, then, add plum tomatoes, broth, spices, and a dash of kosher salt and pepper. Bring to a boil, then add the orzo pasta.
- Nestle the chicken pieces, and top with the green bell pepper slices.
- Transfer the pot to heated oven. Bake, uncovered, for 20 minutes or so. Remove from oven, cover and let sit 5 minutes undisturbed (orzo will absorb any juices.)
- Before serving, drizzle a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.
- To serve, consider adding a side of this easy Mediterranean salad or this Balela salad. A plate of roasted garlic hummus or this roasted red pepper hummus would make a great starter, if you like.
Notes
- Recommended for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives); and from our all-natural and organic spice collections: sweet paprika, and coriander.
- SAVE! Try our Greek Olive Oil Bundle and our Ultimate Mediterranean Spice Bundle. Or create your own 6-pack or 3-pack from our all-natural or organic spice collections.
- Category: Entree
- Cuisine: Greek
Keywords: chicken orzo
More Recipes to Try:
Mediterranean Baked Fish with Tomatoes and Capers
Simple Pasta with Peas and Pancetta
We love this meal! I do have a question, when you brown the chicken, is it 8 minutes total with 4 minutes per side or 8 minutes per side?
So glad you liked it! It is 8 minutes in total as the chicken will cook some more in the oven. You’re just looking for it to have a nice color on both sides.
Made this recipe tonight and it turned out great! It was amazing…we can’t wait to eat the leftovers tomorrow night! I’m so happy to have stumbled across your blog…I love every recipe you post! Both of my parents were born in Egypt too, but my mother is a terrible cook (she’ll be the first to admit it!!) so I never learned to make authentic dishes until reading your blog! I made your kofta kabobs for the first time last month and they were amazing!!! Better than my mother’s! I can’t wait to try so many more!
Thanks for sharing such great middle eastern recipes!!
★★★★★
Thanks for the kind words Denice and I’m so glad you liked the recipe!
I only had one pound of chicken thighs, but it was very easy to adjust recipe. One pound was four boneless thighs. I used one can of tomatoes, 3/4 of a 16-oz can of chicken broth (saved the rest to add when warming up the leftovers), 1 cup of orzo. Cut the other ingredients to 1/2+. Added a little cayenne pepper. Only had orange pepper for the top. I don’t think you mess up this recipe. It was a keeper!! Janice
thanks for sharing your adjustments, Janice! Very helpful. Glad you enjoyed it!
Made this according to recipe. It was a big hit, simply delicious. Paired it with Balela salad. What a great meal. will make this again.
Awesome, Bill! Thank you so much for sharing
Amazing!! So flavorful and easy to put together. I don’t have a cast iron skillet so I used a regular skillet and transferred everthing to a backing dish. I halfed the recipes, as that was all the chicken I had – turned out great. Will definitely do a full recipe next time, as the leftovers are great too!!
★★★★★
Making this sun it looks amazing! However I am not a huge fan of tomatoes. I only use small chopped tomato’s when they will cook down alot and are needed for the flavor. Does the orzo need the tomato juice for flavor? It says 2 cups canned so I wasn’t sure if that was just the tomatos or the juice as well for flavor. If not I may use artichokes instead of tomatoes!
Hey Heather, sorry I’m just now able to get to your question. But yes, the tomatoes and their juices are needed here to help cook the orzo and impart flavor. They won’t overwhelm at all though.
This looks amazing! Can I make it ahead and reheat?
Hi Kari, yes, you can make this ahead and reheat. 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.
Can I use chicken with the bone in?
Hi Sue, so 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.