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?
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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
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Prep Time: 20 mins -
Cook Time: 40 mins
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Total Time: 1 hour
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Yield: Serves up to 6 people -
Cuisine: Greek
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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.
More Recipes to Try:
Mediterranean Baked Fish with Tomatoes and Capers
Simple Pasta with Peas and Pancetta
Kari says
This looks amazing! Can I make it ahead and reheat?
Suzy Karadsheh says
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.
Sue Charney says
Can I use chicken with the bone in?
Suzy Karadsheh says
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.
Donna says
Your recipes are amazing. This is my third time making this one. Thank you so much for sharing.
Suzy Karadsheh says
Thank you so much, Donna! Means a lot!
Lisa says
I made this for dinner tonight i didn’t have thighs so i used chicken breasts instead it tasted wonderful..no leftovers unfortunately, will need to make more next time .Great recipe thanks
★★★★★
Suzy Karadsheh says
When there is no leftovers, you know it’s a winner! Thanks for trying it, Lisa!
Mark says
I made this meal last night and it was great! I made it exactly as directed and it was just missing the Feta cheese. I can never seem to keep Feta on hand! I awoke this morning to the wonderful smell of the chicken lingering in the kitchen, and had to immediately dig into some of the cold, leftover orzo. This recipe definitely makes it into my normal rotation of meals. Thanks!
Suzy Karadsheh says
Thank you so much, Mark! If you’re willing to eat this cold, it must be a winner. Love hearing form you. Thanks.
Robin says
I made this recipe last night and it was absolutely delicious! Everything is so flavorful and the directions were spot on. Thank you so much for this recipe. It is a definite keeper.
★★★★★
Suzy Karadsheh says
So glad you gave this one a try, Robin! And thank you for the kind comment!
Shahnaz Nafeie says
I made it today love it Please keep sending these recipes Thanks
Suzy Karadsheh says
Awww! Thank you, Shahnaz. Will keep the recipes comin 🙂
Karen says
This is an excellent weeknight dinner and the leftovers are perfect for lunch. I’ll be making this again!
★★★★★
Suzy Karadsheh says
Awesome, Karen! That’s what I like to hear!
kathy says
Thank you for this recipe, Suzy. My family loved it! We are transitioning to eating Mediterranean per doctor’s orders and it is so good to have things to make that are nutritious and delicious.
God bless you!
kathy
★★★★★
Suzy Karadsheh says
Kathy, thank you so much! I am so blessed for sure to hear from you today. Can’t wait to hear what you cook next!
WANDA G BRIDGES says
This dish blew my mind!! The flavors were tantalizing and I loved the freshness of it all! The only substitution I used was smoked paprika (all I had) but used less than the recipe called for, 2 tsp instead of three. I didn’t want it to take away from the others flavors, and I’m so happy with the taste!! Thank you Suzy!!
★★★★★
Suzy Karadsheh says
Wanda, thank you so much for giving this a try! So glad you enjoyed it!
Julie Shain says
Delicious. Will make again! I did add chopped mushrooms and celery just because I had a few pieces to use up.
Kellie @ The Suburban Soapbox says
Adding this one to the weekly rotation! I love that it’s one pot.
★★★★★
Suzy Karadsheh says
Yay! Enjoy!
dannie says
The chicken pieces look amazing,very tempting and mouthwatering.
★★★★
Russell says
I tried this recipe and it’s really delicious! I did not have boneless thighs so I used boneless chicken breast. I cut the breast in half to resemble the size of thighs. The recipe came out perfect without any additions or subtractions other than not using chicken thighs. My family enjoyed this dish very much. This one is a keeper. Thanks for sharing your talents and love for cooking with the world.
★★★★★
Suzy Karadsheh says
Russell, thank you so much for giving this a try! And I love to hear recipe adaptations…sounds like chicken breasts worked just as well here! Thank you for sharing!
Erin says
What a comforting dinner, I love using orzo
★★★★★
Carolyn says
Looks healthy, delicious, and satisfying!
★★★★★
Carlos says
I’m going to make this dish on Monday. I’m planning a Mediterranean inspired dinner for two of my friends.
Suzy Karadsheh says
Great, Carlos! Hope you enjoyed it!
Alice Laird says
I’m thinking about adding black olives and artichoke hearts. Ummm.
Suzy Karadsheh says
YES! that would be great too in this recipe!
Jennifer Blake says
Nothing better than 1 pot meals, especially when they have your protein, grain and veggies all together!
★★★★★
Jennifer Farley says
This is going to be a hit at my house for dinner!
★★★★★
Pat Lombardo says
Question: I’m assuming that the 2 cups orzo pasta is cooked orzo pasta. Is that correct? The recipe sounds delicious
Suzy Karadsheh says
Hello, Pat! Thank you for your great question. No 2 cups orzo meaning 2 cups uncooked (dry) orzo. When a recipe calls for already cooked pasta, it would be stated “cooked orzo.” We’ll note that to avoid any confusion. Thank you again. And apologies for not seeing the question earlier.
Liz says
I love one pot meals and all the marvelous flavors in your Greek baked chicken were perfect for my family! I can’t wait to make it again!
★★★★★