You’ll love this comforting one-pan chicken orzo recipe, prepared Greek-style! Chicken thighs and orzo bake together in a flavorful mixture with garlic, bell peppers, and tomato. Easy and satisfying!
Greek-inspired Chicken Orzo is a Family Favorite!
Chicken dinners are always a hit at my house. This chicken orzo recipe is one of my girls’ favorites! As a busy home cook and working mom, I’m always up for healthy one-pot dinners. Cooking chicken with a grain or pasta in the same pot is a recipe for success. You keep in all the flavor and have fewer dishes to wash. What’s not to like?
Chicken and rice and chicken and couscous, for example, are often on my rotation. Orzo, with its satisfyingly springy texture and rice-like shape, is the best of both worlds! And this recipe, generously seasoned with garlic, lemon, and Greek seasonings like oregano and sweet paprika, guarantees juicy, flavorful chicken every time.
Chicken Orzo Recipe Ingredients
Though this easy chicken recipe will make your kitchen smell like you’re wandering the streets of Athens, it’s made with simple pantry ingredients and seasonings. You likely have most of them on hand!
- Seasoning: Dried oregano, sweet paprika, and coriander give the chicken and orzo a decidedly Greek flavor. Salt and pepper make everything more vibrant.
- Chicken: I love the ease of boneless, skinless chicken thighs, but you can use any cut of chicken you’d like. If using skin-on, bone-in thighs, give them a little more time in your pan to brown. The skin will crisp up nicely. For chicken breasts, check on them about 5 minutes sooner. Make sure the thickest part of the chicken registers at 165°F.
- Fresh lemon juice balances the savory chicken thighs.
- Extra virgin olive oil: I love the richness of a full-bodied Greek olive oil with this recipe.
- Bell peppers: I like to use a mix of colors for more variety.
- Onion: I like the sweetness of yellow onions with savory chicken and orzo, but really, most onions will work. I would just avoid red onions as they can color the ozo and turn it grey.
- Garlic: Six whole garlic cloves add complexity and a welcome kick.
- Tomatoes: Plum tomatoes and their juice bring a sweet-tart flavor to the braising liquid.
- Chicken broth: Use a high-quality, low-sodium chicken broth or stock, or make your own. Vegetable broth will also work.
- Orzo: This small pasta soaks up the flavor-makers like a sponge! You can use standard orzo or whole grain if you prefer.
- Parsley–both the leaves and tender stems–add freshness and color. Cilantro is a worthy substitute.
- Feta adds tang and creaminess, becoming deliciously melty from the heat of the chicken and orzo. It’s totally optional, though! Leave it off to keep this recipe dairy-free.
How to Make Chicken Orzo
You don’t need fancy equipment or techniques to make this recipe; just make sure you have a Dutch oven or an oven-safe pot with a lid. It needs to be large enough to fit the chicken, orzo, and vegetables. Here is how it goes:
Season and Sear the Chicken
- Get ready. Preheat your oven to 350°F.
- Season the chicken. In a large mixing bowl, combine 2 teaspoons dried oregano with 1 teaspoon each sweet paprika, coriander, salt, and pepper. Pat 1 1/2 pounds boneless, skinless chicken thighs dry, then add to the bowl and turn to coat. Add the juice from half a lemon and set aside for a few minutes.
- Get your flavor-makers ready. Core 2 bell peppers and slice them into thin rounds. Chop 1 yellow onion. Mince 6 garlic cloves (see my tips in this garlic guide).
- Sear the chicken. In a 5-quart Dutch oven or a large oven-safe pot set over medium-high heat, add 2 tablespoons extra virgin olive oil and heat until shimmering. Add the chicken and brown on both sides, about 8 to 10 minutes in total (it does not need to be cooked through at this point). Transfer the chicken to a plate for now.
- Sear the peppers. In the same pot, add the bell pepper and sear on each side. Remove and place with the chicken for now.
Braise the Chicken and Orzo Together in the Oven
- Cook the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic and cook another 30 seconds, then add 2 cups canned peeled plum tomatoes (and their juice), 2 cups chicken broth, 1 teaspoon oregano, 1 teaspoon paprika, and a dash of kosher salt and pepper. Bring to a boil, then stir in 2 cups (uncooked) orzo.
- Braise the chicken. Nestle the chicken pieces into the orzo mixture and top with the bell pepper slices. Transfer the pot to the heated 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).
- Finish and serve: Drizzle everything with a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.
What to Serve with Orzo Chicken
I typically make chicken and orzo for a simple weeknight dinner, sometimes with an 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.
More Chicken Recipes
Ingredients
For the Chicken
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 lemon, juiced
- Extra virgin olive oil
For the Orzo
- 2 bell peppers (any color), cored and sliced into rounds
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 cups canned peeled plum tomatoes
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- Kosher salt
- Black pepper
- 2 cups orzo (uncooked)
- Chopped parsley, for garnish
- Feta cheese, for garnish (optional)
Instructions
- Get ready. Preheat your oven to 350°F.
- Season the chicken. In a large mixing bowl, combine the oregano, paprika, coriander, salt and pepper. Pat the chicken dry, then add to the bowl and turn to coat. Toss in the lemon juice and a drizzle of olive oil and set aside for a few minutes.
- Brown the chicken. In a 5-quart Dutch oven or a large oven-safe pot over medium-high, heat 2 tablespoons extra virgin olive oil until shimmering. Add the chicken and brown on both sides, about 8 to 10 minutes in total (it does not need to be cooked through at this point). Transfer the chicken to a plate for now.
- Sear the peppers. In the same pot, add the bell pepper and sear on each side. Remove and place with the chicken for now.
- Cook the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic, and cook another 30 seconds, then add the tomatoes (and their juice), broth, oregano, paprika, and a dash of kosher salt and pepper. Bring to a boil, then stir in the orzo.
- Braise the chicken. 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.)
- Finish and serve. Drizzle everything with a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- 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
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
*This post first appeared on The Mediterranean Dish in 2018 and has been updated with new media and information for readers’ benefit.
Just made this dish, it was extremely delicious, definitely worth making, ever so tasty and a delight to consume..I would made this again and again. Love the Mediterranean Dish recipes, use them all the time. Thank you Suzy with cheers from Australia.
Thanks, Pauline!
Great recipe. Everyone loved it! Juicy chicken and flavorful orzo.
Wonderful! Thanks, Kathy!
i will try this dish! it sounds great!i I posted on the greek lemon garlic potatoes earlier, super good… i just planted tomatoes and bell peppers in back yard….. california… why dont you encourage your readers to do the same…. nothing like a veggie thats one hour fresh for your recipes!!
My son eats chicken almost every day of the week, but does not like dark meat or chicken on the bone. Can I make this with boneless, skinless chicken breasts?
Sure!
Can I cook this in the instant pot?
Hi, Judith. I haven’t personally tried this one in the Instant Pot so I can’t really advise here, but it may be possible.
Hi Suzy,
Can I freeze this recipe?
Thanks,
Kate
Yes, I believe you can freeze it. Thaw over night in the fridge.
Would this work with pearl couscous instead? Nothing against orzo, I just have everything for this recipe right now, except the orzo. How would liquid ratio change if so? Thanks! Looks delish!
Hi, Chris! Yes, pearl couscous will likely work, since it is another tiny pasta. I haven’t tried it with this recipe myself, so I’m not sure if/how the liquid ratio would change. If you give it a go, please stop back and let us know your thoughts!
I’ve tried other recipes for this dish, they were really nice..
BUT then I found this one. Living on the Greek island of Corfu, everything in the recipe is available so no probs there..
Cooked this recipe and it was like WOO HOO !
Will definitely cook this again. Thank you Suzy. 😘
ps,Wifey liked it as well, so a winner all round. 😁
Yay! Thanks, Mel!
Would chicken breasts work as well? My husband just wont eat thighs. Looks Yummy! The Menemen recipe of yours I made last night was a big hit!! Thank you 🙂
Hi, Robin! Sure, chicken breasts would work. Just adjust the cooking time accordingly. Enjoy!
I don’t have an oven safe pot :/ . Can I cook it on the stove instead?
If so, for how long would you suggest?
I was very excited to try this recipe, but as I was searing the chicken breasts, my dutch oven cracked and exploded on my stove. I was using a Le Creuset piece of stoneware and when I looked at their care instructions, it says to not expose them directly to heat/flame, which I would imagine would be care instructions for any type of stoneware including the piece recommended by the author.
This recipe should be modified to cook the ingredients in a skillet and transfer to a baking dish. Not only did I have to throw the entire recipe and all the ingredients away, but I lost a very valuable piece of cookware.
I’m so sorry about that, Megan. The linked dutch oven is approved for the stovetop, and we use it quite often for recipes like this with no issues. It is cast iron, not stoneware. I agree that everyone should double check the care instructions for the cookware they plan to use for a particular recipe, as not everything is suitable for all heating elements.
This recipe came out delicious. I used chicken breasts, pounded thin and cut into smaller pieces. My whole family loved it.
Wonderful! Thanks, Amy!
Amazing recipe I only tweeted it by adding some chorizo when frying off the chicken. Absolutely gorgeous.
Thank you for an amazing recipe.
Awesome, Karen! Thanks for sharing
I made this last night Love it! I slightly expanded it to 2 pounds of thighs and 2 1/2 cups orzo and broth. I will do this again.
Thanks for sharing, David!
This is a delicious chicken recipe that is easily made anytime. We will be eating this often.
There are only 2 of us in our house so I only made half a recipe this time. Next time will make full recipe. Perfect to reheat day two and serve with a small Greek salad.
Thanks, Lori! So glad you loved it!!!
Sounded so good… Well, I had everything but orzo, used it for wedding soup. Decided to use Israeli couscous, I think it would have worked. But wife wanted pasta, so I made the chicken as per the recipe but added olives and mushrooms which she requested. Cooked the chicken in the oven, added 1 cup of Arrirabbata sauce for moisture, and cooked 2 cups of penne on the side (her favorite) — It looks gorgeous. Since we are “Staying in Place’”, I will make it in few days with the couscous unless I venture out for my beloved orzo.
Thanks for sharing your variations, Joe!
I don’t have orzo. Can I substitute couscous?
Glenn, it will likely work with pearl couscous but not instant couscous. Enjoy
this dish was more than delicious…the grand children fell in love with it and they
are my b est judges
Thanks a nd keep oon giving us delicious recipes
Jane
Thanks, Jane! I love getting thumbs up from the little ones! 🙂