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.
2cupsdry uncooked orzo pasta, whole grain orzo if you have it
Feta cheese for garnish, optional
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 tablespoon 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.