Greek‑Style Baked Chicken Orzo

Why You’ll Love Greek‑Style Baked Chicken Orzo Recipe

This recipe hits all the right notes: it’s easy to make, minimal cleanup, and full of big flavour. You get tender, well‑seasoned chicken, vibrant vegetables, and orzo that soaks up all those delicious juices. The Greek‑style seasoning—oregano, sweet paprika, coriander and lemon—gives it a nice bright Mediterranean character, perfect for a satisfying weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:

• dried oregano

• sweet paprika

• coriander

• kosher salt

• black pepper

• boneless skinless chicken thighs

• juice of half a lemon

• extra virgin olive oil

For the orzo and vegetable mixture:

• 2 bell peppers (any colour), cored & sliced into rounds

• 1 large yellow onion, chopped

• 6 garlic cloves, minced

• 2 cups canned peeled plum tomatoes (with their juice)

• 2 cups chicken broth

• 1 teaspoon dried oregano

• 1 teaspoon sweet paprika

• kosher salt and black pepper (to taste)

• 2 cups uncooked orzo

• chopped parsley (for garnish)

• feta cheese (optional garnish)

Directions

1. Preheat your oven to 350 °F (about 175 °C).

2. In a mixing bowl combine the oregano, paprika, coriander, salt and pepper. Pat the chicken thighs dry, add to the bowl, toss to coat, then add lemon juice and a drizzle of olive oil; set aside for a few minutes.

3. In a large oven‑safe pot or Dutch oven over medium‑high heat, add 2 tablespoons olive oil. Add the chicken thighs and brown on both sides (about 8‑10 minutes total). They do not need to be cooked through at this point. Remove chicken and set aside.

4. In the same pot, add the sliced bell peppers and sear on each side; remove and set aside with the chicken.

5. If the pot looks dry, add another tablespoon of olive oil. Add the chopped onion and cook for about 5 minutes, stirring regularly, until softened. Then add the minced garlic and cook about 30 seconds more.

6. Add the canned tomatoes (with juice), chicken broth, 1 teaspoon oregano, 1 teaspoon paprika, and a dash of salt and pepper. Bring to a boil.

7. Stir in the uncooked orzo. Then nestle the chicken pieces into the orzo mixture and top with the bell pepper slices.

8. Transfer the pot (uncovered) to the preheated oven and bake for about 20‑25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid.

9. Remove from the oven, cover and let sit undisturbed for about 5 minutes so the orzo can absorb any remaining juices.

10. Drizzle a little extra virgin olive oil over the dish, garnish with chopped parsley and feta cheese (if using), then serve.

Servings and Timing

• Servings: 6

• Prep time: approximately 10 minutes

• Cook time: approximately 30 minutes

• Total time: approximately 40 minutes

Variations

• Swap the chicken thighs for chicken breasts if preferred, noting that chicken breasts may need 5 minutes less baking time.

• Use skin‑on, bone‑in chicken thighs for richer flavour—just allow extra time for browning.

• For a lighter version, substitute whole grain orzo or even brown rice.

• Omit the feta cheese to keep the dish dairy‑free, or replace with goat cheese for a different tang.

• Add olives or sun‑dried tomatoes for extra Mediterranean flair.

• If you want more heat, stir in a pinch of red pepper flakes when adding the garlic.

Storage/Reheating

• Store any leftovers in an airtight container in the refrigerator. Properly stored, the dish will keep for about 3 days.

• To reheat, warm gently on the stovetop in a pot over medium heat with a splash of broth or water to loosen the pasta, or microwave in a covered dish, stirring occasionally until heated through.

• For the best texture, avoid prolonged reheating to prevent the orzo from becoming mushy.

FAQs

What type of chicken cut should I use?

You can use boneless, skinless chicken thighs for ease and flavour. If you prefer, you can use chicken breasts—but check them a bit sooner since they cook faster. You could also use skin‑on, bone‑in thighs for richer flavour, just adjust browning and cooking time accordingly.

Can I use a different pasta instead of orzo?

Yes. While orzo works great because of its rice‑like shape and ability to soak up flavour, you could use small pasta shapes like ditalini, small shells, or even regular rice. Adjust liquid and cooking time as needed.

Is it necessary to bake this dish in the oven?

Baking helps ensure the chicken finishes cooking through while the orzo absorbs the liquid and becomes tender. You could attempt a stovetop version, but you’d have to cover and simmer until the orzo is cooked and the chicken is done, which may take more attention.

Can I make this dish ahead of time?

You can prepare the searing and orzo mixture ahead of time and refrigerate separately. When ready to serve, combine, bake as directed, and then garnish. Leftovers also work well for reheating.

How do I know when the orzo is cooked properly?

The orzo should be tender but still retain a slight “bite” (al dente). It also should have absorbed most of the liquid in the pot. If it still seems overly wet, you can return it to the oven for a few more minutes uncovered or let it sit covered for a few minutes after baking.

Can I make this dish dairy‑free or vegetarian?

Yes. To make it dairy‑free, simply omit the feta garnish. To make it vegetarian, replace the chicken with firm tofu or seared mushrooms and use vegetable broth instead of chicken broth. Note cooking time may vary.

What should I serve alongside this dish?

This dish is quite complete on its own but pairs nicely with a simple green salad (such as a Greek salad), crusty bread, or steamed vegetables. A crisp white wine or light rosé would also complement the Mediterranean flavours.

How can I adjust this recipe for more servings or fewer servings?

To scale up or down, adjust the quantities of all ingredients proportionally. For example, to serve 4 instead of 6, reduce ingredients by about one‑third. Make sure your pot is large enough to accommodate increased volume if scaling up.

Can I freeze leftovers?

While you can freeze leftovers, the texture of the orzo may change and become a bit softer after thawing. If you do freeze, portion into airtight freezer‑safe containers and freeze for up to 1‑2 months. Thaw overnight in the fridge and reheat with a splash of broth to restore moisture.

Conclusion

This Greek‑style baked chicken and orzo dish offers a flavorful yet simple meal that works beautifully for a weeknight dinner or for entertaining guests. The one‑pan approach makes cleanup easy, the Mediterranean seasonings bring vibrant taste, and the leftovers reheat well. Give it a try and enjoy a deliciously satisfying meal with minimal fuss.