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Greek‑Style Baked Chicken Orzo

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This Greek Baked Chicken Orzo is a hearty, one-pan dish featuring juicy chicken thighs, tender orzo pasta, and a flavorful tomato-based sauce infused with Mediterranean herbs and spices. It’s a comforting, easy-to-make meal perfect for weeknights.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt
  • Black pepper
  • 2 teaspoons dried oregano
  • Extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup orzo pasta, uncooked
  • 1 can (15 oz) diced tomatoes
  • 2 ½ cups low-sodium chicken broth
  • ½ cup chopped fresh parsley
  • Feta cheese for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Season chicken thighs with salt, pepper, and oregano on both sides.
  3. In a large oven-safe skillet or braiser, heat olive oil over medium-high heat. Brown the chicken thighs on both sides until golden (about 4–5 minutes per side). Remove and set aside.
  4. In the same skillet, add a bit more olive oil if needed and sauté chopped onions and bell peppers until softened (about 5 minutes).
  5. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
  6. Stir in the orzo, diced tomatoes, and chicken broth. Mix well and bring to a boil.
  7. Return the chicken thighs to the skillet, skin-side up. Transfer to the preheated oven.
  8. Bake uncovered for about 35 minutes, or until the orzo is tender and the chicken is fully cooked (internal temp 165°F/74°C).
  9. Remove from oven and let rest a few minutes. Sprinkle with fresh parsley and feta cheese if using before serving.

Notes

  • You can substitute bone-in chicken breasts, adjusting cooking time as needed.
  • Use whole wheat orzo for a healthier twist.
  • Customize the veggies based on what you have on hand.
  • Optional: add olives or capers for extra briny flavor.

Nutrition

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