You’ll love this comforting one-pan Greek-style chicken orzo recipe! Chicken thighs and orzo are baked together in a fragrant mixture with garlic, bell pepper and tomatoes. Easy and filling!
Greek Style Chicken Orzo is a family favorite!
Chicken dinners are always a hit in my house. This chicken orzo recipe is one of my girls’ favorites! As a busy home cook and working mom, I’m always all about healthy one-pot dinners. Cooking chicken with grits or pasta in one pot is a recipe for success. You keep all the flavor and have fewer dishes to wash. What’s not to like?
Chicken and rice, chicken and couscous, for example, are often on my list. Orzo, with its satisfying springy texture and rice-like shape, is the best of both worlds! And this recipe, seasoned liberally with garlic, lemon and Greek seasonings like oregano and sweet paprika, guarantees juicy, flavorful chicken every time.
Chicken orzo recipe Ingredients
Although this easy chicken recipe will make your kitchen smell like you’re roaming the streets of Athens, it’s made with simple ingredients and seasonings. You probably have most of them on hand!
- seasonings: Dried oreganosweet paprikaand coriander give the chicken and orzo a distinct Greek flavor. Salt and pepper make everything brighter.
- chicken: I love the ease of cooking boneless, skinless chicken thighs, but you can use any cut of chicken you like. If you are using skin-on and bone-in thighs, give them a little more time in the pan to brown. The skin will crisp up nicely. For chicken breasts, check them about 5 minutes early. Make sure the fattest part of the chicken is at 165°F.
- Fresh lemon juice will balance out the savory chicken thighs.
- Extra virgin olive oil: I love the richness of rich Greek olive oil in this recipe.
- Bell pepper: I like to use a mix of colors for more variety.
- onions: I like the sweetness of yellow onions with spicy chicken and orzo, but really, most onions will do. I would just avoid red onion as it can discolor the oza and make it gray.
- garlic: Six whole cloves of garlic add complexity and the desired sensation.
- tomatoes: Tomatoes and their juice give the braising liquid a sweet, sour taste.
- Chicken broth: Use a high-quality chicken stock or low-sodium stock, or make your own. Vegetable broth is also suitable.
- Orzo: This little paste soaks up flavors like a sponge! You can use standard orzo or whole grain if you prefer.
- Parsley– both leaves and delicate stems – add freshness and color. Cilantro is a good substitute.
- Feta adds flavor and creaminess, becoming extremely melty from the heat of the chicken and orzo. However, it is not necessary at all! Leave it out so this recipe is 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 should be big enough to fit the chicken, orzo and vegetables. Here’s how it happens:
Season and fry the chicken
- Get ready. Preheat oven to 350°F.
- Season the chicken. In a large bowl, mix 2 teaspoons dried oregano with 1 teaspoon paprika, coriander, salt and pepper. Pat dry 1 1/2 pounds of boneless, skinless chicken thighs, then add to the bowl and toss to coat. Add the juice of half a lemon and let it sit for a few minutes.
- Prepare the flavorings. Remove the core from 2 bell peppers and cut them into thin slices. Chop 1 yellow onion. Mince 6 cloves of garlic (see my tips in this garlic guide).
- Fry the chicken. In a 5-quart Dutch oven or large oven-safe pot, place over medium-high heat, add 2 tablespoons extra virgin olive oil and heat until shimmering. Add the chicken and brown on both sides, about 8-10 minutes total (it doesn’t need to be cooked at this point). Transfer the chicken to a plate.
- Fry pepper. In the same pot, add the bell pepper and fry on each side. Take it out and keep it with the chicken for now.
Broil the chicken and orzo together in the oven
- Make the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onion and cook for 5 minutes, stirring regularly, until soft. Add the garlic and cook for another 30 seconds, then add 2 cups of the canned peeled tomatoes (and their juice), 2 cups of the chicken stock, 1 teaspoon of oregano, 1 teaspoon of paprika, and a pinch of kosher salt and pepper. Bring to a boil, then stir in 2 cups (raw) orzo.
- We stew the chicken. Place the chicken pieces in the orzo mixture and top with bell pepper slices. Transfer the pot to the preheated oven. Bake, uncovered, for 20 to 25 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Remove from oven, cover and let sit undisturbed for 5 minutes (the orzo will absorb all the juices).
- Finish and serve: Drizzle all over with a little extra virgin olive oil and garnish with fresh parsley and feta, if desired.
What to serve with chicken orzo
I usually make chicken and orzo for a simple weeknight dinner, sometimes with a light Greek salad to keep the theme going. But if you want, you can add a starter or two, like baked Greek feta or a watermelon salad with your favorite crusty bread.
More chicken recipes
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Dijon chicken with garlic
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One Pan Chicken Orzo
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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, juice
- Extra virgin olive oil
For Orzo
- 2 sweet pepper (any color), removing the core and cutting into circles
- 1 large yellow onion sliced
- 6 garlic cloves, mincemeat
- 2 cups canned peeled 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)
Instruction
-
Get ready. Preheat oven to 350°F.
-
Season the chicken. In a large bowl, mix oregano, paprika, coriander, salt and pepper. Pat the chicken dry, then add to the bowl and toss to coat. Add 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 large oven-safe pot, heat 2 tablespoons extra virgin olive oil until shimmering. Add the chicken and brown on both sides, about 8-10 minutes total (it doesn’t need to be cooked at this point). Transfer the chicken to a plate.
-
Fry pepper. In the same pot, add the bell pepper and fry on each side. Take it out and keep it with the chicken for now.
-
Make the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onion and cook for 5 minutes, stirring regularly, until soft. Add the garlic and cook for another 30 seconds, then add the tomatoes (and their juice), stock, oregano, paprika, and a pinch of kosher salt and pepper. Bring to a boil, then stir in the orzo.
-
We stew the chicken. Place the chicken pieces in the orzo mixture and top with bell pepper slices. Transfer the pot to the preheated oven. Bake, uncovered, for 20 to 25 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Remove from oven, cover and let sit undisturbed for 5 minutes (the orzo will absorb all the juices).
-
Finish and serve. Drizzle all over with a little extra virgin olive oil and garnish with fresh parsley and feta, if desired.
Video
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil and spices is used in this recipe.
- Leftovers and Storage: let the leftovers cool completely and store in the refrigerator in tightly covered containers. When stored properly, leftover orzo and chicken will keep for about 3 days.
Nutrition
Try our Greek Oregano!
This dried herb from Greece is lemony, fragrant and perfect for daily use.
*This post first appeared on The Mediterranean Dish in 2018 and has been updated with new media and information for the benefit of readers.
The post One Pan Chicken Orzo appeared first on The Mediterranean Dish.
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