Greek-Style Chicken Orzo Recipe

4.78 from 120 votes

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.

Prep Time Cook Time

10 mins 30 mins

Course: Dinner Cuisine: Greek Servings: 6 up to Calories: 160.6kcal

Author: The Mediterranean Dish

Ingredients
For Chicken
2 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon coriander
1 teaspoon each kosher salt and black pepper
1.5 lb boneless skinless chicken thighs
½ lemon, juice of
Extra virgin olive oil

For Orzo
Extra virgin olive oil
2 Bell peppers any color, cored and sliced into rounds
2 cups chopped yellow onion
6 garlic cloves, minced
2 cups canned peeled plum tomatoes
2 cups chicken broth
1 teaspoon dried oregano
1 teaspoon sweet paprika
Kosher salt and black pepper
2 cups dry uncooked orzo pasta, whole grain orzo if you have it
Feta cheese for garnish, optional

Instructions
1. Heat oven to 350 degrees F.
2. In a small bowl, combine spices (oregano, paprika, coriander, salt and pepper.)
3. 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.
4. 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.
5. Add the chicken and brown on both sides (about 8 to 10 minutes). Transfer the chicken to
a plate for now.
6. In the same pot, add the bell pepper slices and sear on either side. Remove and place
with the chicken for now.
7. 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.
8. Nestle the chicken pieces into the orzo mixture, and top with the bell pepper slices.
9. 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.)
10. Before serving, drizzle a little extra virgin olive oil, and garnish with fresh parsley and feta,
if you like.

Notes
For the spices and olive oil used, browse our online shop here.
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
Calories: 160.6kcal | Carbohydrates: 5.3g | Protein: 23g | Saturated Fat: 1.2g | Cholesterol:
107.7mg | Sodium: 584.2mg | Potassium: 470.1mg | Fiber: 1.7g | Sugar: 1.7g | Vitamin A: 1071.7IU |
Vitamin C: 52.6mg | Calcium: 43.9mg | Iron: 1.8mg

https://www.themediterraneandish.com/greek-baked-chicken-orzo-recipe/
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