Loaded with yummy Greek flavours, and all made in ONE POT, this Baked Greek Orzo with Chicken is a fabulous midweek meal! And you can see for yourself how easy this is to make in this video!
I’ve been wanting to share this for ages! I’m bursting at the seams with recipe ideas, and it takes considerable constraint not to post a recipe every single day. 🙂
But for this one in particular, I wanted to wait until I had a handle on shooting cooking videos before I shared it. This method of starting a dish on the stove, the finishing it in the oven is a favourite of mine. I love coming up with twists on ways to make meals in one pot that don’t compromise on the recipe. Like my One Pan Rotisserie Chicken on Potato Gratin, One Pan Chicken with Creamy Garlic Parmesan Risotto and One Pot Greek Chicken with Lemon Rice which is one of the most popular recipes here on RecipeTin Eats.
So I waited. And waited. Until I was happy that my videos were decent enough to publish. 🙂 And here it is!
I call this Greek because it’s loaded with classic Greek flavours, with plenty of garlic, dried oregano and lemon. And tomato. 🙂 But it probably isn’t authentically Greek.
But it tastes Greek, that’s for sure!
Irrespective of name, I don’t think anyone (save for picky kids!) would be unhappy if a steaming plate of this was placed in front of them, hmmm???
Other than the sheer convenience of being a one-pot meal, it’s also great because you can sub the veggies with whatever you’ve got on hand. And you can even make this meat-free by leaving out the chicken. And make it completely vegetarian by swapping out the chicken broth/stock with vegetable broth. Hands up who has veggos to cater to in their lives? Me, me, me!!
Here’s a nice close up for you. Check out all those yummy flavours going on! This is deceptively loaded with veggies. 2 zucchinis, an onion, capsicum/bell pepper and cherry tomatoes. And only one cup of orzo/risoni. Quite surprising how far 1 cup goes when filled out with veggies!
You know, come to think of it, you could even just used mixed frozen veggies for this and save yourself all the chopping. That would be perfect!
One pan. Yummy tomato sauce. Lots of veggies. Greek flavours.
Midweek meals made extra delicious! – Nagi x
PS The Ingredients list in the recipe below looks deceptively long. But actually, there are quite a few double ups because of the way I write the recipe. So don’t be put off! 😉
More risoni / orzo recipes
-
One Pot Italian Chicken Orzo / Risoni Pasta – cosy, saucy one pot chicken and risoni dinner
-
Orzo / Risoni Bolognaise – one pot bolognese pasta dish!
-
Greek Lemon Orzo Salad – a bright fresh pasta salad loaded with Greek flavours
-
Creamy Salmon Risoni / Orzo (15 Minute Meal) – tastes like risotto, except MUCH faster to make!
-
Creamy Mushroom and Spinach Orzo (Risoni) (One Pot) – tastes like a creamy mushroom risotto
-
One Pot Creamy Chicken, Vegetable & Parmesan Orzo (Risoni) – creamy chicken and vegetable orzo, a quick 20 minute meal
-
Pea, Zucchini and Pesto Orzo / Risoni – a wonderful quick side dish
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One Pot Chicken Risoni
Ingredients
Marinated Chicken
- 1 lb / 500g chicken thighs , boneless skinless (or breast), cut into2cm / 4/5" pieces
- 2 garlic cloves , minced
- 1 tbsp dried oregano
- 1 lemon - zest of the whole lemon and juice of HALF the lemon
- 1 tbsp olive oil
- Salt and pepper
Orzo/Risoni
- 2 tbsp olive oil
- 2 garlic cloves , minced
- 1 small onion , diced
- 2 zucchinis , diced
- 1 red bell pepper/capsicum , sliced
- 1 tbsp dried oregano
- 2 1/2 cups chicken broth
- 14 oz / 400g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 cup orzo/risoni
- 1 punnet cherry tomatoes
- Salt and pepper
Garnish (optional)
- Crumbled feta cheese
- Fresh oregano leaves
Instructions
- Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
- Preheat oven to 180C/350F.
- Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
- Cook chicken until lightly browned but still pink inside. Remove from skillet.
- Turn heat down to medium high.
- Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
- Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
- Mix, then add orzo / risoni. Mix, then top with chicken.
- Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
- Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
- Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.
Recipe Notes:
Nagi, I made this before, and we loved it. But I can’t remember how I interpreted your directions. When the risoni goes into the oven, do I cover the pan? Thanks!
Excellent! I used rice instead of the pasta…great flavor…will make again !
Woot, that’s great Denise!
Nagi, I’ve commented before on your wonderful recipes–and how my husband’s eyes light up (no kidding!) when I tell him I’m trying something new from Nagi. (He calls you my “Australian Japanese friend”!) This one was no exception. He’s half Greek, and I’m a lemon-lover, so it was right up our alley. In the US we don’t say “punnet,” so I had to look up that one. My dictionary says “a small basket to hold fruit or vegetables.” Hmm–how small is “small,” I wonder? Well, I just dumped in what I had–maybe a little too many?–but it turned out great. Thanks, Nagi!
😂 I’m so glad it turned out for you! A punnet is usually 250g here ☺️
Sooo delicious. Definitely make it again. However my hubby was believed it is very sour but the rest of the family loved it. Probably next time will use less lemon.
Thank you
Hi Nafiseh, you can always reduce the amount of lemon in it to suit – I’m glad you loved it though ❤️
Hello. How far in advance can this be cooked and refrigerated? Could I cook it two days ahead? Thank you!
P.S. My friend and I have been recommending your page to so many people! We both have a Nagi crush!
Hi Meredith, I find that this recipe is better fresh as the pasta soaks up all the liquid when left, it may go too gluey in the fridge – N x
Awesome and very easy to follow recipe! I have a question though, it came out a little acidic and tomato-e but still good! Just wondering where I went wrong
Hi Nina, I find that some tinned tomatoes can be quite acidic and tangy (I’d sell my soul for decent tinned tomatoes here!!). I just combat this by adding a little sugar to balance out the flavours!
Nice relatively simple dish. I liked the hint of lemon and the roasted grape tomatoes were tasty! Thanks for sharing.
Quick question I followed the recipe to the T and it’s been in the oven for an hour and it’s still a soup consistency. I’ve made this once before and it cooked for an hour and a half in the oven before all the juice evaporated.
Nagi this was my first time trying a recipe of yours and it was… brilliant!! Thank you, from an almost complete beginner in the kitchen!
This was ridiculously good. The pop from the lemon at the end and the acidity from the feta really made this dish. I will make this again for sure.
Glad to hear you enjoyed this Tim!! Thanks for letting me know 🙂 N x ❤️
Delicious recipe! It turned out great and was easy to throw together! I love the lemon flavor in the chicken. I can’t wait to try more of your recipes 🙂
Just a note for anyone else, I added kalamata olives per the suggestion of another review and it really is a nice touch.
This is one of my go-to recipes! A house favorite. I add kalamata olives along with the feta. Sooooo good!
LOVE HEARING THAT!!! N xx
How could I adjust this recipe to use rice instead of risoni?
Thanks!
I haven’t tried yet Chloe, sorry!
I used 1 cup white rice …cooked in oven 5 more minutes …was great hubby loved it !
Made this last night for dinner. The cherry tomatoes didn’t cook very well… due to the fact that I only noticed them on the counter after the dish was coming out of the oven. Argh! 😆
Tonight we had the leftovers. I added a little more salt, along with some more oregano and also red pepper flakes. Once heated through, I put two thick slices of feta on top and then put it under the broiler to heat up the cheese. It was yummy.
That’s so wonderful to hear Sandra! Thanks for letting me know – N xx
This was excellent & I will definitely make it again!
WHOOT! So pleased to hear that Marliyn, thank you for letting me know! N xx
I made this last night. Very good. I used 2 bone in-skin-on chicken breasts that I let marinate overnight in the fridge. The cooking time needed to be bumped up to 45 minutes with lid on then follow as instruction.
The rice was a bit too wet, but very tasty. I added a can of Green Giant NIbblets corn when I made the rice portion.
Some notes about the instructions: DO NOT wipe out the pan after browning the chicken and put the rice directly into the remaining oil (+ 2Tbsp. olive oil). Saute the the rice alone for a few minutes. This helps flavor the rice throughout with the delicious chicken brown bits.(This is a French technique when they want to build more complex flavors). Then saute’ the onions, etc.
I also thought it could have used a bit more salt in both the marinade and the rice.
The chicken breasts turned out beautifully. Extremely moist and tender, and thoroughly cooked through.
I would make this recipe again with a bit more salt and a bit more rice(to make up for the sogginess). Keep the corn addition, it was a very good idea to add it. It tasted very good with it.
Hi Heidi! Umm….did you make this with rice or orzo/risoni?? The ratios of liquid are definitely different! Glad you enjoyed the chicken flavours though!!
Another hit. Came out a bit wetter than I’d like, but when it was time to put the (minimal) leftovers away, it was perfect. Probably would make it again and leave it out for about 15 minutes.
I’m glad you enjoyed it Ben! Thanks for letting me know! PS If the rice is a bit wet for your taste, just fluff it up a minute or two, the excess liquid gets absorbed super quickly. N x
Hi Nagi !
Just curious. Could I do this recipe with bone-in chicken thighs, like your Chicken w Lemon Rice recipe? How would I vary cooking time?
Love your site & recipes!
Hi Jason! That’s a bit tricky with this recipe because orzo only takes around 15 minutes to bake 🙂 So you’d need to pretty much cook the thighs through on the stove before proceeding with the recipe so in the 15 minutes this is in the oven, the thighs can finish cooking. 🙂
Wouldnt it be easier to just cook it a little longer on the stove and add the orzo and not have to bother with the oven part?
Hi Eric! Yes you can do that, but you’ll need to stir constantly and probably increase the liquid a bit because more will evaporate if you stir. The reason I finish it off in the oven is because you don’t have to worry about the orzo sticking to the base as much as you do on the stove 🙂
Hi Nag 🙂
This is the second recipe I’ve tried from your site and it’s worked wonders! Thank you sooooo much, I was struggling to get dinner together, then I came across this recipe and threw it together as most of the ingredients are store cupboard staples- it was easy peasy to cook and tasted totally yum. I’m off to find my third recipe and wanted to extend my thanks to you again for the fab recipes and lovely site 🙂
Thank you Seema! I’m so glad you enjoyed it! N x
Hi Nagi,
This is my first visit to your site and its really cool! l love your video. Chicken Orzo looks super delicious too.