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:
Hi Nagi!
I’m thinking of cooking this for the family. So far I still have the other ingredients in stock. If I don’t have Risoni right now, what can be a substitute for this? Is there another kind of pasta I can use?
after baking, what’s the texture of the zucchini? Is it crunchy or does it soften up?
I want to try this recipe. Question for you – what if instead of a can of crushed tomatoes I used a jar of tomato/pasta sauce? Do you believe that would be a good substitute?
Hi Matt, it will be ok as long as it’s pure tomatoes and doesn’t have any added sugar/salt etc – N x
This was very delicious. I will definitely make again. Hubby liked it too. Pretty easy but not for a weeknight after work.
Yes definitely a great midweek meal – N x
Hi Nagi, I am making this for my Father-in-law today. Is it ok to freeze? We love your recipes and my children are devoted fans too!
Hi Carol, I find that the orzo can become a little hard when frozen – if you thaw it, I would add a little liquid to it to help loosen it up 🙂
This meal was amazing! So full of flavour! Thank-you so much for the recipe 🙂
You’re so welcome Natalie ☺️
Yum I made this for dinner last night & everyone made absolute pigs of themselves finishing every last bit. Will be doubling up next time!
Wahoo, that’s great Bernie!!
Love it! Followed the recipe except after the veggies finished sautéing, I added 2 spoons of a Greek dressing to it. Came out sooooo good. Quick, easy, totally customizable.
This recipe made me so excited to cook and it turned out amazing! I used chicken breast and it was juicy. Next time I want to add mushrooms and spinach. It was a bit liquidy but if you let it sit for half an hour, the risoni continues to absorb. Loved the flavour combinations, especially the feta ontop gave it that extra saltiness. Also added some chilli. Love ! Next I’m cooking the middle eastern feast – cannot wait.
Thanks so much for the feedback Emma, enjoy the Middle Eastern Feast!