Name: Greek‑Style Baked Chicken & Orzo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Greek
Ingredients: 6 bone-in, skin-on chicken thighs; Kosher salt and black pepper; 2 teaspoons dried oregano; 1 teaspoon ground cinnamon; Extra virgin olive oil; 1 medium yellow onion, chopped; 5 to 6 garlic cloves, minced; 1 cup chopped tomatoes (canned or fresh); 1 cup pitted kalamata olives; 1 cup orzo pasta; 2 cups low-sodium chicken broth; Juice of 1 lemon; 1/2 cup chopped fresh parsley; Feta cheese for garnish (optional)

Why You’ll Love Greek‑Style Baked Chicken & Orzo Recipe

It’s a true one‑pot/one‑pan dinner, minimizing cleanup.
The orzo soaks up all the savory juices, making each bite rich and satisfying.
Bold Greek‑style flavors from oregano, paprika, lemon and garlic give it an exciting twist.
It’s versatile—great for weeknights yet impressive enough for company.
Leftovers reheat well, making it a smart prep‑ahead or next‑day option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:

dried oregano
sweet paprika
coriander
kosher salt
black pepper
boneless skinless chicken thighs
lemon juice
extra‑virgin olive oil

For the orzo and braise:

bell peppers (any color), cored and sliced
yellow onion, chopped
garlic cloves, minced
canned peeled plum tomatoes (with their juice)
chicken broth
dried oregano
sweet paprika
salt and pepper
orzo (uncooked)
chopped parsley (for garnish)
feta cheese (optional, for garnish)

Directions

Preheat your oven to 350 °F (about 175 °C).
In a bowl, combine the dried oregano, sweet paprika, coriander, salt and pepper. Pat the chicken thighs dry, then coat them in the spice mixture. Toss in the lemon juice and a drizzle of olive oil; set aside for a few minutes.
In a large oven‑safe pot (Dutch oven or similar) over medium‑high heat, add 2 Tbsp olive oil. Add the seasoned chicken and brown on both sides for about 8–10 minutes total (it does not need to cook through at this point). Remove the chicken and set aside.
In the same pot, add the bell pepper rings and sear each side until lightly browned; transfer them with the chicken.
If the pot looks dry, add 1 more tablespoon of olive oil. Add the chopped onion and cook for 5 minutes, stirring regularly, until soft. Add the minced garlic and cook another 30 seconds. Then add the canned tomatoes (with juice), chicken broth, 1 tsp oregano, 1 tsp sweet paprika, and a dash of salt and pepper. Bring to a boil.
Stir in the uncooked orzo. Nestle the browned chicken pieces into the orzo mixture and top with the bell pepper slices. Transfer the pot, uncovered, to the preheated oven. Bake for 20–25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid.
Remove from the oven, cover, and let sit 5 minutes undisturbed so the orzo finishes absorbing juices.
Drizzle a little extra‑virgin olive oil over everything, and garnish with chopped parsley and feta (if using). Serve hot.

Servings and timing

Makes about 6 servings.
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Swap the chicken thighs for boneless chicken breasts—reduce baking time slightly and check that the thickest part reaches 165 °F (74 °C).
Use skin‑on bone‑in chicken thighs for added flavor and crispiness (allow a few extra minutes for browning).
Replace orzo with whole‑grain orzo for added fiber.
Make it dairy‑free by omitting the feta garnish.
Add more vegetables—such as zucchini slices or spinach stirred in at the end—for extra color and nutrition.
For a spicier version, add a pinch of red pepper flakes or chopped fresh chili when sautéing the garlic.

Storage/Reheating

Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
To reheat: Cover and microwave on medium until warmed through, or reheat in an oven‑safe dish at ~350 °F (175 °C) for 10–15 minutes. If the orzo has absorbed all the liquid and looks dry, add a splash of chicken broth or water before reheating to maintain moistness.

FAQs

What kind of chicken is best for this dish?

Boneless, skinless chicken thighs are ideal because they stay juicy and cook evenly in one pan. You can also use chicken breasts or skin‑on thighs—just adjust cooking times accordingly.

Can I use a different pasta instead of orzo?

Yes, you can use a small‑shaped pasta such as ditalini or small shells. Note that cooking times and liquid absorption may vary slightly.

What if I don’t have bell peppers?

You can omit the bell peppers or substitute with another vegetable such as zucchini, mushrooms or even broccoli florets for a different twist.

Do I need to cover the dish while baking?

No, this recipe is baked uncovered so the orzo can absorb the liquid and the top can develop a bit of texture. After baking, cover and rest for 5 minutes to let the orzo finish absorbing.

Can I prepare this ahead of time?

You can prepare the chicken seasoning and sauté the vegetables a bit ahead, but for best texture and flavor have the final bake close to serving time. Leftovers work well though.

How do I know when the orzo is done?

The orzo is done when it’s tender and most of the liquid has been absorbed—about 20–25 minutes in the oven at 350 °F. Count 5 minutes of resting time after baking as well.

What sides go well with this recipe?

A crisp green salad or a classic Greek salad pairs nicely. Crusty bread to mop up juices or a side of roasted vegetables also work well.

Can this recipe be made gluten‑free?

Yes, if you substitute orzo with a gluten‑free small pasta or gluten‑free rice alternative, and ensure your broth and other ingredients are gluten‑free certified.

Is this recipe suitable for meal‑prep?

Yes—it reheats well and stores for up to 3 days in the fridge. You can portion it out for lunches or dinner later in the week.

Can I bake this at a different temperature?

Yes—you could bake at 375 °F (190 °C) for a slightly shorter duration (approx. 18–22 minutes), but keep an eye on the orzo and liquid level. Adjust time as needed so the orzo is cooked and liquid mostly absorbed.

Conclusion

This Greek‑style baked chicken & orzo recipe brings together hearty protein, pasta, vibrant vegetables and Mediterranean seasonings in one simple, flavorful pot. With minimal fuss and big taste, it’s ideal for a weeknight dinner or a relaxed weekend meal. Try it once, and you’ll see why it becomes a go‑to for healthy, satisfying cooking.

Greek‑Style Baked Chicken & Orzo