Mediterranean Chicken And Orzo Recipe

Mediterranean Chicken And Orzo Recipe | Light & Flavorful Dinner

I recently made this Mediterranean chicken and orzo recipe, and let me tell you—it felt like the sunlit shores of Greece were in my kitchen. I seared juicy chicken, baked it together with orzo, tomatoes, and bell peppers, and ended up with this comforting, one-pot masterpiece. Even after a long day, it was simple to throw together.

The flavors were warm, bright, and deeply satisfying. Every bite made me want to invite friends over just so I could show off how easy and delicious it turned out. You can also enjoy something flavorful like this best pineapple chicken recipe if you love sweet and savory combinations.

Ingredients

Here’s what you’ll need to make this Greek-Style Baked Chicken Orzo, along with some pro tips and why each component works so well together:

• 2 teaspoons dried oregano – gives that classic Greek herb aroma and earthy, slightly minty flavor
• 1 teaspoon sweet paprika – adds a subtle sweetness and smoky depth 
• 1 teaspoon coriander – brings a warm citrusy-spice note that complements the paprika 
• 1 teaspoon kosher salt – essential to enhance all the other flavors 
• 1 teaspoon black pepper – to give a little bite and balance the sweetness of paprika 
• 1.5 pounds boneless, skinless chicken thighs – they stay juicy and tender during baking; if you use bone-in or with skin, you’ll need a bit more time 
• Juice of ½ lemon – adds bright acidity to cut through the richness 
• Extra virgin olive oil – use a good-quality, fruity Greek olive oil if possible for richness 
• 2 bell peppers, cored and sliced into rounds – a mix of colors gives visual appeal and sweet flavor 
• 1 large yellow onion, chopped – provides natural sweetness and depth as it softens
• 6 garlic cloves, minced – garlic is indispensable for that savory base
• 2 cups canned peeled plum tomatoes (with their juice) – make the braising sauce tangy and rich 
• 2 cups low-sodium chicken broth – forms the liquid base for cooking orzo; can substitute vegetable broth 
• 1 teaspoon dried oregano (again, for the orzo sauce) – reinforces the herbaceous Greek flavor in the sauce
• 1 teaspoon sweet paprika (again) – rounds out the braising liquid with its sweetness and color 
• Kosher salt and additional black pepper, to taste – to season the sauce and orzo as it cooks 
• 2 cups orzo (uncooked) – this small pasta soaks up all the flavorful juices beautifully
• Fresh parsley, chopped – to garnish and bring a fresh, green brightness 
• Feta cheese, optional – adds creamy tanginess when crumbled over the top (skip to keep it dairy-free) 

Note: several servings (this recipe yields about 6 servings) 

Variations

If you want to tweak the recipe, here are some delicious alternatives or dietary adaptations:

• Dairy-free: Skip the feta or use a vegan cheese alternative to keep it fully plant-forward.
• Whole-grain: Use whole-grain orzo to boost fiber, while still getting great texture.
• Spice it up: Add a pinch of red chili flakes or a little cayenne for some heat.
• Herb swap: Use fresh thyme or rosemary instead of oregano for a different herb profile.
• Vegetable boost: Stir in chopped zucchini or spinach before baking to add more greens.
• Protein variation: Use boneless chicken breasts or even turkey thighs if you prefer leaner meat.

Cooking Time

Here’s how long the process takes:

• Prep Time: ~10 minutes 
• Cooking Time: ~30 minutes (including oven time
• Total Time: ~40 minutes 

Equipment You Need

Here are the tools that will make this recipe smooth and straightforward:

• 5-quart Dutch oven or large oven-safe pot with lid – to brown the chicken, cook the sauce, and bake in one vessel
• Mixing bowl – to combine the spices, salt, pepper, and chicken before searing 
• Wooden spoon or spatula – for stirring onions, garlic, and orzo in the pot smoothly
• Knife and cutting board – to chop the bell peppers, onion, and mince garlic
• Measuring spoons and cups – to measure spices, broth, and orzo accurately

How to Make Greek-Style Baked Chicken Orzo

Here’s the step-by-step breakdown of how I make the Greek-Style Baked Chicken Orzo:

Season and Sear the Chicken

First, I preheat my oven to 350°F (about 175°C). In a mixing bowl, I whisk together the dried oregano, sweet paprika, coriander, salt, and black pepper. Then I pat my chicken thighs dry and toss them in the spice mix, finishing by squeezing in juice from half a lemon.

Next, I heat some extra virgin olive oil in my Dutch oven over medium-high heat. When it’s shimmering, I sear the chicken for about 8–10 minutes, turning so both sides develop a golden crust — it doesn’t need to be fully cooked yet. Once browned, I move the chicken to a plate and set aside. 

Sear the Bell Peppers

Using the same pot, I add the bell pepper slices and sear them lightly so they pick up some char and flavor. When they’ve softened a bit and gained color, I transfer them to join the chicken on the plate.

Build the Orzo Braise

If the pot feels a little dry now, I drizzle in another tablespoon of olive oil. Then I add the chopped onion, stirring and cooking for about 5 minutes until it’s soft and translucent. I toss in the garlic and let it cook just 30 more seconds, until fragrant.

After that, I pour in the canned plum tomatoes (with their juice), chicken broth, another teaspoon of oregano, another teaspoon of paprika, and a pinch of salt and pepper. I bring this mixture to a gentle boil, then stir in the uncooked orzo. 

Bake and Braise Together

Now it’s time to nestle the browned chicken pieces back into the orzo mixture, and layer the seared bell pepper rounds on top. I transfer the whole pot (uncovered) into the preheated oven. It bakes around 20–25 minutes, or until the orzo has absorbed most of the liquid and is tender.

Rest, Finish & Serve

When oven time is up, I remove the pot and put the lid on. I let it rest undisturbed for 5 minutes so the orzo can absorb any remaining juices. Then I drizzle a little extra virgin olive oil over the top, and finish things with a sprinkle of freshly chopped parsley and plenty of crumbled feta, if I’m using it.

Additional Tips for Making This Recipe Better

From my own experience cooking this, here are a few tweaks and tricks that make it even more delicious:

• I like to pat the chicken very dry before seasoning — that helps it brown better.
• While cooking the onions, I stir gently so they soften without burning; a lower heat helps with that.
• If your orzo seems too firm after baking, I add a splash of warm broth and let it rest covered for a few more minutes.
• I always use fresh parsley at the end — it brightens the whole dish and makes the colors pop.
• For a richer finish, a tiny drizzle of very good-quality olive oil at the end elevates the flavors.

How to Serve Greek-Style Baked Chicken Orzo

Serving this dish is half the fun. Here are some ideas:

• Scoop into wide, shallow bowls so the golden chicken thighs take center stage, and the orzo spreads out beautifully around them.
• Garnish with extra chopped parsley and crumbled feta for freshness and creaminess.
• Serve with lemon wedges on the side — a squeeze just before eating brightens the whole plate.
• Pair with a simple Greek salad (cucumber, tomato, red onion, olives) or some crusty bread to soak up the juices.
• Add a drizzle of extra virgin olive oil on top for a glossy finish.

For a cozy weekend breakfast, you can also enjoy this french toast casserole recipe alongside your meal planning.

Nutritional Information

Here’s a breakdown of the main nutritional components per serving (based on the recipe):

• Calories: ~379.7 kcal)
• Protein: ~30.9 g 
• Carbohydrates: ~50.6 g 
• Fat: ~6 g

Make Ahead and Storage

Storing in the Fridge

Once cooled, I transfer any leftovers into an airtight container and keep them in the fridge. Properly stored, this dish stays fresh for about 3 days. 

Freezing

If I’m planning ahead, I portion it into freezer-safe containers. It freezes well — just make sure the orzo isn’t overcooked before freezing.

Reheating

To reheat, I thaw (if frozen) and warm on the stovetop or in the oven. I sometimes add a little extra broth or water to bring back the moisture, then finish with a sprinkle of parsley and more feta (if using).

Why You’ll Love This Recipe

Here are some of the top reasons this dish wins me over every time:

• One-pot convenience: You brown, braise, and bake all in the same pot, which means fewer dishes to wash.
• Mediterranean flavor: The oregano, paprika, coriander, and lemon juice combine for that sun-warmed, classic Greek taste.
• Versatile and customizable: You can easily adapt it to be dairy-free, spicier, herby—whatever you like.
• Comforting yet light: It’s rich and cozy without being overly heavy; the orzo and chicken feel indulgent but not overdone.
• Great leftovers: It reheats beautifully, making it a perfect option for meal prep or next-day dinners.

Ben Carraoli

Mediterranean Chicken And Orzo Recipe

I recently made this Mediterranean-style chicken and orzo dish, and let me tell you—it felt like the sunlit shores of Greece were in my kitchen. I seared juicy chicken, baked it together with orzo, tomatoes, and bell peppers, and ended up with this comforting, one-pot masterpiece. Even after a long day, it was simple to throw together.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 teaspoons dried oregano – gives that classic Greek herb aroma and earthy slightly minty flavor
• 1 teaspoon sweet paprika – adds a subtle sweetness and smoky depth
• 1 teaspoon coriander – brings a warm citrusy-spice note that complements the paprika
• 1 teaspoon kosher salt – essential to enhance all the other flavors
• 1 teaspoon black pepper – to give a little bite and balance the sweetness of paprika
• 1.5 pounds boneless skinless chicken thighs – they stay juicy and tender during baking; if you use bone-in or with skin, you’ll need a bit more time
• Juice of ½ lemon – adds bright acidity to cut through the richness
• Extra virgin olive oil – use a good-quality fruity Greek olive oil if possible for richness
• 2 bell peppers cored and sliced into rounds – a mix of colors gives visual appeal and sweet flavor
• 1 large yellow onion chopped – provides natural sweetness and depth as it softens
• 6 garlic cloves minced – garlic is indispensable for that savory base
• 2 cups canned peeled plum tomatoes with their juice – make the braising sauce tangy and rich
• 2 cups low-sodium chicken broth – forms the liquid base for cooking orzo; can substitute vegetable broth
• 1 teaspoon dried oregano again, for the orzo sauce – reinforces the herbaceous Greek flavor in the sauce
• 1 teaspoon sweet paprika again – rounds out the braising liquid with its sweetness and color
• Kosher salt and additional black pepper to taste – to season the sauce and orzo as it cooks
• 2 cups orzo uncooked – this small pasta soaks up all the flavorful juices beautifully
• Fresh parsley chopped – to garnish and bring a fresh, green brightness
• Feta cheese optional – adds creamy tanginess when crumbled over the top (skip to keep it dairy-free)

Method

 

1. First, I preheat my oven to 350°F (about 175°C). In a mixing bowl, I whisk together the dried oregano, sweet paprika, coriander, salt, and black pepper. Then I pat my chicken thighs dry and toss them in the spice mix, finishing by squeezing in juice from half a lemon. Next, I heat some extra virgin olive oil in my Dutch oven over medium-high heat. When it’s shimmering, I sear the chicken for about 8–10 minutes, turning so both sides develop a golden crust — it doesn’t need to be fully cooked yet. Once browned, I move the chicken to a plate and set aside.
2. Using the same pot, I add the bell pepper slices and sear them lightly so they pick up some char and flavor. When they’ve softened a bit and gained color, I transfer them to join the chicken on the plate.
3. If the pot feels a little dry now, I drizzle in another tablespoon of olive oil. Then I add the chopped onion, stirring and cooking for about 5 minutes until it’s soft and translucent. I toss in the garlic and let it cook just 30 more seconds, until fragrant. After that, I pour in the canned plum tomatoes (with their juice), chicken broth, another teaspoon of oregano, another teaspoon of paprika, and a pinch of salt and pepper. I bring this mixture to a gentle boil, then stir in the uncooked orzo.
4. Now it’s time to nestle the browned chicken pieces back into the orzo mixture, and layer the seared bell pepper rounds on top. I transfer the whole pot (uncovered) into the preheated oven. It bakes around 20–25 minutes, or until the orzo has absorbed most of the liquid and is tender.
5. When oven time is up, I remove the pot and put the lid on. I let it rest undisturbed for 5 minutes so the orzo can absorb any remaining juices. Then I drizzle a little extra virgin olive oil over the top, and finish things with a sprinkle of freshly chopped parsley and plenty of crumbled feta, if I’m using it.

Notes

• I like to pat the chicken very dry before seasoning — that helps it brown better.
• While cooking the onions, I stir gently so they soften without burning; a lower heat helps with that.
• If your orzo seems too firm after baking, I add a splash of warm broth and let it rest covered for a few more minutes.
• I always use fresh parsley at the end — it brightens the whole dish and makes the colors pop.
• For a richer finish, a tiny drizzle of very good-quality olive oil at the end elevates the flavors.