Mediterranean Chicken And Orzo Recipe

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.

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Prep Time 10

Cook Time 30

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

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.
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.
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.
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.
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.