One Pan Chicken Orzo

You’ll love this comforting one-pan chicken orzo recipe, prepared Greek-style! Chicken thighs and orzo bake together in a flavorful mixture with garlic, bell peppers, and tomato. Easy and satisfying!

Chicken dinners are always a winner at my house. This chicken orzo recipe is one of my girls’ favorites! As a busy home cook, I’m always up for healthy one-pot dinners. Cooking chicken with a grain or pasta in the same pot is a recipe for success. You keep in all the flavor and have fewer dishes to wash. What’s not to like?

Chicken and rice and chicken and couscous, for example, are often on my rotation. Orzo, with its satisfyingly springy texture and rice-like shape, is the best of both worlds! And this recipe, generously seasoned with garlic, lemon, and Greek seasonings like oregano and sweet paprika, guarantees juicy, flavorful chicken every time.

Table of Contents

Ingredients for the chicken orzo recipe including chicken thighs, dried oregano, sweet paprika, coriander, salt, black pepper, lemon, olive oil, bell peppers, onion, garlic, canned tomatoes, chicken broth, orzo, parsley and feta.

Ingredients for this Chicken and Orzo Recipe

Though this chicken and orzo recipe will make your kitchen smell like you’re wandering the streets of Athens, it’s made with simple ingredients and seasonings. You likely have most of them on hand! You’ll need:

Seasoning: Dried oregano, sweet paprika, and coriander give the chicken and orzo a decidedly Greek flavor. You can stock up on these vibrant Mediterranean spices and more at our spice shop. Salt and pepper make everything more vibrant.
Chicken: I love the ease of boneless, skinless chicken thighs but you can use any cut of chicken you’d like here. If you’re using skin-on, bone-in thighs, give them a little more time in your pan to brown. The skin will crisp up nicely. For chicken breasts, check on them about 5 minutes sooner. Make sure the thickest part of the chicken registers at 165°F.
Fresh lemon juice balances the savory chicken thighs.
Extra virgin olive oil: I love the richness of a full-bodied Greek olive oil with this recipe.
Bell peppers: I like to use a mix of colors for more variety.
Onion: I like the sweetness of yellow onions with savory chicken and orzo, but any onion you have is fine.
Garlic: Six whole garlic cloves make this simple recipe crave-worthy.
Tomatoes: Plum tomatoes and their juice bring a sweet-tart flavor to the braising liquid.
Chicken broth: Use a high-quality, low-sodium chicken broth or stock, or make your own. Vegetable broth also works here.
Orzo: This small pasta soaks up the flavor-makers like a sponge! You can use standard orzo, or whole grain if you prefer.
Parsley–both the leaves and tender stems–adds freshness and color. Cilantro is a worthy substitute in this recipe.
Feta adds tang and creaminess, becoming deliciously melty from the heat of the chicken and orzo. It’s totally optional, though! Leave it off to keep this recipe dairy-free.

A serving of the chicken orzo recipe on a plate.

How to Make this Chicken and Orzo Recipe

You don’t need fancy equipment or techniques to make this easy chicken orzo recipe; just make sure you have a Dutch oven or an oven-safe pot with a lid. It needs to be large enough to fit the chicken, orzo, and vegetables. Here is how it goes:

Season and Sear the Chicken

Get ready. Preheat your oven to 350°F.
Season the chicken. In a large mixing bowl, combine 2 teaspoons dried oregano with 1 teaspoon each sweet paprika, coriander, salt, and pepper. Pat 1 1/2 pounds boneless, skinless chicken thighs dry, then add to the bowl and turn to coat. Add the juice from half a lemon and set aside for a few minutes.
Get your flavor-makers ready. Core 2 bell peppers and slice them into thin rounds. Chop 1 yellow onion. Mince 6 garlic cloves (see my tips in this garlic guide).
Sear the chicken. In a 5-quart Dutch oven or a large oven-safe pot set over medium-high heat, add 2 tablespoons extra virgin olive oil and heat until shimmering. Add the chicken and brown on both sides, about 8 to 10 minutes in total (it does not need to be cooked through at this point). Transfer the chicken to a plate for now.
Sear the peppers. In the same pot, add the bell pepper and sear on each side. Remove and place with the chicken for now.

Braise the Chicken and Orzo Together in the Oven

Cook the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic and cook another 30 seconds, then add 2 cups canned peeled plum tomatoes (and their juice), 2 cups chicken broth, 1 teaspoon oregano, 1 teaspoon paprika, and a dash of kosher salt and pepper. Bring to a boil, then stir in 2 cups (uncooked) orzo.
Braise the chicken. Nestle the chicken pieces into the orzo mixture and top with the bell pepper slices. Transfer the pot to the heated oven. Bake, uncovered, for 20 to 25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid. Remove from oven, cover, and let sit 5 minutes undisturbed (the orzo will absorb any juices.)
Finish and serve: Drizzle everything with a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.

Two servings of the chicken orzo recipes on plates with knives, forks and lemon wedges. Next to these are bowls of feta and chopped parsley, a glass of water, a cloth napkin, and the rest of the chicken orzo in a skillet.

What to Serve with this Chicken Orzo Recipe

I typically make chicken and orzo for a simple weeknight dinner, sometimes with an easy Greek salad to carry on the theme. But if you like, you can add a starter or two like Greek baked feta or melitzanosalata with your favorite crusty bread.

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