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Baked Greek chicken orzo

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Baked Greek chicken orzo

On Saturday, Mr. Scrummy and I are off for a little visit to Greece, where I used to live. Now you’d be forgiven for thinking that this would therefore explain today’s baked Greek chicken orzo (you know, getting myself in the mood for all those yummy Greek dishes I intend to stuff myself silly with when we’re there and all that). Well, I guess I am just a little bit, but my main reason for choosing to make this yesterday was to test out my Christmas present from my parents which was a lovely bright red oval-shaped Le Creuset cast iron cooking pot.

Now don’t worry, this is no sponsored post, so I’m not going to harp on and on about how great my particular pot is! (Are they sighs of relief I hear?) Buuut … I can’t resist raving on for just a little while about how great these types of cast-iron pots (sometimes called dutch ovens or casseroles) are in general. Just in case you don’t know, what’s so clever about them is that you can start off by using them as a saucepan on the stove top (to soften your onions, brown your meat etc.), then you simply add the rest of your ingredients and throw the whole pot into the oven, lid on or off depending on the recipe. So perfect for lazy cooks like me who love making quick one-pot dishes. Also perfect for poor husbands like Mr. Scrummy who have been known to end up as chief tidier-upper when wifey has dirtied every dish in the kitchen while making dinner.

Baked Greek chicken orzo

Now I’m not going to lie – Le Creuset pots are really expensive – but the great thing is that there are many many cheaper copies available. There’s this one, for example, or I’ve seen them going for a song in TK Maxx on occasion or even in the cook-shop sections of larger supermarkets. So long as they have a lid handle that can withstand the heat of your oven then you’re good to go!

OK, well thanks for humouring me for a while there … no more product promotion now, I promise. 😉 Much better to move onto extolling the (many) virtues of the actual dish I made!

Baked Greek chicken orzo

Just a little background – a version of this Greek baked chicken orzo is a pretty commonly made every day-type meal over in Greece (it’s called ‘yiouvetsi’ – meaning any kind of meat baked with tomato, spices and orzo). And there are good reasons that it’s so popular because this is perfect super easy, tasty and family-friendly winter comfort food. I mean, it’s got pasta, tomato, chicken and cheese – honestly, what’s not to like? If you’re a fan of tomato-y, cheesy pastas, risotto-like dishes and baked chicken one-pot meals, then this is definitely one for you to try out soon!

And as I’ve already told you, it’s super easy. Just brown chicken thighs for a couple of minutes on each side, remove them from the pan and soften a chopped onion in the left-over fat and juices. Add a stick of cinnamon and the dry orzo (sort of large grains of rice-shaped pasta, in case you don’t know) and stir that around on the heat for a short while until the orzo gets coated with the juices and oil, then add the chicken back into the pot and sprinkle over paprika, oregano and a bit of allspice. Throw a whole load of tomato sauce mixed with some chicken stock over the top, give it all a quick mix around and then bake the dish for about half an hour until the chicken is cooked and the orzo has absorbed some of the sauce and is cooked through. Then simply serve with a sprinkling of fresh parsley and plenty of cheese (I used to use ‘kefalotiri’ cheese in Greece, but any sharp white salty cheese is fine – actually, feta would be great, as well!)

Baked Greek chicken orzo

Just one important consideration – keep an eye on your dish while it’s cooking in the oven, giving it a brisk stir a couple of times so that the orzo doesn’t stick too much. The pot will be pretty messy when the meal is ready with some sticky bits of tomato-y pasta on the bottom, but don’t worry, that’s how it’s supposed to be. The pot is also relatively easy to clean. I just filled it with some hot water and the mess cleaned off easily a short while later. Oh, and don’t worry if you don’t have a fancy cast-iron pot like mine. Just use a saucepan and then tip the ingredients into an ordinary medium-sized baking pot or deep dish for the oven-baking part.

This ends up sort of like a cross between a risotto, a pasta dish and a tomato-y, spiced casserole … and I think it’s delicious! I would be delighted if you’d figuratively journey to Greece with us and give it a go some time soon!

Oh, and before I go and pack my suitcase, the winner of the $700 giveaway from this post (yup, another Greek recipe) is …. drum roll, please … Mayeshree N. from South Africa. Congratulations, Mayeshree … we’re so happy for you!

Thank you so much to everyone else for taking part. Sorry you didn’t win this time, but the ‘consolation prize’, of course, is your subscription to some wonderful food blogs … we really hope you continue to enjoy receiving our recipes and reading our posts!

Baked Greek chicken orzo

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Baked Greek chicken orzo

Chicken and orzo pasta baked in oregano and spice-infused tomato sauce and sprinkled with cheese. A simple mid-week meal ... and with only one pan to wash up!
Course Easy mid-week meal
Cuisine Greek
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 to 4 (with salad & bread)
Calories 455 kcal
Author Helen

Ingredients

For the baked chicken orzo

  • a little olive oil for cooking
  • 17.5 ounces boneless skinless chicken thighs
  • 1 onion chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon dried oregano
  • 1 cinnamon stick
  • 1 cup orzo rice-shaped pasta
  • 1 teaspoon paprika
  • 1 teaspoon allspice
  • salt/pepper
  • 1 1/2 cups passata sieved tomatoes mixed with 1 cup chicken stock.

To serve

  • chopped parsley and hard white cheese use Greek kefalotiri if you can find it but if not use any hard white cheese – I used English Cheshire! Feta is great, too!
  • salad and fresh crusty bread
  • Greek yoghurt
US Customary - Metric

Instructions

  1. Pre-heat the oven to 180C/350F.
  2. Heat a little (about 2 tablespoons) olive oil in a heavy-bottomed oven-proof pot (see notes), then brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.
  3. Add the onion to the pot and stir for a few minutes until it softens. Add the garlic and stir for a minute or so longer, then add the oregano, cinnamon and orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
  4. Take the pot off the heat and then put the chicken back into the pot, then quickly sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.
  5. Bake uncovered for 30 minutes. Check and stir the pot a couple of times during cooking to stop the orzo from sticking too much. If at any time the dish looks too dry, just add an extra splash of water.
  6. Sprinkle with fresh chopped parsley and plenty of cheese to serve. Serve with the salad, bread and a splodge of Greek yoghurt (if you like).

Recipe Notes

A cast iron oven-proof pot/dutch oven is great for this dish, but if you don’t have one simply use a saucepan to brown the chicken/soften the onion etc., then tip everything into a deep medium-sized baking dish before sprinkling over the spices and pouring over the tomato sauce and baking.

Don’t forget to stir the dish a couple of times while baking to stop the orzo from sticking too much to the pot. Add a splash or two of hot water towards the end of cooking if you think the dish is starting to look too dry.

Nutrition Facts
Baked Greek chicken orzo
Amount Per Serving
Calories 455 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 157mg 52%
Sodium 188mg 8%
Potassium 1134mg 32%
Total Carbohydrates 54g 18%
Dietary Fiber 5g 20%
Sugars 9g
Protein 41g 82%
Vitamin A 20.1%
Vitamin C 20.1%
Calcium 8.7%
Iron 26.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

    • Yes, it’s a good winter comfort food meal, that’s for sure … especially if you dump plenty of cheese on top! 🙂

      Reply

    • Hello, Lynn! Thanks – really looking forward to that first souvlaki and Greek salad!
      Do break out the Le Creuset … this was my first time using it, too, but now I want to think of more recipes to make in it!

      Reply

  7. This looks like the perfect one pot filling meal! And I do love that pot 🙂 I would love to come visit Greece and stuff myself silly with you! Those are some of my favorite flavors!

    Reply

    • Well, I wish you could!! Maybe one day you’ll get the chance to go … it’s so worth making the trip, especially in the summer!

      Reply

  9. Je crois que ce le plat idéal pour faire dans ma cocotte Staub ! J’ai la concurrence de Le Creuset !! Mais le principe c’est le même! J’aime beaucoup ces types des cocottes. On peut faire de la slow food dedans et au même temps on peut le présenté à table parce qu’elles sont jolies ! C’est un beau cadeau !
    Ton poulet à l’air délicieux, parfait pour un repas en famille ! Have a nice weekend 😉

    Reply

    • Tu as raison que cette cocotte est jolie a la table, Eva! Surtout en rouge 😉
      Hope you have a nice week, too! 🙂

      Reply

    • Hi! Thanks so much for passing by and taking the time to comment. So happy you like the recipe, too, and thanks for the good wishes for my trip! Already eating plenty of Greek salads and sitting in the sun! 🙂

      Reply

  12. I’m always looking for a new one pot meal and this is it. I also have a new shiny red dutch oven t so I’ll be making this soon. Orzo is my favorite.

    Reply

    • Ooh, very excited to hear that you’ll give this a go! Do let me know what you think if/when you do, Janette!

      Reply

  13. I wish I had a big plate of this right now – it sounds absolutely delicious! I hope you have a wonderful trip to Greece – what a wonderful place for culinary inspiration!

    Reply

    • Hi, Kathleen! You’re right – I’ve had one Greek meal at a taverna since I’ve been here and am already feeling newly inspired! Happy the dish made you hungry, too! 🙂

      Reply

  14. That sounds like such a fun trip! This looks good enough to take me there figuratively though – I LOVE orzo. It’s one of my all time favorites. Mmmm you really let the Greek flavors shine here and it looks so good! Happy weekend Helen!

    Reply

    • Hi, Mary Frances! I’m so happy to have ‘figuratively’ taken you to Greece with me! So glad you like the dish! 🙂

      Reply

    • Hi, Cheri … so glad you like the dish, and thanks so much for the good wishes. We are both still working, but it’s nice to visit Greece again!

      Reply

  17. I hope you have a wonderful trip, Helen! I am just a little bit jealous that you are heading somewhere warm and sunny 😉 This dish looks amazing! I somehow got a couple of Cuisinart pots like this for like 80% off, they aren’t Le Creuset but they do a great job! Looks like such a comforting and delicious meal.

    Reply

    • Thanks so much, Denise! It has been warm(ish) and sunny today, but we need the heating at night! (it’s still winter, after all!) I know I’m very lucky to have that Le Creuset pot. It was a gift from from parents, but I definitely would have got some cheaper ones otherwise. Glad you like the dish!

      Reply

  18. Helen I could eat this for dinner every night – love orzo! I really ought to find myself a big pot like that. I bet it would take up a third or so of my kitchen storage in my teeny tiny apartment but it sounds like it would be so worth it! Good idea on checking discounted stores. Here in the US we have a TJ Maxx (same thing as TK, I think) where I’ve spotted nice kitchen gear before. I think a trip is in order! I hope you and Mr. Scrummy have a WONDERFUL little trip back to Greece!!

    Reply

    • Hello, Alyssa! Thanks so much for the good wishes for our trip – we are here in Greece now and enjoying the sunshine!
      I really hope you can find a pot a bit like this. I’m loving using it and there are sooo many dishes you can cook in it – and yes, do try TJ Maxx … they usually have similar (but cheaper!) pots. 🙂

      Reply

  19. You got the Le Creuset! That’s my dream pot! I never used them before, but I can imagine how good it is by looking at these delicious pictures! I love the fact that you can cook the dish in one pot and have a nutrition balanced meal, and the sauce just looks so flavorful. Thanks so much for introducing these wonderful Greek food again ! 🙂

    Reply

    • Hi, Maggie! Sorry to have made you a bit jealous with my brand new ‘super pot’. Glad that you enjoyed reading about some Greek food, too. I really love reading about your Chinese food, too!

      Reply

  20. Love this recipe! Never thought to put pasta in my casserole dishes before. My mum has so much le creuset (jealous) but i just got a smaller (and cheaper) casserole dish for xmas and i have been using it so much. You are right, its so quick and simple to shove from stove to oven 🙂

    Reply

    • Hi, Amy! Thanks so much for passing by and taking the time to comment! This baked pasta dish works really well – it soaks up all the juices of the dish and ends up a bit like a risotto. I really hope you give it a try some time!

      Reply

  21. Enjoy your time in Greece!!! And this dish looks absolutely delicious – I love using orzo!

    And that pot is gorgeous – love the color!

    Reply

  22. Have a lovely time in Greece! This chicken dish looks exactly what I’d love to order off the menu at a restaurant….but never get. Definitely restaurant quality food for sure. I’m new to using orzo but really like it. And cooking in the Dutch Oven is the best! I actually put away my crock pot since I discovered it =)

    Reply

    • You’re right that a dutch oven is a bit like a crockpot, Laura … I don’t know if there’s something I’m doing fundamentally wrong but I just can’t seem to get used to my crockpot!
      So happy you like this – it’s so easy to make – go on, give it a go!

      Reply

  23. I love my Le Crueset pots. I can’t believe I went so long without them.
    Have an amazing time in Greece – I am not the slightest bit jealous (I am – I wish I was going).
    Oh, I would have to put feta on this.

    Reply

    • Hi, Dannii! Sorry to tease you with my trip to Greece! I can’t resist making it a bit worse either by telling you that it was a beautiful warm sunny day and we ate a Greek salad on the balcony for lunch!
      Glad you like this – I’m going to put feta on it next time, too!

      Reply

  24. I’ve never tried orzo – Helen – but you are inspiring me to change my ways – I love the sound of this chicken stewing up in all that tomatoey herby goodness! I actually won a Le Cruset recently and have yet to use it…maybe this should be my break-in the new pan recipe ? 🙂

    Reply

    • Oh, Shashi, you’ve got to got to try orzo. I’m sure you could think of something super creative to make with it! You won a Le Creuset?? What a fabulous prize – oh, you’ve got to use it very soon! Can’t wait to see what you cook up in it!

      Reply

  26. I got some Le Creusets when we got married and I LOVE them. SO perfect for cooking hearty comfort meals like this!

    Reply

    • They make such a fabulous wedding gift! We got ours for Christmas. Mr. Scrummy wasn’t so impressed until I cooked this delicious meal in it!

      Reply

    • Hi, Lori … thanks so much for the good wishes. We are still here in Greece stuffing our faces with Greek salads … and eggplant dips!!

      Reply

  31. Hi Helen, loved the post and cooked it last night. Have used your recipe on my blog and linked back to your site. Hope you are ok with that – let me know otherwise. Thanks for the inspiration. Deb

    Reply

    • Hello Deb! That’s absolutely fine – I’m so pleased that you liked this recipe enough to give it a go and can’t wait to check out your post! 🙂 Oh, and thanks so much for taking the time to pass by and let me know how it went!

      Reply

  32. I cooked this tonight, no orzo but made your hassleback potatoes as a side. I can honestly say this is the simplest, most delicious chicken dish l’ve ever made in one pot. There was not even a teaspoon of the sauce left and, bearing in mind l didn’t have any orzo to soak it up, there had been quite a bit!
    I just discovered your site today and l think l might do a Julia/Julia and cook everything!
    I thank you, my family thank you and l know future guests will thank you too!

    Reply

    • Oh Claire, thank you! This has got to be one of the nicest, most complimentary comments I’ve ever received. You’ve made my day!

      I’m really intrigued that you made this WITHOUT the orzo! And that it was still tasty! I really must try that now that you’ve put the idea into my head.

      Again, so happy that you stumbled upon the blog and enjoyed what you saw (and ate!). 🙂

      Reply

  33. I am Greek also. And I love orzo and roasted chicken pieces. I have always wondered how to cook the orzo in the oven WITH the chicken. Do you think this recipe would work all cooked in the oven?I was worried the orzo wouldn’t get done, so I have always cooked it separately. But I would love for it to have the flavor of the chicken and the tomato sauce.

    Reply

    • Yeia sou, Vivian! I miss Greece so much, and especially the fabulous food!
      Yes you definitely can cook the orzo together with the chicken. Just follow the recipe exactly, giving the pot a stir a couple of times during cooking and adding a splash more water if you think it needs it (I usually don’t need to, but obviously ovens do vary).
      Good luck!!

      Reply

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