Chicken Giouvetsi (Greek Chicken Orzo)
on Oct 21, 2021, Updated Jul 13, 2026
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A one pot wonder where traditional Greek cooking meets easy comfort food! This delicious Greek style giouvetsi with chicken ticks a lot of boxes. Super easy, crowd pleasing, and perfect for busy weeknights. Just bake chicken with orzo, tomato passata and a few simple Greek style flavors, then bake. Don’t forget a good sprinkle of feta cheese!
What’s giouvetsi
Giouvetsi is one of those dishes you’re bound to come across on a trip to Greece (along with moussaka, stuffed peppers and tomatoes, Greek gyro pitas (souvlaki), Greek salad and more – all of which I recommend trying too!).
There are quite a few variations of this dish but basically it’s meat baked with tomato sauce, spices and pasta. The pasta is usually orzo or risoni (kritharaki in Greek). This is pasta shaped like large grains of rice. Traditionally giouvetsi is cooked in small clay pots. I keep things simple though by using either a Dutch oven/cast iron pot (this is perfect if you have one) or just a big saucepan and a baking dish.
Giouvetsi is everyday food in Greece for a reason. Quick and easy to make, tasty and family friendly. The best part is that you’ll only need a few ingredients to make it. You might have to buy chicken and orzo, but most of the others you’ll probably have in the pantry already. it also goes a surprisingly long way. With simple sides, this recipe can easily feed 5 to 6 people.
📌Recipe snapshot
- Prep: 15 minutes
- Cook time: 30 minutes
- Serves: 5 to 6
- Key ingredients: olive oil, skinless boneless chicken thighs, onion, garlic, oregano, cinnamon, paprika, orzo, allspice, passata, chicken broth (stock)
- Why you’ll love this: one pan dinner (just add a simple green salad!), quick & easy, comforting, just a few simple ingredients, makes a lot, like risotto but easier
About the ingredients
One of the great things about this Greek orzo recipe is that it’s made with mostly pantry ingredients:
- Olive oil: for browning the chicken
- Chicken thighs: I prefer skinless boneless chicken thighs for easy eating.
- An onion: Any kind of onion will add savory flavor.
- Garlic: Crush and throw them in!
- Dried oregano and ground cinnamon: Classic Greek flavors! You might be surprised by the cinnamon, but it works so well!
- Orzo (sometimes called risoni or kritharaki): This is rice-shaped pasta available in most supermarkets. Alternatively, try a European style speciality shop.
Got leftover orzo/risoni? Try this simple baked chicken and orzo as well, or check out this collection of 38 best risoni recipes.
- Paprika and allspice: The paprika adds warmth, depth and color. Sweet paprika doesn’t overpower the dish, but any kind of paprika will be fine in a pinch. The allspice is one of the ingredients, along with the cinnamon, that gives the giouvetsi its characteristic Greek flavor.
- Salt/Pepper: The correct amount of seasoning will help to enhance the other simple flavors.
- Passata: This is just tomatoes that have been pureed and sieved. In the US, this is sometimes called tomato purée or strained tomatoes. Note that this is not the same as tomato paste (concentrate). If you can’t find passata, regular canned chopped tomatoes are a great substitute.
- Chicken broth (stock): Use a good quality brand with minimal ingredients e.g. chicken, vegetables, herbs. It will seem like a lot of liquid, but the orzo will soak up a lot of it while it’s cooking. If you like, you can swap out some of the liquid for red wine, which adds another great level of flavor.
How to make chicken giouvetsi
Did I mention how easy this Greek chicken orzo is to make?
Steps 1 to 3: 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.
Step 4: Add the cinnamon and oregano.
Step 5: Add the dry orzo. Stir that around on the heat for a short while until the orzo gets coated with the juices and oil.
Step 6: Add the chicken and any juices back into the pot. Sprinkle over the paprika and allspice.
Step 7: Throw the passata and chicken stock over the top. Give it all a quick mix around.
Step 8: Pour into a baking dish (if not using a cast iron pot that can go straight into the oven) and then bake for about 30 minutes.
Steps 9 and 10: Remove the dish from the oven when the orzo and chicken are just cooked through. Sprinkle generously with fresh parsley and cheese. Eat immediately!
Helen’s Top Tips
- Stir the giouvetsi a couple of times while it’s baking. Add a drizzle more water if it looks too dry.
- Don’t skip browning the chicken. Take a few extra minutes to turn up the heat and brown on all sides. This helps to seal in the flavour of the meat before you start adding everything else.
- Sauté the orzo in the pan for a minute or two before proceeding with the recipe. Just like you would if making a risotto. This will seal in the starch and stop the pasta from becoming too gloopy when cooked.
- Let the dish rest for 5 to 10 minutes when it comes out of the oven. It may look like there’s still a lot of liquid, but the orzo will continue to absorb it as it sits.
- Try a different meat. Giouvetsi isn’t always made with chicken, by any means. Beef is popular, as is lamb. For either beef or lamb, simmer chunks of the meat in the sauce gently for 15 minutes before baking with the orzo pasta. If you have to add some extra water to the baking dish during cooking, that’s absolutely fine.
How to serve
This dish ends up like a cross between a risotto, a comforting bowl of pasta and a spiced tomato chicken casserole!
It’s simple and yet flavourful. I always sprinkle the finished dish with plenty of fresh parsley and cheese – either Greek kefalotyri if you can find it, or pecorino or even parmesan. My favorite though is feta!
- Serve with a Greek lettuce salad (maroulosalata), or a simple green salad with tomatoes, cucumber and avocado, or similar.
- Alternatively you can skip the feta (use another cheese instead) and serve it with a Greek salad.
- I also highly recommend serving with tsatziki sauce, or even just a big spoonful of Greek yogurt.
- If you’re serving this to guests, consider making these 10-minute frozen sauteed green beans, or a bowl of these Mediterranean roast vegetables, to go on the side.
- Lastly, I sometimes serve this with some 2-minute olive oil toasts as well. Perfection!
Looking for more Greek style sides? Take a look at this collection of 21 easy Greek side dishes for loads of delicious inspiration!
Recipe FAQs
If you have a dutch oven or cast iron pot, definitely drag it out of the cupboard to make giouvetsi! It means you can start the meal off on the stovetop, then finish it in the oven in the same pot.
If you don’t have one though, that’s absolutely fine. Just use a large heavy saucepan, then tip the pasta mixture into a medium sized baking dish – around 9 x 13 inches.
This dish is ready when the orzo has soaked up some (but not all) of the sauce, and is just cooked. You may even have to add a tiny bit more water as it cooks. The orzo should be ‘al dente’ – cooked but still with a tiny ‘bite’. Taste a little to check, but 30 minutes in the oven is usually perfectly right.
You can, but add a splash more water before you do. Microwave covered and on reduced power until just piping hot, but try not to overdo it. It won’t be quite as good as it was when first cooked, but it still makes pretty tasty leftovers when paired with a simple salad, Greek yogurt and bread. Mmm!
I have to be honest… this is not great frozen. The pasta becomes mushy when defrosted and reheated. So no this isn’t a freezer meal. Make it the night you’re going to serve it.
Just in case you can’t find orzo/risoni easily, see if your supermarket has another very small type of pasta instead. Look for acini di pepe or ditalini (smaller and larger than orzo respectively), or even small orrechiette.
Now what to do with the rest of the orzo? 😉
More delicious orzo recipes
Or check out this list of 38 best risoni recipes. You’ll be amazed how versatile this small pasta is!
Chicken Giouvetsi (Greek Chicken Orzo)
Ingredients
For the baked chicken orzo
- 2 tablespoons olive oil, for cooking
- 1 pound boneless skinless chicken thighs
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1.5 teaspoons dried oregano
- 1 teaspoon dried cinnamon
- 1 cup orzo, rice-shaped pasta, sometimes called risoni or kritharaki in Greece
- 1 teaspoon paprika
- 1 teaspoon allspice
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups passata, sieved tomatoes (use canned chopped tomatoes as a substitute)
- 1½ cups chicken broth, (stock)
To serve
- chopped parsley and cheese, for sprinkling, use Greek kefalotiri if you can find it but if not use pecorino, parmesan or feta.
- salad and bread
- Greek yogurt
Instructions
- Pre-heat the oven to 180C/350F.
- Heat the olive oil in a dutch oven/cast iron pan or big heavy-based saucepan. Brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.2 tablespoons olive oil, 1 pound boneless skinless chicken thighs
- 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 and cinnamon.1 onion, 3 garlic cloves, 1.5 teaspoons dried oregano, 1 teaspoon dried cinnamon
- Add the orzo and stir again for a minute or so until the orzo is coated with the juices/oil.1 cup orzo
- Put the chicken and any juices back into the pot. Then sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.1 teaspoon paprika, 1 teaspoon allspice, ¾ teaspoon salt, ¼ teaspoon pepper, 1½ cups passata, 1½ cups chicken broth
- 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.
- Sprinkle with fresh chopped parsley and plenty of cheese to serve. Serve with the salad, bread and a splodge of Greek yogurt (if you like).chopped parsley and cheese, for sprinkling, salad and bread, Greek yogurt
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 ! 🙂
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!
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 🙂
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!
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!!
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. 🙂
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.
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!
This my kind of dish Helen, love one pot meals. I have a Dutch pot myself and just love it. Have fun in Greece!
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!
Love you Xmas present and this recipe looks fab in it.
Thanks so much, Rachel! 🙂
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.
Ooh, very excited to hear that you’ll give this a go! Do let me know what you think if/when you do, Janette!
Looks delicious! Have a lovely time in Greece, Helen! I can’t wait to try this soon!
Thanks, Jess! 🙂
You mentioned the very reason I love my Le Creuset pots. They brown then bake! I can imagine how wonderful the house must smell as this is cooking. Thanks for the recipe and enjoy Greece!
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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! 🙂
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!
Hi, Mary Frances! I’m so happy to have ‘figuratively’ taken you to Greece with me! So glad you like the dish! 🙂
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!
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! 🙂
I love everything about this recipe, Helen! Pure delicious.
Thanks so much, Marissa … it’s classic Greek comfort food!
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!
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!
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 😉
Tu as raison que cette cocotte est jolie a la table, Eva! Surtout en rouge 😉
Hope you have a nice week, too! 🙂
I love everything about this. I am totally making it when I need a break from South America. Happy travels!
Hey, thanks so much, Chrissy … Greece would a great little Mediterranean detour from South America!
Have a great time in Greece. I’m jealous. I have a Le Creuset pot but I hardly ever put it to good use. You’ve convinced me to dream up some recipes and start breaking it in.
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!
This chicken dish looks flavorful and delicious Helen!Very easy to make, too! Need to try it soon 🙂
Thanks, Mira! Glad you like it!
This dish looks fantastic, Helen! I love the addition of orzo. And the flavors sound so perfect. Definitely a true comfort food meal in my book!
Yes, it’s a good winter comfort food meal, that’s for sure … especially if you dump plenty of cheese on top! 🙂
Oh my! I can imagine how tender and flavorful this dish is! Love it!!
Hello, Annie! Thank you so much – very happy you like it!
Looks so good. I don’t have a cast iron but I think I should get it. I love your Greek Chicken. Pinned it!
Hello, Ilona! So happy you like this – do try it, even without the cast iron pot – it’s delicious!