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
Easy to follow and the results were great. Really delicious. Will definitely do this again.
I’m so happy to read this, Alison! We all love this recipe, too. Thank you so much for taking the time to leave your feedback 🙂
An amazing dinner tonight. Served it with some carrots, courgettes and crusty bread on the side. Did the prep this morning ready to put together when i got home. Will definitely be eating it again.
Thank you Helen
Ahh I’m so pleased to hear this, Andrea! Thanks so much for letting me know! 🙂
I have a gluten-free guest. Could I substitute rice (thinking Basmati) for the orzo?
Apologies for the late reply, Anne. I do think this recipe would work with rice, but I haven’t tried it to be sure. If you are brave enough, keep checking on the amount of liquid as the rice may soak it up at a different rate to the orzo. Do let me know if you try it!
Helen, thank you so much for this recipe. Tastes just like my mom’s! Brought me instantly back to my childhood. I couldn’t find her recipe and others I found just didn’t hit the mark. Now anyone I make it for raves over its deliciousness. Even my husband who isn’t a fan of thigh meat.
Hello Catherine! Aw, this is the biggest compliment you could ever give me – thank you so much for taking the time to let me know, and I’m very pleased I could take you back to your childhood memory in this way. Also, don’t you just love it when you can make a ‘hater’ like something with a new recipe? Thanks again and have a great day!
My husband won’t eat chicken thighs, so could I make this with chicken breast meat?
Hello Linda, how are you? I hope you’re still enjoying beautiful Kefalonia! Yes, you can use chicken breasts! I’d recommend not browning the chicken in the pot before baking, however, as breasts take less time to cook than thighs in the oven. You should still be OK, but definitely don’t overcook. Only bake until the orzo is just cooked. Enjoy!
Hello Hellen
How much chicken stock do you use?
Thanks in advance
Kine regards
Michael
Hi Michael! It’s 1 cup of chicken stock mixed in with the passata. It does say that in the recipe but you’ve helped me to realise that it isn’t very clear. So thanks for that – I’ll change it in the recipe! Hope you enjoy it. I love this meal! Simple but very yummy with a simple salad 🙂
I cooked one pot baked chicken with orzo for my lunch today so simple to do and
So delicious I’ve tried quite a few of your recipes and there so easy to make can’t
Fault. I’d give you 10/10. Just makes me think of holidays in Greece
Anyway thanks for all the recipes
Brenda
Hi Brenda. Aw thank you so much for this lovely message. You’ve made my day! I’m so glad you’re enjoying the recipes! I’m just about to post a recipe for Greek chicken meatballs. They’re delicious in a wrap with some Greek salad stuffed in there too. Hopefully that will make you feel like you’re in Greece too. We all need to feel like we’re on holiday right now 😉 I hope you have a lovely day, and thanks again! 🙂
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.
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!!
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!
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!). 🙂
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
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!
YUMM😁 Aromas and flavors remind me of the great meals my Mom used to make. You can’t go wrong with Greek food. We will definitely be making this again. Thank you
Hello Tricia! I agree that you can’t go wrong with Greek food – nearly always simple and yet very tasty. I’m so glad you liked the recipe and will make again. Thanks so much for the feedback!
How absolutely marvelous! I love meals like this. Pinned for later. xo, Catherine
Hi Catherine … and thanks so much for pinning!
This looks absolutely amazing. Making my mouth water!
Thanks, Melissa! And thanks for passing by, too … really nice to ‘meet’ you!
Green with envy! Greek food is so delicious! Hope you had a grand time. And, YES, those one pot dishes are the best! Thanks for giving us a new one.
Hi, Lori … thanks so much for the good wishes. We are still here in Greece stuffing our faces with Greek salads … and eggplant dips!!
I am such a huge fan of one pot meals. I just need the orzo.
Glad you like this, Bintu … you can get orzo from Tesco’s 🙂
I got some Le Creusets when we got married and I LOVE them. SO perfect for cooking hearty comfort meals like this!
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!
Helen, this is AWESOME!! Gaaaah!! You ROCK! I love love LOVE creative one pot meals and this is bang on! OMG, I could totally do a face plant in that. 🙂 Yum yum yum!!
Hahaha … thanks, Nagi … if I rock then you double rock!! 🙂
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 ? 🙂
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!
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.
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!
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 =)
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!
Enjoy your time in Greece!!! And this dish looks absolutely delicious – I love using orzo!
And that pot is gorgeous – love the color!
It is a great colour, isn’t it? We have gone a bit crazy with the red pots and appliances in our flat!