Name: Baked Chicken With Orzo Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: olive oil; 1 kg (2.2 pounds) chicken quarters, thighs, or drumsticks; 200 grams (1 cup) orzo pasta; 400 grams (14 ounce) whole canned tomatoes; 1 teaspoon tomato paste; 1 small onion, minced; 2 garlic cloves; 1 bay leaf; 6 allspice berries or ⅔ teaspoon ground allspice; a pinch of cinnamon; 750 ml (3 cups) hot water or stock (chicken or vegetable stock); freshly ground pepper; grated Kefalotyri or Pecorino cheese to serve with

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If you’re ready for pure comfort in a bowl, let me introduce you to Baked Chicken With Orzo. Imagine tender, golden chicken nestled in a bed of silky, tomato-kissed orzo, with aromatic spices mingling in every bite—it’s hearty, deeply flavorful, and satisfyingly simple. This is the sort of meal that transforms everyday ingredients into a kitchen masterpiece, and once you try it, you’ll want it to star at every casual dinner and relaxed Sunday supper you host.

Baked Chicken With Orzo Recipe - Recipe Image

Ingredients You’ll Need

The real magic of Baked Chicken With Orzo is how a handful of easy-to-find ingredients come together to create something entirely extraordinary. Every element brings its own character to the dish—earthy spices, bright tomatoes, and rich chicken flavors mingle with the tender pasta.

Olive oil: Adds a luscious base for sautéing and keeps the chicken juicy and flavorful.
Chicken quarters, thighs, or drumsticks (1 kg): These cuts turn incredibly tender and soak up all the savory goodness.
Orzo pasta (200 grams): This rice-shaped pasta absorbs every drop of flavor and offers a delightful, hearty texture.
Whole canned tomatoes (400 grams): When blended, they create a lush, tangy sauce that defines the dish.
Tomato paste (1 teaspoon): Intensifies the tomato flavor and adds body to the sauce.
Small onion (minced): Provides aromatic sweetness and savory undertones.
Garlic cloves (2): Essential for their unmistakable warmth and depth.
Bay leaf (1): A single leaf infuses gentle, herbal notes throughout.
Allspice berries (6) or ground allspice (⅔ teaspoon): Deliver subtle, sweet-spicy complexity you can’t skip.
A pinch of cinnamon: Enhances warmth and melds perfectly with the tomato and chicken.
Hot water or stock (750 ml): Choose chicken or vegetable stock for full-bodied flavor and a silky sauce.
Freshly ground pepper: Adds piquancy—taste and adjust to your liking.
Grated Kefalotyri or Pecorino cheese: For serving—these robust cheeses add a salty, zesty finish.

How to Make Baked Chicken With Orzo

Step 1: Prepare and Roast the Chicken

Start by preheating your oven to 220°C (430°F). Lay your chicken pieces in a Dutch oven or any oven-safe pot, drizzle them generously with olive oil and sprinkle with salt and pepper. Slide the pot into the oven and let the chicken roast until the skin turns irresistibly golden and crisp (about 30 to 40 minutes). This creates a savory, rendered base for your orzo to soak up later.

Step 2: Sauté the Aromatics

Carefully remove the roasted chicken and set it aside; you’ll be adding it back soon. Lower the oven temperature to 180°C (360°F). Set your Dutch oven on the stove—the rendered fat is liquid gold! Add your minced onion and garlic, plus the bay leaf, and sauté until the kitchen starts to smell amazing and the onion is tender. If you need a little extra olive oil here, go ahead and add it.

Step 3: Toast the Orzo

Scoop in the orzo and sauté it for just a minute or so, stirring constantly. This little step gives the pasta a lovely nutty flavor and keeps it from sticking later, setting the stage for our delicious base.

Step 4: Build the Tomato Sauce

Add the tomato paste and pour in the blended whole canned tomatoes. Sprinkle in the allspice and just a pinch of cinnamon, then season with salt and pepper. Let everything simmer together for about 2 minutes, allowing the flavors to come together and deepen.

Step 5: Add Stock and Chicken

Pour in the hot water or flavorful stock, stirring gently to combine. Return the chicken pieces to the pot, nestling them snugly (skin side up for those golden bites). The chicken will finish cooking as the flavors meld and the orzo grows sumptuously tender.

Step 6: Bake Until Perfect

Cover your pot and transfer it back to the oven. Let it bake for around 40 minutes, giving the orzo a gentle stir once or twice so it doesn’t stick to the bottom. Then, crank up the heat to 200°C (390°F), uncover the pot, and cook about 10 more minutes. The orzo should drink up most of the sauce—if it looks dry, splash in a bit more water.

Step 7: Serve with Cheese

Bring the Dutch oven straight to the table, hot and fragrant. Shower the piping hot Baked Chicken With Orzo generously with grated Kefalotyri or Pecorino cheese and extra black pepper for that final flourish. Every bite is pure bliss!

How to Serve Baked Chicken With Orzo

Garnishes

This dish loves a bold, cheesy finish—sprinkle a mountain of freshly grated Kefalotyri or Pecorino over the steaming orzo and chicken right before serving. A handful of chopped fresh parsley or dill also gives an inviting pop of color and gentle freshness that balances the rich sauce.

Side Dishes

Baked Chicken With Orzo is a true one-pot wonder, but if you want to round out your meal, a crisp Greek salad alongside brings a burst of brightness. A wedge of lemon for squeezing and a loaf of crusty bread are all you need to mop up every last bit of that luscious sauce.

Creative Ways to Present

For a dinner party twist, serve individual portions in shallow bowls, topping each with a little more cheese and a drizzle of olive oil. Or, bring the whole Dutch oven straight to the table family-style with serving spoons—let everyone dig in, just like at a Mediterranean gathering.

Make Ahead and Storage

Storing Leftovers

Leftovers of Baked Chicken With Orzo taste amazing the next day! Spoon any extra into an airtight container, making sure the orzo is mostly covered with sauce or a splash of stock to keep it moist. Store in the fridge for up to 3 days.

Freezing

Want to save some for later? Let the dish cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating for best results—this keeps the orzo from getting too soft.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the orzo has absorbed more liquid. Stir everything well to recombine and heat through. Top with fresh cheese just before serving to revive that just-baked magic.

FAQs

Can I use boneless chicken instead?

Yes, you can use boneless thighs or breasts, but bone-in pieces add extra flavor and tenderness as the dish cooks. If using boneless, reduce the cooking time since they cook faster.

What is orzo, and can I substitute another pasta?

Orzo is a rice-shaped pasta popular in Mediterranean cooking. If you don’t have orzo, you can swap in other small pasta shapes like risoni or even small shells, but orzo truly gives the classic texture that makes Baked Chicken With Orzo special.

Can I make this dish vegetarian?

Absolutely! Simply swap the chicken for hearty vegetables like mushrooms, zucchini, and bell peppers, and use vegetable stock. The flavors are still delicious and satisfying.

What if I don’t have a Dutch oven?

No problem! Just use any oven-proof pot with a tight-fitting lid. If your pot’s handles aren’t oven safe, you can cover tightly with a double layer of foil instead.

Is this dish spicy?

Baked Chicken With Orzo isn’t spicy; the allspice and cinnamon add warmth and depth rather than heat. If you prefer a light kick, feel free to add a pinch of chili flakes when sautéing the aromatics.

Final Thoughts

I can’t recommend Baked Chicken With Orzo enough for anyone craving a little comfort with a Mediterranean flair. It’s simple enough for a weeknight, yet impressive for guests, and every mouthful is pure joy. I hope this dish becomes a go-to favorite in your kitchen—give it a try, and let every cozy, flavorful bite win you over!