One-Pan Greek Chicken and Orzo Bake

By Sprig Originals ✓ · cooked up in Sprig

A cosy Greek-style bake where tender chicken chunks and orzo cook together in a mild tomato-oregano sauce, then finish under a blanket of melty grated cheese. Nothing spicy, nothing chewy — just soft pasta, saucy tomato and cheese, all from one pan. Kids get a plate that tastes familiar, grown-ups get dinner with almost no washing up.

Ingredients

• 2 tbsp olive oil
• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tsp salt
• 1 small onion, finely chopped
• 2 cloves garlic, finely grated
• 1 tsp dried oregano
• 14 oz can crushed tomatoes
• 3 cups chicken stock

• 1.5 cups orzo
• 1 cup grated parmesan

Instructions

1. Heat the oven to 400°F (200°C). Warm the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Add the chicken pieces and half the salt and cook for 5 minutes, stirring once or twice, until lightly golden but not cooked through.
2. Turn the heat to medium, add the onion and cook for 3 minutes until softened, then stir in the garlic and oregano and cook for 30 seconds more, just until fragrant.
3. Pour in the crushed tomatoes, chicken stock and the remaining salt. Bring to a simmer, then stir in the orzo so it is fully submerged and spread in an even layer.
4. Cover tightly with a lid or foil and bake for 20 minutes, until most of the liquid is absorbed and the orzo is tender.
5. Uncover, stir well from the bottom (it will look saucy — that is right), scatter the parmesan over the top and bake uncovered for another 6 to 8 minutes, until the cheese has melted and the edges are bubbling.
6. Let the pan rest for 5 minutes off the heat so the orzo drinks up the last of the sauce, then stir gently and spoon into bowls.

Chef's tips

Nutrition (per serving, estimated)

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