Best Baked Greek Chicken Orzo Recipes

ONE POT CHICKEN RISONI

Steps:

• Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
• Preheat oven to 180C/350F.
• Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
• Cook chicken until lightly browned but still pink inside. Remove from skillet.
• Turn heat down to medium high.
• Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
• Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
• Mix, then add orzo / risoni. Mix, then top with chicken.
• Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
• Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
• Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

YOUVETSI (TRADITIONAL GREEK ORZO BAKE)

Steps:

• Heat olive oil in a large saucepan over medium heat; cook meat until browned on all sides, about 5 minutes. Add pureed tomatoes, garlic, sugar, salt, and pepper. Cover and simmer for 1 hour, stirring occasionally. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a medium skillet over medium heat and add the orzo. Saute until slightly brown, 3 to 5 minutes. Transfer orzo to a baking pan, spreading it out evenly. Remove meat from the saucepan and place on top of the orzo. Pour tomato sauce evenly over meat. Add hot water. Cover with aluminum foil.
• Bake in the preheated oven until all water is absorbed and orzo is soft, about 1 hour. If the dish becomes too dry, add more water during baking.

GREEK CHICKEN ORZO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
• Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

GIOUVETSI (ORZO CHICKEN GREEK STYLE)

Steps:

• 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.
• 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.
• Add the orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
• 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.
• 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).

GREEK CHICKEN ORZO BAKE

Steps:

• Preheat oven to 350 degrees F. and lightly coat a large casserole dish with a cooking oil spray
• Add the orzo, diced tomatoes, 6 oz feta, spinach, oregano and lemon juice and stir to combine. Pour the chicken broth into the orzo mixture
• In a bowl, mix the diced chicken with the Greek seasoning ingredients and oil until the chicken pieces are evenly coated
• Place the chicken over the orzo, do not stir. Cover the casserole dish and then bake for 1 hour.
• Uncover, and sprinkle the lemon zest and remaining 6 oz of cheese over the top and bake for an additional 5 minutes, or until the chicken is cooked through and feta looks baked
• Garnish with your preference of fresh herbs, such as chopped parsley, basil, oregano or dill

GREEK ORZO CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.