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A black baking pan with Greek chicken orzo bake.

Greek Chicken Orzo Bake – Giouvetsi

Sylia
Greek Chicken Orzo Bake – Giouvetsi is more than just a recipe—it’s a connection to Greek tradition, family, and the warmth of shared meals. With its tender chicken, creamy orzo, and rich tomato base, it delivers all the comfort of a casserole with the elegance of Mediterranean flavors. Whether you make it for a cozy weeknight dinner or to impress guests, this dish is guaranteed to become a regular on your table.
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4
Calories 610 kcal

Ingredients
  

  • 3.3 pounds (1 ½kilos) chicken thighs*1
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1-2 cinnamon stick(s)*2
  • 1 ¼ cups (about 300g) medium orzo pasta, or 1 ½ cups (about 300g) thick orzo pasta
  • 1 tablespoon tomato paste
  • 2 ½ cups (600 ml) hot water, or broth
  • 3 ½ cups (680g) fresh tomatoes, grated or 1 large 28oz (600-650g) canned tomatoes, grated
  • 1 pinch granulated sugar (optional)
  • Salt and pepper to taste

TO SERVE

  • Greek kefalotyri, or mitzithra or Parmesan cheese, grated
  • Thyme or fresh parsley, chopped

Instructions
 

  • Preheat the oven to 350°F (180°C).

PREPARE THE CHICKEN

  • Pat the chicken dry and place it in a bowl. Add 2 tablespoons of olive oil, season generously with salt and pepper, and toss to coat.
  • In a large deep skillet, Dutch oven, or wide pan, brown the chicken over medium-high heat for 2–3 minutes per side until golden. Work in batches to avoid overcrowding if needed. Transfer to a platter and set aside.

MAKE THE SAUCE

  • In the same pan, add 2 tablespoons olive oil, add the onion and sauté for 3–4 minutes until softened. Stir in the garlic, bay leaves, thyme, and cinnamon stick(s), cooking for 2 minutes.
  • Add the tomato paste and cook for 1–2 minutes, then stir in the tomatoes. Add sugar (if the tomatoes aren’t too sweet -optional), season with salt and pepper, and simmer over low heat for 2–3 minutes.

BAKE

  • Transfer the sauce to a 10x14-inch (25 × 35 cm) baking dish (I used a 14-inch (35 cm)round)*3. Nestle the chicken into the sauce and pour in 1 cup of hot water or broth. Stir gently, cover with parchment paper or a lid, and bake for 30 minutes (40 minutes if using large thighs).
  • Carefully remove the baking dish from the oven, uncover, and stir in the orzo along with another cup of hot water or broth. Season lightly with salt and pepper, and return to the oven uncovered.
  • Bake for 20–30 minutes, stirring occasionally and adding more hot water or broth if the orzo absorbs too quickly. The pasta should be tender (to your liking) and slightly saucy rather than dry, since orzo continues to absorb moisture as it cools.

SERVE

  • Discard the cinnamon stick(s) and bay leaves. Serve hot, topped with grated Greek kefalotyri, or mitzithra, or parmesan cheese and fresh parsley/thyme.

Notes

  1. Chicken thighs provide the richest flavor, though drumsticks or a whole cut-up chicken may be used. Breasts tend to be less flavorful.
  2. I recommend using 1 cinnamon stick if you haven’t used cinnamon with meat yet. If you like cinnamon, use 2 cinnamon sticks for a bolder flavor.
  3. Use any size up to 25x35 rectangular or 35cm round baking dish. However, it should be large enough to hold both the chicken and orzo comfortably, allowing room for stirring and liquid.
The nutritional information below is an estimate and may vary depending on the specific ingredients and brands used, as well as preparation methods.

Nutrition

Serving: 1gCalories: 610kcalCarbohydrates: 44.7gProtein: 37.7gFat: 33.8gSaturated Fat: 8gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 16.8gCholesterol: 154mgSodium: 100mgPotassium: 765mgFiber: 3.3gSugar: 5.6gVitamin A: 977IUVitamin C: 17.4mgCalcium: 50mgIron: 2.9mg
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