Easy Chicken with Orzo pasta (Giouvetsi Kotopoulo) Recipe

This authentic Greek Giouvetsi Kotopoulo, a 30-minute chicken and orzo pasta dish, brings Mediterranean comfort straight to your table.

The tender chicken pairs perfectly with toasted orzo pasta, creating a satisfying one-pot meal that’s both family-friendly and impressive enough for guests.

Simple yet sophisticated, this traditional Greek recipe delivers restaurant-quality results with minimal effort – perfect for busy weeknights when you want something extraordinary without spending hours in the kitchen.

Ingredients for Greek Chicken Orzo

• Chicken: 550-600g boneless, skinless breasts, cut into bite-sized pieces for even cooking
• Orzo Pasta: 1½ cups, also known as kritharaki or manestra
• Aromatics: 1 small red onion, finely chopped
• Tomato Base: 1 tsp paste, ½ tin chopped tomatoes, ⅔ cup passata
• Liquids: 2 cups water, 4 tbsp olive oil
• Seasonings: Salt, pepper, pinch of sugar, pinch of cinnamon
• Finishing Touch: 130g crumbled feta cheese

Step-by-Step Instructions

1. Prepare Base: Heat 2 tbsp olive oil, sauté onions until soft. Season and brown chicken pieces
2. Set Aside: Remove chicken and onions temporarily
3. Toast Orzo: Add 2 tbsp olive oil, sauté orzo until lightly golden
4. Build Flavors: Stir in tomato paste, add tinned tomatoes, passata, and 1 cup warm water
5. Combine: Return chicken and onions, add sugar, cinnamon, salt, and pepper
6. Simmer: Cover and cook 15 minutes, stirring occasionally. Add extra water if needed
7. Finish: Remove from heat, drizzle olive oil, stir in feta cheese
8. Rest & Serve: Let stand 5 minutes before serving warm

Cooking Techniques

This one-pan Greek dish uses a simple yet clever technique of building flavors in layers. Start by sautéing onions and chicken to create a tasty base, then toast the orzo pasta right in the same pan.

This little step makes the orzo extra flavorful! The magic happens when the pasta slowly cooks in the tomato sauce, soaking up all those wonderful tastes. Just remember to give it a gentle stir now and then to help the orzo cook evenly.

Simple Substitutions

You can easily adapt this recipe to what you have on hand! No orzo? Regular rice works great too. Chicken thighs can replace the breasts for even juicier results.

If you’re out of fresh onions, 2 tablespoons of onion powder will do in a pinch. Don’t have feta?

Try some grated parmesan or even a dollop of Greek yogurt on top. The pinch of cinnamon adds a classic Greek touch, but you can skip it if it’s not your thing.

Serving Ideas

This cozy dish shines on its own, but you can make it even better! Serve it with a simple Greek salad on the side – just toss together some cucumbers, tomatoes, and olives.

A piece of warm, crusty bread is perfect for soaking up the tasty sauce. Want to make it extra special?

Sprinkle some fresh herbs like parsley or oregano on top, and add an extra crumble of feta cheese. For a true Greek touch, serve with a wedge of lemon to squeeze over each portion.

Storage Tips

This chicken and orzo dish tastes amazing the next day! Pop any leftovers in an airtight container and keep them in your fridge for up to 3 days.

When you’re ready to eat, add a splash of water or chicken broth before reheating in the microwave or on the stovetop.

The orzo tends to soak up the sauce as it sits, so that extra liquid helps bring back its original texture. Just give it a good stir, and it’ll be as good as new!

Easy Chicken Recipe with Orzo pasta (Giouvetsi Kotopoulo)

Bushra

This authentic Greek Giouvetsi Kotopoulo, a 30-minute chicken and orzo pasta dish, brings Mediterranean comfort straight to your table. The tender chicken pairs perfectly with toasted orzo pasta, creating a satisfying one-pot meal that's both family-friendly and impressive enough for guests.

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Greek

Servings 4 portions

Equipment

• Large frying pan

Ingredients

  

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Main Ingredients

• 550-600 g boneless, skinless chicken breasts, cut into bites or whole chicken bone-in cut in 8 pieces
• 1 1/2 cup orzo pasta kritharaki / manestra
• 1 small red onion finely chopped
• 1 tsp tomato paste
• 1/2 tin chopped tomatoes
• 2/3 cup tomato juice passata
• 2 cups water
• 1 pinch sugar
• 1 pinch cinnamon or a cinnamon stick
• 4 tbsps olive oil
• 130 g feta cheese crumbled

Instructions

 

• To prepare this super easy chicken with orzo, heat a large frying pan over medium heat, pour in 2 tbsps olive oil and sauté the onions, until softened. Season the chicken pieces with salt and pepper and add in the pan; fry the chicken breasts until lightly colored.
• Remove the chicken pieces and the onions on a plate. In the same pan, add 2 tbsps olive oil and sauté the orzo pasta. Add the tomato paste and continue sautéing. Pour in the tinned tomatoes, the tomato juice and a cup of warm water. Return the chicken pieces and onions in the pan, add a pinch of sugar, a pinch of cinnamon and season well with salt and pepper. Turn the heat down to medium, place the lid on and cook for about 15 minutes, stirring occasionally, until the orzo pasta is cooked. (Halfway through cooking time, check out if all of the liquid has been absorbed and add 1 cup of hot water into the pan).
• Remove the pan from the stove, drizzle with olive oil and stir in the crumbled feta cheese. Let the chicken with orzo rest for 5 minutes and serve while still warm. Enjoy!

Keyword baked orzo with chicken, Greek chicken orzo, Mediterranean pasta dish, one-pot chicken dinner, traditional giouvetsi

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