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One Pot Greek Chicken Orzo (Giouvetsi)

5 minutes + 45 minutes cooking



This One Pot Greek Chicken Orzo (Giouvetsi) is comforting dish and so simple to make. The chicken is cooked in a tasty tomato-based sauce and is full of fragrant flavours. It’s perfect family friendly dish that you can have on the table in just 45 minutes.

You may also like One Pan Meatballs Gnocchi Bake, One Pot Greek Chicken and Lemon Rice or Sheet Pan Greek Chicken and Potatoes.



Adjust Servings
500 grams chicken breasts
1 1/2 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
1 medium onion
4 garlic cloves
1 carrot
3 celery stalks
150 grams leek
2 cinnamon sticks
1 bay leaf
2 tablespoons tomato paste
180 ml red wine
500 ml chicken broth
400 ml passata
250 grams orzo
salt and pepper to taste
To Finish
chopped fresh parsley
feta cheese
Nutritional Information
486 Calories
13 g Fat
31 g Protein
56 g Carbs
8 g Sugars


Prep the Chicken
Season chicken breasts with paprika, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and brown on both sides. Remove and set aside.
In the same pot, sauté the onion, then add garlic, carrot, celery, and leek and cook until soft and fragrant. Add the tomato paste, cinnamon sticks and bay leaf, stirring for a minute.
Mark as complete
Incorporate Aromatics and Wine
Add the orzo to the pan, frying it for 1-2 minutes to toast slightly, ensuring it's well-coated in the paste and vegetable mix. Pour in the red wine to the pot, scraping any browned bits from the bottom. Allow to simmer until reduced by half.
Once the wine has reduced slightly, add the passata and chicken broth. Stir well, ensuring an even distribution of ingredients. Place the browned chicken breasts back into the pan, immersing them in the liquid. Bring the mixture to a gentle simmer, then reduce the heat, cover the pan, and let it cook for 25-30 minutes or until the chicken is thoroughly cooked and the orzo is tender. Check occasionally, giving it a gentle stir to prevent sticking.
Mark as complete
Simmer and Cook
After cooking, adjust seasoning with additional salt and pepper if needed. Dish out into plates or bowls, ensuring each serving gets a piece of chicken and a generous scoop of orzo and sauce. Top with fresh parsley and crumbles of feta cheese. Enjoy!
Mark as complete
For a quicker cook time, consider using chicken thighs instead of breasts. They're also more flavorful and forgiving if overcooked.
Make sure to stir occasionally while cooking to prevent sticking. If the mixture gets too thick or is sticking to the pan, add a little more broth.
Fresh bay leaves impart a slightly different flavor compared to dried ones. If using fresh, you might want to add an extra leaf for a stronger aroma.
Browning the Chicken - this step is crucial. It not only gives the chicken a nice texture but also adds a depth of flavor to the sauce.
If you're avoiding alcohol, substitute with an equal amount of pomegranate or cranberry juice, combined with a tablespoon of red wine vinegar for acidity.
Stored in an airtight container, this recipe will last for 3-4 days in the fridge.

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