Greek Orzo Chicken Youvetsi Recipe (With One Pot)

Are you ready to create the most easy yet flavorful chicken youvetsi? Trust me, this one pot baked Greek chicken with orzo recipe is the ultimate comfort dish! In just about an hour, you'll have tender chicken and orzo soaking in a rich, fragrant tomato sauce, all baked to perfection. It's simple, delicious, and ready to serve before you know it!

If you love one-pan dishes like this youvetsi (or giouvetsi) and are looking for more new recipes, be sure to check out my lamb kleftiko and Greek lemon chicken recipes!

Jump to:

• Why you will love this dish
• How to make this chicken youvetsi - Short video
• Ingredients
• Preparation
• Step-by-step Cooking instructions
• Top Tips
• Serving suggestions
• Storage
• Variations
• FAQ
• 📖 Recipe

Why you will love this dish

• Classic comforting dish: The tender chicken pieces, flavorful orzo pasta, and rich tomato-based sauce make this orzo dish the ultimate hearty meal.
  
• One-pot simplicity: Everything comes together easily in just one pot, making it perfect for a hassle-free cooking experience.
  
• Quick and convenient: This dish doesn’t take long to make, which is ideal for a busy weeknight when you need a satisfying meal fast.
  
• Crowd-pleaser: Whether it’s a family dinner or a gathering, this recipe is always a hit with the whole family and guests alike.
  
• Easy to make: With just a few basic ingredients, you likely have most of what you need already!

How to make this chicken youvetsi - Short video

Want to see how it’s done? Watch my step-by-step video tutorial on making this delicious youvetsi with chicken! It’s simple and quick to follow, showing you exactly how to bring this recipe to life. 

Don’t forget to like, comment, and share the video with your friends! Consider subscribing, as I’m always creating new and exciting traditional Greek recipes for you to enjoy!

Ingredients

Let’s take a closer look at what makes this recipe so special! As always, see the recipe card below for exact quantities.

Chicken Ingredients

• Chicken Maryland pieces and bone-in chicken thighs: A combination of these bone-in pieces ensures tender and juicy chicken. You can alternatively cut up a whole chicken or even use chicken breasts if you prefer.
  
• Olive oil: Is essential for browning the chicken and building flavour. I always use extra virgin olive oil for the best taste, but any olive oil will do if needed.
  
• Salt, black pepper, oregano, and paprika: These seasonings add great depth and flavour. Adjust to your taste, and feel free to experiment with smoked paprika for an extra kick!

Youvetsi Ingredients

• Orzo/risoni pasta (Kritharaki): This small, rice-shaped pasta is perfect for soaking up all the fragrant flavours in the sauce. Cook it until it’s al dente for the best texture.
  
• Olive oil: Used to toast the orzo for a slightly nutty flavor before baking. Feel free to add more during cooking if there isn’t much left after sautéing.
  
• Onions and garlic: These aromatics are the backbone of the dish, adding essential layers of flavour.
  
• Tomato paste & tomato passata: Tomato paste brings richness, while passata (or canned tomatoes) gives the sauce its body. You can use diced tomatoes if you like a chunkier sauce.
  
• Red wine: This adds depth to the dish and helps deglaze the pan, lifting up all those delicious bits stuck at the bottom. It’s a key component of the rich flavour.
  
• Cinnamon & allspice: These warm spices give the dish its signature Greek flavour. Don’t skip them, they add an incredible depth! If you want an extra kick, you can also add a cinnamon stick to infuse the dish with even more warmth.
  
• Bay leaf, oregano, and thyme: These herbs bring earthy, Mediterranean vibes to the dish. Fresh herbs work, too, if you have them on hand.
  
• Chicken stock: Keeps the orzo moist as it bakes and adds extra flavour. You can also substitute it with vegetable stock or water if needed, but for the richest taste, stick with chicken stock.
  
• Salt & pepper: Adjust to taste, but don’t forget that chicken stock usually adds saltiness too, so be mindful!

Preparation

If you like to get prepared ahead of time, here’s what I do to make the cooking process smooth and stress-free:

• Season the chicken: Generously season the chicken pieces with salt, pepper, oregano, and paprika. Set them aside to absorb the flavours. You can even do this in the morning to save more time at night!
  
• Chop the onions and garlic: Chop the onions and garlic so they’re ready when you start cooking.
  
• Measure your ingredients: Measure out the olive oil, tomato paste, red wine, and chicken stock. Trust me, this makes everything go faster!
  
• Gather spices and herbs: Have your cinnamon, allspice, bay leaves, oregano, and thyme handy to season the dish as you go.
  
• Preheat the oven: Set your oven to 175°C (fan-forced) so it's hot when you're ready to bake.

Step-by-step Cooking instructions

Follow these simple steps using the images with their corresponding step! If you get stuck, please watch my video for more help!

1. Season the chicken: Generously season all sides of the chicken pieces with salt, pepper, oregano, and paprika.
   
2. Brown the chicken: Heat olive oil in a large oven-safe roasting pan or Dutch oven on the stovetop over medium-high heat. Brown the chicken for 5-6 minutes per side until golden. Remove and set aside.
   
3. Cook the aromatics: In the same pan, add the chopped onions and garlic. Sauté for a couple of minutes until soft and fragrant.
   
4. Toast the orzo and add tomato paste: Stir in the orzo and cook for 2-3 minutes until it’s slightly toasted. Then, add the tomato paste and mix it in with the orzo.

5. Deglaze with red wine: Pour in the red wine, scraping up any browned bits from the bottom of the pan.
   
6. Add the passata, and spices: Stir in the passata, cinnamon, allspice, bay leaves, oregano, and thyme. Add more salt and pepper to taste, and mix it through to combine all the flavours. (I usually add 1 teaspoon of salt and ½ teaspoon of pepper)
   
7. Add chicken stock: Pour in the chicken stock, ensuring the orzo is just covered. Using a spoon, gently mix it around to ensure the orzo is evenly spread and will cook well.
   
8. Return the chicken to the pan: Place the browned chicken pieces back into the orzo mixture, skin-side up.
   
9. Bake: Transfer the pan to a preheated oven at 175°C (fan-forced) and bake for 30-35 minutes, or until the chicken is fully cooked and the orzo has absorbed most of the liquid.
   
10. Rest and serve: Remove from the oven and let the baking dish rest for 10 minutes. The sauce will thicken up during this time. Feel free to give the orzo a gentle stir at the end to mix it all together. Garnish with fresh parsley and grated cheese - traditional Greek cheese like kefalotyri, or even parmesan cheese if you prefer. Kali orexi!

Top Tips

• Toast the orzo for added flavour: Sauté the orzo for a minute or two before adding the liquid. This step enhances its flavour, giving it a slightly nutty taste and helping it cook more evenly.
  
• Don’t skip the resting: It’s normal for the dish to look like it has too much liquid when you first take it out of the oven. Let it rest for 10 minutes, and the orzo will absorb the excess liquid as the sauce thickens and this delicious dish cools slightly. I even give it a slight mix with a spoon here.
  
• Use good quality chicken stock: This makes all the difference in flavour. You can substitute with vegetable stock or water if necessary, but chicken stock adds a richer taste.
  
• Deglaze properly: When adding the red wine, scrape the bottom of the pan to lift all the flavorful bits left from browning the chicken.
  
• For best presentation: If you’re serving the dish in the centre of the table, at the end of cooking, remove the chicken pieces, fluff the orzo to loosen it up, and then place the chicken back on top for a neat and attractive presentation.

Serving suggestions

• Pair with a fresh salad: A horiatiki salata (a traditional Greek salad with tomatoes, cucumbers, olives, and feta cheese) is a perfect complement to this dish. If you want a really easy recipe, pair it with my Domatosalata, a simple Greek tomato and onion salad that keeps the meal light and refreshing.
  
• Add a side of bread: Serve with some warm, crusty bread or pita bread to soak up the beautiful sauce's and juice from the whole dish.
  
• Light and easy dessert: If you have guests over but want to keep things simple, serve it with my galatopita or ravani. These two desserts are quick and easy to make, keeping everything on theme with a light, sweet ending to the finished dish.

Storage

• Refrigerate leftovers: After cooking, allow the chicken youvetsi to come to room temperature before refrigerating. Store it in an airtight container and refrigerate for up to 3 days. This dish is perfect for enjoying the next day for lunch or dinner as the flavours deepen overnight.
  
• Reheat carefully: You can reheat it in the microwave or the oven. If using the oven, keep a lid on to prevent the dish from drying out, and add a little extra chicken stock or water if necessary.

Freezing

If you plan to freeze the dish, allow it to cool to room temperature before transferring it into a sturdy, airtight, freezer-safe container or a freezer bag.

You can freeze it for up to 3 months. When you plan to serve, thaw it in the fridge overnight before reheating. Add extra stock as needed to keep the texture just right.

Variations

• Spice it up: If you like a bit more heat, add a pinch of chilli flakes to the tasty tomato-based sauce. You can also experiment with additional spices like ground cumin for a different flavour profile.
  
• Experiment with other meats: Youvetsi is traditionally made with lamb or beef, so feel free to switch out the chicken for one of these meats. Just note that lamb and beef will require longer cooking times to become tender. I don’t have recipes for lamb or beef Youvetsi on my website yet, but they will be coming soon!

FAQ

I honestly think this youvetsi with chicken recipe is the epitome of Greek comfort food! It’s almost on weekly rotation in my house and is a perfect go-to dish when you want something quick, easy, but still hearty and full of flavour. I’d love to hear how it turned out for you, so leave a comment below and don’t forget to share this recipe with your friends!

📖 Recipe