Rustic Spicy Mediterranean Chicken and Orzo Bake

Quick Recipe Version (TL;DR)

• Yield: 4–6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 lb (900 g) bone-in, skin-on chicken thighs (about 6 pieces)
• 2 1/2 tbsp extra-virgin olive oil, divided
• 4 cloves garlic, minced (divided: 2 for chicken, 2 for orzo)
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1–1 1/2 tsp crushed red pepper flakes (to taste)
• 1 tsp fine sea salt + more to taste
• 1/2 tsp freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 1 1/2 cups (285 g) orzo pasta, uncooked
• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes with juices
• 3 1/2 cups (830 ml) low-sodium chicken broth
• 1/4 cup (60 ml) dry white wine (or extra broth)
• 1/2 cup (80 g) pitted Kalamata olives, halved
• Zest and juice of 1 medium lemon
• 1/3 cup (50 g) crumbled feta cheese (optional but recommended)
• 1/4 cup (10–12 g) chopped fresh parsley
• 2 tbsp chopped fresh oregano or basil (optional)

Do This

• 1. Preheat oven to 400°F (200°C). Pat chicken dry and rub with 1 1/2 tbsp olive oil, 2 minced garlic cloves, smoked paprika, dried oregano, thyme, 1 tsp salt, pepper, and 1/2–1 tsp red pepper flakes. Marinate while you prep the rest.
• 2. Heat a large oven-safe skillet (12 in / 30 cm) over medium-high. Sear chicken skin-side down 7–9 minutes until deeply golden, then 2–3 minutes on the other side. Transfer to a plate.
• 3. In the same pan, lower heat to medium. Add remaining 1 tbsp olive oil and onion; cook 3–4 minutes. Stir in remaining 2 minced garlic cloves and 1/2 tsp red pepper flakes; cook 30 seconds.
• 4. Add orzo and toast 2 minutes, stirring. Pour in white wine and cook 1 minute. Add tomatoes with juices, chicken broth, olives, lemon zest, and a pinch of salt; bring to a simmer.
• 5. Nestle chicken (and juices) on top, skin-side up. Transfer uncovered to oven and bake 18–22 minutes, until orzo is tender and chicken reaches 175°F (80°C).
• 6. Rest 5–10 minutes. Stir lemon juice and half the parsley into the orzo, loosening with a splash of hot water or broth if very thick.
• 7. Top with remaining parsley, fresh oregano or basil, and crumbled feta. Serve hot, making sure each plate gets plenty of brothy orzo, olives, and tomatoes.

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Why You’ll Love This Recipe

• One-pan comfort: chicken, pasta, and sauce all cook together in the same skillet for minimal cleanup.
• Bold Mediterranean flavor: chili-kissed tomatoes, briny olives, and fresh herbs wrap every bite in warmth.
• Perfectly tender: seared, oven-baked chicken and orzo that turns silky and brothy, almost like a lazy risotto.
• Flexible heat level: easy to adjust from gently warm to nicely spicy with a simple tweak of chili flakes.

Grocery List

• Produce: Garlic, yellow onion, lemon, fresh parsley, fresh oregano or basil (optional).
• Dairy: Feta cheese (optional but delicious).
• Pantry: Bone-in, skin-on chicken thighs; extra-virgin olive oil; smoked paprika; dried oregano; dried thyme; crushed red pepper flakes; fine sea salt; black pepper; orzo pasta; canned fire-roasted diced tomatoes; low-sodium chicken broth; dry white wine (or extra broth); Kalamata olives.

Full Ingredients

For the Spicy Mediterranean Chicken

• 2 lb (900 g) bone-in, skin-on chicken thighs (about 6 medium pieces)
• 1 1/2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2–1 tsp crushed red pepper flakes (to taste)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the Chili-Tomato Orzo

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 1/2 cups (285 g) orzo pasta, uncooked
• 1/4 cup (60 ml) dry white wine (or additional chicken broth)
• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes with their juices
• 3 1/2 cups (830 ml) low-sodium chicken broth
• 1/2 cup (80 g) pitted Kalamata olives, halved
• Zest of 1 medium lemon (about 1 tsp packed)
• 1/2–3/4 tsp fine sea salt, or to taste (depending on how salty your broth and olives are)

To Finish

• Juice of 1 medium lemon (about 2–3 tbsp), to taste
• 1/3 cup (50 g) crumbled feta cheese, for serving (optional but highly recommended)
• 1/4 cup (10–12 g) chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh oregano or basil (optional, for extra herbal freshness)
• Extra crushed red pepper flakes, for serving (optional)

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Preheat your oven to 400°F (200°C) with a rack in the middle. Pat the chicken thighs very dry on all sides with paper towels; dry skin is key for getting that deep, crispy sear.

In a large bowl, combine 1 1/2 tbsp olive oil, 2 minced garlic cloves, smoked paprika, dried oregano, dried thyme, 1/2–1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir to form a loose paste. Add the chicken and rub the mixture all over, getting some of the seasoning under the skin where you can. Let the chicken sit and marinate at room temperature for about 10–15 minutes while you prep the vegetables and remaining ingredients.

Step 2: Sear the Chicken Until Deeply Golden

Heat a large, heavy, oven-safe skillet or braiser (about 12 in / 30 cm wide) over medium-high heat. When hot, place the chicken thighs skin-side down in a single layer. They should sizzle when they hit the pan; if not, give the pan another minute to heat.

Sear without moving them for 7–9 minutes, until the skin is deeply golden brown and crisp around the edges. Flip and cook on the second side for 2–3 minutes to develop some color. Transfer the chicken to a plate and set aside. Do not wipe out the pan; the flavorful browned bits and rendered fat will season the orzo.

Step 3: Build the Flavor Base with Aromatics and Chili

Reduce the heat to medium. If the pan looks very dry, add up to 1 tbsp olive oil. Add the chopped onion and a small pinch of salt. Cook, stirring often and scraping up any browned bits from the bottom, for 3–4 minutes, until the onion softens and turns translucent around the edges.

Add the remaining 2 minced garlic cloves and 1/2 tsp crushed red pepper flakes. Stir constantly for about 30 seconds, just until fragrant. Keep the heat moderate so the garlic softens and perfumes the oil without burning; this is where the “chili-kissed” flavor builds.

Step 4: Toast the Orzo and Add Liquids

Add the orzo to the skillet and stir to coat it in the fragrant oil and onion mixture. Toast the orzo for about 2 minutes, stirring frequently, until some of the grains look slightly golden and smell nutty. Toasting helps the orzo keep a tender bite instead of going mushy.

Pour in the white wine (if using) and cook for about 1 minute, scraping the bottom of the pan, until the liquid has mostly bubbled away. Add the canned fire-roasted tomatoes with all their juices, the chicken broth, Kalamata olives, lemon zest, and 1/2 tsp salt. Stir well, then bring the mixture up to a gentle simmer. Taste the liquid carefully and adjust the salt if needed; it should be well-seasoned but not overly salty, since it will concentrate slightly in the oven.

Step 5: Nestle the Chicken and Bake

Once the orzo mixture is gently simmering, turn off the heat. Carefully nestle the seared chicken thighs into the orzo, skin-side up, spacing them evenly. Pour any accumulated juices from the plate over the top. The chicken should sit mostly above the surface, with the orzo and liquid bubbling around it.

Transfer the uncovered skillet to the preheated oven. Bake for 18–22 minutes, until the orzo is tender but still has a bit of bite and the chicken is cooked through. The internal temperature of the thickest part of the thighs (not touching bone) should reach at least 175°F (80°C) for very tender, pull-apart dark meat.

If the skin is not as crisp as you like, you can move the skillet to the top rack and broil on high for 1–2 minutes, watching closely to prevent burning.

Step 6: Rest, Adjust Consistency, and Brighten with Lemon

Remove the skillet from the oven and let the dish rest for 5–10 minutes. The orzo will continue to soften slightly and absorb some of the liquid during this time. If, after resting, the orzo looks too thick or stodgy for your liking, loosen it with a splash of hot water or warm chicken broth, stirring gently around (not over) the chicken to keep the skin intact. You are aiming for a silky, spoonable, brothy consistency rather than a dry bake.

Stir the lemon juice and about half of the chopped parsley into the orzo, again working mostly around the chicken pieces. Taste a spoonful of orzo and adjust salt, pepper, and chili flakes as needed.

Step 7: Finish with Herbs, Feta, and Serve

Sprinkle the remaining parsley and the fresh oregano or basil (if using) over the top of the skillet. Crumble the feta evenly over the dish so that it melts slightly on contact with the hot orzo and chicken. For extra heat, add a pinch more crushed red pepper flakes over the surface.

To serve, spoon a generous bed of brothy orzo, tomatoes, and olives into shallow bowls or onto warm plates, then top each portion with a chicken thigh. Be sure everyone gets some of the spicy tomato broth, olives, and crumbled feta. Serve immediately with extra lemon wedges on the side if you like a brighter finish.

Pro Tips

• Dry chicken = crisp skin. Take the time to pat the chicken very dry before seasoning. Moisture on the surface is the enemy of browning.
• Do not rush the sear. Leaving the chicken undisturbed while searing builds deep color and flavor. If it sticks badly, give it another minute; it will release when properly browned.
• Season the cooking liquid well. Before it goes into the oven, taste the orzo broth. It should be slightly saltier than you want the final dish, since orzo will absorb and dilute those flavors.
• Control the heat level. Use the lower end of the chili flake range for gentle warmth. For more punch, increase the flakes or add a minced fresh chili with the onion.
• Adjust the brothiness. If you like a looser, almost-soupy orzo, stir in a bit more hot broth at the end. For thicker, stand-up-with-a-fork orzo, bake a couple of minutes longer and rest uncovered.

Variations

• Extra-creamy feta version: Stir 1/4–1/3 cup crumbled feta directly into the hot orzo when you add the lemon juice, then add more on top. This gives a rich, tangy, almost risotto-like texture.
• Smoky chorizo twist: Brown 3–4 oz (85–115 g) sliced cured chorizo in the pan before adding the onion, then proceed with the recipe. Reduce salt slightly to account for the extra seasoning.
• Veg-forward add-ins: Stir in 2 cups baby spinach or chopped kale during the last 5 minutes of baking, or fold in roasted red peppers or marinated artichoke hearts at the end for extra Mediterranean flair.

Storage & Make-Ahead

Leftovers keep well. Cool the dish to room temperature, then transfer the chicken and orzo to airtight containers and refrigerate for up to 3 days. The orzo will continue to absorb liquid as it sits and will thicken considerably.

To reheat, place a portion in a small saucepan or skillet with a splash of water or chicken broth. Warm gently over medium-low heat, stirring occasionally, until hot and loosened to your preferred consistency. You can also reheat in the microwave, pausing once or twice to stir in a little extra liquid.

For a head start, you can marinate the chicken (Step 1) up to 24 hours in advance and keep it covered in the refrigerator. Let it sit at room temperature for 20–30 minutes before searing. You can also chop the onion, garlic, and herbs a few hours ahead and refrigerate.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including some feta): about 680 calories; 38 g protein; 30 g fat; 50 g carbohydrates; 3 g fiber; 9 g saturated fat; 1200 mg sodium. Actual values will vary based on specific ingredients and how much salt and feta you use.