Baked Chicken Giouvetsi with Orzo and Tomato

Why You’ll Love This Recipe

• A lighter take on a Greek classic: skinless chicken and modest cheese keep it comforting yet not heavy.
• Everything bakes in one pan, so cleanup is minimal and the flavors meld beautifully.
• Warm cinnamon-scented tomato sauce makes it feel special enough for guests but simple enough for weeknights.
• Leftovers reheat wonderfully, so it is a great cook-once, eat-twice meal.

Grocery List

• Produce: 1 large onion, 3 garlic cloves, fresh parsley (optional garnish)
• Dairy: Kefalotyri, pecorino, or Parmesan cheese (for grating)
• Pantry: Bone-in chicken thighs/drumsticks, olive oil, orzo pasta, canned crushed tomatoes or passata, tomato paste, low-sodium chicken stock, ground cinnamon, cinnamon stick (optional), dried oregano, dried thyme, salt, black pepper

Full Ingredients

For the Chicken

• 1.2–1.4 kg bone-in skinless chicken thighs and/or drumsticks (about 8 pieces)
• 1 ½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil

For the Cinnamon-Tomato Orzo

• 1 large yellow or white onion, finely chopped (about 200 g)
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 small cinnamon stick (optional, for extra aroma)
• ½ tsp dried oregano
• ½ tsp dried thyme
• 2 tbsp tomato paste
• 800 g canned crushed tomatoes or tomato passata (about 3 ½ cups)
• 240 ml low-sodium chicken stock (1 cup), plus a splash more if needed
• 320 g orzo pasta (about 2 cups, uncooked)
• ½ tsp fine sea salt, or to taste (you may need less if your stock is salty)
• ¼ tsp freshly ground black pepper, or to taste

To Finish & Serve

• 30–45 g grated kefalotyri, pecorino Romano, or Parmesan cheese (⅓–½ cup, lightly packed)
• 2 tbsp finely chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and season the chicken

Preheat your oven to 190°C / 375°F with a rack in the middle. Pat the chicken pieces very dry with paper towels; this helps them brown nicely instead of steaming. Place them on a tray or large plate and sprinkle all over with 1 ½ teaspoons salt and ½ teaspoon black pepper. Rub the seasoning in so it coats the chicken evenly. Let the chicken sit at room temperature while you prepare the aromatics; this takes the chill off and promotes even cooking.

Step 2: Brown the chicken

In a large, heavy, oven-safe pot or deep roasting pan (such as a wide Dutch oven or a deep braiser), heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chicken pieces in a single layer, skin-side (or “former skin side”) down first; do not crowd the pan, brown in batches if necessary. Sear for 3–4 minutes per side, until nicely golden. You are not cooking the chicken through yet, just building color and flavor. Transfer the browned chicken to a clean plate and set aside, leaving any rendered juices and browned bits in the pot.

Step 3: Build the cinnamon-scented tomato base

Reduce the heat to medium. In the same pot, add the chopped onion. Cook, stirring often and scraping up any browned bits, for 5–7 minutes until the onion is soft and lightly golden. If the pan seems dry, add 1–2 teaspoons more olive oil or a splash of stock. Stir in the minced garlic, ground cinnamon, dried oregano, and dried thyme. If you are using a cinnamon stick, add it now. Cook for 1–2 minutes, stirring constantly, until very fragrant and the garlic is just starting to turn pale golden (do not let it brown too much).

Add the tomato paste and cook it with the onions and spices for another 1–2 minutes, stirring, to deepen its flavor and remove the raw taste. Pour in the crushed tomatoes and chicken stock, stirring well to combine. Bring the mixture to a gentle simmer and cook for 5 minutes to let the flavors meld. Taste and season with about ½ teaspoon salt and ¼ teaspoon pepper, adjusting to your preference.

Step 4: Add the orzo and nestle in the chicken

Stir the orzo into the simmering tomato sauce, making sure every grain is coated and distributes evenly across the bottom of the pot. This helps it cook uniformly in the oven. If you used a cinnamon stick, push it into the sauce so it remains submerged. Carefully nestle the browned chicken pieces into the orzo and sauce, placing them so that they are partially submerged but still visible on top. Any juices that collected on the plate should be poured back into the pot for extra flavor. The liquid should just barely cover the orzo; if it looks very dry, add an extra splash (2–4 tablespoons) of chicken stock or water.

Step 5: Bake covered to gently cook the orzo

Cover the pot tightly with its lid or, if using a roasting pan, with a double layer of foil sealed well around the edges. Transfer to the preheated oven and bake for 25 minutes. During this time, the orzo will begin to soften and absorb the cinnamon-scented tomato juices, and the chicken will continue cooking through. Avoid stirring at this stage so the orzo can hydrate evenly and not become mushy.

Step 6: Uncover, add cheese, and finish baking

After 25 minutes, carefully remove the lid or foil (watch out for steam). Gently stir the orzo around the edges, checking the liquid level. It should be loose and saucy, not dry. If it seems dry but the orzo is still quite firm, drizzle in 60–120 ml (¼–½ cup) hot water or stock, stirring it lightly into the pasta around the chicken pieces. Sprinkle the grated cheese evenly over the top. Return the pot to the oven, uncovered, and bake for another 15–20 minutes, until the orzo is just tender, most of the liquid is absorbed, and the top has light golden spots from the melted cheese. The chicken should reach an internal temperature of at least 74°C / 165°F at the thickest part.

Step 7: Rest, garnish, and serve

Remove the pot from the oven and let the giouvetsi rest for 5–10 minutes. This brief rest is important: the orzo will finish absorbing any remaining liquid and the sauce will thicken to a rich, spoonable consistency. If you used a cinnamon stick, fish it out and discard it. Sprinkle with chopped fresh parsley, if using, for a fresh, bright contrast. Spoon the orzo into shallow bowls and top with a piece of chicken, making sure everyone gets plenty of saucy pasta. Serve hot, with extra grated cheese on the table if desired.

Pro Tips

• Use skinless chicken for a lighter dish. You still get rich flavor from the bones and browning, but much less rendered fat in the sauce.
• Do not overbake the orzo. It should be just tender with a little bite when you take it out; it will continue to soften as it rests.
• Adjust liquid as needed. Different brands of orzo and pans evaporate differently. If the orzo looks dry but still firm, add a bit more hot stock during baking.
• Brown well, but not black. Deep golden chicken and lightly caramelized onions add a lot of flavor; if drippings start to burn, lower the heat and add a splash of stock to deglaze.
• Let it rest before serving. This is key for that perfect, silky, not-soupy texture where every grain of orzo is coated in sauce.

Variations

• Herby lemon twist: Add the finely grated zest of 1 lemon and 2 extra tablespoons chopped fresh parsley to the dish after baking for a brighter, more citrusy flavor.
• Extra-vegetable version: Stir in 1 diced red bell pepper and 1 small diced carrot with the onion, and add a handful of baby spinach leaves in the last 5 minutes of baking.
• Spicier version: Add ¼–½ teaspoon red pepper flakes along with the cinnamon and herbs for a gentle heat that balances the sweetness of the tomato and cinnamon.

Storage & Make-Ahead

Allow leftovers to cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The orzo will continue to absorb sauce as it sits, so it will be thicker the next day. To reheat, add a splash of water or chicken stock to loosen, then warm gently in a covered pan on the stovetop over low heat, stirring occasionally, until hot. You can also reheat individual portions in the microwave, again with a spoonful of water or stock. For make-ahead prep, you can brown the chicken and cook the tomato base (Steps 2–3) up to 1 day ahead; store in the fridge. When ready to bake, bring the sauce to a simmer, stir in the orzo, assemble with the chicken, and proceed with baking as directed, adding a few extra minutes if everything is going into the oven cold.

Nutrition (per serving)

Approximate values per serving (1 of 6): about 520 calories; 38 g protein; 14 g fat (4 g saturated); 54 g carbohydrates; 3 g fiber; 7 g sugar; 860 mg sodium. Values will vary based on the specific chicken cuts used, cheese type, and exact amounts of salt and stock.