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One-pot chicken and orzo bake recipe

One-pot chicken and orzo bake recipe

154 ratings

This one-pot wonder is great for feeding the whole family on a budget and is packed with delicious vegetables and comforting flavours. Orzo is a great alternative to typical pasta varieties, and serving chicken on the bone makes it extra tasty. This will become a firm favourite in no time! See method

  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 459 calories / serving
  • Healthy


  • ½ tbsp olive oil
  • 4 bone-in chicken thighs, from a 1kg pack
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp fennel seeds
  • 200g orzo
  • 1 chicken stock cube, made up with 600ml hot water
  • 300g frozen broccoli florets
  • handful of fresh dill, chopped
  • 1 lemon, cut into wedges to serve

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 47.4g Protein 26.3g Fibre 5.5g


  1. Heat the oil in a deep frying pan or shallow cast-iron casserole (at least 22cm wide) over a high heat. Season the chicken all over, add to the pan, skin-side down, and cook for 8-10 mins until crisp and golden. Turn and cook for a further 5 mins. Remove; set aside. Drain the excess fat from the pan, leaving about 1 tbsp to fry the veg.
  2. Reduce the heat to medium-high. Add the onion, celery, carrot, garlic and fennel seeds. Cook for 10 mins, stirring, until softened and lightly browned.
  3. Stir in the orzo and stock, then return the chicken to the pan, skin-side up. Bring to the boil, then reduce the heat; simmer for 5 mins.
  4. Add the broccoli and cook for 20 mins until the chicken is cooked through and the broccoli is tender. Stir occasionally to stop the orzo sticking to the pan, and to break up any large pieces of broccoli. If there is a lot of liquid left, increase the heat and bubble for the last few mins.
  5. Remove from the heat, sprinkle over the dill and season with pepper. Serve with a squeeze of lemon.

See more Orzo recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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