Anna Louise Chicken and orzo is the one-pan dinner that produces something that tastes genuinely complex and satisfying in under forty minutes from start to table.
Orzo — the small, rice-shaped pasta — absorbs the braising liquid from the chicken as it cooks, picking up all the flavour of the tomatoes, stock, garlic, and herbs and becoming intensely flavoured rather than simply a starchy filler.
This is the weeknight dinner that has become a genuine household staple. The technique is straightforward — brown the chicken, build a quick sauce, add orzo and stock, let everything cook together until the orzo is tender and has absorbed the sauce to a rich, almost risotto-like consistency.
A handful of spinach stirred through at the end and a generous scattering of Parmesan and basil to serve. One pan. Minimal washing up. Dinner that tastes like it took twice as long.
Ingredients for Mary Berry Chicken and Orzo
For the Dish
- 6 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely sliced
- 1 tsp dried oregano
- ½ tsp chilli flakes (optional)
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 500ml good quality chicken stock
- 300g dried orzo pasta
- 100g baby spinach
- Juice of ½ lemon
- Salt and freshly ground black pepper
To Serve
- Parmesan, generously grated
- Fresh basil leaves, torn
- Extra virgin olive oil for drizzling
- Extra lemon wedges
How to Make Mary Berry Chicken and Orzo
Step 1 — Brown the Chicken
Season the chicken thighs generously on both sides. Heat the olive oil in a large, deep, wide-based ovenproof pan or casserole over a medium-high heat. Place the chicken skin-side down and cook for five to six minutes without moving until the skin is deeply golden and crisp. Turn and cook for two minutes on the other side. Remove and set aside. Pour off all but one tablespoon of the rendered fat from the pan.
Step 2 — Build the Sauce Base
Reduce the heat to medium. Add the finely chopped onion to the pan and cook for six to seven minutes until soft. Add the sliced garlic, dried oregano, and chilli flakes if using. Cook for two more minutes until fragrant.
Add the tomato purée and cook for one minute, stirring. Add the chopped tomatoes. Cook for four to five minutes, stirring occasionally, until the tomatoes have reduced slightly and the sauce smells deeply fragrant.
Step 3 — Add the Orzo and Stock
Pour in the chicken stock. Stir well, scraping up any residue from the base of the pan. Bring to the boil. Add the orzo and stir to distribute evenly through the sauce.
Step 4 — Return the Chicken and Cook
Nestle the browned chicken thighs skin-side up into the orzo and sauce — the skin must sit above the liquid. The orzo should be just covered by the sauce.
Reduce the heat to a gentle simmer. Cook partially covered for 20 to 22 minutes, stirring the orzo carefully around the chicken every five minutes or so to prevent it from sticking to the base. The orzo is ready when it is tender and has absorbed most of the liquid, giving a rich, slightly saucy, risotto-like consistency.
If the orzo absorbs the liquid before it is tender, add a small splash of hot stock or water and continue.
Step 5 — Finish and Serve
Add the baby spinach and lemon juice. Stir through until the spinach has wilted — about one minute.
Taste and season generously. Scatter Parmesan and torn basil over the top. Drizzle with extra virgin olive oil. Serve immediately from the pan with extra lemon wedges alongside.
My Top Tips For Perfect Chicken and Orzo
Do not move the chicken skin while it is browning. Five to six minutes skin-side down without touching — this is what gives the deeply golden, crispy skin. Moving it too early pulls it from the pan and tears the skin. Leave it alone until it releases naturally.
Stir the orzo every five minutes. Orzo sitting against the base of a hot pan without movement sticks and scorches. Every five minutes, stir carefully around the chicken pieces to keep it moving and prevent sticking.
Keep the chicken skin above the liquid. The golden skin from the browning stage is one of the pleasures of this dish. Keep it above the sauce surface throughout so it stays golden rather than going soft and pale.
The consistency should be saucy, not dry. When the orzo is tender, the dish should look like a rich, loose risotto — not dry pasta. If it looks dry, add a splash of hot stock. If it looks too wet, cook uncovered for a few minutes to reduce.
Parmesan and basil at the end are essential, not optional. The Parmesan enriches the sauce and the fresh basil gives a vivid freshness that the cooked dish needs. Serve generously with both.
Serving Suggestions
Directly from the pan at the table — the most natural and attractive presentation. With crusty bread for mopping. With a simple green salad alongside for freshness.
How to Store Chicken and Orzo
In the fridge: Store for up to 2 days. The orzo absorbs the remaining liquid as it sits — reheat with a splash of hot stock stirred through to restore the right consistency.
In the freezer: Not ideal — orzo becomes slightly mushy when frozen. Best eaten fresh.
Mary Berry Chicken and Orzo Recipe
Ingredients
Method
- Season chicken generously. Brown skin-side down in hot oil — 5–6 minutes without moving — until deeply golden. Turn — 2 minutes. Remove. Pour off all but 1 tbsp of fat.
- Cook onion over medium heat — 6–7 minutes. Add sliced garlic, oregano, and chilli flakes — 2 minutes. Add tomato purée — 1 minute. Add tomatoes — cook 4–5 minutes until reduced.
- Add stock — stir and scrape base. Bring to boil. Add orzo — distribute evenly.
- Nestle chicken skin-side up into the orzo. Reduce to gentle simmer. Cook partially covered 20–22 minutes, stirring orzo around chicken every 5 minutes, until orzo is tender and sauce is rich.
- Add spinach and lemon juice — stir until wilted. Taste and season. Scatter Parmesan and basil. Drizzle olive oil. Serve immediately from the pan.
Notes
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes — boneless thighs cook faster. Reduce the final simmering time to 15 to 18 minutes. The skin will not be as impressive as bone-in but the flavour of the dish is the same.
Can I use a different small pasta?
Yes — small macaroni, ditalini, or pearl barley (which needs longer — 30 to 35 minutes) all work with the same method. Orzo gives the most elegant, most risotto-like result.
Can I add olives or capers?
Yes — 50g of pitted black olives or a tablespoon of rinsed capers added with the spinach give a briny, Mediterranean depth that works beautifully.
Can I make this in the oven?
Yes — after adding the chicken back in, cover the pan tightly and transfer to a 180°C oven for 25 to 30 minutes. Check and stir halfway through. Finish on the hob with the spinach and Parmesan.
Why is my orzo stuck to the bottom?
The heat was too high or the stirring was not frequent enough. Keep the heat at a gentle simmer and stir every five minutes without fail.
Leave a Reply