Mary Berry Chicken and Orzo Recipe

Mary Berry's chicken and orzo is a rich, one-pan dish with golden chicken thighs, orzo pasta, tomatoes, and spinach — deeply flavoured and completely satisfying.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 Portions

Course: Main Course

Cuisine: British

Calories: 560

Ingredients Method Notes

Ingredients

Chicken and Orzo:
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
400 g tin chopped tomatoes
500 ml good quality chicken stock
300 g dried orzo pasta
100 g baby spinach
Juice of ½ lemon
Salt and pepper
To Serve:
Parmesan generously grated
Fresh basil leaves torn
Extra virgin olive oil
Extra lemon wedges

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

Do not move the chicken skin while browning — leave it 5–6 minutes to release naturally.

Stir the orzo every 5 minutes — it sticks and scorches without regular movement.

Keep chicken skin above the liquid throughout — submerged skin goes pale and soft.

The consistency should be saucy like a risotto — not dry. Add stock if needed.

Parmesan and basil are essential — not optional garnishes.

Best eaten fresh — orzo becomes mushy on freezing.