Mary Berry Chicken and Orzo Recipe

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This comforting Mary Berry chicken and orzo dish is a wholesome, one-pan meal that brings together tender chicken, delicate pasta, and a rich, savoury broth. The orzo cooks to a soft, risotto-like texture, absorbing all the flavours beautifully. It is a straightforward recipe, perfect for a cosy midweek dinner or relaxed weekend cooking. From start to finish, it takes around 45 minutes and requires only basic kitchen skills.

Ingredients

For the Chicken

4 boneless, skinless chicken thighs or breasts
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp paprika

For the Orzo

200g orzo pasta
1 small onion, finely chopped
2 garlic cloves, crushed
1 red pepper, diced
400ml chicken stock
1 x 400g tin chopped tomatoes
1 tsp dried oregano
1 tbsp tomato purée

For Finishing

50g grated Parmesan cheese
A handful of fresh parsley, chopped
Juice of half a lemon

How to Make Mary Berry Chicken and Orzo

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the dish cooks evenly.
Season the chicken: Rub the chicken with olive oil, salt, pepper, and paprika. Set aside while preparing the base.
Cook the vegetables: In a large ovenproof pan, sauté the onion, garlic, and red pepper over medium heat until softened and fragrant.
Add the orzo: Stir in the orzo pasta, coating it in the vegetable mixture for a minute or two.
Pour in liquids: Add the chopped tomatoes, chicken stock, tomato purée, and oregano. Stir well and bring to a gentle simmer.
Arrange the chicken: Place the seasoned chicken pieces on top of the orzo mixture.
Bake: Transfer the pan to the oven and bake for 25–30 minutes until the chicken is cooked through and the orzo is tender.
Finish the dish: Remove from the oven, sprinkle with Parmesan, parsley, and a squeeze of lemon juice before serving.

Tips

How do I keep the orzo from drying out?

Make sure there is enough liquid before baking. If it looks dry halfway through, add a splash of hot stock.

Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook as breast meat can dry out more quickly.

How do I make it creamier?

Stir in a spoonful of cream or extra cheese at the end for a richer texture.

Can I add vegetables?

Absolutely. Spinach, courgette, or mushrooms work very well in this dish.

Serving Suggestions

Serve with a crisp green salad
Add warm crusty bread on the side
Pair with steamed greens like broccoli or beans
Finish with extra Parmesan for added richness

Storage

At Room Temperature

Leave to cool slightly, but do not keep out for more than 2 hours.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat gently with a splash of stock or water.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.

Nutrition

Calories: 420 kcal
Carbohydrates: 38g
Protein: 32g
Fat: 16g
Saturated Fat: 5g
Sodium: 620mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well, though cooking times may vary slightly.

Can I make this dish ahead of time?

Yes, you can prepare it in advance and reheat before serving. Add a splash of stock when reheating to keep it moist.

Is this recipe suitable for freezing?

Yes, it freezes well. Store in airtight containers and reheat thoroughly before serving.

Can I make this without an oven?

Yes, you can cook it entirely on the hob. Cover and simmer gently until the orzo is tender and the chicken is cooked through.