Youvetsi Chicken (Greek Chicken & Orzo Bake)

This is a deeply satisfying Greek treasure. Juicy tender chicken is cooked with orzo in a sweet and creamy tomato sauce. It’s a one-pot wonder that just keeps on giving.

Youvetsi Chicken is one of those dishes that stays with you. From the most unassuming ingredients, it has it all. A wonderfully fragrant dish with the glossiest, silkiest tomato and orzo sauce. It's a one pot oven baked masterpiece that feels so much more than its rustic, unfussy ingredients. It's the kind of food Greek home cooking does best. Warm, hearty and a tried-and-tested, fail-safe dish I cook all the time.

This recipe is part of my Mediterranean Collection as well as my One Pot Recipes Collection, where simple ingredients are transformed into deeply satisfying meals.

What's Ahead?

What is Youvetsi?

Youvetsi (sometimes spelled giouvetsi) is a traditional Greek baked dish made with orzo cooked directly in a tomato-based sauce, most commonly with lamb or chicken. Gentle warming spices like cinnamon and allspice are key — giving the dish its unmistakable Greek aroma.

The orzo absorbs the sauce as it bakes, creating a texture somewhere between a stew and a risotto. It’s hearty, comforting, and designed to be shared (typically direct from the pan in the centre of the table).

The word 'Youvetsi' comes from the Turkish 'Güveç', meaning a 'clay pot or earthenware casserole', which is traditional for cooking this dish. These days, any oven-safe pot, pan or dish can be used.

Why you'll love it

• It's one pot! Who doesn't appreciate only one pan to wash? That's if you haven't already wiped the pan clean with bread!
• It feels like it's doing you good. Greek food feels so wholesome and healthy, and Youvetsi Chicken just feels life-giving in every way. Hearty and filling without being heavy.
• It's easy. There are no tricky steps, things that can go wrong - it's a fail safe, forgiving meal that just works every time.

Stuff You'll Need

Making this dish is a simple affair, with easy to find ingredients. For my standard version of Youvetsi chicken which has changed and shifted (and continues to) over the years you'll need the following:

• Chicken thighs - I use these as it's simple to portion and all the chicken cooks at the same speed. I go for bone-in and skin on. The results are juicy and tender.
• Orzo - often called risoni (the Italian name), pasta which is small and in the shape of rice. There are many varieties available, choose whichever.
• Onion & Garlic - for the backbone to the dish.
• Bay leaf, cinnamon, oregano and allspice bring the fragrance. You can use dried oregano, but I prefer the fragrance of fresh.
• Tomato - is a key flavour and comes in the form of concentrate and puree (passata).
• Stock/Broth - for an extra infusion of flavour, chicken stock turns up the volume.

Step by Step

Youvetsi chicken comes together with ease, and all in the same pan! Choose a pan that's ovenproof, but if you don't have one, you can also prepare until the last step (putting into the oven) and add a step of pouring everything into an ovenproof dish instead, for a 'TWO-POT' recipe!

1. Sear the chicken. In a little oil, fry the chicken, skin side down until browned then flip and brown on the bottom too. Remove from the pan.
2. Add the onion, bay leaf and cinnamon and fry gently for 5 minutes until soft and fragrant.
3. Add the allspice, oregano, garlic and tomato concentrate and stir for 1-2 minutes until the garlic is cooked.
4. Add the tomato passata and stir until just bubbling.
5. Add the chicken stock and stir well.
6. Pour in the orzo and stir to combine, then return the chicken to the pan, skin side up.
7. Place in a preheated oven (180ºC/350ºF) and bake uncovered for 40 minutes.
8. Remove and rest for 5 minutes then stir to combine, creating a creamy texture.

You can garnish with a little Kefalotyri cheese or Feta which is easier to find and a sprinkle of fresh chopped parsley, mint or dill.

Substitutions & Variations

This recipe is flexible and can accommodate many additions and swap-outs to use whatever you might have in the pantry or fridge.

• Meat - other than using different cuts of chicken (avoid breast as it dries out too much), you can use other meats, like lamb or beef - lamb shanks or osso buco (Italian I know!) work well. The recipe is slightly different in that the meat needs to cook for a lot longer. I cook mine in the broth (adding around 300-500ml more) and then when the meat is tender (70-90 mins), I'll pour in the orzo and cook for another 30 mins.
• Herbs are a great way to change up the flavour. I live for fresh mint in this recipe and either stir it in at the end or just scatter over a generous handful. I've also used dill, parsley and thyme. You can also try dried herbs - I recommend dried Greek oregano, dried mint (amazing) or dried dill.
• Olives - I'll often add a 1/2 cup of pitted black olives at the same time as the broth/stock, for a salty and tangy pop of flavour.
• Cheese - Greek Kefalotyri is traditional, but for us non-Greeks, feta is perfectly acceptable.
• Pasta - now I know this dish is specifically an orzo dish, but from time to time, my planning has failed me and I have forgotten to buy orzo - there are many Italian dishes that bake pasta in this way, so I've on occasion used spaghetti or another shape like rigatoni and the dish is still delicious. Just put it in raw and it'll cook in the sauce.

Serving & Storage Suggestions

Serve your Youvetsi Chicken straight from the oven (and pan), scattered with cheese and herbs if you like. I like to rest mine for about 10 minutes as I find it gives a creamier texture and takes the edge off the scaldingly hot temperature.

• Serving: I'll serve with a Greek salad on occasion or more typically, Maroulosalata - a wonderful crisp green salad that pairs perfectly with the tangy, rich Youvetsi Chicken.
• Fridge: Keeps 3-4 days; add a splash of stock or water when reheating to bring back the creaminess.
• Freezer: Freezes well, though orzo softens slightly on thawing - reheat in the microwave until piping hot. Add a little water to ensure it doesn't dry out and turn into a wedge of gluggy pasta.

Ready to get cooking?

If you love dishes that feel both rustic and generous, Youvetsi Chicken is for you. It’s the kind of meal that fills the kitchen with warmth and the table with happy silence — always a good sign.

More Greek and Mediterranean recipes

If you liked my Youvetsi Chicken, I'm sure you'll love some more of my favourite Greek and Med-style favourites.

• Arakas Latheros (Greek Peas)
• Strapatsada (Greek Eggs)
• Cypriot Sheftalia
• Briam (Greek Roasted Veg)

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