This crispy chicken with orzo and feta recipe features tender chicken with a golden crust, with flavourful orzo, fresh herbs, and tangy feta. A perfect meal for any night of the week!
I took inspiration from the stuffed greek chicken with orzo recipe to make this one. This one's not quite a one pot dish as the chicken thighs are browned on the hob before going into the oven with the orzo, but it is an easy and very delicious recipe!
It's a great dish to serve at dinner parties, as a wholesome weeknight meal or even a date night dinner! The combination of tender chicken, creamy orzo, and tangy feta makes it a dish that always impresses, yet it’s simple enough for busy weeknights.
Tips
- Vegetarian option – replace the chicken with roasted vegetables like courgettes and peppers and use vegetable stock.
- Gluten-free option – substitute the orzo with rice, quinoa or gluten-free pasta.
- This crispy chicken with orzo and feta recipe is easily adapted if you’re cooking for less or more people. You’ll need to use 2 casseroles if you’re doubling up the recipe!
Frequently Asked Questions
Yes - boneless chicken thighs or breasts work well but adjust the cooking time to avoid overcooking. Skin on bone in chicken is preferred for juicier results, along with the crispy skin.
Pat the chicken dry before seasoning, use a hot pan, and avoid overcrowding.
Absolutely - replace the chicken with roasted vegetables or plant-based protein alternatives.
Yes - you can cook the chicken and orzo separately in advance. Combine and reheat gently in a skillet or the oven before serving.
Serve it with a fresh side salad, steamed green beans, or crusty bread to soak up the flavours.
Yes, goat cheese, ricotta salata, or even parmesan can work as substitutes, but the flavour profile will change slightly.
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HOW TO MAKE THIS CRISPY CHICKEN WITH ORZO AND FETA
Ingredients
- 300g orzo
- 1.5 tsp dried oregano
- 8 skin on bone in chicken thighs
- salt
- 500ml hot chicken stock (made using a stock cube or pot)
- 2 tsp vegetable oil
- 100g feta cheese, crumbled or diced
- freshly ground black pepper, to garnish
- leaves from 4 fresh oregano sprigs, chopped, to garnish
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Add the orzo to a large ovenproof casserole (I use our 32cm diameter round cast iron casserole) and mix through the dried oregano, ready for going into the oven at step 3.
- Put a large frying pan over a medium high heat and wait a few minutes for it to heat up. Season the chicken all over with salt. Pour the hot chicken stock over the orzo.
- When the frying pan is hot, add the 2 tsp of vegetable oil, swirl it and put the thighs in, skin-side down. Put the casserole with the orzo and stock into the oven and set a timer for 5 minutes. The chicken skin should be crisp and golden (don’t be tempted to move the thighs before this happens, but if some parts are taking longer to brown than others you can press down on the thighs with a spatula). Once the skin is crisp, the thighs should easily release from the pan.
- Place the crispy chicken thighs onto the top of the orzo (skin-side up), cook for 15 minutes then scatter the feta over the orzo (try not to cover the chicken with the feta so that the skin gets even more crispy!). Cook for a further 5 minutes. Remove from the oven and garnish with freshly ground black pepper and the chopped oregano leaves.
- Serve with your choice of green vegetables, Greek salad and garlic or crusty bread.
Serving Suggestions
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Crispy Chicken with Orzo and Feta
Ingredients
- 300 g (0.7 lb) orzo
- 1.5 tsp dried oregano
- 8 skin on bone in chicken thighs
- salt
- 500 ml (2 cups) hot chicken stock (made using a stock cube or pot)
- 2 tsp vegetable oil
- 100 g (3.5 oz) feta cheese crumbled or diced
- freshly ground black pepper to garnish
- leaves from 4 fresh oregano sprigs chopped, to garnish
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Add the orzo to a large ovenproof casserole (I use our 32cm diameter round cast iron casserole) and mix through the dried oregano, ready for going into the oven at step 3.
- Put a large frying pan over a medium high heat and wait a few minutes for it to heat up. Season the chicken all over with salt. Pour the hot chicken stock over the orzo.
- When the frying pan is hot, add the 2 tsp of vegetable oil, swirl it and put the thighs in, skin-side down. Put the casserole with the orzo and stock into the oven and set a timer for 5 minutes. The chicken skin should be crisp and golden (don’t be tempted to move the thighs before this happens, but if some parts are taking longer to brown than others you can press down on the thighs with a spatula). Once the skin is crisp, the thighs should easily release from the pan.
- Place the crispy chicken thighs onto the top of the orzo (skin-side up), cook for 15 minutes then scatter the feta over the orzo (try not to cover the chicken with the feta so that the skin gets even more crispy!). Cook for a further 5 minutes. Remove from the oven and garnish with freshly ground black pepper and the chopped oregano leaves.
- Serve with your choice of green vegetables, Greek salad and garlic or crusty bread.
Notes
- Vegetarian option – replace the chicken with roasted vegetables like courgettes and peppers and use vegetable stock.
- Gluten-free option – substitute the orzo with rice, quinoa or gluten-free pasta.
- This crispy chicken with orzo and feta recipe is easily adapted if you’re cooking for less or more people. You’ll need to use 2 casseroles if you’re doubling up the recipe!
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