Greek Chicken Youvetsi (Baked Orzo with Tomato & Cinnamon)
A Greek Sunday classic: tender chicken baked with orzo in a cinnamon-scented tomato sauce until the pasta soaks up every drop, then finished with grated cheese. Leftovers reheat beautifully for lunch.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Boneless skinless chicken thighs, cut into chunks
- 2 tbsp Extra-virgin olive oil
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 (14.5 oz) can Crushed tomatoes
- 1 Cinnamon stick
- 3 Allspice berries (or a pinch of ground)
- 1 Bay leaf
- 1 1/2 cups Orzo
- 3 cups Low-sodium chicken broth, hot
- 1/2 cup Grated kefalotyri or Parmesan
Directions
- Heat the oven to 375°F. Brown the chicken in the oil in an oven-safe pot or braiser. Add the onion and garlic and cook 4 minutes.
- Stir in the tomato paste for 1 minute, then the tomatoes, cinnamon, allspice, bay leaf and 1 cup of the broth. Cover and bake 20 minutes.
- Stir in the orzo and the remaining hot broth. Bake uncovered 20 to 25 minutes, stirring once, until the orzo is tender and most of the liquid is absorbed.
- Remove the cinnamon stick and bay leaf. Rest 5 minutes and serve topped with the grated cheese.
Calorie breakdown
Orzo 167 · chicken 137 · olive oil 40 · cheese 37 · tomatoes 15 · onion 8 · broth 5 · tomato paste 5 · garlic 2 · spices 1
💡 Lighter tip: Traditional youvetsi is made with beef or lamb; use 1 1/2 lb lean beef chuck and bake 1 hour before adding the orzo.
Helpful for this recipe
Enameled braiserShop on Amazon →Glass meal prep containersShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →