A Comforting One-Pan Pasta for Busy Days
The Mary Berry Chicken and Orzo Recipe, also known as Mary Berry’s Amalfi Chicken Orzo or Amalfi Chicken Orzo, is a comforting, wholesome, one-pan meal that combines tender chicken, orzo, and delicate pasta in a creamy, creamy sauce with a rich, savoury broth. The tiny pasta pearls create a risotto-like dish with a risotto-like texture and soft texture, absorbing flavours and helping the pasta soak up flavour beautifully. This Creamy chicken orzo is a straightforward recipe that is perfect for a cosy midweek dinner, relaxed weekend cooking, or even a summer dinner. Inspired by Italian cooking, it is an easy meal that anyone with basic kitchen skills can make.
From prepare to serve, the recipe takes about 45 minutes from start to finish, although some versions take less than 30 mins to prepare and 10 to 30 mins to cook. It usually serves 4–6 and is suitable for an egg-free and nut-free dietary plan. Each serving contains around 554 kcal, 36.4g protein, 41.2g carbohydrate, 5g sugars, 23.6g fat, 10.3g saturates, 1.7g fibre, and 0.48g salt. I have cooked chicken and orzo many times, and I like how the creamy pasta stays satisfying without feeling too heavy.
Ingredients
| Ingredient | Amount / Options |
| Chicken | 4, boneless, skinless chicken thighs, skinless chicken breasts, chicken thighs, chicken breasts, sliced, thin strips, skin removed |
| Orzo | 200g, 275g (10oz), 275g/9¾oz, orzo, orzo pasta |
| Olive Oil | 1 tbsp, 2 tbsp, olive oil |
| Honey | runny honey |
| Butter | knob of butter, 100g, butter |
| Seasoning | salt, black pepper, freshly ground black pepper, to taste, 1 tsp, paprika |
| Onion | 1 small onion, 1 onion, finely chopped |
| Garlic | 2 garlic cloves, 1 garlic clove, crushed, grated |
| Red Pepper | 1 red pepper, diced |
| Mushrooms | 250g (9oz), 250g/9oz, button chestnut mushrooms, chestnut button mushrooms, mushrooms |
| Chicken Stock | 400ml, chicken stock |
| Tomatoes | 1 x 400g tin, chopped tomatoes, tomato purée |
| Herbs | dried oregano |
| White Wine | 150ml (¼ pint), 150ml/5fl oz, dry white wine, white wine |
| Spinach | 150g (5oz), 150g/5½oz, baby spinach |
| Cream | sour cream, soured cream |
| Parmesan | 55g (2oz), 55g/2oz, Parmesan, grated Parmesan cheese, finely grated |
| Parsley | 50g, fresh parsley, chopped, handful |
| Lemon | fresh lemon juice, juice, half a lemon |
How to Make Mary Berry Chicken and Orzo
Prepare oven by preheating it to 200°C or 180°C fan and placing the shelf in the middle so everything cooks evenly. Season chicken by giving it a good rub with olive oil, salt, pepper, paprika, and freshly ground black pepper, then set aside. To prepare base, cook vegetables in a large ovenproof pan or deep frying pan. Sauté or fry the onion, garlic, and red pepper over medium heat or high heat until softened and fragrant. Stir in the orzo or orzo pasta so it coats the vegetable mixture for a minute. If using another method, cook the orzo in boiling salted water in a saucepan following the packet instructions, then cook until tender and drain. Next, pour liquids including chopped tomatoes, chicken stock, tomato purée, and oregano, then bring everything to a gentle simmer. If making the creamy Amalfi-style version, add runny honey to the chicken while cooking. Keep turning occasionally until the chicken is golden brown and cooked through, then arrange chicken or place the seasoned chicken pieces on top of the orzo mixture. Transfer pan to the oven and bake for 25–30 minutes.
After baking, remove chicken if needed and melt butter in the same unwashed pan. Cover, reduce heat, and cook for 10 minutes until the vegetables become soft. Add mushrooms and cook until the liquid evaporated, then pour in white wine or dry white wine and reduce slightly. Stir in garlic, spinach, sour cream or soured cream, and bring to the boil. Return the cooked chicken, then add Parmesan, parsley, and lemon juice. Check seasoning, toss together until hot through and warmed through, then finish dish by remove from oven, sprinkle with extra Parmesan, add a squeeze of lemon before serving, and serve immediately in warmed bowls with a green salad. From my experience, letting the orzo absorb the sauce before serving gives the dish its best flavour and texture.
Tips for Perfect Chicken and Orzo
One of the best tips is to stop the orzo drying out by making sure there is enough liquid before baking. If the pasta looks dry halfway through, add a splash of hot stock to keep it moist. Whether you use chicken breast or thighs, be careful not to overcook the meat because breast meat can become dry more quickly. For a creamier finish, stir in a spoonful of cream or extra cheese at the end to create a richer texture. I also like adding extra vegetables such as spinach, courgette, or mushrooms, which blend perfectly into the dish.
This recipe is best made and served as soon as it is ready, or served straight away, because the orzo has the best texture when fresh. It is not suitable for freezing, and the pasta should be cooked properly until tender but not mushy. Always use plenty of boiling water when cooking the orzo and avoid using a small saucepan, as the pasta needs space to cook evenly. A final squeeze of fresh lemon before serving adds extra freshness and balances the rich flavours.
Serving Suggestions
For the best experience, serve the chicken and orzo in warmed bowls while it is still hot. Add a crisp green salad or a simple green salad on the side to bring freshness and balance to the creamy pasta. You can also enjoy it with warm crusty bread, which is perfect for soaking up the delicious sauce.
For a more complete meal, pair the dish with steamed greens such as broccoli or beans. Finish with extra Parmesan for added richness, which melts into the pasta and adds even more flavour. From my experience, these simple additions make the meal feel more satisfying without taking attention away from the chicken and orzo.
Storage
After cooking, let the dish cool slightly, but do not keep out at room temperature for more than 2 hours. Once cooled, store it in the refrigerator or fridge inside an airtight container. It will stay fresh for up to 3 days. When serving again, reheat gently and add a splash of stock or water to keep the orzo soft and creamy.
For longer storage, freeze individual portions if needed. The dish can be kept in the freezer for up to 2 months. Before reheating, thaw overnight in the fridge, then reheat thoroughly until piping hot. From my experience, adding a little stock while reheating helps bring back the original texture and flavour.
Nutrition
Each serving contains about 420 kcal or 554 kcal, depending on the version of the recipe and the portion size. It provides around 38g of carbohydrates or 41.2g carbohydrate, along with 32g of protein or 36.4g protein. You can also expect approximately 16g of fat or 23.6g fat, 5g of saturated fat or 10.3g saturates, plus 620mg of sodium.
The dish also includes 5g sugars, 1.7g fibre, and 0.48g salt per serving. These are approximate values and may vary depending on the ingredients used, cooking method, and serving size. From my experience, using lean chicken or lighter dairy ingredients can slightly reduce the overall nutritional values while keeping the dish satisfying.
Mary Berry Chicken and Orzo Recipe (FAQs)
Q: Can I use a different pasta instead of orzo?
A: Yes. You can replace orzo with different pasta, including small pasta shapes such as ditalini or small shells. Just remember that cooking times may vary slightly, so check the pasta as it cooks.
Q: Can I make ahead this recipe?
A: Yes. You can make ahead the dish or prepare in advance and reheat before serving. Add a splash of stock while reheating to keep moist and maintain the creamy texture.
Q: Is this recipe suitable for freezing?
A: Yes. It is suitable for freezing and freezes well when stored in airtight containers. Defrost completely, then reheat thoroughly before serving.
Q: Can I cook this without an oven?
A: Yes. If you prefer not to use the oven, cook everything on the hob instead. Cover the pan and simmer gently until the pasta is tender and the chicken is cooked through. From my experience, this method produces a rich and creamy result with very little difference in flavour.
Try More Recipe
Mary Berry Italian Chicken Recipe
Mary Berry Spanish Chicken Recipe
Mary Berry Chicken Taleggio Recipe
Mary Berry Chicken Stir Fry RecipeÂ
Mary Berry Chicken and Orzo Recipe
Ingredients
Equipment
Method
- Preheat the oven to 200°C (180°C Fan).
- Season the chicken with olive oil, paprika, salt, and black pepper.
- Sauté the onion, garlic, and red pepper until softened.
- Stir in the orzo and cook for 1 minute.
- Add the chopped tomatoes, tomato purée, chicken stock, oregano, and white wine if using.
- Place the chicken on top of the orzo mixture.
- Bake for 25–30 minutes until the chicken is cooked and the orzo is tender.
- Stir in spinach and sour cream if using.
- Sprinkle with Parmesan, parsley, and fresh lemon juice.
- Serve immediately while hot.
Notes
- Use chicken thighs for the juiciest results.
- Do not overcook the orzo, as it continues absorbing liquid after cooking.
- Add extra chicken stock if the mixture looks dry during baking.
- Freshly grated Parmesan gives the best flavour.
- Stir in spinach at the end to keep its bright colour.
- A squeeze of fresh lemon juice balances the creamy sauce.
- This dish is best served immediately while the orzo is soft and creamy.
- Reheat gently with a splash of stock to restore the texture.
