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Mary Berry Chicken and Orzo Recipe
Saim Thour

Mary Berry Chicken and Orzo Recipe

This Mary Berry Chicken and Orzo Recipe is a comforting one-pan meal made with tender chicken, creamy orzo pasta, vegetables, Parmesan, and herbs. It is easy to prepare, full of flavour, and perfect for busy weeknight dinners or family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: british, Italian Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken thighs or chicken breasts
  • 2 tbsp olive oil
  • 1 tsp paprika
  • Salt and freshly ground black pepper

For the Orzo

  • 200 g orzo pasta
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 red pepper diced
  • 250 g chestnut mushrooms sliced
  • 150 g baby spinach
  • 400 ml chicken stock
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 150 ml dry white wine optional
  • 2 tbsp runny honey optional, Amalfi-style version
  • 150 g sour cream or soured cream optional for a creamier version
To Finish
  • 50 –55g grated Parmesan cheese
  • Fresh parsley chopped
  • Juice of ½ lemon

Equipment

  • Large ovenproof pan or deep frying pan with lid
  • Saucepan (optional)
  • Wooden Spoon
  • Sharp Knife
  • Chopping Board
  • Measuring Spoons
  • Measuring Jug
  • Cheese grater
  • Oven

Method
 

  1. Preheat the oven to 200°C (180°C Fan).
  2. Season the chicken with olive oil, paprika, salt, and black pepper.
  3. Sauté the onion, garlic, and red pepper until softened.
  4. Stir in the orzo and cook for 1 minute.
  5. Add the chopped tomatoes, tomato purée, chicken stock, oregano, and white wine if using.
  6. Place the chicken on top of the orzo mixture.
  7. Bake for 25–30 minutes until the chicken is cooked and the orzo is tender.
  8. Stir in spinach and sour cream if using.
  9. Sprinkle with Parmesan, parsley, and fresh lemon juice.
  10. 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.