Description

Mary Berry’s Amalfi Chicken Orzo combines golden-seared chicken with soft, creamy orzo pasta cooked in the same pan. This dish is known for its lemony fragrance, subtle garlic undertones, and fresh herb finish, all cooked together for maximum flavor. It’s a Mediterranean-style dish that’s light yet satisfying, making it ideal for all seasons.

Ingredients

6 skin-on, bone-in chicken thighs – For maximum flavor and tenderness
1 tbsp olive oil – For searing
1 small onion, finely chopped – Adds base flavor
2 garlic cloves, minced – Infuses aromatic depth
250g orzo pasta – Cooks in the broth and soaks up flavor
500ml chicken stock – Use good-quality stock for the best taste
Zest and juice of 1 lemon – Brings a bright, Amalfi-style citrus lift
100g frozen peas or chopped spinach – Adds color and nutrition
Salt and black pepper, to taste – For seasoning
Fresh parsley or basil, chopped (optional) – For garnish

Instructions

Step 1: Brown the chicken thighs

Preheat oven to 200°C (180°C fan) or 400°F.
Season chicken thighs with salt and pepper. Heat olive oil in a large sauté pan over medium heat.
Sear chicken thighs skin-side down until golden and crisp (about 5–6 minutes), then flip and cook the other side for 2–3 minutes. Remove and set aside.

Step 2: Prepare the flavor base

In the same pan, reduce the heat slightly. Add chopped onion and cook for 3–4 minutes until soft.
Stir in garlic and cook for 30 seconds until fragrant.

Step 3: Add orzo and liquids

Pour in the orzo and stir to coat with the onion and garlic mixture.
Add chicken stock, lemon zest, and lemon juice. Season with a little more salt and pepper.

Step 4: Nestle chicken and bake

Return chicken thighs to the pan, skin-side up, over the orzo.
Cover with a lid or foil and bake in the oven for 20 minutes.

Step 5: Finish with veg and garnish

Remove the lid, stir in peas or spinach around the chicken.
Return to oven, uncovered, for another 5–10 minutes or until orzo is tender and chicken is cooked through.
Garnish with fresh herbs before serving.