Sunshine in a Dish: Try This Mediterranean Chicken Orzo Bake This Summer

This Mediterranean-style chicken orzo bake is one of my go-to summer suppers – it’s light, full of flavour, and everything comes together in one dish, which makes life that bit easier. The juicy tomatoes, briny green olives and fragrant herbs give it that sun-soaked feel, even if the British weather doesn’t quite play along. Whether you’re cooking for family or sharing with friends in the garden, it’s a proper crowd-pleaser that feels both comforting and fresh.

Ingredients (Serves 4):

• 2 large 'The Thoughtful Producer' chicken breasts, diced or left whole

• 200g orzo pasta

• 1 large red onion, thinly sliced

• 150g green olives, halved or left whole

• 200g cherry tomatoes (or a 400g tin of chopped tomatoes)

• 2 cloves garlic, finely chopped

• 1 tsp dried oregano

• ½ tsp smoked paprika (optional)

• Zest and juice of 1 lemon

• 2 tbsp olive oil

• 500ml chicken stock

• Sea salt and freshly ground black pepper

• To finish (optional):

  • A handful of chopped fresh parsley or basil

  • Crumbled feta or shavings of parmesan

Method:

1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

2. In a large ovenproof baking dish or shallow casserole, combine the orzo, sliced red onion, olives, tomatoes, garlic, oregano, paprika (if using), lemon zest and juice. Season with a little salt and pepper.

3. Pour in the chicken stock, stir gently, then nestle in the chicken breasts. If you prefer extra colour, you can brown the chicken in a hot pan with a little olive oil for 2–3 minutes per side before adding to the dish.

4. Drizzle over the olive oil, then cover the dish tightly with foil or a lid.

5. Bake for 25 minutes, then remove the foil and stir gently. If using whole chicken breasts, turn them over at this stage. Return to the oven, uncovered, for a further 15–20 minutes, or until the orzo is tender and the chicken is cooked through.

6. If the orzo has absorbed most of the liquid but still feels a little firm, add a splash more hot water or stock and return to the oven for 5 more minutes.

7. Leave to rest for 5 minutes before serving, allowing the flavours to settle and the orzo to finish softening.

8. Garnish with chopped herbs and a scattering of feta or parmesan, if desired.

Serving suggestions:

I love serving this with a crisp green salad and some warm sourdough or focaccia to mop up the juices – simple but so satisfying. If you fancy adding a bit more veg, roasted peppers or courgette work beautifully stirred through. It’s lovely straight from the oven, but just as delicious at room temperature, which makes it ideal for laid-back lunches or sharing outdoors on a sunny afternoon.

At Copas, we're proud to stock a wide selection of The Thoughtful Producer's frozen free-range chicken – from whole birds to breast fillets, legs and wings. The rich, full flavour and crisp, golden skin you enjoy at the table aren’t just down to clever cooking – they’re rooted in the life the bird has lived. The Thoughtful Producer's chickens live the way nature intended – roaming freely across open meadows, growing slowly and healthily, with plenty of space and fresh air. It’s a hands-on, traditional approach that takes time and care, but the results speak for themselves. Check out our full range of poultry options here.