Greek Chicken Yiouvetsi: A Heartwarming Greek Delight
When it comes to traditional Greek comfort food, few dishes are as beloved or as versatile as Yiouvetsi. A hearty, one-pot dish typically made with tender meat, kritharaki (pasta in the shape of rice), and a flavourful tomato sauce, Giouvetsi or Yiouvetsi is the ultimate expression of Greek home cooking. While it’s traditionally made with lamb or beef, today we’re focusing on a lighter, yet equally delicious version featuring chicken.
Greek Chicken Yiouvetsi combines succulent pieces of chicken, orzo pasta, and a rich tomato-based sauce, all baked together in one pot for a truly satisfying meal. Whether you’re serving it for a family dinner or a special gathering, this dish is sure to win hearts with its flavours, simplicity, and comforting warmth.

What is Yiouvetsi?
Yiouvetsi (or Giouvetsi) is a classic Greek dish that hails from the country’s rustic, traditional kitchens. The name "Yiouvetsi" refers to the cooking method—baking in a clay pot, known as a "yuvetsi" in Greek. While the meat used can vary, chicken Yiouvetsi is a lighter variation that maintains all the flavour and heartiness of the original dish.
The base of Yiouvetsi is typically orzo (kritharaki in Greek), a type of pasta shaped like rice grains. It’s cooked alongside the meat in a delicious tomato sauce that is infused with garlic, onion, oregano, and sometimes a hint of cinnamon or allspice. Everything is baked together until the pasta absorbs the flavours, and the meat becomes perfectly tender.
Why Chicken?
Chicken is a fantastic choice for Yiouvetsi because it provides a lighter, leaner alternative to lamb or beef, while still delivering plenty of flavour. Whether using chicken thighs or breasts, the meat becomes wonderfully tender as it simmers in the tomato sauce. The skin (if left on) adds richness, while the bones (if using bone-in pieces) impart a deeper, more savory flavour to the dish.
In addition to being lighter, chicken also cooks faster than lamb or beef, making it an ideal choice for a quick yet satisfying family meal or weeknight dinner.
Tips for the Perfect Greek Chicken Yiouvetsi:
Choose Bone-In, Skin-On Chicken: While you can use boneless, skinless chicken breasts, bone-in, skin-on chicken thighs provide more flavor and moisture. The skin crisps up in the oven, adding a delicious texture.
Don’t Overcook the Orzo: Orzo should be tender but not mushy. Keep an eye on the dish while it’s baking and check the orzo’s texture about 10 minutes before the recommended baking time. If needed, add a splash more broth or water to keep the orzo moist.
Adjust the Spices: Greek Yiouvetsi is traditionally flavoured with oregano, cinnamon, and allspice, but feel free to adjust these based on your preferences. A pinch of cumin or allspice can also add a delightful depth.
GIOUVESTI KOTOPOULO | Chicken and Orzo (Kritharaki) Bake.
Mary PolitisIngredients
- 1 whole free range chicken - cut into 6 or chicken cuts of your choice
- 1/4 cup extra virgin olive oil
- 1 large onion - chopped
- 2-3 cloves garlic - chopped
- 1/2 cup white or red wine
- 400 g crushed tomato
- 2-3 bay leaves
- 1 cinnamon stick
- 8 whole cloves
- 1 tsp dried oregano
- 3 bay leaves
- Salt and pepper
- Water as needed
- 500 g kritharaki also known as risoni or orzo pasta.
Instructions
- Preheat the oven to 180 Celcius fan forced. Lay the chicken pieces out on a large baking tray.
- In a small pan sauté the onion and garlic in olive oil for 2 minutes then transfer it to the tray pouring it over the chicken. To the tray add the crushed tomato all over, white or red wine, and water. Place the cinnamon, cloves and bay leaves into the liquid and sprinkle with oregano and season. Cover tightly with aluminium foil and back for 1.5 hours.
- Remove the aluminium foil and pour the kritharaki around the chicken into the liquid. Add another cup of water into the sauce as extra for the pasta to cook in. Return the tray uncovered back into the oven and bake for approximately 20 minutes checking occasionally as you may need to add more water (this is possible as the sauce can thicken faster than the pasta can cook). Add extra seasoning if needed then serve immediately and sprinkle generously with grated myzithra or your favourite cheese.