Greek Chicken Orzo Bake Recipe
Imagine a cozy Mediterranean evening where every bite is a burst of tangy lemon, briny olives, juicy chicken, and creamy feta. That’s exactly what you get with this Greek Chicken Orzo Bake Recipe—a comforting, one-pan meal that brings sunshine to your table no matter the season. The flavors are vibrant and fresh, yet the preparation is so simple you’ll feel like you’re cheating the system. From the golden orzo to the herby chicken and colorful veggies, this dish is a feast for both the eyes and the palate. Get ready to fall in love!
Ingredients You’ll Need
This Greek Chicken Orzo Bake Recipe keeps things delightfully simple, letting each ingredient shine. Every component adds its own magic—whether it’s a hit of citrus, a burst of juicy tomato, or that irresistible feta finish.
- Chicken thighs or breasts: Tender, juicy, and perfect for soaking up all those Mediterranean flavors.
- Olive oil: Adds richness and helps brown the chicken for extra flavor.
- Dried oregano: Classic Greek herb that infuses the dish with earthy, aromatic notes.
- Garlic powder: Gives a gentle garlicky kick without overpowering the other flavors.
- Salt: Enhances all the natural flavors in the dish.
- Black pepper: Just the right amount of warmth to balance the freshness.
- Orzo pasta: The heart of the bake, orzo turns beautifully creamy as it cooks in the broth.
- Low-sodium chicken broth: Adds depth and keeps everything moist, letting the orzo soak up savory goodness.
- Cherry tomatoes: Bring juicy sweetness and a pop of color to every forkful.
- Kalamata olives: Salty and briny, they deliver a true Mediterranean punch.
- Feta cheese: Tangy, creamy, and just a bit salty—the perfect topping.
- Red onion: Adds a touch of sharpness and beautiful color throughout the bake.
- Lemon juice: Brightens up the whole dish with zesty freshness.
- Lemon zest: Intensifies that lemony aroma and flavor—don’t skip it!
- Fresh parsley: A sprinkle of green that finishes everything off with a fresh note.
- Optional extra feta and parsley: For those who love a little extra flourish on top.
How to Make Greek Chicken Orzo Bake Recipe
Step 1: Preheat and Prepare the Chicken
Start by preheating your oven to 375°F (190°C). In a large skillet over medium heat, warm up the olive oil, then add your chicken pieces. Cook them for about 4–5 minutes until they’re lightly browned on the outside. Don’t worry about cooking them all the way through—they’ll finish baking in the oven. Sprinkle the chicken with oregano, garlic powder, salt, and black pepper as they cook to lock in all that herby, savory flavor.
Step 2: Assemble the Bake
In a 9×13-inch baking dish, combine the uncooked orzo, chicken broth, cherry tomatoes, olives, red onion, lemon juice, and lemon zest. Give it all a gentle stir so the flavors start mingling. Now, add the browned chicken pieces and stir again to distribute everything evenly—this way, every bite will have a little bit of everything.
Step 3: Bake Covered
Cover the baking dish tightly with foil. This is the secret to tender, creamy orzo that absorbs all those delicious flavors. Bake for 30–35 minutes, or until the orzo is perfectly tender and most of the liquid has been absorbed. Your kitchen will already smell amazing at this point!
Step 4: Add the Feta and Finish Baking
Remove the dish from the oven, uncover it, and give everything a gentle stir. Sprinkle the crumbled feta cheese evenly over the top. Return the dish to the oven, uncovered, for an extra 5 minutes—just enough to let the cheese soften and melt slightly into the bake, making it irresistibly creamy.
Step 5: Garnish and Serve
Once it’s out of the oven, finish your Greek Chicken Orzo Bake Recipe with a generous sprinkle of fresh parsley and a little extra feta if you like. Serve warm and get ready for applause!
How to Serve Greek Chicken Orzo Bake Recipe
Garnishes
A handful of freshly chopped parsley and another crumble of feta cheese make the flavors pop and add a lovely contrast of color and texture. Don’t be shy—these little touches really make your Greek Chicken Orzo Bake Recipe look and taste extra special.
Side Dishes
This casserole is hearty enough to stand alone, but it pairs beautifully with a crisp Greek salad, warm pita bread, or some roasted vegetables. A squeeze of extra lemon on the side never hurts for those who love an extra citrusy kick!
Creative Ways to Present
For a fun twist, serve the Greek Chicken Orzo Bake Recipe in individual ramekins or mini casserole dishes for dinner parties. Or, spoon it into hollowed-out bell peppers for a colorful, edible serving vessel. Leftovers also make a fantastic lunch—just pack them into containers for a Greek-inspired meal on the go.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let the bake cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days, and the flavors only deepen as it sits.
Freezing
You can absolutely freeze this Greek Chicken Orzo Bake Recipe! Once cooled, portion it into freezer-safe containers. It’ll keep well for up to 2 months. Just remember to thaw it overnight in the fridge before reheating for the best texture.
Reheating
To reheat, pop your portion in the microwave or cover it with foil and warm it in a 350°F oven until hot throughout. If the orzo seems a bit dry, stir in a splash of chicken broth or water to bring back that creamy consistency.
FAQs
Can I use a different type Main Course
Absolutely! Small pasta shapes like ditalini or even rice-shaped pasta can work in a pinch. Just be sure to adjust the liquid and baking time as needed, since some pastas absorb more or less broth than orzo.
Is it possible to make this dish vegetarian?
Yes! Swap the chicken for canned chickpeas or white beans, use vegetable broth instead of chicken broth, and proceed as usual. The flavors are still wonderfully Mediterranean and satisfying.
Can I use pre-cooked chicken?
Definitely—this is a great way to use up leftover rotisserie chicken. Just skip the browning step and fold the chicken in with the orzo and veggies before baking.
What’s the best way to get extra flavor in the chicken?
Marinate the chicken in lemon juice, a drizzle of olive oil, and dried oregano for 30 minutes before cooking. This infuses even more zesty, herby flavor into every bite of your Greek Chicken Orzo Bake Recipe.
Can I make this dish ahead of time?
Yes, you can assemble everything up to a day in advance (except for the feta and parsley garnishes), cover, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes, then pop it in the oven as directed.
Final Thoughts
If you’re craving an easy, flavor-packed meal that brings a little Mediterranean magic to your table, this Greek Chicken Orzo Bake Recipe is the answer. It’s a favorite in my kitchen for good reason—simple, colorful, and loaded with all the best Greek flavors. I can’t wait for you to try it and make it your own!
Print
Greek Chicken Orzo Bake Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Chicken Orzo Bake is a flavorful and wholesome one-pan meal, combining tender chicken pieces, orzo pasta, cherry tomatoes, kalamata olives, and tangy feta cheese. Baked to perfection with aromatic oregano and lemon zest, it offers a delightful Mediterranean-inspired dish perfect for a family dinner or entertaining guests.
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta and Vegetables
- 1 cup uncooked orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ¼ cup red onion, thinly sliced
Cheese and Garnish
- ½ cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Optional: extra feta and parsley for garnish
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). In a medium skillet over medium heat, heat the olive oil. Add the bite-sized chicken pieces and cook for 4–5 minutes until browned on the outside but not fully cooked through. Season with dried oregano, garlic powder, salt, and black pepper, ensuring the chicken is evenly coated with the spices.
- Combine Ingredients in Baking Dish: In a 9×13-inch baking dish, add the uncooked orzo pasta, low-sodium chicken broth, halved cherry tomatoes, kalamata olives, thinly sliced red onion, lemon juice, and lemon zest. Stir to combine the ingredients evenly.
- Add Chicken and Mix: Add the browned chicken pieces to the mixture in the baking dish and stir gently until all ingredients are well combined and evenly distributed.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30–35 minutes until the orzo is tender and has absorbed most of the chicken broth liquid.
- Add Feta and Finish Baking: Carefully remove the foil. Stir the mixture gently, then sprinkle the crumbled feta cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 5 minutes to slightly melt the feta cheese.
- Garnish and Serve: Remove the dish from the oven and sprinkle the chopped fresh parsley over the top. Add extra feta and parsley if desired. Serve the Greek Chicken Orzo Bake warm and enjoy!
Notes
- For enhanced flavor, marinate the chicken in lemon juice and oregano for 30 minutes prior to cooking.
- Brown rice or quinoa can be substituted for orzo, but adjust cooking times and liquid quantities accordingly to ensure proper cooking.
- Use low-sodium chicken broth to control the saltiness of the dish better.
- If you prefer a crispier top, broil the dish for 1–2 minutes after adding the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
