If there’s one weeknight dinner that truly feels like a warm, satisfying Mediterranean hug, it’s Greek Chicken Orzo Bake. Brimming with tender chicken, plump orzo, sweet tomatoes, briny olives, and luscious feta, all scented with lemon and herbs, this one-pan wonder brings together everything you love about Greek flavors in an irresistibly easy casserole. From the breezy lemon aroma to the golden-topped cheese, this dish is as gorgeous as it is delicious.
Ingredients You’ll Need
The beauty of Greek Chicken Orzo Bake is how each ingredient plays a starring role—either lending silkiness, brightness, or that signature savory punch. You’ll find nothing complicated here, just honest Mediterranean essentials that, together, deliver an explosion of flavors and colors right from your own oven.
- Chicken thighs or breasts: Bite-sized pieces soak up all the zest and keep the casserole juicy and satisfying.
- Orzo pasta: This rice-shaped pasta holds onto every bit of flavor and bakes into creamy perfection.
- Olive oil: For sautéing and adding richness, choose a nice extra virgin if you have it!
- Yellow onion: Finely chopped for a sweet, mellow base that mingles into every bite.
- Garlic cloves: Essential for that unmistakable savory depth—don’t skimp!
- Dried oregano and thyme: Classic Greek herbs to give warmth and complexity.
- Crushed red pepper flakes (optional): For a touch of heat that perks up the palate.
- Cherry tomatoes: Juicy bursts of sweetness that mellow beautifully as they bake.
- Kalamata olives: A briny, purple gem—make sure they’re pitted and halved for the best bite.
- Feta cheese: Crumbled on top, this gives creamy, tangy magic with every forkful.
- Low-sodium chicken broth: Adds savoriness and moisture while letting other flavors shine.
- Dry white wine (or chicken broth): A dash adds subtle acidity; broth is a great nonalcoholic sub.
- Lemon juice and zest: For that classic Greek brightness—zest first, juice after!
- Fresh parsley: Chopped and sprinkled for a fresh, herbal lift at the end.
- Salt and black pepper: Let you perfectly season every layer as you go.
How to Make Greek Chicken Orzo Bake
Step 1: Prep and Brown the Chicken
Start by preheating your oven to 375°F (190°C). Heat olive oil in a large, oven-safe skillet over medium. Season the chicken with salt and pepper, then add it to the skillet. Sear the chicken until lightly browned but not cooked through, about 4 to 5 minutes. Remove and set aside—the chicken will finish cooking as everything bakes together.
Step 2: Build the Aromatic Base
In the same skillet (don’t wipe it out; the golden bits mean flavor!), toss in the chopped onion and sauté for 3 minutes until softened and translucent. Next, stir in the garlic, dried oregano, thyme, and a sprinkle of red pepper flakes if you’re after a kick. Sauté until fragrant, about 1 minute, making the kitchen smell incredible.
Step 3: Toast the Orzo
Add the uncooked orzo and toast for a minute or two, stirring constantly. This step enhances the orzo’s flavor, giving a deliciously nutty depth and helping it hold its texture when baked.
Step 4: Deglaze and Add Liquids
Pour in the white wine (or extra broth), scraping up any tasty browned bits from the skillet. Let it simmer for a minute until slightly reduced, then add the chicken broth, lemon juice, and lemon zest. Give everything a good stir, savoring that lemony bouquet.
Step 5: Layer and Bake
Nestle the browned chicken back into the skillet, then scatter over the cherry tomatoes and olives. Toss briefly to combine, then sprinkle with crumbled feta cheese for that picture-perfect topping. Pop the entire skillet in the oven, uncovered, and bake for 20–25 minutes. The orzo will soak up the flavorful liquid, the chicken will cook through, and the feta will get golden and irresistible.
Step 6: Rest and Garnish
When the orzo bake is bubbling and golden, pull it out and let it rest for 5 minutes. This lets the flavors meld and makes serving easier. Finish with a bright shower of fresh parsley before digging in!
How to Serve Greek Chicken Orzo Bake
Garnishes
A generous sprinkle of chopped fresh parsley right before serving not only makes your Greek Chicken Orzo Bake pop visually, but also brightens each bite. If you love extra tang, add a bit more crumbled feta or a light squeeze of lemon juice at the table. A swirl of good olive oil never hurts either!
Side Dishes
Pair your orzo bake with a crisp Greek salad—cucumbers, tomatoes, red onion, and more feta drizzled with olive oil and oregano—or some roasted seasonal veggies. Warm pita bread or crusty sourdough is also perfect for soaking up any delicious juices left in the pan.
Creative Ways to Present
For family or company, serve directly from the skillet for that rustic, homey appeal. Or, portion into shallow bowls and scatter extra toppings over each plate for a chef’s touch. Individual ramekins offer a fun twist for dinner parties, making each serving feel special.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature, then transfer them to an airtight container. Greek Chicken Orzo Bake will keep beautifully in the fridge for up to 3 days, retaining its flavor and texture.
Freezing
This dish freezes surprisingly well! Spoon cooled portions into freezer-safe containers, trying to leave some room for expansion. It’ll last up to 2 months in the freezer—just thaw overnight in the fridge for best results.
Reheating
To reheat, add a splash of broth or water to the orzo bake to moisten it, then warm gently in a covered skillet on the stovetop or in the oven at 350°F. A microwave works in a pinch, too—just cover to prevent drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both boneless, skinless chicken thighs and breasts work well in Greek Chicken Orzo Bake. Thighs offer a bit more juiciness, but breasts remain tender thanks to the flavorful sauce and gentle bake.
What if I don’t have an oven-safe skillet?
No worries! Prepare everything up to the baking step in any skillet, then transfer the mixture to a casserole dish before popping it in the oven. The results will be just as delicious.
Can I make Greek Chicken Orzo Bake vegetarian?
Definitely! Omit the chicken, use vegetable broth, and toss in hearty vegetables like zucchini, spinach, or artichokes for plenty of Mediterranean flavor and satisfying texture.
What type Main Course
Any plain, uncooked orzo will work perfectly. If you find whole wheat orzo, it brings extra fiber and a wholesome flavor to the dish—just check the package since cook times may vary slightly.
How do I prevent the orzo from getting mushy?
The key is not to overbake and to carefully measure the liquid. Removing the skillet from the oven once most of the liquid is absorbed and letting the dish rest ensures perfectly tender, not mushy, orzo every time.
Final Thoughts
There’s something truly comforting about a bubbly, lemon-scented Greek Chicken Orzo Bake—especially knowing it comes together in well under an hour with only one pan to clean. Give it a try soon, and you might just find it becoming a beloved staple at your table!
Print
Greek Chicken Orzo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
A delicious and comforting Greek Chicken Orzo Bake that combines tender chicken, flavorful orzo pasta, and Mediterranean ingredients like feta, olives, and tomatoes. Baked to perfection, this dish is easy to make and perfect for a cozy family dinner.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For the Orzo:
- 1 cup uncooked orzo pasta
For the Skillet:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
For the Bake:
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup dry white wine (or sub with more broth)
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Cook Chicken: Heat olive oil in a large oven-safe skillet. Cook chicken until lightly browned, then set aside.
- Sauté Onion and Spices: In the same skillet, cook onion until softened. Add garlic, oregano, thyme, and red pepper flakes.
- Add Orzo: Stir in orzo and toast briefly. Pour in white wine, then add chicken broth, lemon juice, and lemon zest.
- Combine Ingredients: Return chicken to the skillet, add tomatoes, olives, and top with feta.
- Bake: Transfer skillet to the oven and bake for 20–25 minutes until orzo is tender.
- Finish and Serve: Let it rest, sprinkle with parsley, and serve.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- Add extra veggies like zucchini or spinach for more texture and nutrition.
- Top with additional feta before serving for extra flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 475
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
