Greek Chicken and Orzo
Dump and Bake Greek Chicken and Orzo is a delightful, one-pan dish that not only delights the senses but also simplifies meal prep. The tender, juicy chicken pieces meld wonderfully with the savory orzo, making each bite a comforting experience. With bright bursts of flavor from cherry tomatoes and a tangy kick from fresh lemon, this dish will transport you straight to the sunny shores of Greece without needing to step foot outside your kitchen.
Table of Contents
I fondly remember the first time I made this dish for my family. I was trying to impress them with something delicious yet effortless. As the aroma filled the air, they couldn’t resist peeking in the oven to see what was cooking. The best part? It only took 15 minutes to prepare! What I love most about this recipe is that it’s not just quick; it’s a crowd-pleaser, perfect for busy weeknights or casual gatherings with loved ones. I can’t wait for you to try this!
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 60 minutes, with just 15 minutes of prep!
- Irresistible Flavor: Each bite of chicken is infused with garlic, oregano, and a hint of lemon—pure heaven!
- Eye-Catching Appeal: The vibrant cherry tomatoes and creamy feta make it as beautiful as it is delicious.
- Flexible Serving: Perfect for dinner, meal prep, or even a cozy lunch the next day.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping orzo with rice or quinoa.
Ingredients You’ll Need
- 1 ½ lb skinless boneless chicken breast: Cut into bite-sized pieces for even cooking. You can use thighs for a richer flavor if you prefer.
- 1 ½ tbsp olive oil: This adds healthy fat and helps the spices adhere to the chicken.
- 1 ½ tsp oregano: A classic for Greek dishes, it brings that warm, aromatic flavor.
- ½ tsp paprika: Adds a mild smokiness that enhances the dish without overpowering it.
- ½ tsp basil: Freshens up the overall flavor profile. Dried works if it’s all you have!
- ½ tsp each: salt and pepper: Essentials in any recipe to bring out the flavors.
- 3-4 garlic cloves, minced: Garlic adds depth; don’t skimp on it!
- 1 cup orzo, uncooked: Tiny pasta that cooks beautifully in one pan—perfect for this dish.
- 1 tbsp minced onion: Adds subtle sweetness and flavor; you can use onion powder if that’s what you have.
- 2 ¼ cups low sodium chicken broth: Keeps the dish moist and infuses flavor into the orzo.
- 1 tbsp fresh lemon juice: A touch of acidity that brightens everything up.
- 12 oz cherry tomatoes: Their sweetness enhances the dish and adds color.
- 8 oz block feta cheese, cubed: Melts nicely and adds creaminess; use crumbled feta for a different texture.
- ¼ c chopped parsley: Fresh herbs make a significant difference in taste and presentation.
- 2 oz chopped baby spinach: Adds a nutritious touch; feel free to substitute with kale or arugula.
- ⅓ c kalamata olives: For a briny contrast that elevates the whole dish.
How to Make Greek Chicken and Orzo
Preheat: Begin by preheating your oven to 400°F. This is crucial to ensure your meal cooks evenly!
Combine Chicken Ingredients: In a 9×13 inch baking dish, place the cubed chicken along with 1 ½ tbsp olive oil, ½ tsp each of salt and pepper, 3-4 minced garlic cloves, 1 ½ tsp oregano, ½ tsp paprika, and ½ tsp basil. Toss everything together to coat the chicken evenly.
Add Orzo & Liquid Ingredients: Next, sprinkle in 1 cup uncooked orzo, followed by 2 ¼ cups low sodium chicken broth and 1 tbsp fresh lemon juice. Toss in 1 tbsp minced onion and 12 oz cherry tomatoes, mixing it all together. Make sure that the orzo is submerged in the broth for optimal cooking.
Add Feta: Nestle the 8 oz cubed feta cheese throughout the chicken and orzo mixture. It will melt beautifully as it cooks, imparting a rich creaminess.
Cover and Bake: Seal the dish tightly with foil, being careful to avoid steam escape. Bake for 35-40 minutes. Around the 35-minute mark, check to see if the orzo is cooked al dente and that the chicken has reached an internal temperature of 165°F. If not, continue baking as needed.
Stir and Mix: Once ready, remove the foil and give everything a good stir, mixing in the melted feta. As you do this, you may hear a satisfying pop from the tomatoes—this means they’ve released their juices!
Finish with Greens: Stir in 2 oz chopped baby spinach and ¼ cup chopped parsley, allowing the spinach to wilt gently. The sauce will thicken up a bit, creating a comforting, cohesive dish.
Garnish and Serve: Finish things off with some kalamata olives, additional feta, and extra herbs on top. Serve hot and enjoy the wonderful Mediterranean flavors!
Storing & Reheating
To store any leftovers, transfer them to an airtight container once cooled, and keep in the fridge for up to 5 days. For longer storage, freeze the dish in a sealed container or freezer bag for up to 3 months. To reheat, simply microwave for 2-3 minutes or warm in the oven at 350°F until heated through. Keep in mind that freezing may alter the texture slightly, but a splash of broth or a sprinkle of fresh herbs can help refresh it.
Chef’s Helpful Tips
- Avoid overcrowding the chicken in the pan for even cooking.
- Use fresh herbs whenever possible for added flavor; if needed, dried herbs can work in a pinch, but use less.
- Check the chicken’s temperature using a meat thermometer to ensure it’s fully cooked.
- For extra depth, consider adding a splash of white wine to the broth before baking.
- Leftovers can make a fantastic lunch; just toss in a salad for a fresh spin!
Whether you’re gearing up for a family dinner or looking to impress friends, this Greek Chicken and Orzo offers both ease and incredible flavor. The balance of textures and tastes makes it a joy on any plate. Feel free to get creative with ingredients or adjust spices to suit your palate. Enjoy this meal and the smiles it brings around your table!
Recipe FAQs
Can I use a different type of pasta instead of orzo?
Absolutely! You can substitute with any small pasta, such as ditalini or or even small shells. Just adjust the cooking time slightly since different pastas can vary in how quickly they cook.
How can I make this dish vegetarian?
To make this Greek Chicken and Orzo vegetarian, simply swap the chicken for chickpeas or your favorite plant-based protein. You might also consider using vegetable broth instead of chicken broth for a richer flavor.
Can I prepare this meal ahead of time?
Yes! You can assemble everything in the baking dish a few hours or even a day in advance. Just cover it tightly with foil and store it in the fridge until you’re ready to bake. Allow it to come to room temperature before baking for the best results.
What side dishes pair well with this recipe?
This dish stands well on its own, but if you’d like to add sides, consider a fresh Greek salad, roasted vegetables, or some warm pita bread with tzatziki sauce. Enjoy!
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📖 Recipe Card
Greek Chicken and Orzo
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Greek
Description
This Greek Chicken and Orzo brings together tender chicken, orzo pasta, and a variety of vibrant ingredients in a single dish. It’s simple to make, packed with flavor, and perfect for a wholesome dinner that everyone will enjoy.
Ingredients
- 1 ½ lb skinless boneless chicken breast, cut into bite-sized pieces
- 1 ½ tbsp olive oil
- 1 ½ tsp oregano
- ½ tsp paprika
- ½ tsp basil, salt pepper
- ½ tsp each: salt and pepper
- 3–4 garlic cloves, minced
- 1 cup orzo, uncooked
- 1 tbsp minced onion
- 2 ¼ cups low sodium chicken broth
- 1 tbsp fresh lemon juice
- 12 oz cherry tomatoes
- 8 oz block feta cheese (cubed), more for serving
- ¼ c chopped parsley
- 2 oz chopped baby spinach
- ⅓ c kalamata olives
Instructions
- Preheat the oven to 400°F.
- In a 9×13 inch baking dish, combine cubed chicken, olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss to coat evenly.
- Add orzo, broth, lemon juice, minced onion, and tomatoes to the dish. Stir until orzo is submerged in the liquid and distribute feta cubes throughout the mixture.
- Cover tightly with foil and bake for 35-40 minutes. Avoid opening the oven to retain steam. Check for doneness at 35 minutes; orzo should be al dente and chicken should reach 165°F.
- Once cooked, uncover and stir in the feta, allowing the tomatoes to burst.
- Incorporate spinach and parsley, letting the spinach wilt and the sauce thicken.
- Top with kalamata olives, additional feta, and chopped herbs before serving.
Notes
Feel free to substitute chicken breast with thighs for a juicier option.
You can add more vegetables like bell peppers for extra flavor and nutrition.
Adjust the amount of kalamata olives based on your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
