Description
This Greek Chicken Orzo Bake is a flavorful one-pan meal that combines tender chicken, orzo pasta, and Mediterranean-inspired ingredients like feta, olives, and tomatoes, all baked to perfection. A comforting and satisfying dish that’s easy to make for a weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Orzo Bake:
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes (halved)
- 1/2 cup chopped spinach
- 1/4 cup kalamata olives (sliced)
- 2 cloves garlic (minced)
- 1/2 teaspoon lemon zest
- juice of 1/2 lemon
Optional Garnish:
- fresh dill or parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the Chicken: In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add chicken, oregano, salt, and pepper, and sauté until lightly browned. Add garlic and cook for an additional minute.
- Prepare the Orzo Bake: Stir in the orzo, chicken broth, cherry tomatoes, spinach, and olives. Bring to a simmer, then remove from heat. Stir in lemon juice and zest. Sprinkle feta over the top.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the orzo is tender and the liquid is absorbed.
- Rest and Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh dill or parsley if desired.
Notes
- For extra richness, stir in a tablespoon of cream or Greek yogurt before serving.
- Leftovers reheat well and make a great next-day lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
