Greek Chicken and Orzo
Dumping everything into a baking dish and letting the oven do the work is my kind of cooking. That’s what makes this Dump and Bake Greek Chicken and Orzo such a treasure in my kitchen. The juicy chicken pieces, the tender orzo, and vibrant tomatoes blend with herbs and spices to create a comforting yet vibrant meal that brings the delightful flavors of the Mediterranean right to your table. Plus, the addition of creamy feta and briny olives elevates the dish to a whole new level of yumminess.
Table of Contents
I first came across this recipe during a hectic week when time was tight, and I craved something hearty yet easy to prepare. The end result was not just a meal; it magically turned into a family favorite. As the aroma wafted through my kitchen, my family gathered in anticipation. You won’t believe how simple it is to whip up such a fantastic dish that feels both special and nostalgic. I can’t wait for you to try this!
Why You’ll Love This Recipe
- Simple & Quick: Prep time is just 15 minutes, and then the oven does the hard work!
- Irresistible Flavor: The combination of Mediterranean spices, tender chicken, and feta creates a symphony of taste.
- Eye-Catching Appeal: The vibrant colors of tomatoes, olives, and spinach along with the creamy feta make a beautiful presentation.
- Flexible Serving: Perfect for family dinners, meal prep, or even bringing to a gathering!
- Diet-Friendly Options: Can easily be modified to fit gluten-free or vegetarian diets.
Ingredients You’ll Need
- 1 ½ lb skinless boneless chicken breast, cut into bite-sized pieces: Lean protein that cooks beautifully in the oven and absorbs flavors well.
- 1 ½ tbsp olive oil: Used for sautéing the chicken and adds a lovely richness. You can substitute with avocado oil if desired.
- 1 ½ tsp oregano: A key Mediterranean herb that gives a warm, earthy aroma. Dried or fresh can work; just adjust the measurement as needed.
- ½ tsp paprika: Adds depth and a subtle smokiness that enhances the dish’s overall flavor.
- ½ tsp basil, salt, pepper: These seasonings boost flavor; fresh basil is a lovely substitute if available.
- 3-4 garlic cloves, minced: Fresh garlic adds pungency and enhances all the other flavors.
- 1 cup orzo, uncooked: A small pasta that cooks directly in the broth, soaking up all the savory flavors.
- 1 tbsp minced onion: Brings additional sweetness and depth. Shallots can also work nicely here.
- 2 ¼ cups low sodium chicken broth: Keeps the dish moist and adds a layer of flavor. Use vegetable broth for a meat-free version.
- 1 tbsp fresh lemon juice: Brightens the dish with acidity that contrasts beautifully with the rich flavors.
- 12 oz cherry tomatoes: Their sweet juiciness bursts during cooking, adding a fresh element to the dish.
- 8 oz block feta cheese (cubed): Creamy and tangy, feta adds a delightful contrast and complements the other ingredients perfectly.
- ¼ cup chopped parsley: Fresh parsley brings a vibrant brightness and freshness to the final dish.
- 2 oz chopped baby spinach: Cooked down, it adds nutrients and a wonderful color.
- ⅓ cup kalamata olives: Salty and briny, olives enhance the Mediterranean flavor profile.
How to Make Greek Chicken and Orzo
Preheat the oven: Set your oven to preheat at 400°F (200°C). This step is essential for an evenly cooked dish.
Combine Chicken & Seasonings: In a 9×13-inch baking dish, toss the cubed chicken breast with 1 ½ tbsp olive oil, ½ tsp salt, ½ tsp pepper, 3-4 minced garlic cloves, 1 ½ tsp oregano, ½ tsp basil, and ½ tsp paprika. Make sure each piece of chicken is coated well; this builds flavor.
Mix in Orzo & Broth: Next, add 1 cup uncooked orzo, 2 ¼ cups low sodium chicken broth, 1 tbsp fresh lemon juice, and 1 tbsp minced onion to the chicken mixture. Give it a good stir to combine everything, ensuring all the orzo is submerged. Gently place 12 oz cherry tomatoes and the cubed 8 oz feta cheese throughout the mixture.
Cover & Bake: Seal the baking dish tightly with foil, ensuring no steam can escape. Bake in the preheated oven for about 35-40 minutes. Try not to peek too often; the steam helps cook the orzo and chicken perfectly. At around 35 minutes, check to see if the orzo is al dente, the chicken has reached 165°F, and that most broth has been absorbed.
Uncover & Stir: Once cooked, carefully remove the foil. Stir everything well; watch out for those burst tomatoes! Their juices will mingle with the rest of the dish, contributing to a delicious sauce.
Fold in Spinach & Herbs: Gently fold in 2 oz chopped baby spinach and ¼ cup chopped parsley. Letting the spinach wilt adds color and freshness to your dish. You’ll notice the sauce thickening up beautifully; this is a sign that everything is coming together!
Garnish & Serve: To finish, top your creation with plenty of chopped kalamata olives, extra feta, and fresh herbs for an inviting presentation. Serve warm and watch everyone enjoy!
Storing & Reheating
Leftovers can easily be stored at room temperature for up to two hours, but transferring them to an airtight container in the fridge is best for longer storage. It will last around 3-4 days refrigerated. You can also freeze Greek Chicken and Orzo for up to three months. When ready to reheat, pop it in the oven at 350°F until warmed through, about 20-25 minutes. Do note that the texture may change slightly after freezing, so adding a splash of chicken broth or a drizzle of olive oil can help refresh the dish.
Chef’s Helpful Tips
- Ensure your chicken pieces are evenly cut so they cook at the same rate.
- Avoid opening the oven door while baking; the steam is critical to achieving perfectly cooked orzo.
- If your feta doesn’t break down as you’d like, use the back of a spoon to gently mash it into the warm mixture.
- For something extra, toss in some artichoke hearts or zucchini for extra veggies.
- If you enjoy a spicy kick, consider adding red pepper flakes to the chicken seasoning.
- This dish can be prepared a few hours in advance; just cover it and refrigerate before baking!
This wholesome Greek Chicken and Orzo is not just a recipe; it’s an invitation to bring the tastes of the Mediterranean into your home. The incredible combination of flavors creates an experience that keeps everyone coming back for seconds. Enjoy making this dish, and I hope it becomes a cherished favorite in your household just like it has in mine. Don’t hesitate to get creative with ingredients—after all, cooking is about joy, exploration, and sharing delightful meals.
Recipe FAQs
Can I use other types of pasta instead of orzo?
Absolutely, you can substitute orzo with other small pasta shapes like ditalini or couscous. Just ensure you adjust the liquid amounts and cooking times accordingly, as different pasta types can affect texture and cooking rates.
Can this dish be made ahead of time?
Yes, you can assemble the Greek Chicken and Orzo a few hours in advance. Just cover it with foil and refrigerate until ready to bake. Allow a few extra minutes for baking if it’s coming straight from the fridge.
Is this dish gluten-free?
To make this recipe gluten-free, simply substitute the orzo with a gluten-free pasta alternative. Make sure to check the chicken broth for gluten-free labeling as well.
What should I serve with Greek Chicken and Orzo?
This dish stands well on its own, but if you’re looking for accompaniments, a fresh Greek salad or some pita bread with tzatziki would complement the meal beautifully.
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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 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Greek
Description
This Greek Chicken and Orzo is a delightful dish featuring tender chicken, orzo pasta, and creamy feta cheese. It’s perfect for a quick, homemade meal that’s both delicious and satisfying, making it an ideal choice for families or busy weeknights.
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
- ½ tsp salt
- ½ tsp 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 the cubed chicken, olive oil, salt, pepper, garlic, oregano, basil, and paprika, and toss to coat evenly.
- Add the uncooked orzo, chicken broth, lemon juice, minced onion, and cherry tomatoes, stirring to ensure the orzo is submerged in the liquid. Distribute the feta cubes evenly throughout the mixture.
- Cover the dish tightly with foil and bake for about 35-40 minutes, checking at 35 minutes to see if the orzo is al dente, and the chicken has reached an internal temperature of 165°F. Adjust cooking time as necessary.
- Once cooked, remove the foil and stir the mixture to incorporate the feta, allowing any bursting tomatoes to blend into the dish.
- Stir in the chopped spinach and parsley, letting the spinach wilt. The sauce will thicken slightly.
- Serve topped with kalamata olives, additional feta, and fresh herbs.
Notes
For a more intense flavor, marinate the chicken in olive oil and spices for a couple of hours before baking.
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and color in your dish.
You can substitute quinoa or rice for orzo if you prefer a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
