Dinner

Greek Chicken Orzo Bake is a joyful miracle

Name: Greek Chicken Orzo Bake is a joyful miracle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 cups chicken broth; 1 cup orzo pasta; 1/2 cup chopped sun-dried tomatoes; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley

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Oh my goodness, let me tell you about my latest obsession! You know how sometimes you just crave something comforting, packed with flavor, but also, like, *easy*? Especially on those crazy weeknights? Well, friends, I’ve found it. This Greek Chicken Orzo Bake is seriously a game-changer.

It’s got all those bright, sunny Greek vibes – tender chicken, salty feta, juicy sun-dried tomatoes, and that lovely little orzo pasta that just soaks up all the goodness. And the best part? It’s a one-pan wonder! Less mess means more time to put your feet up, right?

I first whipped this up on a whim when I had some chicken thighs and half a box of orzo lurking in the pantry. I threw in some herbs and whatever else felt Greek-ish, shoved it in the oven, and honestly, I wasn’t expecting much. But WOW. The smell filling the kitchen was incredible, and the taste? Even better. My family devoured it, and now it’s in our regular rotation. It feels fancy enough for company but simple enough for Tuesday night. Trust me, you need this in your life!

Why You’ll Love This Greek Chicken Orzo Bake

Okay, so besides the fact that it tastes like a sunny vacation on a plate, here’s why this Greek Chicken Orzo Bake is going to become your new favorite:

It’s a one-pan wonder! Seriously, everything cooks in one skillet, which means way less washing up. Hallelujah!
Super flavorful! We’re talking tender chicken, salty feta, sweet sun-dried tomatoes (my absolute favorite), and those classic Greek herbs that just sing together.
Quick and easy! You can have this on the table in under an hour, perfect for those busy weeknights when you’re starving but have zero energy.
Comfort food, but make it healthy-ish! It’s hearty and satisfying, but packed with good stuff like lean protein and veggies (well, tomatoes count, right?).
Kid-friendly! My picky eaters even gobble this one up. That little orzo pasta is like tiny rice and they seem to love it.

Basically, it’s delicious, simple, and saves you from a sink full of dishes. What’s not to love?

Ingredients for Your Greek Chicken Orzo Bake

Ready to make this magic happen? Here’s what you’ll need to gather up. Don’t stress, it’s all pretty standard stuff you might even have on hand already!

1 pound boneless, skinless chicken thighs, cut into bite-sized 1-inch pieces (thighs are my jam for this, they stay so juicy!)
1 tablespoon good quality olive oil
1 medium yellow onion, chopped up nice and fine
2 cloves garlic, minced – gotta have that garlic kick!
1 teaspoon dried oregano (the classic!)
1 teaspoon dried basil
1/2 teaspoon salt, or just a good pinch
1/4 teaspoon black pepper
4 cups chicken broth (use low sodium if you’re watching your salt)
1 cup orzo pasta (it looks like rice, but it’s pasta! Fun, right?)
1/2 cup chopped sun-dried tomatoes (the kind packed in oil are extra yummy here)
1/2 cup crumbled feta cheese (get the good stuff if you can!)
1/4 cup fresh parsley, chopped (for a little pop of green at the end)

See? Nothing too wild! Just simple ingredients coming together for something seriously delicious.

Equipment Needed for Greek Chicken Orzo Bake

Alright, before we get cooking, let’s talk tools! The best part about this Greek Chicken Orzo Bake is you really don’t need much. Just a few basics from your kitchen and you’re good to go.

A good, oven-safe skillet: This is key! You’ll do everything from browning the chicken to baking the whole dish in here. Make sure it can handle going from the stovetop right into the oven. A cast iron skillet or a sturdy stainless steel one works perfectly. Mine is 10 inches and fits everything just right.
A cutting board and knife: For prepping your chicken, onion, garlic, and parsley.
Measuring cups and spoons: Gotta get those ratios right for the orzo and broth!

That’s pretty much it! See? Simple!

Preparing Your Greek Chicken Orzo Bake: Step-by-Step

Okay, let’s get this deliciousness in the oven! Follow these steps, and you’ll have a fantastic Greek Chicken Orzo Bake ready in no time. Don’t worry, it’s super straightforward!

First things first, get your oven ready. Preheat it to 375°F (that’s 190°C).
Now, grab that oven-safe skillet and put it on your stovetop over medium heat. Add that tablespoon of olive oil.
Once the oil is warm, toss in your cut-up chicken pieces. We’re going to brown these on all sides. You don’t need to cook them all the way through yet, just get some nice color on them. This usually takes about 5-7 minutes.
Scoot the chicken over a bit and add your chopped onion to the skillet. Cook the onion until it starts to soften and turn a little see-through, maybe 3-4 minutes.
Now for the good stuff! Stir in your minced garlic, oregano, basil, salt, and pepper. Cook for just one more minute – you want to smell those amazing herbs! Be careful not to burn the garlic here.
Pour in the chicken broth and bring everything up to a nice simmer.
Stir in the orzo pasta and the chopped sun-dried tomatoes. Give it a good mix to make sure everything is submerged in the broth.
Cover your skillet (if you have a lid, great! If not, foil works perfectly) and carefully transfer it to your preheated oven.
Bake for 20-25 minutes. You’ll know it’s ready when the orzo looks cooked and most of the liquid has been absorbed. Give it a peek towards the end to be sure.
Take the skillet out of the oven (careful, it’s hot!). Stir in the crumbled feta cheese and the fresh parsley. The feta will get all melty and wonderful.
Let it sit for just a couple of minutes to let those flavors meld, and then serve it up hot!

See? Easy peasy! You’ve just made a delicious, comforting meal with minimal fuss.

Ingredient Notes and Substitutions for Greek Chicken Orzo Bake

This recipe is pretty forgiving, which is one reason I love it! Here are a few thoughts on the ingredients and what you can swap out if you need to.

Chicken: I really like chicken thighs here because they stay so moist and flavorful while baking. But if you only have boneless, skinless chicken breast, that works too! Just cut it into similar-sized pieces. Keep an eye on the cooking time as breast can dry out a little faster.
Olive Oil: Any good extra virgin olive oil is perfect. It adds that essential Mediterranean flavor. If you’re in a pinch, another neutral oil like vegetable or canola would work, but you miss out on some of that lovely aroma.
Herbs: Dried oregano and basil are pantry staples for me, but if you have fresh herbs on hand, even better! You’ll need more fresh than dried – roughly three times the amount. So, about 3 teaspoons (or 1 tablespoon) of fresh chopped oregano and basil. Add fresh herbs (besides the final parsley) during the last few minutes of simmering on the stovetop.
Sun-Dried Tomatoes: These add such a concentrated burst of flavor! I prefer the kind packed in oil because they’re softer and more pliable, but the dry ones work too – you might just want to soak them in a little hot water for 10 minutes first to soften them up.
Feta Cheese: Crumbled feta is easiest, but if you buy a block, just crumble it yourself. The quality of feta really does make a difference here, so go for a good one if you can!

Don’t be afraid to play around a little! Cooking should be fun.

Tips for a Perfect Greek Chicken Orzo Bake

Want to make sure your Greek Chicken Orzo Bake is absolutely perfect every single time? Keep these little tips in mind!

Brown that chicken! Don’t skip this step. Getting a nice sear on the chicken adds so much flavor and helps lock in juiciness. Make sure your pan is hot enough before you add the chicken.
Don’t over-stir the orzo: Once the orzo and broth are in and you’ve given it a good initial stir, try not to stir it too much while it’s baking. Too much stirring can make the orzo release excess starch and get a little gummy.
Check for doneness: After about 20 minutes in the oven, check the orzo. It should be tender and most of the liquid should be absorbed. If it looks a little dry but the orzo isn’t quite cooked, add a splash more broth (maybe 1/4 cup) and pop it back in for a few more minutes. If there’s still a lot of liquid but the orzo is done, you can uncover it for the last few minutes of baking to help some of the liquid evaporate.
Seasoning is key: Taste your broth before you add the orzo. Does it have enough salt? Enough pepper? The orzo will absorb the seasoning, so make sure the liquid tastes good! You can always add more salt and pepper at the end after you stir in the feta.

Follow these simple tips, and you’ll have a winner every time!

Frequently Asked Questions About Greek Chicken Orzo Bake

Got questions about this delicious Greek Chicken Orzo Bake? You’re not alone! Here are some common ones I get asked:

Q: Can I use different vegetables in this bake?
Absolutely! This recipe is super versatile. Feel free to toss in some chopped bell peppers (red or yellow are great!), zucchini, or even some spinach (stir it in at the end with the feta). It’s a fantastic way to sneak in some extra veggies!

Q: Why did my orzo turn out mushy?
This usually happens if you added too much liquid or cooked it for too long. Make sure you measure your broth accurately (4 cups is just right for 1 cup of orzo) and start checking for doneness around the 20-minute mark. It should be tender, not falling apart.

Q: Can I make this ahead of time?
You can definitely prep some things in advance! Chop your onion and garlic, cut your chicken, and measure out your dried ingredients. You could even brown the chicken and cook the onion/garlic mixture a day ahead and store it in the fridge. When you’re ready to cook, just pick up from step 6. I don’t recommend fully assembling and baking it ahead, as the pasta can absorb too much liquid and get mushy when reheated.

Q: What if I don’t have an oven-safe skillet?
No problem! You can do the stovetop steps (browning chicken, cooking onions/garlic, adding broth/orzo) in a regular large skillet or pot. Then, carefully transfer everything to a baking dish (like a 9×13 inch one) before covering and baking in the oven. It adds an extra dish to wash, but you still get that easy bake!

Serving Suggestions for Greek Chicken Orzo Bake

This Greek Chicken Orzo Bake is definitely a complete meal on its own, but if you want to round things out and make it extra special, here are a few ideas for what to serve alongside it:

A simple green salad with a lemon vinaigrette is always a winner. The bright, tangy dressing cuts through the richness of the bake.
Some warm pita bread or crusty bread for soaking up all that delicious sauce.
Steamed or roasted green beans or broccoli for a little extra veggie power.
A dollop of plain Greek yogurt or a sprinkle of fresh dill on top before serving adds a lovely fresh touch.

Pick one or two sides, and you’ve got a seriously satisfying and flavorful dinner!

Storage and Reheating Your Greek Chicken Orzo Bake

Okay, so IF you happen to have any leftovers of this amazing Greek Chicken Orzo Bake (which, honestly, is a big “if” in my house!), here’s how to keep it and warm it back up so it’s still delicious.

Let it cool completely first. Then, spoon it into an airtight container and pop it in the fridge. It’ll be good for 3-4 days. To reheat, the microwave works just fine for a quick single serving. Or, for a larger portion, put it in an oven-safe dish, add a splash or two of extra chicken broth or water to loosen it up, cover it loosely with foil, and warm it in a 350°F oven until heated through. Easy peasy!

Estimated Nutritional Information

Okay, so while I’m all about taste and comfort over counting every little thing, I know some of you like to have an idea of the nutritional breakdown. Here’s an estimate for this Greek Chicken Orzo Bake per serving (that’s roughly 1/4 of the whole dish).

Calories: Around 450
Protein: About 35g (hello, chicken!)
Carbohydrates: Roughly 35g
Fat: Around 18g (thanks, chicken thighs and feta!)

Just remember, these are just estimates! The exact numbers can totally shift depending on the specific brands you use, whether you use chicken thighs or breast, and how much feta you sprinkle on top (I might add a little extra, shhh!).

Enjoy Your Greek Chicken Orzo Bake!

Alright, friends! You’ve got all the info, all the tips, and the step-by-step guide to making this absolutely delicious Greek Chicken Orzo Bake. I seriously hope you give it a try! It’s become such a go-to in my house because it’s just so easy and packed with flavor.

When you make it, please, please let me know how it turns out! Did you love it as much as we do? Did you add any extra veggies? Leave a comment below or come find me on social media and share a picture! And if you really loved it, leaving a rating helps other home cooks find this recipe too. Happy cooking!