Description
Greek Chicken Orzo Bake features juicy Mediterranean-seasoned chicken thighs nestled on a bed of orzo pasta that absorbs all the lemony, garlicky, herb-infused juices as everything bakes together. Creamy pockets of feta melt into the orzo while keeping enough texture for tangy bites in every forkful. Ready in about 40 minutes with minimal hands-on prep, this one-dish dinner rivals anything from a seaside taverna. If you enjoy bold Mediterranean flavors, you might also love this Chicken Pad Thai Recipe for another satisfying weeknight meal.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 1/2 cups dried orzo pasta
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup crumbled feta cheese, plus extra for topping
- 1/3 cup pitted Kalamata olives, halved
- 1 medium lemon, zested and juiced
- 4 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large bowl, combine the orzo, chicken broth, cherry tomatoes, Kalamata olives, minced garlic, lemon zest, lemon juice, half the crumbled feta, 1 tablespoon olive oil, half the oregano, and half the dill. Stir well and pour evenly into the prepared baking dish.
- Pat the chicken thighs dry with paper towels. In a small bowl, mix together the remaining oregano, remaining dill, smoked paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the remaining tablespoon of olive oil over the chicken thighs, then season them generously on all sides with the spice mixture.
- Arrange the seasoned chicken thighs skin-side up directly on top of the orzo mixture, spacing them evenly so the orzo cooks uniformly around and beneath each piece.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes. The foil traps steam to ensure the orzo absorbs liquid properly and doesn’t dry out.
- Remove the foil and bake for an additional 10 minutes uncovered, or until the chicken skin is golden and crispy, the internal temperature of the thighs reaches 165°F (74°C), and the orzo is tender with most of the liquid absorbed.
- Remove from the oven and scatter the remaining crumbled feta over the top. Let the dish rest for 5 minutes so the residual heat softens the feta into creamy pockets and the orzo finishes absorbing any remaining liquid.
- Garnish with freshly chopped parsley and serve directly from the baking dish while warm.
Notes
- Bone-in, skin-on chicken thighs are strongly recommended over breasts; they stay juicy during baking and release flavorful drippings into the orzo.
- Do not substitute water for chicken broth — the broth is essential for flavor and proper absorption.
- If the orzo looks slightly dry after uncovering, add 2-3 tablespoons of warm broth and gently stir the edges before returning to the oven.
- For extra tang, squeeze a little fresh lemon juice over the finished dish right before serving.
- Leftovers may thicken as the orzo continues to absorb moisture; stir in a splash of broth when reheating to restore creaminess.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with orzo
- Calories: 485 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 130 mg
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