Description
This Dump and Bake Greek Chicken and Orzo recipe is a simple, flavorful one-pan meal that combines tender chicken, tender orzo, tangy feta, and fresh Greek-inspired ingredients. Perfect for an easy weeknight dinner, it requires minimal prep and bakes all together in one dish, infusing the orzo with delightful Mediterranean flavors.
Ingredients
Scale
Chicken and Seasoning
- 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
Orzo Mixture
- 1 cup orzo, uncooked
- 1 Tbsp minced onion
- 2 ¼ cups low sodium chicken broth
- 1 Tbsp fresh lemon juice
- 12 oz cherry tomatoes
Finish and Garnish
- 8 oz block feta cheese, cubed (plus more for serving)
- ¼ cup chopped parsley
- 2 oz chopped baby spinach
- ⅓ cup Kalamata olives
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the chicken and orzo dish.
- Season Chicken: In a 9×13 inch baking dish, combine the cubed chicken with olive oil, salt, pepper, minced garlic, oregano, basil, and paprika. Toss everything together to evenly coat the chicken with the seasoning.
- Add Orzo and Liquids: Stir in the uncooked orzo, chicken broth, fresh lemon juice, minced onion, and cherry tomatoes, ensuring the orzo is fully submerged in the liquid. Distribute the cubed feta cheese evenly throughout the pan.
- Bake Covered: Seal the baking dish tightly with foil to keep in steam and moisture. Bake for about 35-40 minutes. Avoid opening the foil to retain heat; check around 35 minutes to ensure the orzo is al dente, broth absorbed, and chicken reaches an internal temperature of 165°F (74°C). Continue baking if needed.
- Combine Feta: Remove the foil and gently stir the dish to mix in the softened feta. The cherry tomatoes may burst and release juices, which enhances the flavor.
- Add Greens: Stir in chopped baby spinach and parsley, allowing the spinach to wilt into the warm mixture. The sauce will thicken slightly during this step.
- Garnish and Serve: Top the dish with Kalamata olives, additional feta cheese, and more chopped parsley before serving for a vibrant presentation and extra flavor.
Notes
- Use low sodium chicken broth to better control the salt level in the dish.
- If you prefer, substitute orzo with other small pasta shapes like ditalini or acini di pepe.
- Do not open the foil frequently while baking to preserve steam and ensure even cooking.
- The feta cheese can be adjusted according to preference; creamy or crumbly varieties will both work.
- For a spicier version, add a pinch of crushed red pepper flakes when seasoning the chicken.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
