Greek Chicken Orzo Bake Recipe

If you re craving a comforting, hearty meal that feels like a warm hug on a plate, this Greek Chicken Orzo Bake Recipe is exactly what you need. I absolutely love how this turns out every time – tender shredded chicken mingles with fluffy orzo, tangy feta, and bright Mediterranean flavors that just sing together. It s a perfect recipe for busy weeknights or weekend dinners when you want something effortlessly delicious and satisfying.

When I first tried this Greek Chicken Orzo Bake Recipe, I was hooked immediately by how easy it is to put together, yet how impressive it looks and tastes. The combination of sun-dried tomatoes, olives, and lemon zest elevates the dish beyond your typical casserole, making it a crowd-pleaser for family or friends. You ll find that it reheats wonderfully too, so it s great for meal prep or enjoying leftovers with zero fuss.

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Ingredients You’ll Need

These ingredients come together like a little Mediterranean fiesta in your baking dish. Each one plays its part – the orzo giving that nice al dente bite, the feta adding creaminess, and the lemon zest tying everything together with a lovely zing.

• Orzo: This pasta cooks perfectly in the casserole, soaking up all those delicious flavors.
• Cooked Chicken: Shredded chicken works best; rotisserie chicken is a great shortcut.
• Olive Oil: Used to soften onions and add richness to the dish.
• Red Onion: Adds a subtle sweetness and depth.
• Garlic: Fresh minced garlic amps up the savory notes.
• Sun-dried Tomatoes: Their concentrated sweetness balances the salty feta.
• Baby Spinach: Adds freshness and a pop of green-that cooks down nicely while baking.
• Feta Cheese: Crumbled feta melts slightly for that signature tangy, creamy texture.
• Kalamata Olives: Optional but recommended if you love that briny bite.
• Dried Oregano: Classic Greek herb that compliments the lemon and cheese.
• Salt: To enhance all the bold flavors.
• Lemon: Both juice and zest for brightness and a fresh aroma.
• Chicken Broth: The liquid that cooks the orzo and infuses flavor throughout.
• Fresh Parsley: For garnish-it adds a lovely herbal touch and color.

Variations

I like to encourage making this Greek Chicken Orzo Bake Recipe your own. Play around with what you have or dietary preferences, and you might discover a new favorite twist!

• Vegetarian Option: Swap the chicken for extra spinach and chickpeas-I ve done this and still got that cozy feel.
• Make it Creamier: Stir in a bit of cream cheese or Greek yogurt before baking for a luscious texture.
• Spice it Up: Add red pepper flakes or smoked paprika to the onion and garlic sauté for a little kick.
• Seasonal Greens: Swap baby spinach for kale or Swiss chard when spinach isn t in season-I find it works beautifully.

How to Make Greek Chicken Orzo Bake Recipe

Step 1: Get Your Chicken Ready

If you don t have pre-cooked chicken, just bake your chicken breasts or thighs at 400°F for about 25 minutes. I like to bake them skin-on for juicy meat, but either way works. Once cooked, shred the chicken using two forks – this is the key to getting those tender bites throughout your casserole.

Step 2: Soften the Onion and Infuse the Dish

In your 9×13 baking dish, toss the diced red onion with olive oil really well. Pop it into the oven for about 5 minutes – this step gently softens the onion and brings out its natural sweetness, which pairs amazingly with the tangy, salty ingredients coming next.

Step 3: Layer in the Ingredients

Take the baking dish out, add orzo, minced garlic, sun-dried tomatoes, chopped spinach, kalamata olives (if you re using them), oregano, extra olive oil, and salt. Stir to combine everything so the flavors start to mingle. Then fold in the shredded chicken, crumbled feta, and the lemon zest and juice – this citrus really brightens the whole dish.

Step 4: Add Broth and Bake Covered

Pour in the chicken broth until the orzo and other ingredients are mostly submerged. Give it one last stir, cover the dish tightly with foil, and bake at 400°F for 15 minutes. Covering keeps the moisture in so the orzo can cook perfectly.

Step 5: Finish Baking Uncovered

After the first bake, remove foil and stir everything together – this helps the flavors settle and prevents sticking. Pop it back into the oven uncovered for another 15-20 minutes until the orzo is tender and most of the liquid has been absorbed. The top should have a slight golden touch, and a fresh lemony aroma will fill your kitchen!

Step 6: Rest and Serve

Let the casserole rest for about 5 minutes once it s out of the oven. This little pause helps it thicken slightly so it s easier to serve. Sprinkle a little more crumbled feta and freshly chopped parsley on top before dishing it out for that fresh pop of color and flavor.

How to Serve Greek Chicken Orzo Bake Recipe

Garnishes

I almost always top this with extra crumbled feta and a handful of fresh parsley. The feta adds a creamy, salty kick while parsley freshens every bite and adds a lovely green pop to the plate. If I m feeling fancy, a quick drizzle of extra virgin olive oil completes the presentation.

Side Dishes

This bake is such a full meal, but if you want to pair sides, my go-to favorites are a crisp Greek salad with cucumbers and tomatoes or some warm pita bread to scoop up any extra sauce. Roasted veggies like zucchini or eggplant also complement the flavors beautifully.

Creative Ways to Present

For gatherings, I sometimes serve this in smaller individual ramekins for a fun, personalized touch. It also looks gorgeous sprinkled with edible flowers or a few thin lemon slices for that fancy, restaurant-style vibe. Trust me, it impresses guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I store leftover Greek Chicken Orzo Bake Recipe in airtight containers in the fridge for up to 5 days. It holds up well, and the flavors even deepen overnight. Just make sure to cool it completely before refrigerating to keep the texture intact.

Freezing

If you want to freeze portions, just pack the bake into freezer-safe containers or bags. I ve found it freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

For reheating, I warm leftovers gently in the oven or microwave, adding a splash of broth or water to keep the orzo moist. Stir it once or twice while reheating to ensure it heats evenly without drying out.

FAQs

Final Thoughts

This Greek Chicken Orzo Bake Recipe has become one of my go-to dishes when I want something that s comforting, flavorful, and fuss-free. It s such a versatile recipe that welcomes so many variations and adjustments. I truly think you ll enjoy it as much as I do once you try it – so don t hesitate to give it a whirl and make it your own little Mediterranean feast!

Greek Chicken Orzo Bake Recipe

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Greek

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Description

This Greek Chicken Casserole is a hearty, comforting dish combining tender shredded chicken, orzo pasta, spinach, sundried tomatoes, and feta cheese baked to perfection. Infused with Mediterranean flavors from kalamata olives, oregano, and fresh lemon zest, it’s an easy, flavorful meal perfect for family dinners or meal prep.

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Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 2 cups orzo, uncooked
• 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs)
• 2 tablespoons olive oil
• 1 red onion, diced
• 4 cloves garlic, minced
• 1/2 cup sundried tomatoes, packed, diced
• 2 cups baby spinach, roughly chopped
• 1 cup feta cheese, crumbled, plus more to serve
• 1/4 cup kalamata olives, pitted and sliced (optional)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 lemon, juiced and zested
• 5 cups chicken broth, or water

For Serving

• Fresh parsley, to serve

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Instructions

1. Preheat the Oven: Set the oven temperature to 400°F (204°C) to get it ready for baking the casserole.
2. Cook the Chicken (if needed): If you don’t have pre-cooked chicken, bake raw chicken breasts or thighs in the oven for about 25 minutes until fully cooked. Then shred the chicken using two forks into bite-sized pieces.
3. Sauté Onions: In a 9 x 13-inch baking dish, add the diced red onion and drizzle with olive oil. Stir well to coat the onion. Place the dish in the oven and bake for 5 minutes to soften and slightly caramelize the onions.
4. Combine Ingredients: Remove the baking dish from the oven and add the uncooked orzo, minced garlic, diced sundried tomatoes, chopped spinach, kalamata olives if using, dried oregano, another drizzle of olive oil, and salt. Stir everything well to mix all the ingredients evenly.
5. Add Chicken and Cheese: Add the shredded cooked chicken, crumbled feta cheese, lemon juice, and lemon zest into the baking dish. Stir again to combine thoroughly with the other ingredients.
6. Add Broth and Mix: Pour in the chicken broth (or water) and give a final stir to ensure the orzo and vegetables are mostly submerged in liquid and everything is well incorporated.
7. Cover and Bake: Cover the baking dish tightly with aluminum foil. Place it back in the oven and bake for 15 minutes to allow the orzo to start cooking and absorb the liquid.
8. Uncover and Finish Baking: Remove the foil, stir the casserole to redistribute ingredients evenly, then return it to the oven uncovered. Bake for an additional 15-20 minutes or until the orzo is tender and most of the liquid has absorbed.
9. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Serve sprinkled with extra crumbled feta and fresh parsley for garnish.
10. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

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Notes

• Use chicken broth for richer flavor or substitute with water for a lighter dish.
• Kalamata olives are optional but add authentic Greek flavor.
• Adjust salt to taste depending on the saltiness of your feta cheese and broth.
• Ensure the orzo is mostly submerged in liquid to cook evenly in the oven.
• Resting the casserole after baking helps flavors settle and makes it easier to serve.
• For a vegetarian version, omit the chicken and use vegetable broth instead.