This easy dump-and-bake Greek chicken and orzo is a one-pan meal that’s delicious, quick to prep (under 15 minutes), and full of Mediterranean flavor. Packed with protein, veggies and nutrients, it’s a complete dinner that makes weeknights simple.
Dinner can be the hardest meal of the day, so I love finding simple recipes. This dump-and-bake Greek chicken and orzo has been a major win—minimal hands-on time with terrific results.
Why We Love This Greek Chicken and Orzo
This recipe was inspired by a creamy baked chicken-orzo dish and reimagined with bright Mediterranean flavors. It’s easy to assemble, bakes in one pan, and delivers a comforting, tangy result from lemon, tomatoes and feta.
This Greek chicken and orzo recipe:
- is as simple as dump, stir and bake
- features classic Mediterranean flavors
- is a complete one-dish dinner
- includes vegetables and plenty of protein
We make this often and hope you enjoy it as much as we do.
Ingredient Notes
See the recipe card below for exact measurements.
- I typically use Barilla or another standard uncooked orzo; any regular orzo will work.
- Block feta is ideal because it melts into the dish more smoothly; crumbled feta can be used but may not incorporate as evenly.
- You can use a 10 oz container of cherry tomatoes if you prefer. If you have a larger container, using half is fine—use what makes sense for you.
Ways To Vary This Recipe
- Add fresh herbs: Fresh mint or dill would be lovely if you like a brighter herb profile.
- Stir in extra vegetables: Zucchini, bell pepper, or artichoke hearts make good additions; you can add them raw into the pan or sauté briefly first.
- Adjust seasonings: Dried thyme, dill or parsley can slightly change the flavor if you want variation.
Step-By-Step Instructions
Step 1: Preheat the oven. Toss cubed chicken with olive oil, salt, pepper, garlic, oregano, basil and paprika so the pieces are evenly coated.
Step 2: Add orzo, chicken broth, lemon juice, minced onion and cherry tomatoes. Stir to combine and make sure the orzo is submerged in liquid. Nestle feta cubes evenly into the mixture.
Step 3: Cover tightly with foil and bake about 35–40 minutes. Avoid opening the oven so steam stays trapped. Check near 35 minutes: the orzo should be tender (al dente), much of the broth absorbed, and the chicken at 165°F; continue baking if needed.
Step 4: Uncover and stir to incorporate the feta; some tomatoes may burst and release juices, which helps create a rich sauce.
Step 5: Stir in chopped spinach and parsley and allow the spinach to wilt. The sauce will thicken slightly as it cools and the feta disperses.
Step 6: Serve topped with Kalamata olives, extra feta and additional chopped herbs if desired.
Recipe Tips
If the dish looks a bit soupy right out of the oven, don’t worry: the sauce thickens as it cools. Stirring in a bit more feta at the end can help thicken it further.
Cut the chicken into even bite-sized pieces (about 1 to 1½ inches): uniform pieces cook evenly; varied sizes may result in uneven doneness.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, transfer to a freezer-safe container and freeze up to 3 months. Note: orzo can soften after freezing and reheating, so texture may change slightly.
Other One-Pan Meals
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Dump and Bake Greek Chicken and Orzo
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, salt and pepper to taste
- ½ tsp each: salt and 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
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Preheat the oven to 400°F.
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In a 9×13-inch baking dish, toss cubed chicken with olive oil, salt, pepper, garlic, oregano, basil and paprika until evenly coated.
-
Add orzo, broth, lemon juice, minced onion and cherry tomatoes. Stir so the orzo is submerged and scatter feta cubes throughout the pan.
-
Cover tightly with foil and bake 35–40 minutes, avoiding opening if possible. Check near 35 minutes to ensure orzo is tender and chicken reaches 165°F; bake longer if needed.
-
Uncover and stir to mix in the feta. Some tomatoes may burst—this adds to the sauce.
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Stir in spinach and parsley and let the spinach wilt. Top with Kalamata olives, extra feta and chopped herbs to serve.
Notes
Nutrition
Nutrition information is an approximation.
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