Greek Chicken and Orzo

Name: Dump and Bake Greek Chicken and Orzo
Prep time: 15 min
Cook time: 33 min
Total time: 60 min
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 pepper); 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

By Lorie Yarro

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Published Jan 04, 2026

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This easy, dump and bake Greek chicken and orzo dinner is a one-pan meal that is so delicious. Less than 15 minutes to prep, so full of flavor and packed with protein, veggies and nutrients. This is a complete meal that makes getting dinner on the table extra simple!

Greek chicken and orzo in glass pan with spoon scooping into it.

Why We Love This Greek Chicken and ORzo
Ingredient Notes
Ways To Vary This Recipe
Step-By-Step Instructions
Recipe Tips
Storage
Other ONe-Pan MEals
Dump and Bake Greek Chicken and Orzo Recipe
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Dinner is the hardest meal for me–every night I have to come up with a way to feed my family. I like the easiest dinner recipes I can find and this new Greek chicken and orzo has been a MAJOR win lately!

If you love easy, one-pan dinners, try these too: Creamy One Pot Pasta, One-Pot Ground Beef Stroganoff, One-Pot Chili Mac and Cheese, Easy Chicken Fried Rice or this One Pan Chicken Thighs and Brussels Sprouts.

Why We Love This Greek Chicken and ORzo

This Creamy Baked Chicken Orzo inspired me to think of some other ways to make a dump and bake dinner but with different flavors. I can’t get enough of the mediterranean flavors of this one!

This creamy baked Greek chicken orzo dinner recipe

This Greek chicken and orzo recipe:

is as easy as dump, stir and bake!
has amazing Mediterranean flavor
is a complete dinner recipe in one dish
packs in lots of veggies and protein

We can’t get enough of this one-pan dinner recipe and hope you LOVE it!

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Tomatoes, parsley, garlic, chicken, broth and other ingredients labeled.

I typically use Barilla brand orzo pasta, but any other regular, uncooked orzo should work well in this recipe.
Block feta cheese is ideal for this recipe as it will melt into the dish better than the crumbles. If you only have feta crumbles, you can still use them, it just may not melt in as smoothly.
You can use a 10 ounce container of tomatoes if preferred. We have been getting a container that is 24 ounces or a 16 ounce container lately so I just used half of the large container. Use what makes the most sense for you!

Ways To Vary This Recipe

add other fresh herbs: I considered adding a touch of fresh mint and dill to this recipe, but I wasn’t sure my family would approve. You can certainly add some if you like!
toss in some extra veggies: I wanted this Greek chicken orzo to require as little chopping and other steps aside from dumping and baking. I was originally going to sauté some zucchini or bell pepper but opted not to in the end. Feel free to add some. Artichokes would be a great add-in as well!
vary the seasoning: you can certainly add some dried thyme, dill or parsley to vary the flavor a bit of the dish

Step-By-Step Instructions

Chicken pieces in pan tossed in olive oil and seasonings.

Step 1: Preheat the oven and then toss the cubed chicken with the olive oil, salt, pepper, garlic, oregano, basil and paprika to evenly coat.

Chicken, orzo and tomatoes in baking pan with broth and feta cubes.

Step 2: Add the orzo, broth, lemon juice, minced onion and tomatoes and stir to combine making sure that all of the orzo is submerged in the liquid. Set the feta cubes into the mixture throughout the pan.

Step 3: Seal tight with foil and bake for about 35-40 minutes, trying not to open it if possible to keep in all of the steam and heat. You can check just before the 35 minute mark and test if the orzo is cooked al dente, much of the broth has been absorbed and the chicken has reached 165°F and heat more as needed.

Feta mixed into Greek chicken and orzo bake in glass dish.

Step 4: Once the chicken and orzo is cooked, uncover and stir to mix in the feta. The tomatoes will likely pop or burst as you do this and that is fine!

Chopped spinach and parsley on top of pan with chicken orzo bake.

Step 5: Stir in the spinach and parsley and allow the spinach to wilt. The sauce should thicken up a bit as well. Depending on what type of feta used, it will likely still have little grains of feta which is still ok.

Baked Greek chicken and orzo with feta, olives and parsley over top.

Step 6: Top kalamata olives, more feta and chopped herbs to serve.

Recipe Tips

As this dish cools, the sauce thickens so you if you are worried that it looks a bit soupy when you pull it out of the oven, don’t worry! You can certainly stir in more feta to thicken it up a bit more in the end.

Try to cut the chicken into even bite-sized pieces–bite sized, about 1 to 1 1/2 inch cubes. If you cut them too small or too large, or cut them in varied shape and size, they will not cook evenly.

Plate with chicken and orzo with feta cheese, kalamata olives and chopped parsley on top.

Storage

Store leftovers in an airtight container for about 3-4 days. To freeze, allow to cool completely before transferring to the freezer in a freezer-safe container. This will keep in the freezer for up to 3 months–the orzo can lose it’s bite and become a bit mushy after freezing, just to be aware!