Dump and Bake Greek Chicken and Orzo

Creamy feta baked chicken and orzo topped with olives, parsley and basil in pan.

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Dump and Bake Greek Chicken and Orzo

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!

Prep Time15

Cook Time33

Total Time1

Course: Dinner, pasta

Cuisine: American

Servings:

Author: Lorie Yarro

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

Instructions

Preheat the oven to 400°F.
Add the cubed chicken with the olive oil, salt, pepper, garlic, oregano, basil and paprika in a 9x13 inch baking dish and toss to evenly coat.
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.
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.
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!
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.
Top kalamata olives, more feta and chopped herbs to serve!

Notes

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!

Nutrition