Baked Orzo with Chicken and Feta Recipe

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Introduction

If you’re looking for a comforting, hearty meal that doesn’t sacrifice flavor, this Baked Orzo with Chicken and Feta is for you. It’s a Mediterranean-style casserole that brings the brightness of lemon, the tang of feta cheese, and the richness of slow-baked chicken all in one pan.

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Kitchen Tools You’ll Need

• Large oven-safe skillet or Dutch oven

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• Cutting board and knife

• Measuring cups and spoons

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• Wooden spoon or spatula

• Aluminum foil (if covering while baking)

Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken

1. Season the Chicken:

   • Pat the chicken dry with paper towels.

   • Rub with olive oil, oregano, paprika, garlic powder, salt, and pepper.

   • Squeeze lemon juice over the top and let marinate for at least 10 minutes (optional: refrigerate for 30 minutes for deeper flavor).

2. Brown the Chicken (Optional but Recommended):

   • Preheat an oven-safe skillet over medium-high heat.

   • Sear the chicken for 2–3 minutes per side until golden. You don’t need to cook it through—just develop flavor. Remove and set aside.

Step 2: Prepare the Orzo Mixture

1. Sauté Aromatics:

   • In the same skillet, add 1 tbsp olive oil.

   • Sauté onions until translucent (about 3–4 minutes), then add garlic and cook for 30 seconds.

2. Toast the Orzo:

3. Deglaze the Pan:

   • Pour in the wine (if using), scraping up any browned bits from the chicken.

   • Let the wine reduce for about a minute.

4. Build the Base:

   • Add diced tomatoes (with juice), broth, herbs, and red pepper flakes.

   • Stir in olives and spinach until wilted slightly.

   • Season lightly with salt and pepper. Remember, feta and olives are salty too.

Step 3: Assemble the Dish

1. Return Chicken to the Skillet:

2. Top with Feta (Partial):

Step 4: Bake to Perfection

1. Preheat the Oven:

2. Bake Uncovered or Covered:

   • Bake uncovered for 25–30 minutes until the orzo is tender and the chicken is cooked through (internal temp 165°F / 74°C).

   • If the top is getting too browned before the liquid is absorbed, loosely cover with foil.

3. Final Feta Finish:

4. Let Rest:

Flavor Variations

1. Greek-Inspired Chicken Orzo:

• Add chopped sun-dried tomatoes, capers, and oregano.

• Use marinated grilled chicken for extra smoky flavor.

2. Spicy Harissa Orzo Bake:

3. Lemon-Herb Vegetarian Orzo:

• Omit the chicken.

• Add more spinach, roasted zucchini, eggplant, and top with extra lemon zest.

4. Creamy Version:

• Stir in 1/4 cup heavy cream or cream cheese just before baking.

• This adds a richer, more indulgent texture.

Tips for Perfect Orzo Bake

• To avoid mushy orzo: Don’t overbake. Check the texture around the 25-minute mark.

• Use enough liquid: Orzo soaks up broth quickly. Keep a bit of extra stock on hand in case it looks too dry during baking.

• Mix feta types: Use both crumbled and block feta for textural contrast.

• Don’t skip browning chicken: Adds deep flavor to the base and enhances overall richness.

• Use a cast-iron skillet or Dutch oven: These retain heat and distribute it evenly, perfect for baking casseroles.

What to Serve It With

Though this is a complete meal on its own, you can enhance it with:

Sides:

• Greek salad with cucumbers, olives, red onion, and lemon vinaigrette

• Grilled or roasted vegetables like eggplant, zucchini, or asparagus

• Toasted pita bread or warm crusty bread for scooping

Drinks:

• A crisp white wine (Sauvignon Blanc, Pinot Grigio)

• Sparkling water with lemon

• Iced herbal tea or a Greek frappe for a cultural touch

Make-Ahead, Storage & Reheating

Make Ahead:

Storage:

Freezing:

• Freeze in individual portions for up to 2 months.

• Reheat directly from frozen in the oven at 375°F covered with foil, for 30–40 minutes.

Reheating Tips:

Final Thoughts

This Baked Orzo with Chicken and Feta is the kind of dish that brings warmth to the table — rustic, rich with Mediterranean flavor, and satisfyingly simple to prepare. It’s perfect for busy nights when you want something wholesome and delicious, or for guests who appreciate home-cooked elegance.

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup uncooked orzo pasta
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2–3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 ½ cups chicken broth (plus more if needed)
• ½ cup crumbled feta cheese
• 1 tsp dried oregano
• ½ tsp smoked paprika (optional)
• Salt & pepper to taste
• Fresh parsley or basil for garnish (optional)
• Lemon wedges for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Brown the chicken:
   In an oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
   Add chicken, season with salt, pepper, oregano, and paprika.
   Cook until lightly browned (but not fully cooked through), about 5–6 minutes. Remove and set aside.
3. Sauté aromatics:
   In the same pan, add chopped onion and cook for 2–3 minutes.
   Stir in garlic and cook for 30 seconds until fragrant.
4. Combine and simmer:
   Add orzo, diced tomatoes (with juice), and chicken broth to the pan. Stir to combine.
   Return browned chicken to the pan and bring mixture to a gentle simmer.
5. Bake it:
   Stir in half the feta. Cover the pan (with a lid or foil) and transfer to the oven.
   Bake for 20–25 minutes, or until orzo is tender and most liquid is absorbed.
   Uncover, sprinkle remaining feta on top, and bake an additional 5–10 minutes until golden and bubbly.
6. Serve:
   Garnish with fresh herbs and a squeeze of lemon juice if desired.

Notes

No oven-safe skillet? After browning the chicken and assembling, transfer everything to a greased baking dish, then bake as directed.

Make it vegetarian: Skip the chicken and add sautéed mushrooms, zucchini, or chickpeas.

Extra creamy: Stir in a splash of cream or a tablespoon of cream cheese before baking.

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