Greek Chicken Orzo Bake

This Greek Chicken Orzo Bake is what happens when comfort food takes a vacation to the Mediterranean. Think juicy, golden chicken thighs roasted on top of lemony, oregano-infused orzo that soaks up all the goodness from the pan. It’s cozy and carb-y… but still bright, zippy, and fresh enough that you feel like you’re doing something good for yourself.

I made this on a weeknight when I wanted something hands-off that tasted like I tried. (Spoiler: I didn’t try that hard.) It’s now in heavy rotation, simple enough for Tuesday, impressive enough for guests, and it makes your kitchen smell like a little Greek taverna. Which is always a win.

Craving more Mediterranean comfort? Don’t miss my most-loved Lemon Chicken Orzo Pasta and irresistibly rich Chicken Romesco Pasta — perfect cozy dinner recipes.

💛 Why You’ll Love This Recipe

One-pan wonder – Chicken and orzo cook together, soaking up all those pan juices. Translation: maximum flavor, minimum dishes.

Greek sunshine in a bite – Lemon juice, garlic, oregano, and feta = that bright, tangy magic we all need more of.

Creamy meets cozy – The orzo turns into a luscious, cheesy, slightly creamy situation thanks to feta and broth. No cream needed.

Great next-day – Leftovers? Even better. Just reheat and pretend you made it fresh.

Dinner party (or Tuesday night) – It’s hearty, comforting, and still fancy enough to serve with a Greek salad and a chilled glass of white.

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Greek Chicken Orzo Bake Ingredients

Chicken Thighs: Skin-on, bone-in thighs work best. They stay juicy and lend rich flavor to the orzo.

Olive Oil + Dijon Mustard: A classic Greek pairing that adds a tangy depth to the chicken marinade.

Garlic + Oregano: No Greek dish is complete without this duo — they’re the soul of the recipe.

Orzo: The tiny rice-shaped pasta that makes this bake so comforting. It absorbs every drop of the lemony broth.

Lemon Juice: Adds brightness and freshness to balance the richness of the chicken and feta.

Feta Cheese: Salty, creamy, and just the right amount of briny. Some melts into the orzo, while extra crumbles on top add texture.

Bone Broth + Bouillon: Gives the orzo a deep savory flavor.

Parsley: Adds that final fresh pop of color and flavor before serving.

Instructions

Full recipe and instructions in the recipe card at the end of post

Step 1: Combine olive oil, Dijon mustard, garlic, lemon juice and spices. Coat the chicken and let it marinate for 1 hour (or cook right away).

Step 2: Arrange chicken in a baking dish and bake at 400°F for 30 minutes.

Step 3: Remove chicken and add orzo, broth, lemon juice, lemon zest, oregano, bouillon, black pepper, and garlic powder directly into the same pan.

Step 4: Nestle chicken back on top and bake uncovered for another 20 minutes, until the orzo is tender and creamy.

Step 5: Remove chicken again, toss feta into the orzo, then return chicken on top.

Step 6: Top with extra crumbled feta and chopped parsley.

Substitutions & Variations

Chicken swap – Use boneless, skinless chicken breasts if that’s what you’ve got. Just reduce the bake time by 5–7 minutes so they stay juicy, not sad and dry.

Extra veggies? Yes, please. – Stir in baby spinach or chopped artichokes before the final bake for bonus greens (and smug points).

Lighter version – Sub in vegetable broth for a slightly less rich vibe. It still sings with lemon and herbs.

Dairy-free? No problem. – Skip the feta and finish with a handful of olives, capers, or a shower of fresh herbs for briny, punchy flavor without the cheese.

Like it spicy? – A pinch of chili flakes or a quick drizzle of chili oil before serving = instant heat upgrade.

FAQ

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