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.
Jump to:
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.
Greek Chicken Orzo Bake Video
If you enjoyed this video for Greek Chicken Orzo Bake , please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Notes
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
Yes! Boneless thighs or breasts work well. Just reduce the bake time to prevent overcooking.
Absolutely. Marinate the chicken a day ahead and assemble when ready to bake.
Any good-quality orzo works — just don’t overbake it. It should be tender, not mushy.
More Recipes You'll Love
⭐️ Recipe
Greek Chicken Orzo Bake
Ingredients
Chicken
- 5-6 Chicken thighs
- 1 tablespoon extra virgin olive oil
- Juice from ½ lemon
- 3 garlic cloves crushed
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 teaspoon oregano
- 2 teaspoon garlic powder
Orzo
- 2 cups orzo
- 3 cups bone chicken broth
- ¼ cup fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon better than bouillon chicken
- ¼ teaspoon black pepper
- 2 teaspoon oregano
- ⅓ cup feta
- Feta to crumble on top
Instructions
Preheat Oven
- Set oven to 400°F (200°C).
Marinate Chicken
- In a bowl, mix olive oil, lemon juice, Dijon mustard, crushed garlic, oregano, garlic powder, and salt. Coat chicken thighs evenly and marinate for at least 1 hour (or bake right away).5-6 Chicken thighs, 1 tablespoon extra virgin olive oil, Juice from ½ lemon, 3 garlic cloves crushed, 1 teaspoon salt, 2 teaspoon oregano, 1 teaspoon garlic powder, 1 tablespoon Dijon mustard
Bake Chicken
- Arrange chicken thighs in a baking dish and bake for 30 minutes until the skin is golden and crisp. Remove and set aside.
Prepare Orzo Base
- Into the same dish, add orzo, bone broth, lemon juice, oregano, garlic powder, bouillon, and black pepper. Stir gently to combine.2 teaspoon garlic powder, 2 cups orzo, ¼ cup fresh lemon juice, 1 teaspoon better than bouillon chicken, ¼ teaspoon black pepper, 2 teaspoon oregano, 3 cups bone chicken broth
Bake Together
- Place chicken back on top and bake uncovered for 20 minutes, or until orzo is tender and most of the liquid has absorbed.
Finish with Feta
- Remove chicken once more, stir feta into the orzo to make it creamy, then nestle chicken back on top. Add extra crumbled feta and fresh parsley before serving.⅓ cup feta
Faze says
I love it when you make chicken dishes. They never disappoint.