Name: Baked Orzo with Chicken and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks; 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 cup uncooked orzo pasta; 2 cups chicken broth; 1 can (14 oz) diced tomatoes (with juices); 1 tsp dried oregano; ½ tsp paprika; Salt and pepper, to taste; 1 cup fresh spinach (optional); ½ cup crumbled feta cheese; Fresh parsley, for garnish

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Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare yet full of rich, satisfying flavors. The orzo absorbs all the delicious juices from the chicken and seasonings while baking, making every bite flavorful. I also like that it’s a complete meal in one dish—protein, pasta, and cheese—so cleanup is minimal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Orzo pasta
Olive oil
Onion, chopped
Garlic cloves, minced
Chicken broth
Crushed tomatoes
Dried oregano
Dried basil
Red pepper flakes (optional)
Feta cheese, crumbled
Fresh parsley for garnish
Salt and pepper to taste

Directions

I preheat my oven to 375°F (190°C).
I season the chicken with salt, pepper, oregano, and basil.
I heat olive oil in an oven-safe skillet over medium heat and sear the chicken for 2–3 minutes per side until lightly browned, then set it aside.
In the same skillet, I sauté onion until softened, then add garlic and cook for 30 seconds.
I stir in the orzo, chicken broth, crushed tomatoes, and red pepper flakes, bringing the mixture to a simmer.
I nestle the chicken back into the skillet and transfer it to the oven.
I bake for 20–25 minutes, until the chicken is cooked through and the orzo is tender.
I sprinkle with crumbled feta and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people. I usually spend 10 minutes prepping and 25 minutes cooking, so the total time is around 35 minutes.

Variations

I sometimes add spinach or kale to the orzo before baking for extra greens.
I swap chicken for shrimp, adjusting the baking time so they don’t overcook.
I mix in roasted red peppers or sun-dried tomatoes for added sweetness and color.
I use lemon zest and juice for a brighter, tangier flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat in the oven at 350°F (175°C) with a splash of broth to keep the orzo from drying out.

FAQs

Can I make this ahead of time?

Yes, I assemble everything except the feta, refrigerate, and bake when ready to serve, adding a few extra minutes to the baking time.

Can I use whole wheat orzo?

Yes, but I adjust the liquid and cooking time slightly as whole wheat pasta can take longer to cook.

Can I make this without an oven-safe skillet?

Yes, I prepare everything in a regular skillet, then transfer to a baking dish before baking.

What’s the best type of chicken for this dish?

I like using thighs for more flavor and juiciness, but breasts work well if I watch the cooking time to avoid drying them out.

Can I make this vegetarian?

Yes, I skip the chicken and use vegetable broth, adding more vegetables like zucchini, mushrooms, or chickpeas.

Conclusion

I love making baked orzo with chicken and feta because it’s a flavorful, one-pan meal that’s perfect for busy weeknights yet special enough for guests. The combination of tender chicken, savory orzo, and tangy feta makes every bite delicious, and the minimal cleanup is an added bonus. It’s a recipe I know I’ll keep making again and again.