Greek Chicken Orzo Bake

Why You’ll Love This Recipe

I love this recipe because everything comes together in one dish, which makes both cooking and cleanup simple. The orzo cooks right in the creamy broth, soaking up all the flavor, while the chicken stays tender and satisfying. I also like how adaptable it is, since I can dress it up with extra herbs or keep it simple for a weeknight meal.

Ingredients

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

• 2 large chicken breasts, about 3 cups cooked, diced

• 1 tablespoon olive oil

• 3 cups chicken broth

• 1 cup heavy cream

• 16 oz orzo pasta, uncooked

• 3 cups baby spinach

• 2 cups cherry or grape tomatoes, halved

• 1½ cups shredded mozzarella cheese, divided

• ⅔ cup freshly grated parmesan cheese, divided

• 1 tablespoon fresh lemon juice

• ½ teaspoon dried oregano

• Salt and pepper, to taste

• Optional garnish: crumbled feta or chopped fresh parsley

Directions

I start by preheating the oven to 375°F and lightly greasing a 9×13-inch casserole dish. If I’m using raw chicken, I slice the breasts in half lengthwise, season them with salt and pepper, and cook them in olive oil over medium heat until fully cooked. I let the chicken cool slightly, then dice it into bite-sized pieces.

In the prepared casserole dish, I combine the chicken broth, heavy cream, uncooked orzo, spinach, tomatoes, half of the mozzarella, half of the parmesan, lemon juice, oregano, and salt and pepper. I stir everything together until well mixed.

I add the diced chicken and stir again, spreading everything into an even layer. I sprinkle the remaining mozzarella and parmesan evenly over the top, then bake the dish uncovered for 40 to 45 minutes, until the orzo is tender and most of the liquid is absorbed. Once it’s out of the oven, I let it rest for about 10 minutes before gently stirring and serving.

Servings and Timing

I make this recipe to serve 6 people. The prep time is about 25 minutes, the cooking time is roughly 45 minutes, plus a 10-minute resting time, for a total of around 1 hour and 20 minutes.

Variations

I sometimes use rotisserie chicken to save time when I want a quicker prep. For extra flavor, I like adding sun-dried tomatoes or a pinch of red pepper flakes. When I want a more Mediterranean feel, I finish the dish with crumbled feta and fresh herbs.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the microwave or oven and add a small splash of broth or cream to loosen the sauce if needed.

FAQs

Can I make this ahead of time?

I can assemble everything ahead of time, refrigerate it, and bake it when I’m ready, adding a few extra minutes to the baking time.

Can I use a different pasta instead of orzo?

I prefer orzo for its texture, but I’ve used small pasta shapes with good results as long as there’s enough liquid.

Does this dish freeze well?

I can freeze it, but I find the texture is best when enjoyed fresh or refrigerated rather than frozen.

How do I know when the orzo is fully cooked?

I check that the orzo is tender but not mushy and that most of the liquid has been absorbed.

Can I make this lighter?

I sometimes swap the heavy cream for half-and-half or use a little less cheese to lighten it up.

Conclusion

This Greek Chicken Orzo Bake is one of those reliable recipes I keep coming back to when I want comfort food with a fresh twist. I love how creamy, flavorful, and easy it is, making it perfect for busy evenings or relaxed family dinners.