Greek Chicken Orzo Bake
A comforting Greek dish featuring tender chicken, orzo pasta, and a savory tomato sauce with Mediterranean herbs, baked to perfection for an easy family meal.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 1 cup orzo pasta
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 0.5 cup crumbled feta cheese for topping (optional)
- 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add chopped onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, chicken broth, dried oregano, dried basil, salt, and pepper. Bring to a simmer.
- Stir in the uncooked orzo pasta and return the chicken to the skillet. Ensure orzo is mostly submerged in the liquid.
- Cover the skillet and bake for 20 minutes.
- Remove cover, stir gently, and continue to bake uncovered for another 10-15 minutes, or until orzo is tender and most of the liquid has been absorbed.
- If using, sprinkle with crumbled feta cheese and fresh parsley before serving. Let it rest for a few minutes before serving.
Notes
For extra flavor, marinate the chicken for at least 30 minutes. Serve with a fresh Greek salad and a sprinkle of extra feta cheese. Leftovers are excellent for lunch.