This creamy Greek Chicken Orzo Pasta Bake is such an easy dinner recipe for busy weeknights - combine everything in a casserole dish and bake! If you love classic Greek flavors like feta cheese, fresh lemon juice, and kalamata olives, this is a great recipe to make!
As a dietitian, I love creating new recipes! And one of my favorite kind of recipes to make are easy weeknight dinners that you can easily throw together and toss in the oven so you can get other things done while dinner bakes. Even better if it's a one-pot meal the whole family will enjoy! This Greek Chicken Orzo Pasta Bake is perfect for that!
I recently posted a similar recipe, my Tuscan Chicken Orzo bake with parmesan cheese, sun-dried tomatoes Italian seasoning, and fresh spinach. It became such a favorite that I knew I had to create something similar using inspiration from Greece!
This version of Chicken Orzo Pasta Bake has chicken breasts, cherry tomatoes, olives, feta, zucchini, bell peppers, and Greek yogurt to make it creamy without the need for heavy cream. It's a complete dinner in one pan - true comfort food and a simple recipe with rich flavor and a creamy texture.
If you're looking for more recipes made with orzo, try my Tuscan Chicken Orzo Bake, Mushroom & Spinach Orzo or Lemon Orzo Chicken Soup. If you want more healthy chicken dinners try my Southwest Chicken Bowls, Hot Honey Chicken Bowls made with tender chicken thighs, or Chicken & Veggie Stir Fry. For a gluten-free option similar to this recipe, try my Feta Baked Spaghetti Squash Boats.
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Video of How to Make Greek Chicken Orzo Pasta Bake
Here is a video of how to make this recipe that I hope is helpful!
Key Ingredients and Substitution Ideas
This creamy Chicken Orzo Bake is made with simple ingredients. Check the printable recipe card at the bottom for measurements & full recipe.
- Chicken - I use boneless, skinless chicken breasts or boneless skinless chicken thighs for this recipe, but you can use store-bought rotisserie chicken. The moisture and heat will keep it moist.
- Dry Orzo Pasta - orzo is a short-cut pasta. Because of its small size, this type of pasta cooks in less time than most pastas.
- Cherry Tomatoes - fresh cherry tomatoes work best, but you can use grape tomatoes if it's what you have. Cherry tomatoes are sweeter and have thinner skin.
- Bell Pepper - bell pepper adds more fresh flavor and nutrients.
- Zucchini Squash - zucchini adds vitamins A & C!
- Kalamata Olives - to add a briny component. You can get this same effect by using green olives or capers if you prefer.
- Fresh Herbs - I use fresh parsley for this recipe. Fresh mint, basil, or dill work too.
- Lemon Juice - fresh lemon juice brightens it up. Don't skip this!
- Garlic - fresh garlic cloves add flavor.
- Extra Virgin Olive Oil - just a drizzle of olive oil adds moisture and prevents the chicken from drying out. Olive oil also adds heart-healthy fats that support brain health and hormone health.
- Dijon Mustard - to add more flavor to the chicken.
- Chicken Broth - you can replace the chicken broth with chicken stock, vegetable broth or vegetable stock.
- Greek Yogurt - Greek yogurt replaces heavy cream that is often found in creamy risotto type of dishes.
- Feta Cheese - briny feta cheese adds lots of flavor. If possible, buy a block of feta and crumble it yourself.
- Seasonings - I use a combination of dried oregano, thyme, and garlic powder.
- Kosher Salt & Black Pepper - a bit of salt and pepper to tie all the flavors together.
How to Make Chicken Orzo Bake
Below are the instructions for how to make this entire dish with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 400℉ (200°C). Prepare a 9x13 inch baking dish by spraying cooking spray on the bottom of the pan. Dry and cube the chicken. Add it to the large baking dish and coat it in the olive oil, dijon mustard, and seasonings.
- Step 2: Prep the vegetables: chop the bell pepper and zucchini and mince the garlic. No need to chop the cherry tomatoes or olives. Add the veggies, olives, garlic, and half a cup of the feta to the dish with the chicken.
- Step 3: Whisk the Greek yogurt and chicken broth together. Add the orzo and broth mixture on top of the chicken and vegetables. Then stir everything together.
- Step 4: Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C). Cooking time time will vary. Stir in the remaining feta cheese, lemon juice, and parsley when it comes out of the oven and let it set for 10-15 minutes before serving. *The sauce will be very liquidy when it first comes out of the oven. Let it set so the sauce thickens in the finished dish.
Hint: If you want to add a bit more flavor and have time, sear the chicken in a large skillet with the olive oil and seasonings on medium heat to medium-high heat for 2-3 minutes until its golden brown. Then add to the baking dish with the other ingredients.
Dietitian Tip
Most pastas with creamy sauce use heavy cream. I like to replace it with Greek yogurt which is lower in saturated fats and provides protein and calcium. You still get a super creamy end result because the starch from the pasta releases while being cooked in the chicken broth. And as a bonus, you get extra nutrients with the Greek yogurt!
Variations
One of the great things about making your own Greek chicken orzo pasta is you can customize it to your liking. Below are some suggestions for variations of this orzo dish, but feel free to get creative and put your spin on it.
- Spicy - add red pepper flakes if you want to add some spice.
- Deluxe - add fresh baby spinach, chopped onions, and mozzarella cheese for so much flavor.
- Tuscan Style - add sun-dried tomatoes and replace the feta with parmesan for more of an Italian flavor. Try my Tuscan Chicken Orzo Bake here.
Equipment
You'll need a large oven-safe dish for this easy recipe! Here's one you can grab on Amazon.
Storage
Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
Expert Tips
- Make sure the chicken cubes are at least partially submerged in the broth so they don't dry out.
- I suggest getting a block of feta and crumble it yourself. Give it a rinse and dry it before crumbling to get rid of some of the brine it's packed in.
- Give it a taste at the end and add more salt if needed.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The orzo provides carbohydrates, an important energy source for the body. Chicken provides high-quality protein, iron, and vitamin B12, and the vegetables provide vitamins, minerals, and antioxidants. Greek yogurt is used in place of heavy cream to provide additional protein and less saturated fats than many creamy pasta dishes.
You can use coconut milk, half & half, or sour cream in place of the Greek yogurt.
The best way to tell if the chicken is fully cooked is to use a meat thermometer. I have this instant-read thermometer. It is done when it reaches a temperature of 165℉ (75°C). If you're using chicken breasts, be careful not to overcook them because they will get dry and tough.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Greek Chicken Orzo Pasta Bake:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Greek Chicken Orzo Pasta Bake with Lemon (One Pan)
Equipment
- 1 9x13 inch baking dish
Ingredients
- 1.5 lb boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dijon mustard
- 3 cloves garlic, minced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- 1 pint cherry tomatoes or grape tomatoes
- 1 bell pepper, any color I use yellow
- 1 small zucchini squash or half a large zucchini
- ½ cup kalamata olives
- ½ cup feta cheese + 2 tablespoon feta cheese (added at the end), crumbled 4 oz
- 1.5 cup orzo pasta
- 2.5 cup chicken broth
- ¼ cup Greek yogurt
- ¼ cup fresh parsley
- 3 tablespoon lemon juice one large lemon
Instructions
- Preheat the oven to 400℉ (200°C). Prepare a 9x13 inch baking dish by spraying cooking spray on the bottom of the pan. Dry the chicken breasts with a paper towel and use a sharp knife to cut it into cubes. Add the chicken to the large baking dish and coat it in the olive oil, dijon mustard, and seasonings. Be sure all the chicken pieces are coated.
- Prep the vegetables by chopping the bell pepper and zucchini and mince the garlic. No need to chop the cherry tomatoes or olives. Add the tomatoes, zucchini, bell pepper, kalamata olives, garlic, and half a cup of the feta cheese to the dish with the chicken.
- Whisk the Greek yogurt and chicken broth together. Add the orzo and chicken broth mixture on top of the chicken and vegetables. Then stir everything together with a wooden spoon.
- Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C). Cooking time time will vary. Stir in the remaining feta cheese, lemon juice, and parsley when it comes out of the oven and give it a quick taste. Add more salt as needed then let it set for 10-15 minutes before serving. *The sauce will be very liquidy when it first comes out of the oven. Let it set so the sauce thickens in the finished dish.
- Hint: If you want to add a bit more flavor and have time, sear the chicken in a large skillet with the olive oil and seasonings on medium heat to medium-high heat for 2-3 minutes until its golden brown. Then add to the baking dish with the other ingredients.
Video
Notes
- Make sure the chicken cubes are at least partially submerged in the broth so they don't dry out.
- I suggest getting a block of feta and crumble it yourself. Give it a rinse and dry it before crumbling to get rid of some of the brine it's packed in.
- Give it a taste at the end and add more salt if needed.
- Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
Louise
Hi I’m going to make your Greek chicken pasta orzo bake with lemon one pan recipe but would really like to know the macro values of the recipe please . Thank you
Mallory
Hi Louise,
I just added the macros for you! 😊 You can find them in the recipe card! I hope that helps and hope you enjoy the recipe!!! -Mallory
Corey
Delicious and filling. I would never have thought to mix the yogurt in with the chicken broth. My husband that doesn't like olives really enjoyed this dish too 🙂
Mallory
Hi Corey, thank you SO much for taking time to leave a review and comment!! 🥰 This makes me so happy to hear that both you and your husband enjoyed it! I hope you have a wonderful day. -Mallory