Greek Chicken Orzo Bake
Baked with spinach, tomatoes, and melty cheese — an easy, family-friendly one-dish dinner.
Tap Stars To Rate!
Serves: 6
Ingredients
- 2 large chicken breasts – about 3 cups cooked - diced
- 1 Tbsp olive oil
- 3 cups chicken broth
- 1 cup heavy cream
- 16 oz orzo pasta – uncooked
- 3 cups baby spinach – about 3 handfuls
- 2 cups cherry or grape tomatoes – halved
- 1½ cups shredded mozzarella cheese – divided in half
- ⅔ cup freshly grated parmesan cheese – divided in half
- 1 Tbsp fresh lemon juice
- ½ tsp dried oregano
- Salt and pepper - to taste
- Optional to Serve: Crumbled feta or chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- If using raw chicken, slice chicken breasts in half lengthwise and season with salt and pepper. Heat olive oil in a skillet over medium heat and cook for about 4 minutes per side, or until fully cooked. Let cool slightly, then dice into bite-sized pieces. (If using pre-cooked or rotisserie chicken, skip this step.)
- In the prepared casserole dish, combine chicken broth, heavy cream, uncooked orzo, baby spinach, halved tomatoes, ½ of the mozzarella, ½ of the parmesan, lemon juice, oregano, and salt and pepper to taste. Stir until evenly mixed.
- Add the diced chicken and stir again so everything is evenly coated and spread into an even layer.
- Sprinkle the remaining mozzarella and parmesan evenly over the top.
- Bake uncovered for 40–45 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Remove from the oven and let rest for 10 minutes before serving. This allows the sauce to thicken slightly. Stir gently before serving.
- Garnish with feta cheese or fresh parsley if desired.
Tried this recipe?If you make this, please Leave A Review letting me know how it was!
Notes
- Grease the dish first: A quick swipe of oil helps prevent sticking.
- Cover that orzo: Make sure all the orzo is covered with liquid so it cooks evenly.
- Rotisserie shortcut: If using cooked chicken, dice and toss it right in — no skillet needed.
- Check for doneness: The orzo should be soft but not mushy. Add a splash of broth if it looks dry.
- Let it rest: Resting helps the sauce set and turn perfectly creamy.
- Use fresh cheese: Freshly grated Parmesan melts smoothly and adds better flavor.
- Add a little heat: A pinch of red pepper flakes before baking adds subtle spice.
- Don’t overbake: The sauce should look slightly loose — it thickens as it cools.
Nutrition
Calories: 614kcal | Carbohydrates: 62g | Protein: 31g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 861mg | Potassium: 607mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2641IU | Vitamin C: 13mg | Calcium: 422mg | Iron: 2mg
Nutrition info is auto-calculated and meant to be an approximation only.
Did You Try This Recipe?Please Do Me A Favor And Leave A Comment Below!
