Baked Orzo with Chicken and Feta Recipe

Introduction

If you’re looking for a comforting, hearty meal that doesn’t sacrifice flavor, this Baked Orzo with Chicken and Feta is for you. It’s a Mediterranean-style casserole that brings the brightness of lemon, the tang of feta cheese, and the richness of slow-baked chicken all in one pan.

Kitchen Tools You’ll Need

• Large oven-safe skillet or Dutch oven

  - Advertisement -

• Cutting board and knife

• Measuring cups and spoons

  - Advertisement -

• Wooden spoon or spatula

• Aluminum foil (if covering while baking)

Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken

1. Season the Chicken:

   • Pat the chicken dry with paper towels.

   • Rub with olive oil, oregano, paprika, garlic powder, salt, and pepper.

   • Squeeze lemon juice over the top and let marinate for at least 10 minutes (optional: refrigerate for 30 minutes for deeper flavor).

2. Brown the Chicken (Optional but Recommended):

   • Preheat an oven-safe skillet over medium-high heat.

   • Sear the chicken for 2–3 minutes per side until golden. You don’t need to cook it through—just develop flavor. Remove and set aside.

Step 2: Prepare the Orzo Mixture

1. Sauté Aromatics:

   • In the same skillet, add 1 tbsp olive oil.

   • Sauté onions until translucent (about 3–4 minutes), then add garlic and cook for 30 seconds.

2. Toast the Orzo:

   • Add orzo and cook for 1–2 minutes, stirring frequently. This enhances its nutty flavor.

3. Deglaze the Pan:

   • Pour in the wine (if using), scraping up any browned bits from the chicken.

   • Let the wine reduce for about a minute.

4. Build the Base:

   • Add diced tomatoes (with juice), broth, herbs, and red pepper flakes.

   • Stir in olives and spinach until wilted slightly.

   • Season lightly with salt and pepper. Remember, feta and olives are salty too.

Step 3: Assemble the Dish

1. Return Chicken to the Skillet:

   • Nestle the browned chicken into the orzo mixture.

   • Spoon a bit of sauce over the top to keep the chicken moist.

2. Top with Feta (Partial):

   • Sprinkle about half the feta over the surface — it will melt and mix into the pasta as it bakes.

Step 4: Bake to Perfection

1. Preheat the Oven:

   • Set to 375°F (190°C).

2. Bake Uncovered or Covered:

   • Bake uncovered for 25–30 minutes until the orzo is tender and the chicken is cooked through (internal temp 165°F / 74°C).

   • If the top is getting too browned before the liquid is absorbed, loosely cover with foil.

3. Final Feta Finish:

   • Sprinkle remaining feta on top and return to the oven for 5 minutes.

4. Let Rest:

   • Allow the dish to rest for 5–10 minutes before serving. This helps the orzo absorb the last bits of liquid.

Flavor Variations

1. Greek-Inspired Chicken Orzo:

• Add chopped sun-dried tomatoes, capers, and oregano.

• Use marinated grilled chicken for extra smoky flavor.

2. Spicy Harissa Orzo Bake:

• Add 1–2 tablespoons of harissa paste to the tomato base.

• Serve with a dollop of Greek yogurt or tzatziki.

3. Lemon-Herb Vegetarian Orzo:

• Omit the chicken.

• Add more spinach, roasted zucchini, eggplant, and top with extra lemon zest.

4. Creamy Version:

• Stir in 1/4 cup heavy cream or cream cheese just before baking.

• This adds a richer, more indulgent texture.

Tips for Perfect Orzo Bake

• To avoid mushy orzo: Don’t overbake. Check the texture around the 25-minute mark.

• Use enough liquid: Orzo soaks up broth quickly. Keep a bit of extra stock on hand in case it looks too dry during baking.

• Mix feta types: Use both crumbled and block feta for textural contrast.

• Don’t skip browning chicken: Adds deep flavor to the base and enhances overall richness.

• Use a cast-iron skillet or Dutch oven: These retain heat and distribute it evenly, perfect for baking casseroles.

What to Serve It With

Though this is a complete meal on its own, you can enhance it with:

Sides:

• Greek salad with cucumbers, olives, red onion, and lemon vinaigrette

• Grilled or roasted vegetables like eggplant, zucchini, or asparagus

• Toasted pita bread or warm crusty bread for scooping

Drinks:

• A crisp white wine (Sauvignon Blanc, Pinot Grigio)

• Sparkling water with lemon

• Iced herbal tea or a Greek frappe for a cultural touch

Make-Ahead, Storage & Reheating

Make Ahead:

• Prepare the entire dish (including baking) up to 24 hours ahead.

• Reheat covered in the oven at 350°F for 20 minutes or until hot throughout.

Storage:

• Cool leftovers completely.

• Store in airtight containers for up to 4 days in the refrigerator.

Freezing:

• Freeze in individual portions for up to 2 months.

• Reheat directly from frozen in the oven at 375°F covered with foil, for 30–40 minutes.

Reheating Tips:

• Add a splash of broth or water before reheating to keep orzo moist.

• Microwave works in a pinch but oven reheating retains better texture.

Final Thoughts

This Baked Orzo with Chicken and Feta is the kind of dish that brings warmth to the table — rustic, rich with Mediterranean flavor, and satisfyingly simple to prepare. It’s perfect for busy nights when you want something wholesome and delicious, or for guests who appreciate home-cooked elegance.