Description
This Greek Chicken Orzo Bake brings the flavors of the Mediterranean to your table with ease. Juicy chicken breasts are baked with tender orzo pasta, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Infused with lemon, garlic, and herbs, this one-pan dish is simple to prepare and delightful to eat. All the vegetables and chicken cook together in the oven, resulting in a creamy and flavorful meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 2 tablespoons olive oil (extra virgin)
- 1 cup orzo pasta
- 4 cloves garlic (minced)
- 1 shallot (finely chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups chicken broth
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup dry white wine (optional)
- 1 pint cherry tomatoes (halved)
- 1/2 cup Kalamata olives (pitted and halved)
- 4 ounces feta cheese (crumbled)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Sauté Aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add shallots and sauté for 3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Add Chicken: Add chicken pieces to the skillet and season with salt, pepper, oregano, and thyme. Cook for 5 minutes, until lightly browned on all sides.
- Add Orzo, Wine, and Broth: Stir in orzo pasta, white wine (if using), and chicken broth. Bring to a simmer.
- Add Tomatoes and Olives: Stir in halved cherry tomatoes and Kalamata olives.
- Bake Initial Stage: Transfer the skillet to the preheated oven and bake for 20 minutes.
- Stir and Check: Remove from the oven and stir the orzo. Check for liquid; if it is drying out, add a little more chicken broth.
- Continue Baking: Return to the oven and bake for another 10 minutes, or until the orzo is tender and the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add Feta and Broil (Optional): Sprinkle crumbled feta cheese over the top. For a golden-brown top, broil for 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Let the dish rest for 5 minutes before serving.
Notes
- Substitutions: Use chicken thighs instead of chicken breasts for a richer flavor, or use sun-dried tomatoes if you don’t have fresh cherry tomatoes.
- Make-Ahead: Prepare the dish up to the baking stage, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if starting from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave in 1–2 minute intervals or in a 350°F (175°C) oven for 10–15 minutes until heated through.
- Serving Suggestions: Serve with a side salad or a dollop of Greek yogurt. Adding a sprinkle of fresh dill or parsley before serving enhances the flavors. For a flavorful addition, consider pairing it with Baked Chicken Drumsticks.
Nutrition
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