Description
This Greek Chicken Orzo Bake is your ticket to Mediterranean bliss without a passport – one pan, zero fuss, and all the flavors of a seaside taverna right in your kitchen!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1½ cups (300g) uncooked orzo pasta
- 3 cups (720ml) chicken broth
- 2 tablespoons (30ml) olive oil
- 1 medium red onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- ½ cup (85g) sun-dried tomatoes, chopped
- ½ cup (67g) Kalamata olives, pitted and halved
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Zest and juice of 1 lemon
- 1 cup (150g) cherry tomatoes, halved
- 6 ounces (170g) feta cheese, crumbled
- ¼ cup (10g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- Season chicken pieces with salt, pepper, and 1 teaspoon oregano. Brown in 1 tablespoon olive oil for about 3 minutes per side, then set aside.
- In the same skillet, heat remaining olive oil and sauté onion and bell pepper for 4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add dry orzo to the skillet and toast for 2 minutes, stirring continuously.
- Transfer orzo mixture to the baking dish and add sun-dried tomatoes, olives, remaining oregano, thyme, lemon zest, and broth. Stir to combine.
- Place browned chicken on top, nestling slightly into the orzo mixture.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil, add cherry tomatoes, and bake uncovered for another 10-15 minutes until orzo is tender.
- Sprinkle with feta cheese and drizzle with lemon juice. Bake for 5 more minutes to warm the cheese.
- Garnish with fresh parsley and serve hot.