Mediterranean Baked Chicken and Orzo
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This Mediterranean baked chicken and orzo is a flavorful one-pan meal featuring tender chicken, orzo pasta, and plenty of vegetables, for a nutritious, easy and satisfying dinner!
I love cooking with orzo, and while this orzo minestrone is a fall favorite here, I’ve been thinking about creating a chicken and orzo dish for a while now. In reality though, that combo usually seems to involve a creamy sauce and a ton of cheese and – no shade to those vibes – but I just wasn’t feeling it.
I wanted to take chicken-and-orzo in a different direction, and if you know me at all, you will know that there is a 90% chance that direction will be Mediterranean-inspired.
I wanted something summer OR fall appropriate, veggie-packed, a little tomato-y but in a fresh way, ultra flavorful, AND ideally made in one pot. Honestly, this mediterranean baked chicken and orzo came out EVEN BETTER than I dreamed it would.
If you’re not used to cooking with orzo, you might be wondering… is it rice? Is it pasta? Let me just break the news if you don’t already know, it is definitely pasta. And the fun feature of orzo is that when you bake it directly in a broth with tomato sauce and chicken, it absorbs all those incredible flavors, making it one of the best bases to use for meals.
Why You’ll Love This Mediterranean Baked Chicken and Orzo
There is so much I adore about this recipe, including the convenience of the hands-off baking time. Once everything is nestled into your Dutch oven or oven-safe saucepan, your job is essentially done.
In general – even though it’s so convenient – I try to avoid putting already cooked rotisserie chicken BACK into the oven as I feel like it dries it out. But in this case, the pot only goes into the oven long enough to cook the orzo, so you’re really just reheating the chicken, infusing it with flavor from the broth, and keeping it plenty moist and tender.
Then, of course, we have the finishing touch: feta cheese. Feta is the culinary equivalent of fairy dust for this baked orzo recipe. Those creamy, salty little crumbles hit the baked orzo and begin to soften and melt into dish.
Ingredient Notes
The beauty of this recipe lies entirely in its thoughtful simplicity, and the added bonus being that it is a highly nutritious and balanced meal that my whole family enjoys!
Extra Virgin Olive Oil and Aromatics
Every great one-pan meal starts with a solid flavor base. A tablespoon of extra virgin olive oil gets things started, adding subtle richness while helping the vegetables soften.
Chopped yellow onion is the backbone of the dish, cooking down until it becomes sweet and wonderfully aromatic. Then come the garlic cloves. When it comes to garlic, I firmly believe more is usually better.
The Colorful Vegetable Medley
The vegetables bring both flavor and color to this bake. Bell peppers bring sweetness and color. Fresh spinach melts into the dish as it cooks, adding an easy boost of nutrition. Grape or cherry tomatoes are one of my favorite additions because they soften and burst in the oven, releasing sweet juices that mingle with the sauce and create great flavor throughout the pasta.
The Liquids and Seasonings
Chicken stock and tomato sauce work together in this recipe and really help infuse the orzo and chicken with so much flavor. Italian seasoning brings classic Mediterranean-inspired flavors with notes of oregano, basil, rosemary, and thyme. You can just add those herbs individually if you don’t have an Italian seasoning blend on hand.
orzo
Orzo is the heart of this recipe, becoming perfectly tender and creamy as it bakes. While orzo is my first choice here, you could substitute another small pasta shape like ditalini, macaroni, or mini shells, provided the cooking time is similar. You may need to adjust the liquid and cooking times slightly, depending on the pasta used.
chicken
Using pre-cooked chicken or rotisserie chicken keeps this meal weeknight-friendly and cuts down on prep time big time! Feel free to use any cooked chicken you have on hand, however. Or cook up some breasts or thighs separately and add those.
Feta
A big sprinkle of salty creamy feta at the end really takes this over the top, but you can of course skip it if you’re dairy-free!
Topping it all off with a sprinkle of fresh parsley or basil right before serving adds a hint of freshness.
Want to SAVE this recipe?
We'll email this post to you, so you can come back to it later!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step-by-Step Instructions
- Place an oven rack on the center shelf and preheat oven to 375.
- Heat the olive oil in a large, oven-safe saucepan or Dutch oven set over medium heat. Once hot, add the olive oil and onions. Cook, stirring occasionally, until the onions are soft and starting to lightly brown, approximately 5 minutes.
- Add the bell peppers, baby spinach, and garlic, then cook for an additional 5 minutes until the spinach is wilted.
- Add the tomatoes, stock, tomato sauce, Italian seasoning, salt, and pepper.
- Turn the heat up to high to bring to a boil, then stir in the orzo.
- Top with the chicken, pressing down slightly so some liquid seeps up (this will keep the chicken tender).
- Transfer to the oven and bake for 20-25 minutes, until the orzo is cooked and most of the liquid has been absorbed.
- Carefully remove from the oven, then top with feta and fresh parsley or basil.
Helpful Tips
- Use a heavy-bottomed, large saucepan or a classic Dutch oven that is fully oven-safe, including the handles and lid knob. You will want something spacious enough to hold all the liquids, veggies, and pasta without overflowing when it starts to bubble in the oven. I use a 5 quart dutch oven.
- When you add the shredded chicken to the top of the pot right before baking, give it a gentle press with the back of a spoon or spatula. Allowing that savory tomato and chicken stock liquid to seep up and surround the meat is the ultimate secret to keeping your pre-cooked chicken incredibly juicy and tender during its oven time.
- When you pull the hot pan out of the oven, it might look like there is still a tiny bit of liquid bubbling around the edges, even though the orzo is cooked. Let the pot sit uncovered on the counter for just two or three minutes before scooping it out. The orzo will continue to absorb the remaining flavor-packed liquid as it cools slightly, resulting in the perfect, rich consistency.
- While fresh baby spinach is absolutely perfect and wilts beautifully, you can easily substitute it with chopped kale or Swiss chard if you want a bit more texture in your greens. Just be sure to give sturdier greens an extra minute or two of saute time to soften up properly.
Do I need a side dish?
This is a true one pot meal that checks all the nutritional boxes, and has all the tastes and textures, so sides really are optional here. But if you have some spinach leftover from this recipe, serve it fresh in a simple spinach and arugula salad (you can use all spinach!).
Some cheesy garlic foccacia, or just crusty bread with an olive oil dip is always welcome too!
Storage Tips
This Mediterranean baked chicken and orzo dish reheats beautifully and is a dream for anyone who loves smart meal prep or depends on high-quality, delicious leftovers to power through busy workdays.
Pack any remaining chicken and orzo into an airtight container and store it in the fridge for up to 3 to 4 days. As the dish rests overnight, the pasta continues to marinate in the garlic, Italian seasoning, and tomato juices, meaning the leftovers often taste even more spectacular, robust, and deep the next morning.
To keep that creamy texture without drying out the pasta, transfer your leftovers into a small skillet or saucepan over medium-low heat. Add a tiny splash of extra chicken stock, water, or tomato sauce to loosen up the orzo, and stir gently until everything is hot and steaming throughout.
If you’re packing this for a quick lunch at the office, place a portion in a microwave-safe bowl, sprinkle a few drops of water over the top to create a bit of steam, and heat it in 45-second intervals. Give it a thorough stir between sessions so it warms up evenly, and top with an extra little sprinkle of fresh feta cheese if you’re feeling fancy!
I don’t recommend freezing this dish as thawed orzo can get quite mushy.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Mediterranean Baked Chicken and Orzo
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small or medium yellow onion 1 1/2 -2 cups, chopped
- 2 bell peppers cored and chopped
- 3 cups baby spinach coarsely chopped
- 4 cloves garlic minced
- 2 cups grape tomatoes
- 2 cups chicken stock
- 1 cup canned tomato sauce 8-ounce can
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups dried orzo
- 3 cups cooked chicken breast or thighs shredded (rotisserie or cooked prior)
- 1/2 cup crumbled feta plus more for serving if desired
- chopped fresh parsley or basil
Instructions
- Place an oven rack on the center shelf and preheat oven to 375.
- Heat the olive oil in a large, oven-safe saucepan or Dutch oven set over medium heat. Once hot, add the olive oil and onions. Cook, stirring occasionally, until the onions are soft and starting to lightly brown, approximately 5 minutes. Add the bell peppers, baby spinach, and garlic, then cook for an additional 5 minutes until the spinach is wilted and any liquid in the pan has reduced.
- Add the tomatoes, stock, tomato sauce, Italian seasoning, salt, and pepper. Turn the heat up to high to bring to a boil, then add the orzo. Top with the chicken, pressing down slightly so some liquid seeps up (this will keep the chicken tender).
- Transfer to the oven and bake for 20-25 minutes, until the orzo is cooked and most of the liquid has been absorbed.
- Carefully remove from the oven, then top with feta and fresh parsley or basil.
