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Greek Chicken Orzo Bake Recipe

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4.3 from 84 reviews

This Greek Chicken Orzo Bake is a comforting and creamy one-dish meal featuring tender chicken, spinach, juicy tomatoes, and a blend of mozzarella and parmesan cheeses baked with orzo pasta. Infused with lemon and oregano, it delivers vibrant Mediterranean flavors that make it perfect for family dinners or entertaining guests.

Ingredients

Protein

  • 2 large chicken breasts – about 3 cups cooked, diced

Liquids & Dairy

  • 1 Tbsp olive oil
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1½ cups shredded mozzarella cheese, divided
  • ⅔ cup freshly grated parmesan cheese, divided
  • Optional: Crumbled feta for garnish

Produce

  • 3 cups baby spinach (about 3 handfuls)
  • 2 cups cherry or grape tomatoes, halved
  • 1 Tbsp fresh lemon juice
  • Optional: Chopped fresh parsley for garnish

Dry & Spices

  • 16 oz orzo pasta, uncooked
  • ½ tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking and make cleanup easier.
  2. Cook the Chicken: If using raw chicken breasts, slice them lengthwise, season with salt and pepper, then heat olive oil in a skillet over medium heat. Cook the chicken for about 4 minutes per side until fully cooked through. Let it cool slightly before dicing into bite-sized pieces. If using pre-cooked or rotisserie chicken, you can skip this step.
  3. Combine Ingredients: In the prepared casserole dish, mix together the chicken broth, heavy cream, uncooked orzo pasta, baby spinach, halved tomatoes, half of the shredded mozzarella, half of the grated parmesan, fresh lemon juice, dried oregano, and salt and pepper to taste. Stir well to combine all ingredients evenly.
  4. Add Chicken and Mix: Add the diced chicken to the mixture in the casserole dish and stir gently to coat all ingredients evenly. Spread the mixture out into an even layer within the dish.
  5. Top with Cheese: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the casserole for a cheesy crust after baking.
  6. Bake: Place the casserole uncovered in the preheated oven and bake for 40–45 minutes, or until the orzo is tender and most of the liquid has been absorbed.
  7. Rest Before Serving: Remove the dish from the oven and allow it to rest for 10 minutes. This resting period helps the sauce thicken and the flavors to meld. Before serving, stir gently to combine.
  8. Garnish and Serve: Optionally, garnish with crumbled feta cheese or chopped fresh parsley for extra color and flavor. Serve warm.

Notes

  • You can substitute pre-cooked or rotisserie chicken to save time.
  • Feel free to swap heavy cream for half-and-half or a lighter cream if you want to reduce fat content.
  • The dish can be prepared a day ahead and baked just before serving.
  • Make sure to allow the casserole to rest after baking for optimal texture and flavor.

Find it online: https://recipethrive.com/greek-chicken-orzo-bake-recipe/