One Pan Greek Chicken Orzo
This One Pan Greek Chicken Orzo Bake is an easy healthy dinner packed with Mediterranean flavor. Tender chicken thighs, orzo, artichokes, olives, tomatoes, and Greek vinaigrette bake together in one dish for a simple weeknight meal with minimal cleanup.
Equipment
- 1 Casserole Dish
Ingredients
- 1 ½ cups uncooked orzo
- 4 boneless, skinless chicken thighs diced
- 1 16 oz can diced tomatoes drained
- ½ red onion diced
- 1 16 oz can artichoke hearts chopped and drained
- ½ cup pitted kalamata olives
- 3 cups chicken broth
- 1 cup greek vinaigrette dressing
- 1 cup grated parmesan cheese
- salt and pepper, to taste
- fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F.
- Add the orzo, diced tomatoes, red onion, artichokes, olives, chicken broth, and Greek vinaigrette to a 9x13 baking dish. Stir well to combine.
- Nestle the chicken thighs into the orzo mixture. Season lightly with salt and pepper.
- Sprinkle parmesan cheese evenly over the top.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the chicken is fully cooked and the top is golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Notes
- Chicken thighs stay the most tender in this recipe, but chicken breasts can also be used. Just watch the cook time closely so they do not dry out.
- If the orzo absorbs too much liquid while baking, stir in an extra splash of chicken broth before serving.
- For even more Greek flavor, top with crumbled feta cheese before serving.
- Make sure to cover the dish tightly with foil during the first part of baking so the orzo cooks properly.
- This recipe reheats beautifully. Store leftovers in the refrigerator for up to 4 days.Fresh parsley, dill, or a squeeze of lemon juice adds a bright finish right before serving.